The Sushi Experience and The Japanese Kitchen Combined.
The Sushi Experience, James Beard Award nominee for 2006 published by Alfred A. Knopf in October 2006 is a complete guide to the world of sushi – history and culture, restaurant dining, a wealth of information on ingredients and techniques, dishes and beverages to accompany sushi. The book contains 250 beautiful and useful color photos with more than 125 recipes for the home and professional chef. The book is aimed at both home chefs with sushi-making instruction on quickly and easily prepared dishes based widely available ingredients, and chefs working in the professional sushi kitchen. It includes an interesting and useful tear-out to take with you next time you visit your favorite sushi restaurant.
Your copy will be autographed by Hiroko inscribed to the person you specify. Notify Hiroko of the inscription information when placing your order.
Content: hardback; 280 pages; more than 250 color illustrations; more than 125 recipes
The Japanese Kitchen, award-winning, best selling cookbook published by Harvard Common Press in 2000 has been acclaimed in the press and by cooking authorities as the standard book for preparing Japanese dishes in a Western kitchen with readily available ingredients using easily mastered techniques. In this book you will find thoroughly explained all you need to know: from shopping for and selecting ingredients, to cooking techniques, to presentation. Healthful, delicious, appealing, and easily prepared Japanese dishes can become part of your cooking repertoire.
The Japanese Kitchen has been translated into Spanish and published in Spain, La Cocina Japonesa (RBA Libros, April 2006). The book is being sold throughout the Spanish speaking world
Your copy will be autographed by Hiroko inscribed to the person you specify. Notify Hiroko of the inscription information when placing your order. Contents: 512 pages; 90 illustrations; 250 recipes “Hiroko Shimbo’s The Japanese Kitchen is as important as Julia Child’s Mastering the Art of French Cooking for anyone who wants to understand the richness and complexity of Japanese Cuisine” Mark Miller, the chef-owner of Coyote Cafe