by Mutsuo Kowaki · Larousse · tapa dura · ISBN 9788417720575
VAT included
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Discover the secrets of Japanese cuisine with Mutsuo Kowaki, a chef expert in Japanese and Mediterranean gastronomy. This book includes the main techniques and basic preparations used in Japanese cuisine, with step-by-step photographs and texts. Learn to prepare from traditional to innovative and tasty recipes, classified according to cooking methods: fried, steamed, stews, rice dishes, desserts, noodles, sushi and sashimi based on raw fish. Become an expert in shrimp and vegetable tempura, yakitori skewers, onigiri, tamagoyaki or Japanese omelet, sukiyaki stew, zucchini miso soup, shimeji mushrooms and fried tofu, udon with Japanese curry, strawberry and cream daifuku, and many other dishes within everyone's reach.
