Japanese (Asian Cooking Made Easy Series)

Description: Apart from minor Chinese, Korean and Indian influences, which pre-date 1868, the Japanese tradition of presenting simple and elegant meals has remained unchanged for centuries. The Japanese are masters of subtle seasoning, hot, sweet, sour, bitter and salty flavours are all utilised. Sauces and seasonings highlight rather than dominate the flavours of natural ingredients. Peruse these pages for wonderfully tasty recipes and decoration ideas as simple as an autumn leaf or a snow pea pod. All books in the "Asian Cooking Made Easy" series start with a vibrant introduction to the cuisine and eating styles of each country, followed by a blend of traditional and innovative recipes. All recipes contain clear step-by-step instructions and serving suggestions that will have you master Asian cuisine in no time!


Author Biography: Jenny Fanshaw qualified as a Home Economist in 1979 and worked as a recipe developer, food stylist and consultant for 26 years. Kery Kenihan is a feature travel writer for a number of well recognised travel magazines and tourism departments.