One of the first books in a brand-new series, Reiko Hashimoto introduces the incredibly varied world of vegetarian Japanese food.
Vegetarianism has long been a feature of the Japanese diet, and in this book Reiko walks us through the history of vegetarianism in the country, as well as providing tips on the key ingredients – such as miso, tofu and seaweed – that are most used in Japanese vegetarian cooking to help you create a mouth-watering Japanese vegetarian feast at home.
Alongside this, Reiko offers 70 delectable recipes including traditional sushi and noodle dishes, such as gyoza dumplings, fried tofu yakitori, nigiri zushi, tempura, tofu katsu curry and aubergine and padron pepper with somen noodles. All recipes are accompanied by stunning photography.
Also in the series:
India,
Mexico and
Italy
Vegetarianism has long been a feature of the Japanese diet, and in this book Reiko walks us through the history of vegetarianism in the country, as well as providing tips on the key ingredients – such as miso, tofu and seaweed – that are most used in Japanese vegetarian cooking to help you create a mouth-watering Japanese vegetarian feast at home.
Alongside this, Reiko offers 70 delectable recipes including traditional sushi and noodle dishes, such as gyoza dumplings, fried tofu yakitori, nigiri zushi, tempura, tofu katsu curry and aubergine and padron pepper with somen noodles. All recipes are accompanied by stunning photography.
Also in the series:
India,
Mexico and
Italy
€17.73
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شكل EPUB ● صفحات 176 ● ISBN 9781472972965 ● الناشر Bloomsbury Publishing ● نشرت 2020 ● للتحميل 3 مرات ● دقة EUR ● هوية شخصية 7387339 ● حماية النسخ Adobe DRM
يتطلب قارئ الكتاب الاليكتروني قادرة DRM
المزيد من الكتب الإلكترونية من نفس المؤلف (المؤلفين) / محرر
35٬559 كتب إلكترونية في هذه الفئة
