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The Food and Cooking of Japan & Korea: The Very Best of Two Classic Asian Cuisines: A Guide to Ingredients, Techniques and 250 Recipes Shown Step by Step with 1500 Photographs

The Food and Cooking of Japan & Korea: The Very Best of Two Classic Asian Cuisines: A Guide to Ingredients, Techniques and 250 Recipes Shown Step by Step with 1500 Photographs

Author: KAZUKO EMI & SONG YOUNG JIN
$35.95(AUD)  inc GST
Available Stock: 7
Description
This exciting book offers a comprehensive overview of the food and culinary traditions of Japan and Korea. The introduction explores the tastes and cooking styles of each country including a list of the key ingredients from ginseng and tofu to seaweed and fish pastes. 250 authentic recipes from every region are then brought to life, from Hand-rolled Sushi and Pak Choi Kimchi to Gochujang Chicken Stew and Fiery Octopus. Sweet treats include Kabocha Squash Cake and Green Tea Ice Cream. Illustrated throughout, this book offers an irresistible opportunity to discover new ingredients and techniques, and create deliciously varied meals for all to enjoy.
Author description
Emi Kazuko is a leading food writer and journalist. She has published several books on Asian cooking. Young Jin Song owns several Korean restaurants in Asia and London. He is passionate about the fusion of Korean food with other cuisines.
Stock Information

General Fields

  • : 9781780194257
  • : Anness Publishing
  • : Anness Publishing
  • : June 2015
  • : 220mm X 168mm
  • : books

Special Fields

  • : KAZUKO EMI & SONG YOUNG JIN
  • : Paperback
  • : English
  • : 641.59519
  • : 512
  • : WB
  • : Over 1500 photographs