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Rp350.000
Japanese Style Plant-Based Cooking - 9784805317457
Rp350.000
Japanese Style Plant-Based Cooking - 9784805317457 - Buku original periplus
By: Yumiko Kano
ISBN: 9784805317457
ISBN-10: 4805317450
Available: 25th June 2024
Format: Hardcover
Language: English
Number of Pages: 112
Publisher: Berkeley Books
Country of Publication: US
Dimensions (cm): 25.4 x 19.05 x 1.78
Weight (kg): 0.68
Yumiko Kano is one of Japan's best-known macrobiotic chefs and food writers. She has devoted her life to celebrating the flavor, versatility and nutritional benefits of a plant-based diet. This book is the latest in a series of over 30 cookbooks featuring her "no meat, no eggs, no dairy, no sugar" recipes—and the first to appear in English! Kano's recipes have previously been featured in the New York Times and many other Western publications.
In this book, she shares 80 delicious, easy-to-make plant-based recipes, illustrated with mouthwatering photographs, including:
Sweet Potatoes in Spicy Sichuan Sauce
Miso-Stuffed Baked Tomatoes
Herb-Roasted Daikon Radish
Mini Broccoli Burgers with Spicy Tomato Sauce
Traditional Kyoto-style Eggplant Pickles
Creamy Yoghurt Soup with Fermented Cucumber Pickles
Kano's recipes turn everyday vegetables like tomatoes, cucumbers, pumpkin, cabbage, zucchini and potatoes into culinary delights through the use of traditional fermented Japanese ingredients like soy sauce, miso, sake and mirin.
She includes a chapter devoted entirely to pickling and fermenting vegetables, with explanations of the equipment and processes used, along with 20 easy-to-make pickling recipes. In addition, she provides many valuable tips on traditional Japanese cooking methods including boiling, sauteing and grilling.
This is a landmark reference that every vegan and vegetarian cook will want to have on their shelf!
By: Yumiko Kano
ISBN: 9784805317457
ISBN-10: 4805317450
Available: 25th June 2024
Format: Hardcover
Language: English
Number of Pages: 112
Publisher: Berkeley Books
Country of Publication: US
Dimensions (cm): 25.4 x 19.05 x 1.78
Weight (kg): 0.68
Yumiko Kano is one of Japan's best-known macrobiotic chefs and food writers. She has devoted her life to celebrating the flavor, versatility and nutritional benefits of a plant-based diet. This book is the latest in a series of over 30 cookbooks featuring her "no meat, no eggs, no dairy, no sugar" recipes—and the first to appear in English! Kano's recipes have previously been featured in the New York Times and many other Western publications.
In this book, she shares 80 delicious, easy-to-make plant-based recipes, illustrated with mouthwatering photographs, including:
Sweet Potatoes in Spicy Sichuan Sauce
Miso-Stuffed Baked Tomatoes
Herb-Roasted Daikon Radish
Mini Broccoli Burgers with Spicy Tomato Sauce
Traditional Kyoto-style Eggplant Pickles
Creamy Yoghurt Soup with Fermented Cucumber Pickles
Kano's recipes turn everyday vegetables like tomatoes, cucumbers, pumpkin, cabbage, zucchini and potatoes into culinary delights through the use of traditional fermented Japanese ingredients like soy sauce, miso, sake and mirin.
She includes a chapter devoted entirely to pickling and fermenting vegetables, with explanations of the equipment and processes used, along with 20 easy-to-make pickling recipes. In addition, she provides many valuable tips on traditional Japanese cooking methods including boiling, sauteing and grilling.
This is a landmark reference that every vegan and vegetarian cook will want to have on their shelf!
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