Japanese Style Plant-Based Cooking Amazing Vegan Recipes from Japan's Leading Macrobiotic Chef and Food Writer
20,99 €
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Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
25.06.2024
Verlag
Pan macmillan Ltd.Seitenzahl
112
Maße (L/B/H)
26/19,4/1,7 cm
Gewicht
676 g
Farbe
Silbergrau
Sprache
Englisch
ISBN
978-4-8053-1745-7
"[Kano's] preparations [are] simple, even humble, yet exquisite and explosively flavorful." --Mark Bittman, The New York Times
"In the Japanese culinary world, particular respect is given those who manage to transform humble foodstuffs into magnificent meals. Yumiko Kano, the chef and owner of restaurant Sen, earns high marks for her skill and ingenuity in this regard." --Elizabeth Andoh, The New York Times 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
>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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