Japanese Style Plant-Based Cooking (inbunden, eng)

"[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 mealsYumiko 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 dietThis 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 recipesIn 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!

Format	Inbunden
Omfång	112 sidor
Språk	Engelska
Förlag	Tuttle Publishing
Utgivningsdatum	2024-06-25
ISBN	9784805317457