The Japanese Kitchen A Book of Essential Ingredients with 200 Authentic Recipes Kimiko Barber
- Web Price: £12.79
- RRP: £15.99
- 260 x 200 x 16mm
- 21 Oct 2010
- Kitchen Series
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The Japanese Kitchen is a visually stunning and fascinating insight into the exquisite cuisine of Japan. Kimiko Barber presents 100 ingredients, from the more familiar, such as soba (noodles) to the more unusual umeboshi (pickled plum), covering history, appearance, taste, buying, storing, culinary use and health benefits. These are accompanied by 200 delicious recipes, from classic recipes such as Chicken Teriyaki and Miso Soup to modern dishes like Crabmeat, Chilli and Lime Sushi and Cucumber Cups with Wasabi Mayonnaise. Through informative prose and beautiful photography, this book tells the full story behind Japanese cuisine and makes it inviting and accessible to all.
Kimiko Barber is a well-respected, self-taught Japanese cook and demonstrator. She learnt to cook with her three grandmothers – one in the cosmopolitan city of Kobe, another in the ancient city of Kyoto and the third in a rustic country kitchen in the rural island of shikoku.
Teaching Japanese cooking at a number of cookery schools around the UK and contributing to the Weekend Financial Times on its food and wine and travel section is something she does regularly. She also gives lectures and has had papers published by the Oxford Symposium on Food and Cookery and enjoys broadcasting work, including Radio 4′s Food Program, BBC's Saturday Kitchen and most recently, ITV’s Word Best Diet.
Kimiko is author of The Chopsticks Diet, The Japanese Kitchen, and Japanese Pure and Simple (which was shortlisted for a Guild of Food Writers’ award). Kimiko lives in London during the week with her husband and three sons and is an enthusiastic organic vegetable gardener at their weekend mill house in North Oxfordshire.