Summer Delights or Authentic Japanese Cuisine for Beginners

Summer Delights: Growing and Cooking Fresh Herbs

Author: Noel Richardson

It's hard to name a dish whose flavor cannot be subtly enhanced by adding fresh herbs. Much more nutritionally complete than dried herbs, fresh herbs make your food look and taste better.

The nineteen herbs featured here offer a wide range of tasty and tangy recipes that show off their unique characteristics. Plus, there are expert tips on growing and harvesting the herbs. If you have a backyard garden or just a window box, you'll be able to grow them all easily because every one is hearty and can adapt to a wide range of conditions.

But if you just enjoy the fresh garden taste of herbs in your dishes, you'll relish the scores of favorite recipes that showcase each herb's unique flavor.

Book about: Preparazione imperiosa

Authentic Japanese Cuisine for Beginners: A Step-by-Step Guide

Author: Sabi Shinojima

HAVE YOU EVER TRIED TO MAKE TEMPURA BUT BEEN DISMAYED BY THE RESULT?
In this handy full-color guide, you will discover the simple steps that professional chefs use to attain the perfect texture for every dish and bring out the full depth of flavor for each ingredient.
The seventy recipes in this volume are presented in full color, supplemented by full-color photographs of four, five, or more of the steps needed to prepare the dish perfectly. The key step-the professional's touch-for recipes is highlighted for quick reference.
Organized by method of preparation, the recipes include simmered dishes, elegant soups, rice dishes, noodle platters, custard-style egg dishes, seafood dishes, deep-fried and pan-fried dishes, and crisp marinated vegetable dishes.
Fundamental techniques of Japanese cooking, such as making stock, blanching vegetables, steaming rice, handling dried foods, and grilling fish, are included in each section, with illustrations for every step.
With its easy-to-use format and mouthwatering recipes, this book is an essential tool for every kitchen.

Shirley Reis - KLIATT

Full-color illustrations show each step in preparing 70 different dishes. All recipes are organized by method of preparation—simmered dishes, soups, rice dishes, noodle platters, egg dishes, seafood dishes, deep fried and pan fried dishes, marinated vegetable dishes and salads. Each recipe is thoroughly explained, with illustrations provided for every step in the process. Critical steps are underlined for additional emphasis. Some of the recipes include: Red Bean Rice, Salmon Teriyaki, Tempura, Tofu and Pork in Black Sesame Dressing, Thick Omelet, Pork and Potatoes, and Simmered Scallops. This is a perfect book for beginners. KLIATT Codes: JSA—Recommended for junior and senior high school students, advanced students, and adults. 2003, Kodansha, 120p. illus.,