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by Hiroko Shimbo
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Regional & International
  • Author:
    Hiroko Shimbo
  • ISBN:
    1449409784
  • ISBN13:
    978-1449409784
  • Genre:
  • Publisher:
    Andrews McMeel Publishing; Original edition (October 30, 2012)
  • Pages:
    224 pages
  • Subcategory:
    Regional & International
  • Language:
  • FB2 format
    1575 kb
  • ePUB format
    1658 kb
  • DJVU format
    1415 kb
  • Rating:
    4.6
  • Votes:
    942
  • Formats:
    mobi lit azw lrf


You love Japanese food. You enjoy it at restaurants whenever you can. But what you really want to do is to prepare it in your own kitchen. That's easy using Hiroko Shimbo's classic books.

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Hiroko's American Kitchen Cooking with Japanese Flavors. 35 INCREDIBLE COOKING HACKS - Продолжительность: 16:30 Easy Tricks & Hacks Recommended for you. 16:30. Making a Knife from an Old File - Продолжительность: 12:18 Koss Recommended for you.

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With this brilliant recipe collection, award-winning cookbook author Hiroko Shimbo demonstrates how easy it can be to bring Japanese cooking to the American table

With this brilliant recipe collection, award-winning cookbook author Hiroko Shimbo demonstrates how easy it can be to bring Japanese cooking to the American table. A few key Japanese ingredients plus your usual supermarket items and you’re ready to go. The secret is Shimbo’s sauce-based approach. All 125 recipes in the book are built upon six easy-to-make core stocks and sauces.

Последние твиты от Hiroko Shimbo (koShimbo). Hiroko Shimbo is an authority of Japanese cooking in America. Hiroko's American Kitchen WON IACP Cookbook Awards 2013 American Category. New York, NY. hirokoskitchen.

The key idea behind Hiroko’s American Kitchen: Cooking with Japanese Flavors is that with two basic broths and four sauces, you can make hundreds of different dishes quickly and easily. Her book is divided into six chapters and each one is centered on one of the broths and sauces.

CommunitySee all. 30 people like this.

Incorporating Japanese flavors into your everyday Western menu is simple using six easy sauces to create 125 quick and delicious recipes. Well-loved best-selling cookbook author Hiroko Shimbo shares the key to marrying Japanese and Western flavors.You love Japanese food. You enjoy it at restaurants whenever you can. But what you really want to do is to prepare it in your own kitchen. That's easy using Hiroko Shimbo's classic books, The Japanese Kitchen and The Sushi Experience. But wait: Can you find the ingredients? Can you take the time to prepare it? Your friends, family, significant other--will they relish these "foreign" dishes the way you do?Hiroko's American Kitchen provides answers to all of those questions. Here there are 125 new recipes that highlight the best of Japanese cuisine, but in new, simpler ways. The recipes are organized in chapters, each using one of two stocks or four sauces. By preparing and storing these easily made items, with a minimum of time and fuss you can enjoy a wide variety of delicious dishes every day. These are recipes that use the ingredients that you have or can easily purchase, and are prepared and served in dishes that are familiar to American tastes and dining habits. In other words, delicious, healthful Japanese dishes designed for the American kitchen and the American diner. The recipes include Corn and Ginger Rice with Shoyu and Butter, Quick Gingered Pork Burger, Chunky Potato and Leek Soup with Miso, Avocado and Yellowfin Tuna Salad, and Curried Miso Peanuts. This is not fusion or confusion cooking, but a respectful extension of traditional Japanese cooking to bring to your table.

Tejar
This is one of my many cookbooks that I'm really enjoying. I have made the rice with avacado and bacon dish. The wife and I loved it. I made the super sauce and carmelized it on a fried hamburger and then fried the egg in it and put it on a toasted muffin. I just made the beef stew recipe and brought it over to a friends house and is convalescing from surgery. It was a big hit. I brought lots of crispy bread to soak up the gravy. My son would not leave it alone after we got home. He told me to make a double recipe next time. Today I caught him making a sandwich with the stew meat that he picked out of the leftovers. Everytime I catch him raiding he comments by saying "Its so good" The recipe has sake and super sauce in it. I did not have tuna flakes so I used my fish sauce to season it. This book is educating me on how to kick it up a notch in a different way. I was stationed in Okinawa and loved the food off base.
Nikobar
This is a great cookbook. You'll find many Japanese staples, as well as some fun Americanized recipes. But unlike most Japanese cookbooks, if you live far from an Asian market (read: middle of nowhere), you can still use this cookbook! She has substitutions for some things that are harder to find, and most of the rest of the ingredients you can get from a supermarket. Of all the Japanese cookbooks I purchased, this one will get the most use because I can actually use it! The pictures are very nice, as well. The breakdown of the book into separate sauces is ingenious. I highly recommend this book.
Otiel
Hiroko, where have you been all my life?

This book is organized around six master sauce recipes developed by the inventive author. The recipes are spectacular. The miso salmon potato salad is worth the price of the book alone. The Japanese style niku-miso ragu pasta sauce is another winner. We love the creations contained in this book and send a big round of applause to the author!
Stanober
I received this book two days ago. I have not tried any recipes but will this very soon. The author gives insight into the culture in Japan and her family along side of the recipes. For me this adds to the book because recipes are a dime a dozen. Cookbooks are published by the thousands. This is a special book and I can't wait to cook.
Gathris
A little TOO American, but well-written with interesting "modified" recipes. That said, Hiroko's cookbooks are all welcomed.
Akinohn
Well written basic book showing techniques and recipes.
Ese
Love the recipes and will try them soon.
Love this book. It makes creating Japanese food easy for the beginner.