While admitting that this book does not, and could not, contain "every dish in the Japanese grandmother's repertoire", it does feature ones that he whip up in your kitchen if he could.his favorites.īy reacquainting the home cook with dishes and sauces that have been poorly represented in restaurants and supermarket aisles over the years, as well as introducing new dishes, his goal is to make Japanese cooking as well-received as Mexican, Italian, and French are in American home kitchens. That's what (Iron) Chef Masaharu Morimoto offers up in his new cookbook, Mastering the Art of Japanese Home Cooking. ![]() Like anything, a solid knowledge and skill base builds a foundation and unclouds vision. ![]() But here's the thing I've started to realize-Japanese cooking isn't as out of reach as it sometimes seems. I've made a few Japanese recipes over the years, almost always something very basic. I used to believe that Japanese was somewhat of an elusive entity to me it existed, but just beyond my realm of understanding.
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