The Complete Illustrated Guide to Japanese Cooking: Techniques, Ingredients & Recipes by Harada, Sachiyo

The Complete Illustrated Guide to Japanese Cooking: Techniques, Ingredients & Recipes

100 classic Japanese recipes broken down step by step. This beautiful and comprehensive book demystifies ingredients and...
$68.18 AUD
$68.18 AUD
Please hurry! Only 67 left in stock
Author: Sachiyo Harada
Format: Hardcover
Language: English
Subtotal: $68.18
The Complete Illustrated Guide to Japanese Cooking: Techniques, Ingredients & Recipes by Harada, Sachiyo

The Complete Illustrated Guide to Japanese Cooking: Techniques, Ingredients & Recipes

$68.18

The Complete Illustrated Guide to Japanese Cooking: Techniques, Ingredients & Recipes

$68.18
Author: Sachiyo Harada
Format: Hardcover
Language: English
100 classic Japanese recipes broken down step by step. This beautiful and comprehensive book demystifies ingredients and techniques to inspire home cooks of all levels.

Japanese cuisine is one of the world's most beloved, but cooking Japanese food at home can still feel daunting to many. Broken down into three parts--Essentials, Recipes, and an Illustrated Glossary-- The Complete Illustrated Guide to Japanese Cooking teaches essential techniques, such as how to cut fish and chicken, and make favorite dishes like sushi, okonomiyaki, tempura, onigiri, donburi, and ramen, as well as desserts like matcha roll cake and black sesame ice cream. Finally, it provides guidance on how to confidently shop for essential ingredients.

Step-by-step photos and annotated illustrations help readers understand unique methods, and clear, easy-to-follow instructions make the recipes achievable. This is the perfect book for all lovers of Japanese cuisine and all things Japan--a book to treasure for life.

Author: Sachiyo Harada
Publisher: Hardie Grant Books
Published: 03/11/2025
Pages: 288
Binding Type: Hardcover
Weight: 4.00lbs
Size: 12.20h x 9.40w x 1.20d
ISBN: 9781958417911

About the Author

Sachiyo Harada was born in Hokkaido, Japan, and graduated from the Ferrandi school in Paris. She has worked as a cook in several top restaurants and as a food stylist and cookbook author. She currently runs culinary workshops and cooking classes in Paris and Tokyo.


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