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Full Description
Have you ever tried to make tempura but been dismayed by the soggy result? In this handy full-colour 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 flavour in each ingredient. The seventy recipes in this volume are presented in full colour, supplemented by full-colour photographs of four, five, or more of the stops needed to prepare the dish perfectly. The key step - the professional's touch - for recipes is highlighted for quick reference. Organised 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 fried foods, and grilling fish, are included in each section, with illustrations for every step.
