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Cooking Classics is a series of step-by-step cookbooks that showcases some of the most popular and well-loved cuisines of Asia. Each fully illustrated volume provides an insightful overview of the culinary traditions of the country, including the local cooking styles and techniques, in addition to a delectable selection of 42 authentic dishes.
Recipes are written with clear, easy-to-follow instructions, and an illustrated glossary highlights essential ingredients used.
Cooking Classics Japan is a collection of recipes that will inspire both budding and experienced cooks to whip up authentic Japanese cuisine at home. Food consultant and food researcher Catherina Hosoi shares some of her favourite home-style Japanese dishes including classics such as Gold Green Tea Noodles and Deep-fried Cutlet Rice Bowl as well as Baked Hokkaido-style Salmon and Japanese's Fried Rice in Omelette Parcel (Omuraisu). With Cooking Classics Japan, you can prepare hearty and delicious Japanese meals every day!
The contributors to Japanese Capitalism in Crisis show that there can be a middle ground between the current extremes of the Japanese economy, and offer two proposals: a deeper understanding of long term development, and an extension of existing theory.
What s cooking? Find out in this cool cookbook - written by a teenager, for teenagers.
Sam Stern shares dozens of his favourite recipes for all occasions. There are pancakes for breakfast and easy lunches like soup or salad to pack up for school. Quick meals like spaghetti or omelettes are best for busy school nights; for weekends there are serious dinners like homemade lasagne or whole roasted chicken. And don t forget fancy, mouthwatering desserts; addictive but healthy snacks; and even special menus and suggestions to help keep your brain boosted during dreaded exam time. Especially geared toward teen readers, Cooking Up a Storm is bursting with over 120 healthy, tasty and simple recipes and food ideas and features a lively commentary from Sam, along with colourful photos of food preparation and the ultimate chef s reward: feasting with friends.
About the Author
Sam Stern originally wrote Cooking Up a Storm with his mum, Susan, when he was fourteen years old. He has also written Get Cooking, Real Food, Real Fast, Sam Stern's Student Cookbook and Eat Vegetarian, as well as a complete cookery course for adults. Sam, who is the youngest of five children, comes from Yorkshire.
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