This is more than a cookbook of Japanese cuisine. Malte Hartig is
an expert in Japanese Kaseki cuisine. Today the term is used for a
special style of a light multi-course menu consisting of 7-10
different courses in a Japanese restaurant. It is a particularly
light meal that is strictly vegetarian in accordance with its
origin from the Zen philosophy. Particular care is taken in the
selection of ingredients and prepared in such a way that their own
taste is emphasized. The recipes are accordingly simple, but
excellent in combination and taste. The vegetables are prepared
according to the seasons from the garden or weekly market, with few
ingredients. This cookbook combines local vegetables and fruits,
rice and other cereals with Japanese ingredients such as miso, soy
sauce, sake, the sweet wine mirin or the soup stock dashi and
prepared using Japanese cooking techniques, such as tempura,
Japanese-style barbecue way. They are simple and light, nourish
body and soul and open up a new perspective on cooking and how we
deal with food. The accompanying text illuminates the cultural
background of the recipes and tells entertaining stories from the
land of the rising sun. When a philosopher and trained chef team up
with a gardener and food photographer, you can expect something
special.
General
Imprint: |
Grub Street Publishing
|
Country of origin: |
United Kingdom |
Release date: |
November 2020 |
First published: |
2020 |
Authors: |
Malte Hartig
• Jule Felice Frommelt
|
Dimensions: |
240 x 170 x 22mm (L x W x T) |
Format: |
Hardcover
|
Pages: |
250 |
ISBN-13: |
978-1-911667-04-9 |
Categories: |
Books
|
LSN: |
1-911667-04-1 |
Barcode: |
9781911667049 |
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