Description
[Kanos] preparations [are] simple, even humble, yet exquisite and explosively flavorful. Mark Bittman, The New York Times
In the Japanese culinary world, particular respect is given those who manage to transform humble foodstuffs into magnificent meals. Yumiko Kano, the chef and owner of restaurant Sen, earns high marks for her skill and ingenuity in this regard. Elizabeth Andoh, The New York Times
Yumiko Kano is one of Japans best-known macrobiotic chefs and food writers. She has devoted her life to celebrating the flavor, versatility and nutritional benefits of a plant-based diet. This book is the latest in a series of over 30 cookbooks featuring her no meat, no eggs, no dairy, no sugar recipesand the first to appear in English! Kanos recipes have previously been featured in the New York Times and many other Western publications.
In this book, she shares 80 delicious, easy-to-make plant-based recipes, illustrated with mouthwatering photographs, including:
Sweet Potatoes in Spicy Sichuan Sauce
Miso-Stuffed Baked Tomatoes
Herb-Roasted Daikon Radish
Mini Broccoli Burgers with Spicy Tomato Sauce
Traditional Kyoto-style Eggplant Pickles
Creamy Yoghurt Soup with Fermented Cucumber Pickles
Kanos recipes turn everyday vegetables like tomatoes, cucumbers, pumpkin, cabbage, zucchini and potatoes into culinary delights through the use of traditional fermented Japanese ingredients like soy sauce, miso, sake and mirin.
She includes a chapter devoted entirely to pickling and fermenting vegetables, with explanations of the equipment and processes used, along with 20 easy-to-make pickling recipes. In addition, she provides many valuable tips on traditional Japanese cooking methods including boiling, sauteing and grilling.
This is a landmark reference that every vegan and vegetarian cook will want to have on their shelf!
Author: Yumiko Kano
Binding Type: Hardcover
Publisher: Tuttle Publishing
Published: 06/25/2024
Pages: 112
Weight: 1.5lbs
Size: 10.10h x 7.60w x 0.70d
ISBN: 9784805317457
Language: English
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