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Japan

The World Vegetarian

Reiko Hashimoto

$39.99

Hardback

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English
Bloomsbury Absolute
19 May 2020
One of the first books in a brand-new series, Reiko Hashimoto introduces the incredibly varied world of vegetarian Japanese food.

Vegetarianism has long been a feature of the Japanese diet, and in this book Reiko walks us through the history of vegetarianism in the country, as well as providing tips on the key ingredients – such as miso, tofu and seaweed – that are most used in Japanese vegetarian cooking to help you create a mouth-watering Japanese vegetarian feast at home..

Alongside this, Reiko offers 70 delectable recipes including traditional sushi and noodle dishes, such as gyoza dumplings, fried tofu yakitori, nigiri zushi, tempura, tofu katsu curry and aubergine and padron pepper with somen noodles. All recipes are accompanied by stunning photography.

Also in the series: India, Mexico and Italy

By:  
Imprint:   Bloomsbury Absolute
Country of Publication:   United Kingdom
Dimensions:   Height: 240mm,  Width: 172mm, 
Weight:   651g
ISBN:   9781472972958
ISBN 10:   1472972953
Series:   The World Vegetarian
Pages:   176
Publication Date:  
Audience:   General/trade ,  ELT Advanced
Format:   Hardback
Publisher's Status:   Active
Introduction Small plates Large plates Pickles Index

For the past 17 years Reiko Hashimoto has been sharing the pleasures of Japanese cooking with beginners and professional chefs, teaching in her London home school and various UK locations. She is the author of Hashi and Cook Japan. This is her third book. @hashicooking

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