{"product_id":"9784805317457","title":"Japanese Style Plant-Based Cooking","description":"Author: Yumiko Kano\u003cbr\u003eISBN: 9784805317457\u003cbr\u003ePublisher: Berkeley Books\u003cbr\u003eYear first published: 25 Jun 2024\u003cbr\u003ePages: 112\u003cbr\u003eFormat: Hardback\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003e\u0026amp;#x27;[Kano\u0026amp;#x27;s] preparations [are] simple, even humble, yet exquisite and explosively flavourful.\u0026amp;#x27; - Mark Bittman, \u003c\/b\u003e\u003cb\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u0026amp;#x27;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.\u0026amp;#x27; - Elizabeth Andoh, \u003c\/b\u003e\u003cb\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eYumiko Kano is one of Japan\u0026amp;#x27;s best-known macrobiotic chefs and food writers. She has devoted her life to celebrating the flavour, versatility and nutritional benefits of a plant-based diet. This book is the latest in a series of over 30 cookbooks featuring her \u0026amp;#x27;no meat, no eggs, no dairy, no sugar\u0026amp;#x27; recipes - and the first to appear in English! Kano\u0026amp;#x27;s recipes have previously been featured in the \u003ci\u003eNew York Times\u003c\/i\u003e and many other Western publications.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIn this book, she shares 80 delicious, easy-to-make plant-based recipes, illustrated with mouthwatering photographs, including:\u003c\/b\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSweet Potatoes in Spicy Sichuan Sauce\u003c\/li\u003e\n\u003cli\u003eMiso-Stuffed Baked Tomatoes\u003c\/li\u003e\n\u003cli\u003eHerb-Roasted Daikon Radish\u003c\/li\u003e\n\u003cli\u003eMini Broccoli Burgers with Spicy Tomato Sauce\u003c\/li\u003e\n\u003cli\u003eTraditional Kyoto-style Eggplant Pickles\u003c\/li\u003e\n\u003cli\u003eCreamy Yoghurt Soup with Fermented Cucumber Pickles\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eKano\u0026amp;#x27;s 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.\u003c\/p\u003e\u003cp\u003eShe 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.\u003c\/p\u003e\u003cp\u003eThis is a landmark reference that every vegan and vegetarian cook will want to have on their shelf!\u003c\/p\u003e","brand":"Ships in 10 to 15 days","offers":[{"title":"Default Title","offer_id":46875664351390,"sku":"ADS-9784805317457","price":32.78,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0400\/9043\/5742\/files\/9784805317457.jpg?v=1779755239","url":"https:\/\/classicbargains.com.au\/products\/9784805317457","provider":"Classic Bargains Australia","version":"1.0","type":"link"}