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Lieferstatus:	Auf Bestellung (Lieferzeit unbekannt)
Veröffentlichung:	Juni 2024
Genre:	Ratgeber
ISBN:	9784805317457
EAN-Code:	9784805317457
Verlag:	Tuttle Publishing
Einband:	Gebunden
Sprache:	English
Dimensionen:	H 260 mm / B 194 mm / D 17 mm
Gewicht:	676 gr
Seiten:	112
Bewertung:	Titel bewerten / Meinung schreiben

Inhalt:

"Yumiko Kano is one of Japan's 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' recipes{u2014} and the first to appear in English! Kano's recipes have previously been featured in the New York Times and many other Western publications. Kano'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. 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!" --