Japanese Style Plant-Based Cooking－Amazing Vegan Recipes from Japan's Leading Macrobiotic Chef and Food Writer [単行本]

Japanese Style Plant-Based Cooking－Amazing Vegan Recipes from Japan's Leading Macrobiotic Chef and Food Writer の 商品概要

• 内容紹介

  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－and the first to appear in English! Kano's 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
  
  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.
  
  『野菜の力を引き出す! カノウユミコの この野菜でどど~んと一品レシピ』（NHK出版刊）英訳版

• 著者について

  Yumiko Kano (ユミコ　カノウ)
  Yumiko Kano has published over 30 books on plant-based cooking in her native Japan. She is well-known in the West and has been featured in food and restaurant review columns in the New York Times. From 2000 to 2012, she cooked vegetarian Kaiseki cuisine at her award-winning restaurant Sen in Tokyo. Now, in addition to her writing, she teaches cooking classes all over Japan.

Japanese Style Plant-Based Cooking－Amazing Vegan Recipes from Japan's Leading Macrobiotic Chef and Food Writer の商品スペック