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Salt Fat Acid Heat by Samin Nosrat

Title Salt Fat Acid Heat
Author Samin Nosrat
Publisher Simon and Schuster
Release Date 2017-04-25
Category Cooking
Total Pages 469
ISBN 9781476753836
Language English, Spanish, and French
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Book Summary:

Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --

Salt Fat Acid Heat by Samin Nosrat

Title Salt Fat Acid Heat
Author Samin Nosrat
Publisher Simon and Schuster
Release Date 2017-04-25
Category Cooking
Total Pages 480
ISBN 9781476753850
Language English, Spanish, and French
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Book Summary:

Now a Netflix series! New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.

Salt Fat Acid Heat by Samin Nosrat

Title Salt Fat Acid Heat
Author Samin Nosrat
Publisher Canongate Books
Release Date 2017-09-07
Category Cooking
Total Pages 480
ISBN 9781782112310
Language English, Spanish, and French
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Book Summary:

Now a Netflix series WINNER OF THE FORTNUM & MASON BEST DEBUT FOOD BOOK 2018 Sunday Times Food Book of the Year and New York Times bestseller While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat. By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively. Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how.

Summary Of Salt Fat Acid Heat by Paul Adams / Bookhabits

Title Summary of Salt Fat Acid Heat
Author Paul Adams / Bookhabits
Publisher Blurb
Release Date 2019-01-09
Category Education
Total Pages 72
ISBN 1364040271
Language English, Spanish, and French
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Book Summary:

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat: Conversation Starters "This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal," says critically acclaimed food writer Samin Nosrat. With your knowledge of the four elements of cooking, she encourages improvisation and lets readers trust their own judgment as to what good food should taste like. The first element, salt, brings out the flavor in food. The second element, fat, "amplifies flavor and makes appealing textures possible. The third element, acid, provides brightness and balance. The fourth element, heat, determines the kind of texture your food will have. Salt, Fat, Acid, Heat is a New York Times bestseller, named by food and media critics as one of the Best Books of 2017, and is the winner of the James Beard Award for 2018. A Brief Look Inside: EVERY GOOD BOOK CONTAINS A WORLD FAR DEEPER than the surface of its pages. The characters and their world come alive, and the characters and its world still live on. Conversation Starters is peppered with questions designed to bring us beneath the surface of the page and invite us into the world that lives on. These questions can be used to.. Create Hours of Conversation: - Promote an atmosphere of discussion for groups - Foster a deeper understanding of the book - Assist in the study of the book, either individually or corporately - Explore unseen realms of the book as never seen before Disclaimer: This book you are about to enjoy is an independent resource meant to supplement the original book. If you have not yet read the original book, we encourage you to before purchasing this unofficial Conversation Starters.

Title Summary of Salt Fat Acid Heat by Samin Nosrat Free book by QuickRead com
Author QuickRead
Publisher QuickRead.com
Release Date 2021
Category Study Aids
Total Pages 86
ISBN 9203456XXXX
Language English, Spanish, and French
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Book Summary:

Do you want more free books like this? Download our app for free at https://www.QuickRead.com/App and get access to hundreds of free book and audiobook summaries. Salt, Fat, Acid, Heat colors outside the lines of the traditional cookbook by asking you to challenge everything you know about cooking through a guide that’s part culinary interrogation and part cookbook. If you’ve ever wondered about the “why” behind the science of good cooking, Salt, Fat, Acid, Heat is the cookbook for you! Perfect for those who would rather theorize about cooking than actual cook, Samin Nosrat transcends the traditional practice of simply providing you with recipes. Instead, this study breaks down the critical principles behind each of the four titular ingredients and offers an accessible explanation of why they’re vital to every culinary process.

Title The Best American Food Writing 2019
Author Samin Nosrat
Publisher Houghton Mifflin Harcourt
Release Date 2019-10-01
Category Cooking
Total Pages 320
ISBN 9781328663092
Language English, Spanish, and French
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Book Summary:

New York Times best-selling author and James Beard Award winner Samin Nosrat collects the year’s finest writing about food and drink. Best-selling author and winner of numerous awards, Samin Nosrat, selects the year’s top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.

Kachka by Bonnie Frumkin Morales

Title Kachka
Author Bonnie Frumkin Morales
Publisher Flatiron Books
Release Date 2017-11-14
Category Cooking
Total Pages 320
ISBN 9781250089205
Language English, Spanish, and French
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Book Summary:

Celebrated Portland chef Bonnie Frumkin Morales brings her acclaimed Portland restaurant Kachka into your home kitchen with a debut cookbook enlivening Russian cuisine with an emphasis on vibrant, locally sourced ingredients. “With Kachka, Bonnie Morales has done something amazing: thoroughly update and modernize Russian cuisine while steadfastly holding to its traditions and spirit. Thank you comrade!” —Alton Brown From bright pickles to pillowy dumplings, ingenious vodka infusions to traditional homestyle dishes, and varied zakuski to satisfying sweets, Kachka the cookbook covers the vivid world of Russian cuisine. More than 100 recipes show how easy it is to eat, drink, and open your heart in Soviet-inspired style, from the celebrated restaurant that is changing how America thinks about Russian food. The recipes in this book set a communal table with nostalgic Eastern European dishes like Caucasus-inspired meatballs, Porcini Barley Soup, and Cauliflower Schnitzel, and give new and exciting twists to current food trends like pickling, fermentation, and bone broths. Kachka’s recipes and narratives show how Russia’s storied tradition of smoked fish, cultured dairy, and a shot of vodka can be celebratory, elegant, and as easy as meat and potatoes. The food is clear and inviting, rooted in the past yet not at all afraid to play around and wear its punk rock heart on its sleeve.

Salt Fat Acid Heat by Samin Nosrat

Title Salt Fat Acid Heat
Author Samin Nosrat
Publisher Clarkson Potter
Release Date 2019-03-26
Category
Total Pages 20
ISBN 9781984824707
Language English, Spanish, and French
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Book Summary:

In 2017, the world was introduced to Samin Nosrat's masterful guide to foundational cooking and Wendy MacNaughton's accompanying artwork that brought it to life. Now, twenty of the spectacular pieces from the bestselling Salt, Fat, Acid, Heat are collected as beautiful, frameable prints. As in cooking, each piece of artwork was created using all five senses. While Samin cooked and taught, Wendy drew and took notes. And smelled. And touched. And tasted. And tasted again. The resulting pen and watercolour drawings celebrate the four elements of good cooking: Salt, Fat, Acid, and Heat. At once beautiful and useful, designed for framing, but perfect for anywhere, these prints will inspire you to cook and draw in the same spirit they were created: thoughtfully, fearlessly, with friends, and a whole lot of laughs. You may have known how to boil an egg before, but Samin and Wendy taught you precisely how many minutes to cook it according to your vision of ideal yolkiness. You probably didn't think you needed to know the various sources of fat and acid and how to layer them in a salad, but Samin and Wendy made you want to. With Wendy's illustrations, the book made readers never want to leave Samin's virtual kitchen. The Salt, Fat, Acid, Heat Boxed Prints transform Samin's and Wendy's enchanting, colourful recipe designs into an even more accessible format that will continue to bring beauty and practicality to every home cook. From the anatomy of a Caesar salad to step-by-step guides to mayonnaise, from pesto pie charts to salad-building checklists, the art will make these frameables a wonderful and affordable addition to any home collection.

Japanese Cooking by Shizuo Tsuji

Title Japanese Cooking
Author Shizuo Tsuji
Publisher Kodansha Amer Incorporated
Release Date 1980
Category Cooking
Total Pages 517
ISBN 0870113992
Language English, Spanish, and French
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Book Summary:

By the proprietor of Japan's largest professional cooking school, this volumexplores ingredients, utensils, techniques, food history and table etiquette.t contains over 220 recipes.

A Girl And Her Pig by April Bloomfield

Title A Girl and Her Pig
Author April Bloomfield
Publisher Canongate Books
Release Date 2012-11-01
Category Cooking
Total Pages 352
ISBN 9780857867322
Language English, Spanish, and French
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Book Summary:

A Girl and Her Pig takes us behind the scenes of April Bloomfield's lauded restaurants and into her own home kitchen, where her attention to detail and her reverence for sourcing the finest ingredients possible results in unforgettable food. Her innovative yet refreshingly unfussy recipes hark back to a strong English tradition, enlivened by a Mediterranean influence and an unfailingly modern and fresh sensibility. From baked eggs with anchovies and cream to smoked haddock chowder, from beetroot and smoked trout salad to a classic duck confit, April's recipes are wonderfully fresh and unfussy. Written with real verve, this is a cookbook full of personality and chock-full of tales and tips from one of the world's best-loved chefs.

Meanwhile In San Francisco by Wendy MacNaughton

Title Meanwhile in San Francisco
Author Wendy MacNaughton
Publisher Chronicle Books
Release Date 2014-03-18
Category Art
Total Pages 176
ISBN 9781452130200
Language English, Spanish, and French
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Book Summary:

Take a stroll through the City by the Bay with renowned artist Wendy MacNaughton in this collection of illustrated documentaries. With her beloved city as a backdrop, a sketchbook in hand, and a natural sense of curiosity, MacNaughton spent months getting to know people in their own neighborhoods, drawing them and recording their words. Her street-smart graphic journalism is as diverse and beautiful as San Francisco itself, ranging from the vendors at the farmers' market to people combing the shelves at the public library, from MUNI drivers to the bison of Golden Gate Park, and much more. Meanwhile in San Francisco offers both lifelong residents and those just blowing through with the fog an opportunity to see the city with new eyes.

The Science Of Cooking by Stuart Farrimond

Title The Science of Cooking
Author Stuart Farrimond
Publisher Penguin
Release Date 2017-09-19
Category Cooking
Total Pages 256
ISBN 9781465470799
Language English, Spanish, and French
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Book Summary:

Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.

Title How to Cook Everything Completely Revised Twentieth Anniversary Edition
Author Mark Bittman
Publisher Houghton Mifflin
Release Date 2019-10
Category
Total Pages 960
ISBN 9781328545435
Language English, Spanish, and French
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Book Summary:

The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos For twenty years, Mark Bittman's How to Cook Everything has been the definitive guide to simple home cooking. This new edition has been completely revised for today's cooks while retaining Bittman's trademark minimalist style--easy-to-follow recipes and variations, and tons of ideas and inspiration. Inside, you'll find hundreds of brand new features, recipes, and variations, like Slow-Simmered Beef Chili, My New Favorite Fried Chicken, and Eggs Poached in Tomato Sauce; plus old favorites from the previous editions, in many cases reimagined with new methods or flavors. Recipes and features are designed to give you unparalleled freedom and flexibility: for example, infinitely variable basic techniques (Grilling Vegetables, Roasting Seafood); innovative uses for homemade condiments; easy-to-make one-pot pastas; and visual guides to improvising soups, stir-fries, and more. Bittman has also updated all the information on ingredients, including whole grains and produce, alternative baking staples, and sustainable seafood. And, new for this edition, recipes are showcased throughout with color photos. By increasing the focus on usability, modernizing the recipes to become new favorites, and adding gorgeous photography, Mark Bittman has updated this classic cookbook to be more indispensable than ever.

Salt Sugar Fat by Michael Moss

Title Salt Sugar Fat
Author Michael Moss
Publisher Signal
Release Date 2013-02-26
Category Business & Economics
Total Pages 352
ISBN 9780771057090
Language English, Spanish, and French
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Book Summary:

From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, "Enough already."

Cooking With Scraps by Lindsay-Jean Hard

Title Cooking with Scraps
Author Lindsay-Jean Hard
Publisher Workman Publishing
Release Date 2018-10-30
Category Cooking
Total Pages 208
ISBN 9781523505166
Language English, Spanish, and French
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Book Summary:

“A whole new way to celebrate ingredients that have long been wasted. Lindsay-Jean is a master of efficiency and we’re inspired to follow her lead!” —Amanda Hesser and Merrill Stubbs, cofounders of Food52 In 85 innovative recipes, Lindsay-Jean Hard—who writes the “Cooking with Scraps” column for Food52—shows just how delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure. Here’s how to put those seeds, stems, tops, rinds to good use for more delicious (and more frugal) cooking: Carrot greens—bright, fresh, and packed with flavor—make a zesty pesto. Water from canned beans behaves just like egg whites, perfect for vegan mayonnaise that even non-vegans will love. And serve broccoli stems olive-oil poached on lemony ricotta toast. It’s pure food genius, all the while critically reducing waste one dish at a time. “I love this book because the recipes matter...show[ing] us how to utilize the whole plant, to the betterment of our palate, our pocketbook, and our place.” —Eugenia Bone, author of The Kitchen Ecosystem “Packed with smart, approachable recipes for beautiful food made with ingredients that you used to throw in the compost bin!” —Cara Mangini, author of The Vegetable Butcher

Cooking On A Bootstrap by Jack Monroe

Title Cooking on a Bootstrap
Author Jack Monroe
Publisher Pan Macmillan
Release Date 2018-08-23
Category Cooking
Total Pages 240
ISBN 9781509831128
Language English, Spanish, and French
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Book Summary:

Award-winning cookery writer and anti-poverty campaigner Jack Monroe is back with Cooking on a Bootstrap: a creative and accessible cookbook packed with affordable, delicious recipes, most of which are vegetarian. Winner of the Observer Food Monthly Best Food Personality Readers' Award 2018. Jack Monroe is a campaigner, food writer and activist, her first cookbook A Girl Called Jack, was a runaway bestseller. The sequel Cooking on a Bootstrap makes budget food fun and delicious, with 118 incredible recipes including Fluffy Berry Pancakes, Self-Love Stew, Marmite Mac ‘n’ Cheese and Hot Sardines with Herby Sauce. Chapters include Bread, Breakfasts, A Bag of Pasta and a Packet of Rice, Spuds and Eat More Veg. There are vegan, sweet and what Jack calls ‘contraband’ dishes here, as well as nifty money-saving tips. With her trademark humour and wit, Jack shows us that affordable, authentic and creative recipes aren't just for those with fancy gadgets or premium ingredients. Initially launching this book as a very limited black and white edition on Kickstarter, Jack reached the funding target in just one day. This beautiful edition contains illustrations and original full-colour photographs to really make your mouth water.

All This Could Be Yours by Jami Attenberg

Title All This Could Be Yours
Author Jami Attenberg
Publisher Houghton Mifflin Harcourt
Release Date 2019-10-22
Category Fiction
Total Pages 320
ISBN 9780544824270
Language English, Spanish, and French
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Book Summary:

From critically acclaimed New York Times best-selling author Jami Attenberg comes a novel of family secrets: think the drama of Big Little Lies set in the heat of a New Orleans summer. “If I know why they are the way they are, then maybe I can learn why I am the way I am,” says Alex Tuchman of her parents. Now that her father, Victor, is on his deathbed, Alex—a strong-headed lawyer, devoted mother, and loving sister—feels she can finally unearth the secrets of who Victor is and what he did over the course of his life and career. (A power-hungry real estate developer, he is, by all accounts, a bad man.) She travels to New Orleans to be with her family, but mostly to interrogate her tight-lipped mother, Barbra. As Barbra fends off Alex’s unrelenting questions, she reflects on her tumultuous life with Victor. Meanwhile Gary, Alex’s brother, is incommunicado, trying to get his movie career off the ground in Los Angeles. And Gary’s wife, Twyla, is having a nervous breakdown, buying up all the lipstick in drugstores around New Orleans and bursting into crying fits. Dysfunction is at its peak. As family members grapple with Victor’s history, they must figure out a way to move forward—with one another, for themselves, and for the sake of their children. All This Could Be Yours is a timely, piercing exploration of what it means to be caught in the web of a toxic man who abused his power; it shows how those webs can entangle a family for generations, and what it takes to—maybe, hopefully—break free. With her signature “sparkling prose” (Marie Claire) and incisive wit, Jami Attenberg deftly explores one of the most important subjects of our age.

Title The James Beard Cookbook
Author James Beard
Publisher Open Road Media
Release Date 2015-03-03
Category Cooking
Total Pages 477
ISBN 9781504004497
Language English, Spanish, and French
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Book Summary:

The million-selling culinary classic from the “dean of American cookery” offers timeless and delicious recipes—a must-have for beginners to foodies (The New York Times). Hailed by the New York Times as “one of the best basic cookbooks in America,” The James Beard Cookbook remains as indispensable to home cooks today as it was when it was first published over fifty years ago. James Beard transformed the way we cook and eat, teaching us how to do everything from bread baking to making the perfect Parisian omelet. Beard was the master of cooking techniques and preparation. In this comprehensive collection of simple, practical-yet-creative recipes, he shows us how to bring out the best in fresh vegetables, cook meat and chicken to perfection, and even properly boil water or an egg. From pasta to poultry, fish to fruit, and salads to sauces, this award-winning cookbook is a must-have for beginning cooks and expert chefs alike. Whether it is deviled pork chops or old-fashioned barbecue, there is not a meal in the American pantheon that Beard cannot teach us to master. Enduring and eminently sensible, The James Beard Cookbook is the go-to book for twenty-first-century American home kitchens.

Ratio by Michael Ruhlman

Title Ratio
Author Michael Ruhlman
Publisher Simon and Schuster
Release Date 2009-04-07
Category Cooking
Total Pages 272
ISBN 9781416566120
Language English, Spanish, and French
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Book Summary:

Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.

Japanese Farm Food by Nancy Singleton Hachisu

Title Japanese Farm Food
Author Nancy Singleton Hachisu
Publisher Andrews McMeel Publishing
Release Date 2012-09-04
Category Cooking
Total Pages 386
ISBN 9781449418298
Language English, Spanish, and French
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Book Summary:

'Japanese Farm Food' offers a unique window into life on a Japanese farm through the simple, clear-flavoured recipes cooked from family crops and other local, organic products. The multitude of vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets and ceramic bowls filled with beautiful, simple dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm.