feasting
RECIPES TIM ANDERSON PHOTOGRAPHS LAURA EDWARDS EDITED BY DANIELLE WOODWARD
No matter how much you might like to experiment in the kitchen, when it comes to Oriental food, many of us feel daunted. In his new book JapanEasy: Classic And Modern Japanese Recipes To Cook At Home, chef and restaurateur Tim Anderson reveals that many Japanese recipes require no specialist ingredients at all and there are actually only seven key ingredients for the whole book, most of which can be found in the ‘world foods’ aisle in the supermarket – sake (rice wine), dashi (soup stock), soy sauce, mirin (low-alcohol rice wine), rice vinegar, miso and rice. With a friendly, approachable writing style and gorgeous photography, this book is the one that will conquer your fear of cooking and sharing delicious Japanese food with that umami factor.
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