Junk Food Japan (PDF)
Addictive Food from Kurobuta
(Sprache: Englisch)
Packing a heavy punch and offering a fresh new look at Japanese food, Kurobuta prides itself on reworking the 'Iazakaya', Japanese pub style of relaxed eating and drinking. Kurobuta serves 'insanely delicious delicacies' (Jay Rayner, The Observer). Food...
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Packing a heavy punch and offering a fresh new look at Japanese food, Kurobuta prides itself on reworking the 'Iazakaya', Japanese pub style of relaxed eating and drinking. Kurobuta serves 'insanely delicious delicacies' (Jay Rayner, The Observer). Food that is both Incredibly inventive yet comfortingly familiar - signature dishes include Barbequed Pork Belly, with a Spicy Peanut Soy Sauce, Tea Smoked Lamb, and Kombu, Roasted Chilean seabass - food full of flavour, achievable to create at home and guaranteed to wow friends, family and hungry gatecrashers.
Chapters with titles such as Snack, Junk Food Japan, Significant Others, Something Crunchy and On the Side give an idea of the gastronomic fun that is to be found within. Featuring approximately 100 recipes brilliantly showcasing Scott's wild and inventive style, Junk Food Japan will present Japanese classics with twists and turns, even in the Sushi and Sashimi sections, alongside a selection of new, stunning Scott-conceived dishes, including Tuna Sashimi Pizza and Wagyu beef sliders.
Superb photography from legendary photographer David Loftus will feature throughout.
Chapters with titles such as Snack, Junk Food Japan, Significant Others, Something Crunchy and On the Side give an idea of the gastronomic fun that is to be found within. Featuring approximately 100 recipes brilliantly showcasing Scott's wild and inventive style, Junk Food Japan will present Japanese classics with twists and turns, even in the Sushi and Sashimi sections, alongside a selection of new, stunning Scott-conceived dishes, including Tuna Sashimi Pizza and Wagyu beef sliders.
Superb photography from legendary photographer David Loftus will feature throughout.
Autoren-Porträt von Scott Hallsworth
Scott Hallsworth has been forging a mighty path in Japanese cuisine for nearly two decades, having worked for many years as Head Chef at the legendary Nobu in London and then later opening Nobu in Melbourne in his native Australia. He has appeared on BBC1's Saturday Kitchen with more television and press profile planned.kurobuta-london.com
Bibliographische Angaben
- Autor: Scott Hallsworth
- 2017, 1. Auflage, 304 Seiten, Englisch
- Verlag: Bloomsbury UK
- ISBN-10: 1472919947
- ISBN-13: 9781472919946
- Erscheinungsdatum: 06.04.2017
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
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- Dateiformat: PDF
- Größe: 65 MB
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Sprache:
Englisch
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