Japanese Style Plant-Based Cooking: Amazing Vegan Recipes from Japan's Leading Macrobiotic Chef and Food Writer -- Yumiko Kano, Hardcover
"[Kano's] preparations [are] simple, even humble, yet exquisite and explosively flavorful." --Mark Bittman, The New York Times "In the Japanese culinary world, particular respect is given those who manage to transform humble foodstuffs into magnificent meals. Yumiko Kano, the chef and owner of restaurant Sen, earns high marks for her skill and ingenuity in this regard." --Elizabeth Andoh, The New York Times 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
Author: Yumiko Kano
Publisher: Tuttle Publishing
Published: 6/25/2024
Pages: 112
Binding Type: Hardcover
Weight: 0 lbs
Size: 0" H x 0" L x 0" W
ISBN: 9784805317457
