Teppanyaki: Modern and Traditional Japanese Cuisine (6) (Silk)

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Teppanyaki: Modern and Traditional Japanese Cuisine (6) (Silk)

Hideo was born in Yotsuya, Tokyo. His father was a playwright and owned two Japanese restaurants, Kihei of Tokyo and Misuji, where he commenced his training, whilst still at school at Shinjuku High School and through to Nihon University. Hideo learnt from his parents the principles of sushi and kappo-ryori food preparation, cooking and presentation.Â Â These methodsÂ Â have been passed down through generations of his family.Â Â At the same time, he learnt the philosophy of Chakaiseki (the tea ceremony cuisine), Teikanryu ShodÃ´ (Calligraphy), Ikenobou-Ryuseiha (flower arrangement) and HÃ´chÃ´ Shiki (the cooking knife ceremony) under the tutelage of Shijyoushinryu by Iemoto-Shishikura Soken-Sensei. After years of cooking and demonstrating in Japan, Hideo's interests led him to Europe to study classical French cuisine, England and then the United States, where he was able to combine his skills in Japanese and European cuisine by working as a demonstrator in California. This book has all the basics you need to know to make Teppanyaki at home including tools, ingredients, tips, rice and wok techniques. Â includes 60 recipes on beef, pork, lamb, chicken, fish and seafood as well as some vegetarian dishes and a section on rice and noodles. Â There is also desserts and it includes a section on sauces to prepare as well.
Country USA
Brand New Holland Publishers
Manufacturer New Holland Publishers
Binding Hardcover
ReleaseDate 2014-08-22
UnitCount 1
EANs 9781742575315

Country	USA
Brand	New Holland Publishers
Manufacturer	New Holland Publishers
Binding	Hardcover
ReleaseDate	2014-08-22
UnitCount	1
EANs	9781742575315

Teppanyaki: Modern and Traditional Japanese Cuisine (6) (Silk)

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