Japan: The 5 Secrets of Japanese Cuisine (GU Cookbook)
Healthy, pure, seasonal – Japanese cuisine elegantly combines tradition, taste and aesthetics on the plate. With the lavish cooking and reportage illustrated book by Risa Nagahama, Walter Britz and photographer Joerg Lehmann, the flair of trendy cuisine from the Far East also blows in local kitchens as naturally and lightly as cherry blossom branches in the wind. Fantastic imagery, authentic recipes and lots of insider knowledge invite you to dream and enjoy. Let yourself be tempted by pea rice with cherry blossoms, homemade udon, skrei with daikon orange sauce, beef ragout with miso or strawberry tempura.
About the Authors
Risa Nagahama found her way from Tokyo via Paris to Berlin. Her culinary background is therefore complex. Freshness is the top priority in her recipes, followed by passion and imagination.
Japan expert Walter Britz lived in Japan for 17 years and studied at the elite Keio University in Tokyo. As an enthusiastic amateur cook and importer of Japanese food, he gives seminars on Japanese cuisine.
Star photographer Joerg Lehmann has been traveling around the globe for 40 years and now lives in Berlin. There are now 96 cookbooks illustrated with his photos.
- Japan: Die 5 Geheimnisse der japanischen Küche (GU Themenkochbuch)
- Authors: Risa Nagahama & Walter Britz
- Photography by Joerg Lehmann
- Published by GRÄFE UND UNZER Verlag GmbH; 1st Edition (5 Oct. 2023)
- Hard Cover 216 Pages
- Size:21.5 x 1.8 x 27 cm
- ISBN-13: 978-3833891465
- Language: German