Japanese Style Plant-Based Cooking av Yumiko Kano

229,-

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"[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 TimesYumiko 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 S