Japanese kitchen book Ultra -Facile - Synchronic editions

Believe it or not, Japanese cuisine is generally quite conducive to vegan cuisine. And to top it off, it's ultra-facilitated to prepare! In Ultra-Facile Japanese Kitchen, discover with Tim Anderson with more than 80 Japanese recipes, vegan in essence. There are therefore no sad substitutes or no taste for taste. And no need for specialist equipment! With 7 basic ingredients, all available in supermarkets or organic stores, you will do wonders thanks to these easy -to -make, easy to make and easy to succeed recipes! From the most classic like the vegetable tempura, the onigiri or the gyoza with mushrooms to the most modern such as the curry katsu of cauliflowers or the rasals to the onion, it is not necessary to be vegan to appreciate these dishes absolutely tasty. Add to that scandalously good drinks and desserts, such as the watermelon mojito or caramel brownies in soy sauce, and you will be spoiled for choice. So if you are new in veganism, new in Japanese cuisine - and even both at the same time - or if you just want to expand your vegan recipe repertoire, this book is for you! Tim Anderson, passionate about Japanese cuisine, is an American-British chief and writer and winner of the Masterchef 2011 program. He lived several years in Japan where he still worked regularly as a consultant. Tim Anderson is currently chef and owner of the Nanban, a Japanese soul food restaurant in London. Tim Anderson is also the author of: Bowls & Bento, Tokyo Stories, Izakaya, Ultra Easy Japanese Cuisine!