Book le curry japonais, dix façons de le préparer ⋅ Les éditions de l'Épure

By Ryoko Sekiguchi & the Roellinger Family. Les Editions de l'Epure. Collection Dix façons de préparer. "If I tell you that curry, along with tempura, sushi and râmen, is one of Japan's signature dishes, you might not immediately believe me... Yet the average Japanese eats "karê raisu" (curry and rice) 73 times a year. Both at home and in restaurants, the curry style developed by the Japanese is so singular that there's even a joke about it: an Indian visiting Japan, after tasting Japanese curry, exclaims: "It's delicious! What's this dish called?" Ryoko Sekiguchi and Mathilde Roellinger wanted this book to encourage lovers and the curious to prepare a curry du levant like the Japanese at home, and also to find other inventions."