Download PDF Nikkei Cuisine: Japanese Food the South American Way, by Luiz Hara
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Nikkei Cuisine: Japanese Food the South American Way, by Luiz Hara
Download PDF Nikkei Cuisine: Japanese Food the South American Way, by Luiz Hara
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Review
“Nikkei is one of the most exciting cuisines in the world right now. It’s heritage of migration and integration in society and through food should, in many ways, make it the cuisine of our times and in his book Luiz Hara has been able to gather some of the best recipes with many of the chefs who are leading this cuisine”.â??Nikkei is one of the most exciting cuisines in the world right now. Itâ??s heritage of migration and integration in society and through food should, in many ways, make it the cuisine of our times and in his book Luiz Hara has been able to gather some of the best recipes with many of the chefs who are leading this cuisineâ?Â.
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About the Author
Born of Japanese and Italian parentage, LUIZ HARA was raised by his Japanese grandmother in São Paulo, Brazil, until the age of 19, when he moved to the UK. After working in the City for many years, he gave up a successful career in finance to go down a completely different path and indulge his passion for food.After spending almost a year in Tokyo researching local cuisine and writing recipes, Luiz returned to London to train at Le Cordon Bleu, where he graduated with the Grande Diplome. He started The London Foodie blog in 2009 (regularly listed as one of the top 10 UK food blogs), and in 2012 launched the hugely popular London Foodie's Supper Club, serving Japanese, Nikkei and French food – every event has sold out since it started. He also teaches Japanese cookery and from January 2016 will teach Nikkei cooking at Divertimenti Cookery School in London.Luiz enjoys a high profile in the UK and beyond. He has written for Time Out London, BBC Good Food Channel and many other online publications. The London Foodie Supper Club and Cooking Club have both been featured in a number of UK and international media, including NBC News. His supper club was filmed as part of a 45-minute Brazilian TV programme Diario do Olivier on GNT Channel. He works closely with Visit Sweden and the Norwegian Seafood Council and was recently invited to become one of the latter's spokespersons on the suitability of using sustainable and sushi-graded Norwegian fish for Nikkei cooking in the UK.www.thelondonfoodie.co.uk
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Product details
Hardcover: 256 pages
Publisher: Jacqui Small (October 23, 2015)
Language: English
ISBN-10: 1910254207
ISBN-13: 978-1910254202
Product Dimensions:
8 x 1.2 x 10.2 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars
6 customer reviews
Amazon Best Sellers Rank:
#468,065 in Books (See Top 100 in Books)
Great book on Nikkei Cuisine. It does a good job of explaining the history and ingredients. As a chef, it was refreshing to see recipes that can be accomplished by experienced chefs and be simplified for the home cook. Overall, great book.
I made several dishes from this book. They all came out wonderfully!
I loved this book! It has mouthwatering recipes that are easy to make at home - I loved making Luiz' Nikkei take on Japanese sashimi, especially the salmon sashimi with passion fruit and aji amarillo leche de tigre. The tuna and grapefruit marinade on a bed of palm hearts is also stunning. It's beautifully photographed, and would make a great gift for any foodie.
Luiz Hara's London Foodie Supper Club is always a sold-out affair - one of the city's culinary must-do events - and this marvelous cookbook gives a hint as to why. This is beautiful, unusual and fascinating food, and while it's gorgeously presented the recipes are clearly intended with cooking in mind, not just to be admired on the page. For pure adventure and excitement - food you'd be hard-pressed to find elsewhere - only Yotam Ottolenghi's books come close.
This has so many amazing recipes! I love it!
Lovely pictures and recipes.Bought a copy for a friend whose recently had a baby. A great present especially for Xmas.
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