Winner of Best Cookery Book at the Gourmand World Cookbook Awards 2004 Hardback has sold more than 25,000 copies in UK alone More than 70 recipes for fish and seafood, meat, rice, tofu, sushi, noodles, soup, vegetables, desserts, drinks and bento (lunch boxes).Special edition for THE BOOK PEOPLE LIMITEDLearn how to prepare more than 70 authentic Japanese recipes for fish and seafood, meat, rice, tofu, sushi, noodles, soup, vegetables, desserts and drinks. With suggestions for complete meals, a glossary of ingredients and their western alternatives, and lists of suppliers, Harumi demystifies modern Japanese cooking. Illustrated throughout with superb photographs of dishes, preparation steps, tableware and presentation ideas, Harumi"s Japanese Cooking gives a popular insight into the way meals are eaten in Japan today. Drawing on traditional elements, the recipes embrace simplicity and elegance, combining authentic Japanese cuisine with contemporary tastes.With more than 100 recipes for fish and seafood, meat, rice, tofu, sushi, noodles, soup, vegetables, desserts and drinks, Harumi"s Japanese Cooking provides a broad selection of mouthwatering recipes. Helpfully, she also suggests which recipes combine well for meals. A glossary of ingredients and their western alternatives, plus useful lists of suppliers complete the book, making it today"s most comprehensive introduction to modern Japanese food.Biographical NotesHarumi Kurihara is the best-known cookery writer in Japan, with a public profile similar to that of Delia Smith in the UK. Her cooking and lifestyle books and magazines and media-friendly charisma have brought her phenomenonal success, based on a down-to-earth, unpretentious approach to stylish living and eating. She has made the traditional Japanese values of elegance and simplicity relevant and accessible to millions.Kurihara"s powerful popular appeal has seen her sell more than 13 million cookery books and magazines.