Authentic Recipes from Japan by Takayuki Kosaki, Walter Wagner, Heinz Von Holzen

By Takayuki Kosaki, Walter Wagner, Heinz Von Holzen

The essence of Japan is captured during this number of recipes starting from crucial shares, sauces and pickles, to rustic one-pot dishes resembling soba noodles and stylish and unique displays. This attention-grabbing booklet of recipes, accrued and photographed in Japan, additionally explains the proper use of parts and how eastern foodstuff are characteristically dependent and provided.

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W H I S K E Y S O U R Whiskey Sour This retro treat is traditionally served straight up in a small, stemmed glass, but we like it on the rocks, maraschino cherry and all. Saucy variations use Scotch, rum, bourbon, brandy, and even gin in place of whiskey. 2 ounces lemon juice 1 /2 teaspoon superfine sugar 2 ounces blended whiskey Orange wheel Maraschino cherry Shake together with ice and pour into a tumbler over ice. Garnish with an orange wheel, a maraschino cherry, and a swizzle stick. Scotch whisky is distilled in Scotland; all other whiskeys are spelled with an e.

Garnish with a lime wedge. Best enjoyed when feeling sultry and slightly dangerous. C H A M PA G N E C O C K TA I L Champagne Cocktail A regal choice for the urbane lady, some prefer this bubbly cocktail with 1⁄2 ounce cognac and 1 ⁄2 ounce Grand Marnier added to the mix. 1 sugar cube 2 dashes Angostura bitters 5 ounces chilled Champagne or brut sparkling wine Lemon twist Place sugar cube in flute and douse with bitters. Top with Champagne, adding a lemon twist. “Sparkling wine” refers to effervescent wine produced using the méthode champenoise .

For a Frozen Daiquiri, blend with a cup of crushed ice. Doll this simple concoction up with fresh fruit or fruit purée. F R E N C H 7 5 French 75 This glamourpuss of a drink is named after a World War I-era French field gun. ” 1 /4 ounce gin /4 ounce Cointreau 1/4 ounce lemon juice 4 to 5 ounces Champagne Lemon twist 1 Shake the first three ingredients together with ice and strain into a chilled flute. Top off with Champagne and a twist. Chill glasses by placing them in the freezer for several minutes.

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