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Effortless Bento: 300 Japanese Box Lunch Recipes (Englisch) Taschenbuch – 27. Mai 2014


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Effortless Bento: 300 Japanese Box Lunch Recipes + Just Bento Cookbook
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Produktinformation

  • Taschenbuch: 192 Seiten
  • Verlag: Vertical (27. Mai 2014)
  • Sprache: Englisch
  • ISBN-10: 1939130379
  • ISBN-13: 978-1939130372
  • Größe und/oder Gewicht: 17,8 x 1,2 x 23,1 cm
  • Durchschnittliche Kundenbewertung: 4.0 von 5 Sternen  Alle Rezensionen anzeigen (1 Kundenrezension)
  • Amazon Bestseller-Rang: Nr. 29.043 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

Produktbeschreibungen

Über den Autor und weitere Mitwirkende

One of the longest running publishers for women Shufu-no-Tomo has been releasing craft and fashion magazines and mooks since 1915. With its first publication, the semenal magazine, Shufu-no-Tomo in March 1917 SnT has set the standard for design for women ages 20 to 35 in Japan for generations. SnT currently publishes around 15 magazines and dozens of books each year making them one of the more recognized sources for crafts, cooking and women's fashion in Japan today.

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Von Taifun am 8. November 2014
Wenn Sie nur ein Bento Buch kaufen wollen, dann würde ich dieses kaufen. Sehr übersichtlich gestaltet, viel Wissenswertes zum Verpacken und zur Hygiene von Bentos, und eine grosse Bandbreite verschiedener Gerichte. Persönlich hätte ich mir noch mehr Gemuesegerichte gewünscht aber ansonsten top!
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 20 Rezensionen
25 von 25 Kunden fanden die folgende Rezension hilfreich
Some experience required. 14. Juli 2014
Von Erin Nightwalker - Veröffentlicht auf Amazon.com
Verifizierter Kauf
Lots of great recipes. (There's one for deep-fried carrots that comes out tasting like sweet potato. My dad hates cooked carrots and he was eating these like candy.) There are ways to prepare things ahead for bento, what's best made fresh and what can live in the fridge for a while, and many other great tips. Definitely a keeper for the bento library.

My only quibbles (and they are small ones) is that this is not necessarily a beginner's bento cookbook. It expects some previous knowledge of how to cook in a Japanese fashion. (If you are a newbie to this sort of cooking, I highly recommend the youtube channel Cooking With Dog, hosted by a lovely grey poodle. The videos are an excellent way to familiarize yourself with Japanese cooking and their recipes are also delicious.) It is translated from a Japanese magazine, so it will not hold American hands through the very basics. On the other hand, this is a good thing because it doesn't rehash the simplest of recipes over and over and over again. (Rolled Egg Sheets, I'm looking at you.)
14 von 14 Kunden fanden die folgende Rezension hilfreich
A Good Addition To Your Bento Library 2. Juli 2014
Von JustIMHO - Veröffentlicht auf Amazon.com
Exhaustive & encyclopedic, this book contains just about everything you need to know about preparing bento lunches. Tips on freezing, thawing, best foods to freeze or refrigerate, how to pack a bento and how to keep it safe. Confusing layout at first but after a second read I see the sense in how it's arranged. Frozen foods first, organized by type of meat (pork, chicken, beef) then refrigerated foods similarly arranged, then sides arranged by color (a bento should include foods that are red, green yellow, etc). Lots of standard recipes, old favorites and some I have never seen before. There is probably something for everyone in this book.

You will not find cute little animal faces or whimsical cut out sandwiches. You will find basic bentos, lots of variety, step by step instructions and color photos on every page.
11 von 11 Kunden fanden die folgende Rezension hilfreich
Such a great resource, and so easy to use! 11. Juli 2014
Von B. Hall - Veröffentlicht auf Amazon.com
The book is so easy to use thanks to well-organized recipes that are arranged by suggestions of what and how to pack to compliment colors and flavors. The book has many great suggestions and tips for cooking and packing each recipe. As an American, there are only two things about the book that give me pause, but in Japan they are perfectly normal so I didn't want to take any stars away. First, there is little to no fear of salmonella and many other food-borne bacteria, plus as is evident from the food safety and cleanliness processes that the author recommends over and over in the book, they are big on that so it further cuts down the fear of food poison and other problems with eating an unrefrigerated bento. They typically do not microwave bento items either, making cup noodles or soups with "soup bombs" where they pack the ingredients and use an electric hot water dispenser. Because of this, many bento boxes are not microwave safe. So if food safety and bacteria is a concern in your area of the world, you might want to use ice packs and just take them out an hour or so before you want to eat your lunch. If you need to microwave something, be sure your bento box is approved for it. Also, I try to pack a little less starch (in a typical Japanese-origin bento cookbook, you are recommended that half your container is rice, which is a bit much for me) and fill that space with vegetables, but the proportions are fairly good sizes otherwise. Those things are really preferences, though, and don't take away from how amazing this book is. It truly creates delicious, easy recipes that are a nice break from my typical western-style lunches.

Update: I made the karaage (fried chicken) recipe tonight. I had skipped over it because I have a version I learned years ago that I like, so I went on to try other recipes for things I'd never eaten before. I am sorry I skipped it now, because this version trumps my old one by a mile. It was delicious and so easy. I was a little nervous about the broad bean paste because it smelled like fermented funk stank in a jar. When you cook the chicken, all the funky smell goes away and it just makes the chicken taste extra savory in a great way. I wish I had added a little more. A little goes a long way though. The potato starch made the chicken crisp up really fast, so the pieces cooked in just about two minutes or so for bite-sized chunks.

***Don't be thrown by the recipes calling for cake flour. Other Japanese recipe books I've bought do the same. It means AP flour (wheat flour with no salt or leavening), as opposed to rice flour. It doesn't mean the stuff called cake flour in the US, but you could use that too in a pinch.***
5 von 5 Kunden fanden die folgende Rezension hilfreich
Excellent bento book 28. Mai 2014
Von L. - Veröffentlicht auf Amazon.com
Verifizierter Kauf
This book is just wonderful. It tells you what type of foods you can make ahead of time, how long those foods will be good for in the freezer and how to best dethaw them for your lunch. The recipes are very easy to follow. Each recipe has a picture of what it should look like when it is done and most of the recipes also have little notes to help with the recipe. For example, how to best tenderize the meat when making pork cutlets. I have already tried two of the recipes and they turned out great. I can't wait to try more. I would recommend this book for anyone wanting a very good quality, easy to follow bento recipe book.
4 von 4 Kunden fanden die folgende Rezension hilfreich
Great Recipes and Great Food Freezing Techniques 1. September 2014
Von Aimee Steinberger - Veröffentlicht auf Amazon.com
Verifizierter Kauf
Wow, this book is more than exactly what I wanted. It's truly fabulous. I was hoping for some easy to make foods for my husband's bento but also easy to make foods for my kids at home. Usually with cooking books you find maybe 5 or 6 recipes you really like. With this book I immediately dog-eared at least 1/3 of the recipes. Already I've tested the Miso-Glazed Pork, Chicken Teriyaki, Chicken Gratin, Mini Burgers and the Sweet and Sour Pork Balls and all were good!

On top of the recipes this book is great for ANYONE trying to save time and money by freezing foods. It tells the best way to freeze various meats and vegetables and foods and the best ways to make single serving pre-prepared foods and even the best way to defrost and pack them for lunches. So if you see a particular type of useful meat on sale, you can either cook it up as a recipe and freeze it or you can freeze it raw and cook it later! I can tell I'll be coming back to this book over and over.
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