A Little Taste Of Japan
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Author | : Jane Lawson |
Publisher | : Allen & Unwin |
Total Pages | : 264 |
Release | : 2004 |
Genre | : Cooking |
ISBN | : 9781740453714 |
A showcase of the best of Japanese cuisine, this title's emphasis is less on the traditional, highly rigid, Japanese food and more on the delicious flavours and tastes of modern Japanese foods.
Author | : Yukari Sakamoto |
Publisher | : |
Total Pages | : 306 |
Release | : 2010 |
Genre | : Business & Economics |
ISBN | : 189214574X |
Author | : Nancy Singleton Hachisu |
Publisher | : Andrews McMeel Publishing |
Total Pages | : 403 |
Release | : 2012-09-04 |
Genre | : Cooking |
ISBN | : 1449418295 |
Presents a collection of Japanese recipes; discusses the ingredients, techniques, and equipment required for home cooking; and relates the author's experiences living on a farm in Japan for the past twenty-three years.
Author | : Luiz Hara |
Publisher | : White Lion Publishing |
Total Pages | : 263 |
Release | : 2018-10-16 |
Genre | : Cooking |
ISBN | : 1911127624 |
The Japanese Larder is a stunning cookery book that demystifies Japanese ingredients and cooking by introducing key ingredients and techniques that are easy to acquire. Most of us have heard of ingredients such as miso, mirin, tofu and matcha, but how many of us feel confident using these ingredients in our everyday cooking? Or beyond the one or two recipes for which we bought the ingredients in the first place? In this beautifully illustrated cookbook, Luiz Hara introduces the ingredients in authentic Japanese recipes and shows you how they can transform all types of non-Japanese dish. With over 100 delicious and easy-to-make everyday recipes, you can discover how to use leftover miso, noodles or soy sauce to elevate any dish into a mouth-watering meal. From the author of Nikkei Cuisine, The Japanese Larder is an inspirational cookbook that celebrates the diversity and versatility of Japanese ingredients – from tofu and persimmon to green teas and dashi broth. Grab that packet of miso paste from your fridge, buy some ponzu or yuzu from the ethnic section of your local supermarket, and discover a new world of taste and flavour thanks to Luiz’s delicious recipes.
Author | : Kenko |
Publisher | : Penguin UK |
Total Pages | : 52 |
Release | : 2015-02-26 |
Genre | : Literary Collections |
ISBN | : 0141398264 |
'It is a most wonderful comfort to sit alone beneath a lamp, book spread before you, and commune with someone from the past whom you have never met...' Moonlight, sake, spring blossom, idle moments, a woman's hair - these exquisite reflections on life's fleeting pleasures by a thirteenth-century Japanese monk are delicately attuned to nature and the senses. Introducing Little Black Classics: 80 books for Penguin's 80th birthday. Little Black Classics celebrate the huge range and diversity of Penguin Classics, with books from around the world and across many centuries. They take us from a balloon ride over Victorian London to a garden of blossom in Japan, from Tierra del Fuego to 16th-century California and the Russian steppe. Here are stories lyrical and savage; poems epic and intimate; essays satirical and inspirational; and ideas that have shaped the lives of millions. Yoshida Kenko (c. 1283-1352). Kenko's work is included in Penguin Classics in Essays in Idleness and Hojoki.
Author | : Elizabeth Andoh |
Publisher | : Ten Speed Press |
Total Pages | : 330 |
Release | : 2012-02-28 |
Genre | : Cooking |
ISBN | : 030781355X |
In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel
Author | : Deh-Ta Hsiung |
Publisher | : Allen & Unwin |
Total Pages | : 266 |
Release | : 2003 |
Genre | : Cooking |
ISBN | : 9781740452113 |
Discover the world of Chinese food through the pages of this beautiful little book. The combination of photography and easy recipes will inject the flavours and ingredients of the Orient straight into your home.
Author | : Emi Kazuko |
Publisher | : Castle Books |
Total Pages | : 0 |
Release | : 2011-02-01 |
Genre | : Cooking |
ISBN | : 9780785827658 |
Japanese food is not only for restaurants. It is easy and fun to prepare at home. New Sushi will help you recreate healthy sushi bites with delicate flavors and beautiful eye appeal. This cookbook contains over twenty five recipes, beautifully photographed and described for all levels of cooks in a step-by-step fashion. Once a few simple techniques have been mastered you will be able to prepare any of these recipes with the minimum of fuss and, in many cases, the ingredients can be varied to include your special favorites. Attention to shapes and colors, and how the finished dish looks, is as important to the sushi chef as the freshness of the ingredients and the combination of tastes. This attention to detail makes the preparation of sushi a pleasure, and you, your family and friends will enjoy the added appeal of beautiful presentation. Whether you choose to make sushi for entertaining, or for your own lunch-box at the office, you will find all you need to know in New Sushi, and the beautiful photographs will help you master the art of sushi at home.
Author | : Sofia Hellsten |
Publisher | : Hardie Grant |
Total Pages | : 192 |
Release | : 2020-01-21 |
Genre | : Cooking |
ISBN | : 9781784882150 |
In The Japanese Table Sofia Hellsten celebrates her love of Japan with the simple recipes that are the backbone of Japanese home cooking. Based on the ichijuu-sansai tradition – which literally means 'one soup, three dishes' – uncomplicated, delicious small plates are served with steamed rice, and can be enjoyed any time of day. Each ingredient is treated like royalty, and recipes include Onigiri, Clear shiitake soup, Soy-pickled eggs and Sweet miso cod. With suggestions on how to build the perfect meal, as well as easy-to-find ingredients and quick methods, The Japanese Table will inspire you to make Japanese food your everyday staple.
Author | : Andy Raskin |
Publisher | : Penguin |
Total Pages | : 308 |
Release | : 2009-05-07 |
Genre | : Biography & Autobiography |
ISBN | : 1101032812 |
"Mankind is Noodlekind" For three days in January 2007,the most e-mailed article in The New York Times was "appreciations: Mr. noodle," an editorial noting the passing, at age ninety-six, of Momofuku Ando, the inventor of instant ramen. Ando's existence came as a shock to many, but not to Andy Raskin, who had spent three years trying to meet the noodle pioneer. The Ramen King and I is Raskin's funny and, at times, painfully honest memoir about confronting the truth of his dating life-with Ando as his spiritual guide. Can instant ramen lead one to a committed relationship? And is sushi the secret to self-acceptance? A true tale of hunger in its many forms, The Ramen King and I is about becoming slaves to our desires and learning to break free.