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Author : Muriel Miura
Publisher : Mutual Publishing
Page : 0 pages
File Size : 53,9 Mb
Release : 2006
Category : Cooking, Japanese
ISBN : 1566477964
"Japanese cooking at its best with a local touch of Hawaii. Recipes include ingredient preparation tips, cooking times, and food arrangement tips"--Provided by publisher.
Author : Muriel Miura
Publisher : Mutual Publishing Company
Page : 88 pages
File Size : 43,9 Mb
Release : 2013-10
Category : Cooking
ISBN : 1939487242
Author : Masaharu Morimoto
Publisher : HarperCollins
Page : 288 pages
File Size : 50,9 Mb
Release : 2016-11-08
Category : Cooking
ISBN : 9780062344397
The revered Iron Chef shows how to make flavorful, exciting traditional Japanese meals at home in this beautiful cookbook that is sure to become a classic, featuring a carefully curated selection of fantastic recipes and more than 150 color photos. Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks. Chef Morimoto reveals the magic of authentic Japanese food—the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before. And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the recipe, Chef Morimoto reveals the little details—the right ratios of ingredients in sauces, the proper order for adding seasonings—that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact. Photography by Evan Sung
Author : Hiroko Urakami
Publisher : Kodansha International
Page : 134 pages
File Size : 44,9 Mb
Release : 1992
Category : Art
ISBN : 4770015836
An illustrated collection of 53 recipes representing the best of Japanese home cooking, including wholesome, low-calorie dishes easily prepared in Western kitchens. The book also contains a recipe table with nutrition analysis. This beautifully illustrated collection of fifty-three recipes represents the best of Japanese home cooking, ranging from soups and main dishes to snacks and desserts. You'll find mouth-watering Chicken-and-Egg Donburi, delicious Yellowtail Teriyaki, and simple yet satisfying Salmon Tea Rice. Dishes Westerners have come to
Author : Muriel Miura
Publisher : Unknown
Page : 272 pages
File Size : 48,9 Mb
Release : 2017-09
Category : Electronic
ISBN : 1939487838
The latest and destined to be the bestselling cookbook in the Hawai`i Cooks series. Other titles: A Korean Kitchen, An Okinawan Kitchen, A Portuguese Kitchen, A Chinese Kitchen, A Filipino Kitchen.Muriel Miura¿s niche is Japanese cooking, Hawai`i-style, and her guiding philosophy has always been that preparing food should be approachable, fun, and family-centered. She has shared her knowledge for more than five decades via classes, television shows, and more than twenty books, always seeking to keep traditional techniques alive.In A Japanese Kitchen, Miura gives us 170 recipes based upon her family¿s treasury of favorites. Here you¿ll explore the essence of Japanese cooking, from Zensai (appetizers) to Okashi (desserts). There are many centuries-old recipes updated and Westernized to meet today¿s tastes and lifestyles, and others that more clearly reflect the 150-year legacy of the Japanese in Hawai`i.A Japanese Kitchen is extensively illustrated, and includes detailed background information, cultural insights, and family vignettes, as well as ingredient and recipe indexes, a glossary, and essays on Japanese traditions and celebrations. Food historian Arnold Hiura¿s introduction shows how Japanese cooking has evolved in Hawai`i.Miura¿s no-nonsense approach demystifies Japanese cuisine for all cooks, beginner to advanced.
Author : Namiko Chen
Publisher : Unknown
Page : 287 pages
File Size : 46,6 Mb
Release : 2021
Category : Cooking, Japanese
ISBN : 9798706112172
Author : Lanai Tabura,Frank Abraham
Publisher : Unknown
Page : 0 pages
File Size : 55,7 Mb
Release : 2014
Category : Cooking
ISBN : 1939487412
Cooking Hawaiian Stylethe TV show and websitedocuments and preserves a vital part of island culture: it's food. Anyone who lives in the islands knows that foodboth making it and sharing itis at the top of everyone's list of favorable and enjoyable things. And when we talk food in Hawai'i, we are also talking 'ohana as it is with 'ohana food is enjoyed from baby lu'au and other celebrations, to potlucks, barbecues, and dining out. Many of Hawai'i's best recipes are 'ohana in origin passed down from generation to generation enhanced or modified according to the tastes and flavors of the time. Frank and Lanai's Cooking Hawaiian Style television show invites well-known celebrities and chefs to share their favorite recipes by preparing it while the cameras are rolling. Inevitably, the recipes turned out to be a family favorite or the professional chef talks about how a family member influenced his or her cooking. They recipes come with stories and notes to ignite fond island and 'ohana memories. So enjoy dishes such as Adobo Fried Chicken and Kim Chee Steak along with old stand bys like Teri Loco Moco and Fresh 'Ahi Pasta, or variations on a theme like the Ramen Burger, Okazuya-Style Chow Fun, and Bombucha Salad with Seared Poke & Liliko'i Vinaigrette.
Author : Roana Schindler
Publisher : Courier Corporation
Page : 286 pages
File Size : 54,6 Mb
Release : 1981-08-01
Category : Cooking
ISBN : 9780486241852
Nearly 300 easy-to-prepare exotic recipes with tips on shortcuts, preparing ahead, substitutions, more. Recipes include: sea bass with pine nuts, Lomi Lomi salmon, passion fruit soup, watercress soup, stuffed chicken breasts in pineapple sauce, chestnut duck, island shrimp salad, Maui tangy sauce, Polynesian meatloaf, ko ko nut balls, much more.
Author : Elisabeth Lambert Ortiz,Mitsuko Endo
Publisher : Rowman & Littlefield
Page : 259 pages
File Size : 45,8 Mb
Release : 2014-04-09
Category : Cooking
ISBN : 9781590772843
Bring the authentic cuisine of Japan to your own home with these master recipes that highlight the elegant simplicity of Japanese cuisine. Every aspect of Japanese cooking is here in an easy-to-follow format: soups, rice, sushi, tempura, noodles, sukiyaki, teriyaki, noodles, pickles, desserts, beverages and more. In addition to recipes The Complete Book of Japanese Cooking includes menu plans and a complete glossary of Japanese cooking terms and methods. An informative introduction explains the traditions of Japanese cuisine and line drawings illustrate precisely how Japanese foods are prepared, what special ingredients look like, and the proper culinary equipment to use in their preparation. This is the cookbook for anyone who enjoys the simple, fresh and beautifully presented foods of Japan, and is the ideal introduction for those who have yet to taste its delights.
Author : Rachel Laudan
Publisher : University of Hawaii Press
Page : 308 pages
File Size : 55,9 Mb
Release : 1996-08-01
Category : Cooking
ISBN : 0824817788
Recent winner of a prestigious award from the Julia Child Cookbook Awards, presented by the International Association of Culinary Professionals. Lauden was given the 1997 Jane Grigson Award, presented to the book that, more than any other entered in the competition, exemplifies distinguished scholarship. Hawaii has one of the richest culinary heritages in the United States. Its contemporary regional cuisine, known as "local food" by residents, is a truly amazing fusion of diverse culinary influences. Rachel Laudan takes readers on a thoughtful, wide-ranging tour of Hawaii's farms and gardens, fish auctions and vegetable markets, fairs and carnivals, mom-and-pop stores and lunch wagons, to uncover the delightful complexities and incongruities in Hawaii's culinary history. More than 150 recipes, photographs, a bibliography of Hawaii's cookbooks, and an extensive glossary make The Food of Paradise an invaluable resource for cooks, food historians, and Hawaiiana buffs.
Author : Shizuo Tsuji,Kōichirō Hata
Publisher : Kodansha International
Page : 164 pages
File Size : 52,6 Mb
Release : 1986
Category : Cooking
ISBN : 0870117629
Over 100 of these favorite recipes from the authors. Each recipes is explained with photos & step-by-step instructions on a large one- or two-page spread. The results are arranged by Japan's top food photographer, Toshikatsu Saeki--giving cooks a feeling for the Japanese art of food arranging, too. All recipes include calorie counts. They also show how to combine recipes in classic Japanese "lunchbox" style, for picnics or for new multiple-dish ideas for lunch & dinner at home.
Author : Amy Kaneko
Publisher : Simon and Schuster
Page : 86 pages
File Size : 51,9 Mb
Release : 2017-03-07
Category : Cooking
ISBN : 9781681881775
Showcases seventy recipes for creating family-friendly, authentic Japanese meals at home, including such dishes as tonkatsu, crispy pork cutlets in a tangy sauce; gyoza, pan fried dumplings; onigiri, rice balls stuffed with salmon; and ramen.
Author : Sheldon Simeon,Garrett Snyder
Publisher : Clarkson Potter
Page : 306 pages
File Size : 51,6 Mb
Release : 2021-03-30
Category : Cooking
ISBN : 9781984825834
The story of Hawaiian cooking, by a two-time Top Chef finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, NPR, Taste of Home, Vice, Serious Eats Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart. Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.
Author : Katsuyo Kobayashi
Publisher : Kodansha International
Page : 112 pages
File Size : 52,6 Mb
Release : 2000
Category : Cooking
ISBN : 4770025041
This is the perfect book for people who like Japanese food but always thought it would be far too difficult and time-consuming to make at home. "The Quick and Easy Japanese Cookbook" covers the range of everyday Japanese home-style cooking but with simple, tasty recipes. Full color throughout, 65 photos of finished dishes and 45 photos of steps in the cooking process. Glossary, index, list of Japanese ingredients.
Author : Alana Kysar
Publisher : Ten Speed Press
Page : 240 pages
File Size : 48,9 Mb
Release : 2019-03-26
Category : Cooking
ISBN : 9780399581380
From a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND LIBRARY JOURNAL In Aloha Kitchen, Alana Kysar takes you into the homes, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawaiʻi’s multiethnic culture and food history. In Aloha Kitchen, she shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.
