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Author : Russ Rudzinski
Publisher : Nitty Gritty Cookbooks
Page : 128 pages
File Size : 45,7 Mb
Release : 1969-07-01
Category : Electronic
ISBN : 0911954031
Author : Russ Rudzinski
Publisher : Unknown
Page : 198 pages
File Size : 46,8 Mb
Release : 1969
Category : Cookbooks
ISBN : LCCN:70015224
Author : Tadashi Ono,Harris Salat
Publisher : Ten Speed Press
Page : 258 pages
File Size : 45,5 Mb
Release : 2013-11-05
Category : Cooking
ISBN : 9781607743538
A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan. In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family. Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.
Author : Gaku Homma
Publisher : North Atlantic Books
Page : 292 pages
File Size : 46,6 Mb
Release : 1993-01-14
Category : Cooking
ISBN : 1556430981
Those who love Japanese food know there is more to it than sukiyaki, tempura, and sushi. A variety of miso-based soups, one-pot cooking (nabemono), and vegetable side dishes with sweet vinegar dressing (sunomono) are just a few of the traditional dishes that are attracting many interested in Asian cooking. Homma presents an intriguing mixture of Japanese country cooking, folk tradition, and memories of growing up in Japan. Cooking methods include techniques for chopping vegetables, making udon and soba noodles, making tofu and using various tofu products, and making rich soup stocks. This is a book to use and treasure for its traditional Japanese cooking methods.
Author : Nancy Singleton Hachisu
Publisher : Phaidon Press
Page : 0 pages
File Size : 40,7 Mb
Release : 2018-04-06
Category : Cooking
ISBN : 0714874744
The definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures Japan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.
Author : Nancy Singleton Hachisu
Publisher : Andrews McMeel Publishing
Page : 403 pages
File Size : 45,6 Mb
Release : 2012-09-04
Category : Cooking
ISBN : 9781449418298
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 : Elizabeth Andoh
Publisher : Ten Speed Press
Page : 330 pages
File Size : 50,7 Mb
Release : 2012-02-28
Category : Cooking
ISBN : 9780307813558
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 : Tim Anderson
Publisher : Hardie Grant Publishing
Page : 522 pages
File Size : 44,5 Mb
Release : 2019-03-07
Category : Cooking
ISBN : 9781784882174
WINNER OF THE JOHN AVERY AWARD 2019 at the André Simon Awards Tokyo is rightfully known around the world as one of the most exciting places to eat on the planet. From subterranean department store food halls to luxurious top-floor hotel restaurants, and all the noodle shops, sushi bars, and yakitori shacks in between, there may be no other city so thoroughly saturated with delicious food. Tokyo Stories is a journey through the boulevards and backstreets of Tokyo via recipes both iconic and unexpected. Chef Tim Anderson takes inspiration from the chefs, shopkeepers, and home cooks of Tokyo to showcase both traditional and cutting-edge takes on classic dishes like sushi, ramen, yakitori, and tempura. Also included are dishes that Tokyoites love to eat with origins from abroad, like Japanese interpretations of Korean barbecue, Italian pizza and pasta, American burgers and more. Tim tackles his food tour of Tokyo from the ground up, with chapters broken down into: LOWER GROUND FLOOR: Tokyo on the Go (Department Store Basements, Subway Stations, and Convenience Stores); FIRST FLOOR: Tokyo Local (food traditional to Tokyo); SECOND FLOOR: Tokyo National (food traditional to Japan); THIRD FLOOR: Tokyo Global (Japanese food with an international twist) FOURTH FLOOR: Tokyo at Home (Japanese home cooking); and, FIFTH FLOOR: Tokyo Modern (experimental Japanese food found in high-end hotel bars). With Tim’s easy-to-follow recipes, this is make-at-home Japanese food, authentic yet achievable for the home chef – without cutting corners. The real thrill of eating in Tokyo is in the sense of discovery – of adventurous curiosity rewarded. And that may come in the form of an unexpectedly good convenience store sandwich, an ‘oh my god’ sushi moment, or just the best damn bowl of ramen you’ve ever had. With Tokyo Stories you can explore Tokyo and discover its incredible food without leaving your home kitchen. Featuring over 90 recipes, all set to the backdrop of Tokyo location shots, this is essential for the Japanophile in your life.
Author : Makiko Itoh
Publisher : Vertical Inc
Page : 359 pages
File Size : 42,9 Mb
Release : 2018-12-24
Category : Cooking
ISBN : 9781568365930
Bento fever has recently swept across the West, fuelled not just by an interest in cute, decorative food, but by the desire for an economical, healthy approach to eating in these times of recession. A leading light in the popularization of bento has been Makiko Itoh, whose blog, Just Bento, boasts hundreds of thousands of subscribers, all of whom love her delicious recipes and practical bento-making tips. Now, for the first time, Itoh's expertise has been packaged in book form. The Just Bento Cookbook contains twenty-five attractive bento menus and more than 150 recipes, all of which have been specially created for this book and are divided into two main sections, Japanese and Not-so-Japanese. The Japanese section includes classic bento menus such as Salted Salmon Bento and Chicken Karaage Bento, while the Not-so-Japanese section shows how Western food can be adapted to the bento concept, with delicious menus such as Summer Vegetable Gratin Bento and Everyone Loves a Pie Bento. In addition to the recipes, Itoh includes sections on bento-making equipment, bento staples to make and stock, basic cooking techniques, and a glossary. A planning-chart section is included, showing readers how they might organize their weekly bento making. In a market full of bento books that emphasize the cute and the decorative, this book stands out for its emphasis on the health and economic benefits of the bento, and for the very practical guidelines on how to ensure that a daily bento lunch is something that can easily be incorporated into anyone's lifestyle. This is the perfect book for the bento beginner, but will also provide a wealth of new bento recipe ideas and tips for Just Bento aficionados.
Author : Ivan Orkin,Chris Ying
Publisher : HarperCollins
Page : 259 pages
File Size : 44,5 Mb
Release : 2019-09-24
Category : Cooking
ISBN : 9781328954404
The New York Times "Best Cookbooks of Fall 2019" Bon Appetit's "Fall Cookbooks We've Been Waiting All Summer For" Epicurious' "Fall 2019 Cookbooks We Can't Wait to Cook From" Amazon's Picks for "Best Fall Cookbooks 2019" Ivan Orkin is a self-described gaijin (guy-jin), a Japanese term that means “outsider.” He has been hopelessly in love with the food of Japan since he was a teenager on Long Island. Even after living in Tokyo for decades and running two ramen shops that earned him international renown, he remained a gaijin. Fortunately, being a lifelong outsider has made Orkin a more curious, open, and studious chef. In The Gaijin Cookbook, he condenses his experiences into approachable recipes for every occasion, including weeknights with picky kids, boozy weekends, and celebrations. Everyday dishes like Pork and Miso-Ginger Stew, Stir-Fried Udon, and Japanese Spaghetti with Tomato Sauce are what keep the Orkin family connected to Japan. For more festive dinners, he suggests a Temaki Party, where guests assemble their own sushi from cooked and fresh fillings. And recipes for Bagels with Shiso Gravlax and Tofu Coney Island (fried tofu with mushroom chili) reveal the eclectic spirit of Ivan’s cooking.
Author : Hana Group UK Limited
Publisher : Random House
Page : 192 pages
File Size : 44,5 Mb
Release : 2020-08-06
Category : Cooking
ISBN : 9781473575066
Practice mindful eating with the Japanese art of Itadakimasu. Inspired by Japan's delicious and innovative cuisine, this cookbook introduces 70 simple yet sumptuous recipes to bring exquisite dishes to everyday life. From Veggie Crunch Rolls and Yakatori Chicken Skewers, to Crab Tempura and Matcha Cheesecake, Japanese Cooking for the Soul caters to every taste, bringing hearty lunchtime favourites and indulgent eats to life through easy-to-follow recipes. The energy of this cookbook is inspired by the performance of Itadakimasu, an essential part of Japanese culture which allows us to express gratitude before a meal. With this mindful practice woven throughout each step of every recipe, Japanese Cooking for the Soul celebrates fresh, quality Japanese-inspired cuisine through simple and accessible creations.
Author : Debra Samuels
Publisher : Tuttle Publishing
Page : 176 pages
File Size : 52,5 Mb
Release : 2012-04-16
Category : Cooking
ISBN : 9781462906383
Bestselling author and food writer Debra Samuels uses her unique skills and deep love of Japan to make the cuisine of her adopted country attainable in My Japanese Table. Bringing a wealth of experience and a great passion for Japanese cooking to the table, Debra introduces the aesthetics and quality food that are the hallmarks of Japanese cuisine. She learned through her years in Japan that true Japanese homestyle dishes are easy to prepare once you master a few basic techniques. And now that authentic Japanese ingredients are available in most supermarkets, Japanese food has become far more accessible than ever before. The recipes in this Japanese cookbook, the result of decades spent teaching and preparing homestyle Japanese dishes, include familiar favorites like Hand-Rolled Sushi and classic Miso Soup and less familiar but equally welcome dishes such as Lobster Rolls with Wasabi Mayonnaise and Fried Pork Cutlets. There is also a chapter on the increasingly popular bento lunch boxes, along with a wonderful selection of desserts, including the delectable Mochi Dumplings with Strawberries. All of the recipes come with stories and cooking tips to help bring the sights, aromas and tastes of Japan into your kitchen at home. This Japanese cookbook includes chapters on: Basic recipes Sushi Snacks and appetizers Soups and salads Rice and noodles Meat and poultry Fish and seafood Vegetable and tofu dishes Bento Desserts and drinks
Author : Chef Marino
Publisher : Unknown
Page : 0 pages
File Size : 52,8 Mb
Release : 2021-01-05
Category : Electronic
ISBN : 191419229X
From the heart of Japan directly to your table― over 100 authentic Japanese recipes Japanese cuisine's abundance of flavor, high-quality ingredients, and regional diversity make it the most popular cuisine in the world. Unlike some other Japanese cookbooks, this one will help you make beloved dishes at your own home with more than 100 authentic recipes from all over the country. You'll get a true taste of Japan with traditional recipes from appetizers and drinks, to side dishes, sauces, meat, seafood, and of course, desserts. If you've been searching for a basic manual for cooks of all levels of expertise-from beginners to accomplished professionals― Japanese Cookbook Made Simple, at Home is your new passport to culinary adventures! A standout among Japanese cookbooks, this one includes: ● National classic recipes―You won't need other Japanese cookbooks with 100+ tasty recipes that maintain the true preparation techniques, cooking methods, and fresh, seasonal ingredients of traditional Japanese cuisine. For example you will learn how to prepare Japanese sushi, tonkatsu, ramen, yakitori, and much more. ● History of Japanese cuisine―Explore the history of this fantastic and tasty cuisine, from its ancient origins thousands years ago to modern avant-garde cuisine. All Japanese cookbooks should be this thorough! Japanese Cookbook Made Simple, at Home has everything you need to master the art of true Japanese cooking from the comfort of your kitchen. Here you have our purpose, Now you need your move! GET YOUR COPY BY CLICKING THE BUY NOW BUTTON!!!
Author : Stuart Griffin
Publisher : Tuttle Publishing
Page : 109 pages
File Size : 47,7 Mb
Release : 2011-12-20
Category : Cooking
ISBN : 9781462902408
Japanese Food and Cooking contains over 100 appetizing recipes, ranging from Japanese soups and salads to Japanese boiled and baked foods. Savory sukiyaki, delectable domburi, tempting tempura, and the many other palatable dishes contained in this cookbook are only one feature of this new and complete volume on Japanese cookery. Here are the exotic, fascinating, and tasty foods of Japan; the special condiments that make Japanese foods so successful; and the distinctive Japanese holiday dishes. Also included in Japanese Food and Cooking are sections on Japanese table manners, the preparation of Japanese teas and wines, and many other interesting side lights on Japanese culinary arts. Written in a simple-to-follow style, with exact, simple, and direct cooking instructions, Japanese Food and Cooking is a book for anyone who enjoys cooking and for everyone who enjoys eating.
Author : Mark Robinson
Publisher : National Geographic Books
Page : 0 pages
File Size : 54,9 Mb
Release : 2012-08-24
Category : Cooking
ISBN : 9781568364322
Japanese pubs, called izakaya, are attracting growing attention in Japan and overseas. As a matter of fact, a recent article in The New York Times claimed that the izakaya is "starting to shove the sushi bar off its pedestal." While Japan has many guidebooks and cookbooks, this is the first publication in English to delve into every aspect of a unique and vital cornerstone of Japanese food culture. A venue for socializing and an increasingly innovative culinary influence, the izakaya serves mouth-watering and inexpensive small-plate cooking, along with free-flowing drinks. Readers of this essential book will be guided through the different styles of establishments and recipes that make izakaya such relaxing and appealing destinations. At the same time, they will learn to cook many delicious standards and specialties, and discover how to "design" a meal as the evening progresses. Eight Tokyo pubs are introduced, ranging from those that serve the traditional Japanese "comfort foods" such as yakitori (barbequed chicken), to those offering highly innovative creations. Some of them have long histories; some are more recent players on the scene. All are quite familiar to the author, who has chosen them for the variety they represent: from the most venerated downtown pub to the new-style standing bar with French-influenced menu. Mark Robinson includes knowledgeable text on the social and cultural etiquette of visiting izakaya, so the book can used as a guide to entering the potentially daunting world of the pub. Besides the 60 detailed recipes, he also offers descriptions of Japanese ingredients and spices, a guide to the wide varieties of sake and other alcoholic drinks that are served, "how-to" advice on menu ordering, and much more. For the home chef, the hungry gourmet, the food professional, this is more than a cookbook. It is a unique peek at an important and exciting dining and cultural phenomenon.
