The Simple Art Of Japanese Cooking

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Japanese Cooking

Author : Shizuo Tsuji
Publisher : Vertical Inc
Page : 560 pages
File Size : 47,7 Mb
Release : 2021-05-19
Category : Cooking
ISBN : 9781568366166

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Japanese Cooking by Shizuo Tsuji Pdf

When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine. Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients and textures have been fused into dishes from a wide variety of other cuisines. What hasn’t changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words—and the dishes they help produce—are as fresh today as when they were first written. The 25th Anniversary edition celebrates Tsuji’s classic work. Building on M. F. K. Fisher’s eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author’s son and Tsuji Culinary Institute Director, Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.

Japanese Cooking

Author : Shizuo Tsuji,Mary Sutherland
Publisher : Kodansha Amer Incorporated
Page : 517 pages
File Size : 48,8 Mb
Release : 1980
Category : Cooking
ISBN : 0870113992

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Japanese Cooking by Shizuo Tsuji,Mary Sutherland Pdf

By the proprietor of Japan's largest professional cooking school, this volumexplores ingredients, utensils, techniques, food history and table etiquette.t contains over 220 recipes.

Mastering the Art of Japanese Home Cooking

Author : Masaharu Morimoto
Publisher : HarperCollins
Page : 288 pages
File Size : 43,6 Mb
Release : 2016-11-08
Category : Cooking
ISBN : 9780062344397

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Mastering the Art of Japanese Home Cooking by Masaharu Morimoto Pdf

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

Japanese Home Cooking

Author : Sonoko Sakai
Publisher : Shambhala Publications
Page : 306 pages
File Size : 40,5 Mb
Release : 2019-11-19
Category : Cooking
ISBN : 9780834842489

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Japanese Home Cooking by Sonoko Sakai Pdf

“A beautifully photographed . . . introduction to Japanese cuisine.” —New York Times “A treasure trove for . . . Japanese recipes.” —Epicurious “Heartfelt, poetic.” —San Francisco Chronicle “Expand a home chef’s borders” with this “essential guide to Japanese home cooking” featuring 100+ recipes—for seasoned cooks and beginners who crave authentic Japanese food (Martha Stewart Living). Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry. From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.

Japanese Soul Cooking

Author : Tadashi Ono,Harris Salat
Publisher : Ten Speed Press
Page : 258 pages
File Size : 44,5 Mb
Release : 2013-11-05
Category : Cooking
ISBN : 9781607743538

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Japanese Soul Cooking by Tadashi Ono,Harris Salat Pdf

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.

Practical Japanese Cooking

Author : Shizuo Tsuji,Kōichirō Hata
Publisher : Kodansha International
Page : 164 pages
File Size : 44,5 Mb
Release : 1986
Category : Cookery, Japanese
ISBN : 0870117629

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Practical Japanese Cooking by Shizuo Tsuji,Kōichirō Hata Pdf

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.

Practical Japanese Cooking

Author : Shizuo Tsuji,Koichiro Hata
Publisher : National Geographic Books
Page : 0 pages
File Size : 41,5 Mb
Release : 2016-02-01
Category : Cooking
ISBN : 9781568365671

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Practical Japanese Cooking by Shizuo Tsuji,Koichiro Hata Pdf

In this pioneering work, Shizuo Tsuji, one of the most prominent figures in Japan’s culinary world, takes all that is good about Japanese food and brings it into the home. The book presents over 100 authentic recipes (manageable even for the novice cook) for dishes ranging from familiar favorites like Miso Soup with Pork and Vegetables, Yakitori, Rice Balls, Nigiri Sushi, Soba Noodles in a Basket, Sukiyaki, and Tempura to more exotic-sounding (but actually simple to prepare) fare such as Jade Green Deep-Fried Shrimp, Yellowtail Teriyaki, Paper-Thin Sea Bass Sashimi, Saké-Simmered Lobster, Nagasaki-Style Braised Pork, Simmered Tofu Dumplings, and Turnip with Ginger-Miso Sauce. Full-color photos showcase the finished dishes and illustrate the steps involved in their preparation. Tsuji also explains many of the techniques used; and here, again, detailed photos clarify the instructions. He stresses the importance of using fresh, seasonal, and local ingredients; and the recipes call only for ingredients that are readily available in supermarkets and Asian grocery stores in the West. A section on bento boxes offers a wide variety of ideas for combining the recipes in the book into these popular, portable meal options. The Cooking Tips section includes such basic, essential recipes as dashi; and covers topics like cleaning squid, soaking dried shitake mushrooms, toasting and crumbling nori seaweed, and using bamboo rolling mats. The helpful Glossary describes the main ingredients of Japanese cooking, along with a photo of each. Friendly, accessible, and inviting, Practical Japanese Cooking will be as eye-opening and inspiring to today’s home cooks as it was when it was originally published almost three decades ago.

The Japanese Kitchen

Author : Hiroko Shimbo
Publisher : Harvard Common Press
Page : 536 pages
File Size : 55,8 Mb
Release : 2000-11-08
Category : Cooking
ISBN : 1558321772

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The Japanese Kitchen by Hiroko Shimbo Pdf

In the first comprehensive introduction to Japanese cooking for the U.S. market in two decades, Shimbo gently and authoritatively demystifies for Western cooks this elegant and tasty cuisine. A master teacher gives a clear, complete and delicious introduction to a world-class cuisine. 80 two-color illustrations.

The Folk Art of Japanese Country Cooking

Author : Gaku Homma
Publisher : North Atlantic Books
Page : 292 pages
File Size : 52,5 Mb
Release : 1993-01-14
Category : Cooking
ISBN : 1556430981

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The Folk Art of Japanese Country Cooking by Gaku Homma Pdf

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.

The New Art of Japanese Cooking

Author : Masaharu Morimoto
Publisher : Unknown
Page : 0 pages
File Size : 49,8 Mb
Release : 2007
Category : Cooking, Japanese
ISBN : 1405328983

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The New Art of Japanese Cooking by Masaharu Morimoto Pdf

Japanese cookery guru, Masaharu Morimoto, combines European and Western cooking techniques and ingredients with Japanese roots creating mouth-watering results. He offers over 125 easy-to-follow delicious recipes from sushi, noodles, and rice to meats, salads, desserts and stocks.

The Land of the Blessed Virgin: Sketches and Impressions in Andalusia

Author : W. Somerset Maugham
Publisher : BoD - Books on Demand
Page : 150 pages
File Size : 51,5 Mb
Release : 2024-02-03
Category : Travel
ISBN : 9791041984374

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The Land of the Blessed Virgin: Sketches and Impressions in Andalusia by W. Somerset Maugham Pdf

After one has left a country it is interesting to collect together the emotions it has given in an effort to define its particular character. And with Andalusia the attempt is especially fascinating, for it is a land of contrasts in which work upon one another, diversely, a hundred influences. In London now, as I write, the rain of an English April pours down; the sky is leaden and cold, the houses in front of me are almost terrible in their monotonous greyness, the slate roofs are shining with the wet. Now and again people pass: a woman of the slums in a dirty apron, her head wrapped in a grey shawl; two girls in waterproofs, trim and alert notwithstanding the inclement weather, one with a music-case under her arm. A train arrives at an underground station and a score of city folk cross my window, sheltered behind their umbrellas; and two or three groups of workmen, silently, smoking short pipes: they walk with a dull, heavy tramp, with the gait of strong men who are very tired. Still the rain pours down unceasing.

Introduction to Japanese Cuisine

Author : Japanese Culinary Academy
Publisher : National Geographic Books
Page : 0 pages
File Size : 45,6 Mb
Release : 2016-02-01
Category : Cooking
ISBN : 9784908325007

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Introduction to Japanese Cuisine by Japanese Culinary Academy Pdf

Interest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like "dashi" and "umami" are part of our vocabulary. Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional Japanese cuisine. "The Complete Japanese Cuisine" series meets this demand. INTRODUCTION TO JAPANESE CUISINE is the first in this definitive multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design, and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serious amateur chefs will also find them to be an invaluable resource. The INTRODUCTION offers an overview and all the fundamentals needed to understand the cuisine and its cultural context. Main chapters include Nature and Climate, History and Development, Artistic Awareness, The Essentials, and Dishes for Seasonal Festivals. Here too are discussions of the health benefits of Japanese food; making dashi and other basics like sushi rice; recipes for the dishes featured earlier in the book; and useful tools like a glossary and a conversion chart for measurements.

Japanese Farm Food

Author : Nancy Singleton Hachisu
Publisher : Andrews McMeel Publishing
Page : 403 pages
File Size : 44,9 Mb
Release : 2012-09-04
Category : Cooking
ISBN : 9781449418298

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Japanese Farm Food by Nancy Singleton Hachisu Pdf

Japanese Farm Foodoffers a unique look into life on a Japanese farm through 135 simple recipes, personal stories and over 100 stunning photograghs.

Let's Cook Japanese Food!

Author : Amy Kaneko
Publisher : Simon and Schuster
Page : 86 pages
File Size : 53,8 Mb
Release : 2017-03-07
Category : Cooking
ISBN : 9781681881775

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Let's Cook Japanese Food! by Amy Kaneko Pdf

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 : Elizabeth Andoh
Publisher : Ten Speed Press
Page : 328 pages
File Size : 40,6 Mb
Release : 2012-02-28
Category : Cooking
ISBN : 9780307813558

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Washoku by Elizabeth Andoh Pdf

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