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Author: Sonoko Sakai
Publisher: Shambhala Publications
ISBN: 0834842483
Category : Cooking
Languages : en
Pages : 306
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Book Description
“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.
Author: Sonoko Sakai
Publisher: Shambhala Publications
ISBN: 0834842483
Category : Cooking
Languages : en
Pages : 306
Get Book Here
Book Description
“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.
Author: Elizabeth Andoh
Publisher: Ten Speed Press
ISBN: 030781355X
Category : Cooking
Languages : en
Pages : 330
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Book Description
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: Kimiko Barber
Publisher: Kyle Books
ISBN: 9781909487635
Category : Cooking
Languages : en
Pages : 0
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Book Description
Japanese food is healthy, delicious and universally enjoyed, but despite the popularity of sushi and noodle bars around the world, so few of us cook this delightful cuisine at home. This impeccable guide from Japanese cook Kimiko Barber demystifies the cuisine and makes it accessible to the home cook. Kimiko covers everything you need to know about Japanese food, including its long and intriguing culinary history, and gives clear and concise explanations of Japanese ingredients, cooking terms and techniques, - as well as providing more than 200 recipes. These exceptional dishes are a combination of traditional classics that have been updated to suit today's busy home cooks, and new, specially created, easy-to-make meals - laid out in the more familiar Western-style format of starters, mains and desserts rather than the traditional Japanese one of cooking methods. With Kimiko's expert guidance and ideas for clever improvisations, your confidence will grow and soon you'll be creating Japanese dishes with all the flair and style of a true itamae.
Author: Tadashi Ono
Publisher: Ten Speed Press
ISBN: 1607743531
Category : Cooking
Languages : en
Pages : 258
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Book Description
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: Namiko Chen
Publisher:
ISBN:
Category : Cooking, Japanese
Languages : en
Pages : 287
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Book Description
Author: Rika Yukimasa
Publisher: Rizzoli Publications
ISBN: 0847866920
Category : Cooking
Languages : en
Pages : 226
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Book Description
With her first U.S. cookbook, internationally celebrated chef and TV personality Rika Yukimasa offers simplified, often healthier versions of popular Japanese dishes and also introduces less-well-known ones. Everyone loves Japanese cuisine--sushi is one of the most popular international foods, and ramen shops are super trendy. What most of us don't know is how easy it is to make these dishes at home. Rika Yukimasa shares the secrets and shortcuts she has devised for making authentic Japanese food without the fuss. For example, she uses instant dashi stock so cooks are freed from making dashi from scratch. Her recipes--from crabmeat salad with spinach and mushrooms and crunchy edamame to chicken curry and stir-fried udon noodles--call for familiar ingredients, and the only kitchen tool her cooking requires is a good sharp knife. This television chef also leads readers through the fundamentals of Japanese cooking, such as how techniques and ingredients are related. This beautifully designed cookbook includes inspiring photographs of the featured Japanese dishes on gorgeous Japanese tableware.
Author: Amy Kaneko
Publisher: Simon and Schuster
ISBN: 1681881772
Category : Cooking
Languages : en
Pages : 86
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Book Description
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: Harumi Kurihara
Publisher: Penguin
ISBN: 1557885206
Category : Cooking
Languages : en
Pages : 0
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Book Description
Harumi Kurihara, Japan's most popular cooking expert, earned raves from critics and home cooks around the world for her award-winning English- language debut, Harumi's Japanese Cooking. Now she returns with a second- and more intimate- collection written specifically with the Western palate in mind. Harumi's Japanese Home Cooking presents seventy new recipes that exemplify her irresistible, down-to-earth style and simplicity-from Clear Soup with Pork, Spinach Dumplings, and Prawns in Chili Sauce to Potato Salad Japanese Style and Harumi's Baked Cheesecake. In addition, the book presents authentic preparation techniques and serving suggestions
Author: Namiko Chen
Publisher: eBookIt.com
ISBN: 1456621440
Category : Cooking
Languages : en
Pages : 94
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Book Description
Since elementary school, I spent almost every evening in my mother's kitchen helping her prepare dinner. She showed me that cooking can be fun and simple recipes really can be delicious! I cherish all the tips and tricks she taught me and incorporate them into my daily cooking, using fresh, high quality ingredients. This cookbook is a collection of the most popular recipes shared on my blog, Just One Cookbook, over the past three years. It includes classic Japanese recipes like chawanmushi, gyudon and kitsune udon, as well as modern favorites like California rolls and green tea ice cream. Enjoy!
Author: Masaharu Morimoto
Publisher: HarperCollins
ISBN: 0062344390
Category : Cooking
Languages : en
Pages : 390
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Book Description
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
