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Author: Yukiko Haydock
Publisher: Owl Books
ISBN: 9780805011982
Category : Cooking, Japanese
Languages : en
Pages : 103
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Book Description
The art of slicing fruits and vegetables is demonstrated through this delightful collection of 50 different garnishes. Recipes are adapted from Japanese to Western kitchens.
Author: Yukiko Haydock
Publisher: Owl Books
ISBN: 9780805011982
Category : Cooking, Japanese
Languages : en
Pages : 103
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Book Description
The art of slicing fruits and vegetables is demonstrated through this delightful collection of 50 different garnishes. Recipes are adapted from Japanese to Western kitchens.
Author: Shizuo Tsuji
Publisher: Vertical Inc
ISBN: 1568366167
Category : Cooking
Languages : en
Pages : 571
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Book Description
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.
Author: Luiz Hara
Publisher: White Lion Publishing
ISBN: 1911127624
Category : Cooking
Languages : en
Pages : 263
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Book Description
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: Masahiro Urushido
Publisher: Harvest
ISBN: 0358362024
Category : Cooking
Languages : en
Pages : 297
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Book Description
"The first cocktail book from the award-winning mixologist Masahiro Urushido of Katana Kitten in New York City, on the craft of Japanese cocktail making"--
Author: Nobuyuki Matsuhisa
Publisher: Kodansha International
ISBN: 9784770025333
Category : Cooking
Languages : en
Pages : 208
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Book Description
With his multinational empire of restaurants, Nobu has become the world's greatest sushi chef. In his first book, he reveals the raw secrets of his exciting, cutting-edge Japanese cuisine. 180 photos. With his multinational and ever expanding empire of thirteen restaurants, Nobu Matsuhisa has become one of the most talked-about international restaurateurs and arguably the world's greatest sushi chef. In his first, long awaited book, Nobu: The Cookbook, Matsuhisa reveals the secrets of his exciting, cutting-edge Japanese cuisine. Nobu's culinary creations are based on the practice of
Author: Michael Ashkenazi
Publisher: Bloomsbury Publishing USA
ISBN: 0313058539
Category : Social Science
Languages : en
Pages : 232
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Book Description
Americans are familiarizing themselves with Japanese food, thanks especially sushi's wild popularity and ready availability. This timely book satisfies the new interest and taste for Japanese food, providing a host of knowledge on the foodstuffs, cooking styles, utensils, aesthetics, meals, etiquette, nutrition, and much more. Students and general readers are offered a holistic framing of the food in historical and cultural contexts. Recipes for both the novice and sophisticated cook complement the narrative. Japan's unique attitude toward food extends from the religious to the seasonal. This book offers a contextual framework for the Japanese food culture and relates Japan's history and geography to food. An exhaustive description of ingredients, beverages, sweets, and food sources is a boon to anyone exploring Japanese cuisine in the kitchen. The Japanese style of cooking, typical meals, holiday fare, and rituals—so different from Americans'—are engagingly presented and accessible to a wide audience. A timeline, glossary, resource guide, and illustrations make this a one-stop reference for Japanese food culture.
Author: June Budgen
Publisher: Penguin
ISBN: 9780895864802
Category : Cooking
Languages : en
Pages : 134
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Book Description
Recommends useful utensils and techniques, and shows each step in making savory, fruit, and sweet garnishes
Author: Liza Crihfield Dalby
Publisher: William Morrow
ISBN:
Category : History
Languages : en
Pages : 232
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Book Description
Author: Gaku Homma
Publisher: North Atlantic Books
ISBN: 9781556430985
Category : Cooking
Languages : en
Pages : 292
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Book Description
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: Negi Jagmohan
Publisher: S. Chand Publishing
ISBN: 812193575X
Category : Business & Economics
Languages : en
Pages : 263
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Book Description
Introduction 2. Food And Five Human Senses 3. Basic Elements Of Food Presentation 4. Presentation Food For Service 5. Garnishes And Decoration 6. Garnishing And Food Decoration 7. Food Preparation And Presentation Methods
