Three Best Homemade Japanese Food Recipes from Nagoya PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Three Best Homemade Japanese Food Recipes from Nagoya PDF full book. Access full book title Three Best Homemade Japanese Food Recipes from Nagoya by Swan Aung. Download full books in PDF and EPUB format.
Author: Swan Aung
Publisher: Swan Aung
ISBN:
Category : Cooking
Languages : en
Pages : 8
Get Book Here
Book Description
This book provides simple and easy to follow three best homemade Japanese food recipes from Nagoya for readers. This book shows you how to make three best homemade Japanese foods from Nagoya easily in your own kitchen.
Author: Swan Aung
Publisher: Swan Aung
ISBN:
Category : Cooking
Languages : en
Pages : 8
Get Book Here
Book Description
This book provides simple and easy to follow three best homemade Japanese food recipes from Nagoya for readers. This book shows you how to make three best homemade Japanese foods from Nagoya easily in your own kitchen.
Author: Hiroko Shimbo
Publisher: Harvard Common Press
ISBN: 9781558321779
Category : Cooking
Languages : en
Pages : 536
Get Book Here
Book Description
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.
Author: Tadashi Ono
Publisher: Ten Speed Press
ISBN: 1607743531
Category : Cooking
Languages : en
Pages : 258
Get Book Here
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
Get Book Here
Book Description
Author: Fuchsia Dunlop
Publisher: Bloomsbury Publishing
ISBN: 1526617854
Category : Cooking
Languages : en
Pages : 368
Get Book Here
Book Description
'Fuchsia Dunlop, our great writer and expert on Chinese gastronomy, has fallen in love with this region and its cuisine – and her book makes us fall in love too' Claudia Roden 'Fuchsia Dunlop's erudite writing infuses each page and her delicious recipes will inspire any serious cook to take up their wok' Ken Hom The Lower Yangtze region or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a 'Land of Fish and Rice'. For centuries, local cooks have been using the plentiful produce of its lakes, rivers, fields and mountains, combined with delicious seasonings and flavours such as rice vinegar, rich soy sauce, spring onion and ginger, to create a cuisine that is renowned in China for its delicacy and beauty. Drawing on years of study and exploration, Fuchsia Dunlop explains basic cooking techniques, typical cooking methods and the principal ingredients of the Jiangnan larder. Her recipes are a mixture of simple rustic cooking and rich delicacies – some are famous, some unsung. You'll be inspired to try classic dishes such as Beggar's chicken and sumptuous Dongpo pork. Most of the recipes contain readily available ingredients and with Fuchsia's clear guidance, you will soon see how simple it is to create some of the most beautiful and delicious dishes you'll ever taste. With evocative writing and mouth-watering photography, this is an important new work about one of China's most fascinating culinary regions.
Author: Nancy Singleton Hachisu
Publisher: Andrews McMeel Publishing
ISBN: 1449418295
Category : Cooking
Languages : en
Pages : 403
Get Book Here
Book Description
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: Jennifer McCann
Publisher: Da Capo Lifelong Books
ISBN: 078672174X
Category : Cooking
Languages : en
Pages : 306
Get Book Here
Book Description
Quick and easy plant-based recipes and menus -- with allergen information and allergen-free options -- for feeding happy, healthy kids. If you think vegan lunchtime means peanut butter and jelly day after day, think again! Based on the wildly popular blog of the same name, Vegan Lunch Box offers an amazing array of meat-free, egg-free, and dairy-free meals and snacks. All the recipes are organized into menus to help parents pack quick, nutritious, and irresistible vegan meals. Ideal for everyday and special occasions, Vegan Lunch Box features tips for feeding even the most finicky kids. It includes handy allergen-free indexes identifying wheat-free, gluten-free, soy-free, and nut-free recipes, and product recommendations that make shopping a breeze.
Author: Makiko Itoh
Publisher: Vertical Inc
ISBN: 1568365934
Category : Cooking
Languages : en
Pages : 359
Get Book Here
Book Description
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: Lucy Seligman
Publisher:
ISBN: 9781074192815
Category :
Languages : en
Pages : 34
Get Book Here
Book Description
A Japanese New Year recipe book - New Year's is one of the best times in Japan, at least for eating and relaxing. Shogatsu, the New Year's holiday, is celebrated from midnight on December 31st until January 3rd or 4th, or even longer by diehards. People in Japan believe that a proper beginning to the year will ensure that the entire year is happy and prosperous, which is why this tradition is so important. It is supposed to be bad form to cook food on the first few days of the year, so people prepare all the food that they need for the holiday season a day or two in advance. All of these New Year's recipes in my ebook are fast to make, easy, and quite delicious. Start your New Year's off, well rested and healthy.
Author: Masaharu Morimoto
Publisher: HarperCollins
ISBN: 0062344390
Category : Cooking
Languages : en
Pages : 390
Get Book Here
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
