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Author: Shizuo Tsuji
Publisher: National Geographic Books
ISBN: 1568365675
Category : Cooking
Languages : en
Pages : 0
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Book Description
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.
Author: Shizuo Tsuji
Publisher: Kodansha International
ISBN: 9780870117626
Category : Cooking
Languages : en
Pages : 164
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Book Description
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.
Author: Shizuo Tsuji
Publisher: National Geographic Books
ISBN: 1568365675
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
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.
Author: Elisabeth Lambert Ortiz
Publisher: Rowman & Littlefield
ISBN: 1590772849
Category : Cooking
Languages : en
Pages : 259
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Book Description
Bring the authentic cuisine of Japan to your own home with these master recipes that highlight the elegant simplicity of Japanese cuisine. Every aspect of Japanese cooking is here in an easy-to-follow format: soups, rice, sushi, tempura, noodles, sukiyaki, teriyaki, noodles, pickles, desserts, beverages and more. In addition to recipes The Complete Book of Japanese Cooking includes menu plans and a complete glossary of Japanese cooking terms and methods. An informative introduction explains the traditions of Japanese cuisine and line drawings illustrate precisely how Japanese foods are prepared, what special ingredients look like, and the proper culinary equipment to use in their preparation. This is the cookbook for anyone who enjoys the simple, fresh and beautifully presented foods of Japan, and is the ideal introduction for those who have yet to taste its delights.
Author: Shizuo Tsuji
Publisher: Vertical Inc
ISBN: 1568366167
Category : Cooking
Languages : en
Pages : 560
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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: 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: Shizuo Tsuji
Publisher: Kodansha Amer Incorporated
ISBN: 9780870113994
Category : Cooking
Languages : en
Pages : 517
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Book Description
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.
Author: Nancy Singleton Hachisu
Publisher: Andrews McMeel Publishing
ISBN: 1449418295
Category : Cooking
Languages : en
Pages : 403
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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: Jun Maeda
Publisher: Tuttle Publishing
ISBN: 1462911986
Category : Foreign Language Study
Languages : en
Pages : 98
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Book Description
This is a concise and effective Japanese phrase book and guide to the Japanese language with color pictures and accompanying exercises for each section. In this modern jet age, one can reach any part of the world within a day or less. Although English is widely spoken, it is very helpful to have some knowledge of the language of the country which you are visiting in order to make your trip more enjoyable by communicating with the local people and understanding their culture. Intended for beginners who wish to learn to speak Japanese at a very basic level within a few hours, this book is written in a clear and simple yet versatile way. With approximately 350 basic words and examples of how they are used in practical conversation speech, one can acquire a fundamental working knowledge of spoken Japanese from this book, so you can express yourself in simple Japanese sentences. This book has several exercises for each lesson. And, to get acquainted with Japanese culture, the student may enjoy the photos which the author has provided as a visual aid. Complicated grammatical explanations are omitted since detailed explanations sometimes discourage people from actually speaking. Only the essential points in pronunciation and grammar are given, and the Japanese phrases and sentences are repeated presented in each lesson so that the student can easily learn the phrases and practice using them without hesitancy or discouragement. Key features of Practical Japanese are: Over 350 essential Japanese words and 96 pages of practical conversational usage. 25 carefully structured lessons to reinforce Japanese vocabulary and Japanese grammar. Accompanying practice exercises for every lesson. All words and phrases are shown in written Japanese--Kanji and Kana (Hiragana and Katakana), Romanized Japanese (Romanji), and English Over 200 simple illustrations. A concise pronunciation guide. Businesspeople, tourists as well as the student or prospective foreign resident in Japan, young or old, will find this Japanese phrasebook a helpful and enjoyable tool in speaking Japanese for the first time.
Author: Masaharu Morimoto
Publisher: DK
ISBN: 9780756631239
Category : Cooking, Japanese
Languages : en
Pages : 0
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Book Description
Features a collection of Japanese recipes.
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
