Author: Robb Satterwhite
Publisher: Kodansha
ISBN: 9784770020864
Category : Cooking
Languages : en
Pages : 196
Book Description
This guide offers practical tips on what to order and how to enjoy it.longside sample menus, this volume also explores the history of Japaneseestaurant etiquette, the emphasis on visual presentation, and regionalariations.
What's what in Japanese Restaurants
Author: Robb Satterwhite
Publisher: Kodansha
ISBN: 9784770020864
Category : Cooking
Languages : en
Pages : 196
Book Description
This guide offers practical tips on what to order and how to enjoy it.longside sample menus, this volume also explores the history of Japaneseestaurant etiquette, the emphasis on visual presentation, and regionalariations.
Publisher: Kodansha
ISBN: 9784770020864
Category : Cooking
Languages : en
Pages : 196
Book Description
This guide offers practical tips on what to order and how to enjoy it.longside sample menus, this volume also explores the history of Japaneseestaurant etiquette, the emphasis on visual presentation, and regionalariations.
Nobu
Author: Nobu Matsuhisa
Publisher: Atria/Emily Bestler Books
ISBN: 1501122800
Category : Biography & Autobiography
Languages : en
Pages : 224
Book Description
“In this outstanding memoir, chef and restaurateur Matsuhisa...shares lessons in humility, gratitude, and empathy that will stick with readers long after they’ve finished the final chapter.” —Publishers Weekly (starred review) “Inspiration by example” (Associated Press) from the acclaimed celebrity chef and international restaurateur, Nobu, as he divulges both his dramatic life story and reflects on the philosophy and passion that has made him one of the world’s most widely respected Japanese fusion culinary artists. As one of the world’s most widely acclaimed restaurateurs, Nobu’s influence on food and hospitality can be found at the highest levels of haute-cuisine to the food trucks you frequent during the work week—this is the Nobu that the public knows. But now, we are finally introduced to the private Nobu: the man who failed three times before starting the restaurant that would grow into an empire; the man who credits the love and support of his family as the only thing keeping him from committing suicide when his first restaurant burned down; and the man who values the busboy who makes sure each glass is crystal clear as highly as the chef who slices the fish for Omakase perfectly. What makes Nobu special, and what made him famous, is the spirit of what exists on these pages. He has the traditional Japanese perspective that there is great pride to be found in every element of doing a job well—no matter how humble that job is. Furthermore, he shows us repeatedly that success is as much about perseverance in the face of adversity as it is about innate talent. Not just for serious foodies, this “insightful peek into the mind of one of the world’s most successful restaurateurs” (Library Journal) is perfect for fans of Marie Kondo’s The Life-Changing Magic of Tidying Up and Danny Meyer’s Setting the Table. Nobu’s writing does what he does best—it marries the philosophies of East and West to create something entirely new and remarkable.
Publisher: Atria/Emily Bestler Books
ISBN: 1501122800
Category : Biography & Autobiography
Languages : en
Pages : 224
Book Description
“In this outstanding memoir, chef and restaurateur Matsuhisa...shares lessons in humility, gratitude, and empathy that will stick with readers long after they’ve finished the final chapter.” —Publishers Weekly (starred review) “Inspiration by example” (Associated Press) from the acclaimed celebrity chef and international restaurateur, Nobu, as he divulges both his dramatic life story and reflects on the philosophy and passion that has made him one of the world’s most widely respected Japanese fusion culinary artists. As one of the world’s most widely acclaimed restaurateurs, Nobu’s influence on food and hospitality can be found at the highest levels of haute-cuisine to the food trucks you frequent during the work week—this is the Nobu that the public knows. But now, we are finally introduced to the private Nobu: the man who failed three times before starting the restaurant that would grow into an empire; the man who credits the love and support of his family as the only thing keeping him from committing suicide when his first restaurant burned down; and the man who values the busboy who makes sure each glass is crystal clear as highly as the chef who slices the fish for Omakase perfectly. What makes Nobu special, and what made him famous, is the spirit of what exists on these pages. He has the traditional Japanese perspective that there is great pride to be found in every element of doing a job well—no matter how humble that job is. Furthermore, he shows us repeatedly that success is as much about perseverance in the face of adversity as it is about innate talent. Not just for serious foodies, this “insightful peek into the mind of one of the world’s most successful restaurateurs” (Library Journal) is perfect for fans of Marie Kondo’s The Life-Changing Magic of Tidying Up and Danny Meyer’s Setting the Table. Nobu’s writing does what he does best—it marries the philosophies of East and West to create something entirely new and remarkable.
Just One Cookbook
Author: Namiko Chen
Publisher:
ISBN:
Category : Cooking, Japanese
Languages : en
Pages : 287
Book Description
Publisher:
ISBN:
Category : Cooking, Japanese
Languages : en
Pages : 287
Book Description
Washoku
Author: Elizabeth Andoh
Publisher: Ten Speed Press
ISBN: 030781355X
Category : Cooking
Languages : en
Pages : 330
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
Publisher: Ten Speed Press
ISBN: 030781355X
Category : Cooking
Languages : en
Pages : 330
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
Japan Foreclosed Property (2015-16)
Author: Andrew Sheldon
Publisher: Andrew Sheldon
ISBN: 0992249937
Category : Business & Economics
Languages : en
Pages : 8
Book Description
Japan Foreclosed Property is a guide for English-speaking foreigners to avail of the opportunities to buy foreclosed property in Japan at a substantial discount through court-admnistered tenders. The guide provides the reader with a broad array of resources inclusive of the political, economic, social pretext for investing in property in Japan, as well as how to participate in the process, how to research, strategies, what you need to do, and how to fix up properties. The guide is targeted at English speakers, because the author purchased several foreclosed properties in Japan, and he saw the opportunity for a guide for those people who wish to live, retire or holiday in Japan, because the country is highly regarded by expatriates.
Publisher: Andrew Sheldon
ISBN: 0992249937
Category : Business & Economics
Languages : en
Pages : 8
Book Description
Japan Foreclosed Property is a guide for English-speaking foreigners to avail of the opportunities to buy foreclosed property in Japan at a substantial discount through court-admnistered tenders. The guide provides the reader with a broad array of resources inclusive of the political, economic, social pretext for investing in property in Japan, as well as how to participate in the process, how to research, strategies, what you need to do, and how to fix up properties. The guide is targeted at English speakers, because the author purchased several foreclosed properties in Japan, and he saw the opportunity for a guide for those people who wish to live, retire or holiday in Japan, because the country is highly regarded by expatriates.
Sushi
Author: Kimiko Barber
Publisher: Penguin
ISBN: 1465470174
Category : Cooking
Languages : en
Pages : 441
Book Description
An updated classic guide to creating a variety of delicious and beautiful sushi, including bowls, omelettes, and sandwiches. Learn how to make your favorite sushi rolls at home or discover a new recipe in the updated Sushi: Taste and Technique. This classic guide to making a variety of homemade Japanese sushi features traditional rolls plus the latest trends, including modern sushi bowls, omelets, and burritos. Detailed step-by-step photographs and foolproof recipes by Kimiko Barber and Hiroki Takemura help you master the knife skills and hand techniques you need to prepare perfect sushi and sashimi, from authentic pressed, rolled, and stuffed sushi to a sushi sandwich. Reference the fish and shellfish guide to learn how to select and cut the appropriate meat for your sushi, and get the best recommendations for your desired meal. Read about the history of sushi, make sure you have the appropriate utensils in your home and make sure they are being used correctly, and learn the proper etiquette for serving and eating sushi. Elevate your home menu with Sushi: Taste and Technique, a beautiful and in-depth reference guide to everything sushi.
Publisher: Penguin
ISBN: 1465470174
Category : Cooking
Languages : en
Pages : 441
Book Description
An updated classic guide to creating a variety of delicious and beautiful sushi, including bowls, omelettes, and sandwiches. Learn how to make your favorite sushi rolls at home or discover a new recipe in the updated Sushi: Taste and Technique. This classic guide to making a variety of homemade Japanese sushi features traditional rolls plus the latest trends, including modern sushi bowls, omelets, and burritos. Detailed step-by-step photographs and foolproof recipes by Kimiko Barber and Hiroki Takemura help you master the knife skills and hand techniques you need to prepare perfect sushi and sashimi, from authentic pressed, rolled, and stuffed sushi to a sushi sandwich. Reference the fish and shellfish guide to learn how to select and cut the appropriate meat for your sushi, and get the best recommendations for your desired meal. Read about the history of sushi, make sure you have the appropriate utensils in your home and make sure they are being used correctly, and learn the proper etiquette for serving and eating sushi. Elevate your home menu with Sushi: Taste and Technique, a beautiful and in-depth reference guide to everything sushi.
The Spy Across the Table
Author: Barry Lancet
Publisher: Simon and Schuster
ISBN: 147679491X
Category : Fiction
Languages : en
Pages : 448
Book Description
"A double-murder at the Kennedy Center forces Japanese antiques art dealer and PI Jim Brodieo Magazine"), Japanese antiques dealer and PI Jim Brodie into a dangerous game of espionage--putting him in the crosshairs of the Chinese, North Korean, and American governments"--Provided by publisher.
Publisher: Simon and Schuster
ISBN: 147679491X
Category : Fiction
Languages : en
Pages : 448
Book Description
"A double-murder at the Kennedy Center forces Japanese antiques art dealer and PI Jim Brodieo Magazine"), Japanese antiques dealer and PI Jim Brodie into a dangerous game of espionage--putting him in the crosshairs of the Chinese, North Korean, and American governments"--Provided by publisher.
The Sushi Economy
Author: Sasha Issenberg
Publisher: Penguin
ISBN: 1101216883
Category : Business & Economics
Languages : en
Pages : 364
Book Description
The highly acclaimed exploration of sushi’s surprising history, global business, and international allure One generation ago, sushi’s narrow reach ensured that sports fishermen who caught tuna in most of parts of the world sold the meat for pennies as cat food. Today, the fatty cuts of tuna known as toro are among the planet’s most coveted luxury foods, worth hundreds of dollars a pound and capable of losing value more quickly than any other product on earth. So how did one of the world’s most popular foods go from being practically unknown in the United States to being served in towns all across America, and in such a short span of time? A riveting combination of culinary biography, behind-the- scenes restaurant detail, and a unique exploration of globalization’s dynamics, the book traces sushi’s journey from Japanese street snack to global delicacy. After traversing the pages of The Sushi Economy, you’ll never see the food on your plate—or the world around you—quite the same way again.
Publisher: Penguin
ISBN: 1101216883
Category : Business & Economics
Languages : en
Pages : 364
Book Description
The highly acclaimed exploration of sushi’s surprising history, global business, and international allure One generation ago, sushi’s narrow reach ensured that sports fishermen who caught tuna in most of parts of the world sold the meat for pennies as cat food. Today, the fatty cuts of tuna known as toro are among the planet’s most coveted luxury foods, worth hundreds of dollars a pound and capable of losing value more quickly than any other product on earth. So how did one of the world’s most popular foods go from being practically unknown in the United States to being served in towns all across America, and in such a short span of time? A riveting combination of culinary biography, behind-the- scenes restaurant detail, and a unique exploration of globalization’s dynamics, the book traces sushi’s journey from Japanese street snack to global delicacy. After traversing the pages of The Sushi Economy, you’ll never see the food on your plate—or the world around you—quite the same way again.
The Shooting Star
Author: Shivya Nath
Publisher: Penguin Random House India Private Limited
ISBN: 9353052653
Category : Literary Collections
Languages : en
Pages : 182
Book Description
Shivya Nath quit her corporate job at age twenty-three to travel the world. She gave up her home and the need for a permanent address, sold most of her possessions and embarked on a nomadic journey that has taken her everywhere from remote Himalayan villages to the Amazon rainforests of Ecuador. Along the way, she lived with an indigenous Mayan community in Guatemala, hiked alone in the Ecuadorian Andes, got mugged in Costa Rica, swam across the border from Costa Rica to Panama, slept under a meteor shower in the cracked salt desert of Gujarat and learnt to conquer her deepest fears. With its vivid descriptions, cinematic landscapes, moving encounters and uplifting adventures, The Shooting Star is a travel memoir that maps not just the world but the human spirit.
Publisher: Penguin Random House India Private Limited
ISBN: 9353052653
Category : Literary Collections
Languages : en
Pages : 182
Book Description
Shivya Nath quit her corporate job at age twenty-three to travel the world. She gave up her home and the need for a permanent address, sold most of her possessions and embarked on a nomadic journey that has taken her everywhere from remote Himalayan villages to the Amazon rainforests of Ecuador. Along the way, she lived with an indigenous Mayan community in Guatemala, hiked alone in the Ecuadorian Andes, got mugged in Costa Rica, swam across the border from Costa Rica to Panama, slept under a meteor shower in the cracked salt desert of Gujarat and learnt to conquer her deepest fears. With its vivid descriptions, cinematic landscapes, moving encounters and uplifting adventures, The Shooting Star is a travel memoir that maps not just the world but the human spirit.
Excess Baggage
Author: Karen Ma
Publisher: China Books & Periodicals
ISBN: 9780835100465
Category : Chinese
Languages : en
Pages : 0
Book Description
With vivid prose, Karen Ma takes us on a momentous journey with a Chinese family as it tries to grow new roots in a foreign land."-Geling Yan, author of Banquet Bug, White Snake, and The Flowers of War Karen Ma's debut novel chronicles two Chinese sisters, one raised in China during the desolate years of the Cultural Revolution; the other in Japan during the freewheeling years of bubble capitalism. They reunite as adults in Tokyo in the early 1990s, and as the sisters circle warily, their distrust grows, fueled by family lies and secrets. Exploring themes of identity, alienation, love, jealousy, and family obligations in the face of cultural and geographic adversity, ultimately each must confront a fundamental question: what's the meaning of home when your roots aren't secure? Karen Ma is the author of The Modern Madame Butterfly (Tuttle Publishing, 2006). She has lived a combined twenty years in China and Japan working as a writer and journalist."
Publisher: China Books & Periodicals
ISBN: 9780835100465
Category : Chinese
Languages : en
Pages : 0
Book Description
With vivid prose, Karen Ma takes us on a momentous journey with a Chinese family as it tries to grow new roots in a foreign land."-Geling Yan, author of Banquet Bug, White Snake, and The Flowers of War Karen Ma's debut novel chronicles two Chinese sisters, one raised in China during the desolate years of the Cultural Revolution; the other in Japan during the freewheeling years of bubble capitalism. They reunite as adults in Tokyo in the early 1990s, and as the sisters circle warily, their distrust grows, fueled by family lies and secrets. Exploring themes of identity, alienation, love, jealousy, and family obligations in the face of cultural and geographic adversity, ultimately each must confront a fundamental question: what's the meaning of home when your roots aren't secure? Karen Ma is the author of The Modern Madame Butterfly (Tuttle Publishing, 2006). She has lived a combined twenty years in China and Japan working as a writer and journalist."