Classic Japanese Cooking Course
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Classic Japanese Cooking Course
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Author : Masaki Ko
language : en
Publisher:
Release Date : 2002
Classic Japanese Cooking Course written by Masaki Ko and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Cooking, Japanese categories.
Classic Home Cooking From Japan
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Author : Asako Yoshida
language : en
Publisher: Tuttle Publishing
Release Date : 2020-06-23
Classic Home Cooking From Japan written by Asako Yoshida and has been published by Tuttle Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-06-23 with Cooking categories.
**Winner 2020 Gourmand Food Culture Awards** Opening with Japan's top ten favorite comfort foods--from Deep Fried Crunchy Chicken to Japanese-Style Meat and Potato Hotpot--this cookbook is packed with authentic versions of the dishes that Japanese people eat every day. In this book you'll find all the classics you've enjoyed at restaurants and on visits to Japan--from sushi and tempura to ramen, steak and donburi rice bowls. You will also discover dishes that are immensely popular in Japan, but aren't commonly found on the menu in Japanese restaurants in the West. The 80 easy recipes in this book are aimed at beginners and have clear step-by-step photos and instructions along with a full-color photo of each dish. They include: Braised Pork Belly Curry Flavored Chicken Teriyaki Japanese Omelette Asparagus Beef Rolls Yellowtail Tuna with White Miso Butter Simmered Greens with Fried Tofu Yoshida's detailed introduction provides essential information on basic Japanese ingredients, seasonings, implements and cooking techniques--including how to clean and prepare fresh fish, rinsing and cooking rice and draining tofu. Author Asako Yoshida is the owner and founder of Tokyo's renowned Asako Yoshida Cooking School, where the Japanese go when they want to learn how to cook their own national cuisine. Although they might have to wait a long time--since her immensely popular school has an extensive waiting list! Now, with publication for the first time in English, you too can learn how to prepare Japan's favorite dishes in your own home from one of Yoshida's top-selling cookbooks.
Step By Step Cooking
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Author : Keiko Ishida
language : en
Publisher: Marshall Cavendish Cuisine
Release Date : 2011
Step By Step Cooking written by Keiko Ishida and has been published by Marshall Cavendish Cuisine this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Cooking, Japanese categories.
Step-by-Step Cooking- Japaneseintroduces you to a delectable variety of Japanese culinary delights. The refreshingly light cuisine of this beautiful country is simply stunning, with its clean, fresh flavours. Recipes range from cleansing clear soups to slow-simmered vegetables, seafood and meat dishes as well as hearty rice and noodle dishes and decadent desserts. This exciting collection of classic Japanese recipes includes recipes for light soups and side dishes. Examples areShort-neck Clam Clear Soupto Cucumber and Octopus Salad, to hearty one-dish meals such as Chicken and Egg Rice and Suyaki Beef, to delectable traditional desserts such as Sweet Red Bean Balls and Candied Sweet Potatoes. Keiko Ishida shares the delights of replicating these perennial favourites in your home kitchen in simple step-by-step fashion. 42 exciting recipes written in easy-to-follow step-by-step format. Illustrated with step-by-step photographs for easier comprehension. Provides an introduction to the various cooking and food preparation techniques used in the Japanese kitchen, making it ideal for cooking novices as well as those looking to learn more about Japanese cooking. Glossary of ingredients provided to help readers identify ingredients easily. Keiko Ishidawas born and raised in Tokyo, Japan, where she learnt the basics of Japanese cooking from her mother. She then studied traditional Japanese cooking for five years in Sendai, Japan, before going on to pursue her passion for pastry in France at the Ritz Escoffier School and the Lenotre Culinary School and doing an apprenticeship at the famous Le Triomphe bakery. Back in Japan, she set up her own baking school, atelier K. From 2003 to 2009, Keiko relocated to Singapore with her husband and conducted cooking classes here. Today, Keiko is back in Tokyo with her husband. Keiko is also the author is the bestselling cookbook, Okashi- Sweet Treats Made With Love.
Hashi
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Author : Reiko Hashimoto
language : en
Publisher: Bloomsbury Publishing
Release Date : 2016-05-12
Hashi written by Reiko Hashimoto and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-05-12 with Cooking categories.
Hashi is a book of Japanese food that replicates the famous cookery classes that Reiko runs from her south-west London home. Hashi takes the reader through the many mysteries - at least as conceived by the Western mind - of the basics of Japanese cooking. From there it steps up to favourites from the Japanese home kitchen, finishing with a selection of slightly more adventurous dishes that are sure to excite. Written with great style and precision, Reiko leads the reader gently through the various challenges that confront the Western eye when it comes to tackling the food of Japan.
The Japanese Kitchen
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Author : Hiroko Shimbo
language : en
Publisher: Harvard Common Press
Release Date : 2000-11-08
The Japanese Kitchen written by Hiroko Shimbo and has been published by Harvard Common Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-11-08 with Cooking categories.
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.
Donabe
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Author : Naoko Takei Moore
language : en
Publisher: Ten Speed Press
Release Date : 2015-10-27
Donabe written by Naoko Takei Moore and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-27 with Cooking categories.
A beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with background on the origins and history of donabe. Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.
Washoku
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Author : Elizabeth Andoh
language : en
Publisher: Ten Speed Press
Release Date : 2012-02-28
Washoku written by Elizabeth Andoh and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-02-28 with Cooking categories.
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
Simple Delicious Japanese Cooking
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Author : Keiko Hayashi
language : en
Publisher: Weatherhill, Incorporated
Release Date : 1999
Simple Delicious Japanese Cooking written by Keiko Hayashi and has been published by Weatherhill, Incorporated this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Cooking categories.
Most Westerners think of Japanese cooking as a difficult art requiring special, hard-to-find ingredients and the mastery of complex and time-consuming techniques. In her thirty years of teaching Japanese cooking to foreign residents in Tokyo, author Keiko Hayashi has proved these assumptions wrong. She has become a master at simplifying difficult traditional Japanese cooking procedures without compromising taste or appearance, and of explaining the use of Japanese ingredients and finding readily available Western substitutes. Simple and Delicious Japanese Cooking contains more than one hundred recipes, all of which are easy to follow, kitchen tested, and presented in full color. The recipes are categorized into hors d'oeuvres, soups, seafood, chicken and eggs, meats, vegetables, rice noodles, and desserts. In addition, the author offers four seasonal menus. She also explains traditional Japanese cooking utensils and techniques and provides an exhaustive guide to basic ingredients. Simple and Delicious Japanese Cooking is the perfect introduction to one of the world's great cuisines.
Japanese Cooking Class Cookbook
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Author :
language : en
Publisher:
Release Date : 1984
Japanese Cooking Class Cookbook written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984 with Cookery, Japanese categories.
Japanese Cooking
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Author : Shizuo Tsuji
language : en
Publisher: Vertical Inc
Release Date : 2021-05-19
Japanese Cooking written by Shizuo Tsuji and has been published by Vertical Inc this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-19 with Cooking categories.
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.