Japanese Kitchen
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Atsuko S Japanese Kitchen
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Author : Atsuko Ikeda
language : en
Publisher: Ryland Peters & Small
Release Date : 2019-07-09
Atsuko S Japanese Kitchen written by Atsuko Ikeda and has been published by Ryland Peters & Small this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-09 with Cooking categories.
"Expertly takes readers into a world of Japanese home cooking far from the austere precision of the sushi counter, or the late-night rush of the ramen-ya. . . .This welcome primer goes a long way toward making Japanese cooking accessible to home cooks curious but perhaps intimidated by the cuisine." Publishers Weekly Learn how to make the enigmatic and umami-rich comfort food of Japan, with over 75 recipes straight from Atsuko Ikeda's authentic yet modern Japanese Kitchen. Japanese home-cooking is full of comfort, but a version of comfort food that is stylish, mouth-watering and less unhealthy than most. For those who aspire to recreate the Japanese dishes enjoyed in restaurants or on holiday, and to discover even more about the secrets and techniques involved in Japanese home cooking, you are invited into Atsuko's Kitchen. Learn the subtle art of creating a balanced meal as demonstrated with an easy-to-follow infographic. Learn the basics, such as how to season food the Japanese way, how to prepare dashi stock and how to make variations on basic rice. Choose from the delicious array of main dishes you might be familiar with, such as chicken teriyaki, tonkatsu pork, beef tataki, gyoza, seared tuna with ponzu, vegetable tempura, okonomiyaki, grilled aubergine with sesame sauce, plus recipes from Atsuko's own family and modern creative repertoire. Also featuring 'izakaya' small plates for sharing and sumptuous modern desserts, there is Japanese comfort food for every occasion. With tips on how to present your dishes in the traditional way, anecdotes and cultural explanations of dishes, discover the secrets of Japanese home-cooking for yourself.
The Essence Of Japanese Cuisine
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Author : Michael Ashkenazi
language : en
Publisher: Routledge
Release Date : 2013-10-11
The Essence Of Japanese Cuisine written by Michael Ashkenazi and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-11 with Social Science categories.
The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel, and at the same time there has been growing interest in Japanese Studies since the 1970s. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. The book reflects on the social and cultural side of Japanese food, and at the same time reflects also on the ways in which Japanese culture has been affected by food, a basic human institution. Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.
Modern Japanese Cuisine
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Author : Katarzyna Joanna Cwiertka
language : en
Publisher: Reaktion Books
Release Date : 2006
Modern Japanese Cuisine written by Katarzyna Joanna Cwiertka and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Cooking categories.
"Katarzyna Cwiertka shows that key shifts in the Japanese diet were, in many cases, a consequence of modern imperialism. Exploring reforms in home cooking and military catering, wartime food management and the rise of urban gastronomy, she reveals how Japan's pre-modern culinary diversity was eventually replaced by a truly 'national' cuisine - a set of foods and practices with which the majority of Japanese today ardently identify." "The result of more than a decade of research, Modern Japanese Cuisine is a look at the historical roots of one of the world's best cuisines. It includes additional information on the influx of Japanese food and restaurants in Western countries, and how in turn these developments have informed our view of Japanese cuisine. This book is appetizing reading for all those interested in Japanese culture and its influences."--BOOK JACKET.
The Japanese Kitchen
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Author : Masaki Ko Staff
language : en
Publisher:
Release Date : 2001-01-01
The Japanese Kitchen written by Masaki Ko Staff and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-01-01 with categories.
The Japanese Kitchen
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Author : Kimiko Barber
language : en
Publisher: Kyle Books
Release Date : 2004-10-18
The Japanese Kitchen written by Kimiko Barber and has been published by Kyle Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-10-18 with Cooking categories.
Until recently, Japanese cooking has remained in the shadows, but the remarkable and long-awaited upsurge in the popularity of sushi and noodle bars and, subsequently, the growth in the availability of ingredients, have put the country firmly on the culinary map. In The Japanese Kitchen Kimiko Barber invites you on a personal tour of her country's exquisite cuisine. She presents 100 essential ingredients and 200 recipes from all over Japan. Every ingredient, from the familiar to the unknown, has its own separate entry giving in-depth background information on history, appearance, taste, manufacture, buying, storing, culinary use and health benefits. Recipes range from the classic, such as Miso Soup with Tofu or Chilled Soba Noodles with Wasabi and Soy Sauce: to the more contemporary Marinated Tiger Prawns in Sweet Ginger Vinegar, or delicious Seared Beef Tataki.
The Japanese Kitchen
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Author : Masaki Ko
language : en
Publisher:
Release Date : 2000
The Japanese Kitchen 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 2000 with Cookery, Japanese categories.
This highly successful paperback series continues to expanel. Covering every type of cuisine from all over the world, the recipes are shown in step-by-step format with color photographs to inspire and guide you.
Shunju
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Author : Takashi Sugimoto
language : en
Publisher: Tuttle Publishing
Release Date : 2013-01-15
Shunju written by Takashi Sugimoto and has been published by Tuttle Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-15 with Cooking categories.
Winner of the 2004 James Beard Award for Best Photography! This innovative Japanese cookbook takes you on a tour of the restaurants and philosophy at the forefront of the Japanese cooking revolution. Just as Alice Waters changed the way Americans thought about food, Takashi Sugimoto has revolutionized the act of dining in Japan. Shunju: New Japanese Cuisine brings you the experience of dining at Tokyo's most innovative and exciting restaurants: Shunju. Everything about these restaurants is unique—their design, decoration, and lighting—but most especially the cuisine. At the Shunju restaurants the menu changes with the seasons and the specials change daily depending on what is available from the market. The chefs choose from hand-picked farmed and wild vegetables that arrive each morning. The food, though quintessentially Japanese, is fresh and innovative, with unexpected touches from other cuisines. The restaurants' designs are modern, funky, and often quite bizarre. Sugimoto, the famed interior designer, has incorporated such unusual installations as original sidewalk gratings from the London subway and hand plastered mud walls. In this way, the designs represent the new lifestyle philosophy of Japan's urban, cultivated youth: that within the chaotic city of modern design and Japanese food, more value should be placed on nature and time, on the textures of genuine materials, the flavors of natural foods. Stunning photographs, shot on location throughout the four seasons, and modern Japanese recipes that are as beautiful in presentation as they are to taste, make Shunju: New Japanese Cuisine a must for both professional chefs and dedicated amateurs. Sections include: The Seasonal Kitchen Spring foods Summer foods Autumn foods Winter foods
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.
The Complete Book Of Japanese Cooking
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Author : Elisabeth Lambert Ortiz
language : en
Publisher: Rowman & Littlefield
Release Date : 2014-04-09
The Complete Book Of Japanese Cooking written by Elisabeth Lambert Ortiz and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-09 with Cooking categories.
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.
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.
