Japanese Cooking Contemporary Traditional

Author: Miyoko Nishimoto Schinner
Editor: Book Publishing Company (TN)
ISBN: 9781570670725
Size: 13,50 MB
Format: PDF, Kindle
Read: 187
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Japanese and vegetarian food expert Miyokko Mishimoto Schinner presents traditional Japanese dishes and regional specialities from Kyushu in the south to Hokkaido in the north. She draws from the tradition of vegetarian cooking in Buddhist temples, as well as the vegetable-based dishes found in traditional Japanese cuisine. For dishes usually prepared with meat, fish or fowl, Miyoko has created innovative substitutes utilizing vegetarian foods like tofu and seitan, to create recipes suitable for vegans.

The Complete Book Of Sushi

Author: Hideo Dekura
Editor: Apple Press
ISBN: 9781845430665
Size: 17,64 MB
Format: PDF, ePub
Read: 763
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The Complete Book of Sushi is the definitive collection of traditional, contemporary and innovative recipes for lovers of this Japanese cuisine. Fresh and delicious, sushi is one of the healthiest foods you can eat, being low in fat and high in essential vitamins and minerals. Aesthetically pleasing, sushi is also surprisingly simple to make. This practical book will show you how to create beautiful and elegant sushi dishes with ease. The Complete Book of Sushi features a wide variety of recipes for: * Sushi rolls * Nigiri-zushi * Molded sushi * Hand-rolled sushi * Vegetarian sushi * Chirashi-zushi * Wrapped sushi * Shushi rice in fired-tofu bags * Sushi in a bowl * New sushi * Drinks, sauces and side dishes

The New Now And Zen Epicure

Author: Miyoko Schinner
Editor: Book Publishing Company
ISBN: 1570679010
Size: 17,38 MB
Format: PDF, Docs
Read: 351
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If you're craving something uncommonly delicious, but uncomplicated to prepare, look no further. From the Now & Zen Restaurant in San Francisco comes an imaginative collection of recipes that harmoniously blends distinctive cuisines—French, Japanese, Spanish, Italian, Greek, and Indian—in tempting vegan dishes. Acclaimed bakery chef and plant-based food innovator Miyoko Schinner shares her latest creations in this updated version of her popular gourmet vegan cookbook.

The Encyclopedia Of Contemporary Japanese Culture

Author: Sandra Buckley
Editor: Taylor & Francis
ISBN: 9780415481526
Size: 17,58 MB
Format: PDF, Kindle
Read: 169
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With more than 700 alphabetically arranged entries, The Encyclopedia of Contemporary Japanese Culture offers extensive coverage of Japanese culture spanning from the end of the Japanese Imperialist period in 1945, right up to the present day. Entries range from shorter definitions, histories or biographies to longer overview essays giving an in-depth treatment of major issues. Culture is defined in its broadest sense to allow for coverage of the diversity of practice and production in a country as vibrant and rapidly changing as Japan. Including a new preface by the editor to bring the book fully up-to-date with cultural developments since 2001, this Encyclopedia will be an invaluable reference tool for students of Japanese and Asian Studies, as well as providing a fascinating insight into Japanese culture for the general reader.

The Essence Of Japanese Cuisine

Author: Michael Ashkenazi
Editor: University of Pennsylvania Press
ISBN: 9780812235661
Size: 19,70 MB
Format: PDF, ePub, Docs
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"It was a most exquisite repast, a veritable feast of the senses." Such is the fond memory of Michael Ashkenazi and Jeanne Jacob of a late summer meal in Japan which in every taste, texture, and aesthetic detail signaled the turning of the season. Vividly describing this and countless other fine meals, The Essence of Japanese Cuisine seats the reader at a table rich in culinary tradition. From menu arrangement to cooking techniques, course selection to entertainment styles, The Essence of Japanese Cuisine studies the Japanese meal and the historical, social, and economic principles that underpin Japanese food culture. Drawing from extensive fieldwork, surveys, and sources ranging from contemporary shop advertisements to classical writings and paintings, Ashkenazi and Jacob analyze how meals are structured, where food is prepared, where it is consumed, and what rituals and cultural rules define the art of the Japanese food event. Their personal experiences as diners serve as sensory tools for examining Japanese cuisine and its place in Japanese society, and they draw as well on Japanese and other culinary studies from such writers as Goody, Harris, Brillat-Savarin, Fisher, Ishige, and Mennell. The book concludes by assessing some of the lessons that can be learned from the Japanese dining experience, especially as Japanese cuisine takes its place among world foods.

Sushi And Beyond

Author: Michael Booth
Editor: Random House
ISBN: 1448180546
Size: 16,83 MB
Format: PDF, ePub
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‘His account of their “foodie family road trip” establishes Booth as the next Bill Bryson.’ New York Times Japan is the pre-eminent food nation on earth. The creativity of the Japanese, their dedication and ingenuity, not to mention courage in the face of dishes such as cod sperm and octopus ice cream, is only now beginning to be fully appreciated in the sushi-saturated West, as are the remarkable health benefits of the traditional Japanese diet. Food and travel writer Michael Booth sets of to take the culinary pulse of contemporary Japan and he and his young family travel the length of the country - from bear-infested, beer-loving Hokkaido to snake-infested, seaweed-loving Okinawa. What do the Japanese know about food? Perhaps more than anyone else on earth, judging by this fascinating and funny journey through an extraordinary food-obsessed country. Winner of the Guild of Food Writers Kate Whiteman Award for the best book on food and travel.

At The Japanese Table

Author: Lesley Downer
Editor: Chronicle Books (CA)
ISBN: 9780811803199
Size: 11,43 MB
Format: PDF, Docs
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Foodscapes Of Contemporary Japanese Women Writers

Author: M. Yuki
Editor: Springer
ISBN: 1137477237
Size: 13,36 MB
Format: PDF, ePub, Mobi
Read: 206
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Translated from Japanese, this study exposes English-language scholars to the complexities of the relationship between food, culture, the environment, and literature in Japan. Yuki explores the systems of value surrounding food as expressed in four popular Japanese female writers: Ishimure Michiko, Taguchi Randy, Morisaki Kazue, and Nashiki Kaho.

The Japanese Grill

Author: Tadashi Ono
Editor: Ten Speed Press
ISBN: 9781607740667
Size: 20,59 MB
Format: PDF, Kindle
Read: 379
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American grilling, Japanese flavors. In this bold cookbook, chef Tadashi Ono of Matsuri and writer Harris Salat share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso. Packed with fast-and-easy recipes, versatile marinades, and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, tomatoes, and whole chicken, as well as traditional favorites like yakitori, yaki onigiri, and whole salt-packed fish. Whether you use charcoal or gas, or are a grilling novice or disciple, you will love dishes like Skirt Steak with Red Miso, Garlic–Soy Sauce Porterhouse, Crispy Chicken Wings, Yuzu Kosho Scallops, and Soy Sauce-and-Lemon Grilled Eggplant. Ono and Salat include menu suggestions for sophisticated entertaining in addition to quick-grilling choices for healthy weekday meals, plus a slew of delectable sides that pair well with anything off the fire. Grilling has been a centerpiece of Japanese cooking for centuries, and when you taste the incredible dishes in The Japanese Grill—both contemporary and authentic—you’ll become a believer, too. From the Trade Paperback edition.

Harumi S Japanese Cooking

Author: Harumi Kurihara
Editor: Conran Octopus
ISBN: 9781840915013
Size: 13,61 MB
Format: PDF, Mobi
Read: 438
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Learn how to prepare more than 70 authentic Japanese recipes for fish and seafood, meat, rice, tofu, sushi, noodles, soup, vegetables, desserts and drinks. With suggestions for complete meals, a glossary of ingredients and their western alternatives, and lists of suppliers, Harumi demystifies modern Japanese cooking. Illustrated throughout with superb photographs of dishes, preparation steps, tableware and presentation ideas, Harumi's Japanese Cooking gives a popular insight into the way meals are eaten in Japan today. Drawing on traditional elements, the recipes embrace simplicity and elegance, combining authentic Japanese cuisine with contemporary tastes.With more than 100 recipes for fish and seafood, meat, rice, tofu, sushi, noodles, soup, vegetables, desserts and drinks, Harumi's Japanese Cooking provides a broad selection of mouthwatering recipes. Helpfully, she also suggests which recipes combine well for meals. A glossary of ingredients and their western alternatives, plus useful lists of suppliers complete the book, making it today's most comprehensive introduction to modern Japanese food.