Japanese Food Recipes
Looking for a good japanese cookbook?
Wanted to learn some more hot japanese food Recipes, i have masaki ko’s book and its great, any others recommended?
I have a great one…it is just called….”SUSHI” by Mia Detrick…it is an incredible step by step handbook for sushi..lots of pictures..guides..and recommendations
Vegetable Tempura: Japanese Food Recipes : Cutting Eggplant for Japanese Tempura Recipe
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World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer $35.95 Cut vegetables and fruits into noodles, or curly, paper-thin ribbons with this inexpensive yet robust slicer. We recommend the World Cuisine brand over others because it costs about half or less of the price of similar models, makes nicer noodles, is easy to use and clean, and can slice fairly large quantities quickly, and is quite sturdy. The popular Joyce Chen type slicers can only process small… |
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Zojirushi SL-JAE14 Mr. Bento Stainless Steel Lunch Jar $43.99 Zojirushi’s Mr. Bento Stainless Lunch Jar in Silver is unique and functional. Stainless steel construction and vacuum insulation. Four microwaveable inner bowls and washable container. Includes a convenient carry strap for easy transport and a easy to carry bag…. |
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Rival 4071-WN 32-Ounce Hot Pot Express, White $10.18 A real time-saver, this 32-ounce Hot Pot boils water 60 percent faster than a microwave. The plain white exterior makes it equally at home in an office or dorm room, and the nonstick interior can be wiped out easily with a soapy sponge (the pot should never be immersed in water). Seven settings, from low to high, allow milk to gently warm or noodle soups to come to a full boil. A one-year warranty… |
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Blade [UMD for PSP] $17.98 The recipe for Blade is quite simple; you take one part Batman, one part horror flick, and two parts kung fu and frost it all over with some truly campy acting. What do you get? An action flick that will reaffirm your belief that the superhero action genre did not die in the fluorescent hands of Joel Schumacher. Blade is the story of a ruthless and supreme vampire slayer (Wesley Snipes) who makes … |
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Hot Kid Baby Mum-Mum Original Flavor Rice Biscuit, 24-Count (Pack of 6) $12.07 Hot Kid Baby Mum-Mum, is made from selected fine-quality Japonica rice. It is made to easily melt in your baby’s mouth. It is trans-fat and cholesterol free and no artificial colors or flavors are added…. |
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Japanese-World Cuisine Pod $9.95 This software is BRAND NEW. Packaging may differ slightly from the stock photo above. Please click on our logo above to see over 15,000 titles in stock…. |
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Cooking Academy 2: World Cuisine [Download] $6.99 Welcome to the World Culinary Workshop! Cooking Academy 2 will put you in the kitchens of restaurants from all corners of the globe! From Chinese BBQ Pork Buns, to Mexican Tamales, to Japanese Sushi, make your way through 60 different recipes from eight different countries! Learn interesting trivia about food while mastering all new skills and mini-games including food processors, mixers, raiding … |
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Cooking Academy 2 [Mac Download] $6.99 … |
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Vegetarian: World Cuisine Pod $9.95 World Cuisine: Japanese Recipes… |
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Sanyo ECJ-F50S Micro-Computerized 5-Cup (Uncooked) Rice Cooker and Steamer $106.92 Enjoy perfect rice with no hassle, everytime, with this Rice Cooker/Steamer with Fuzzy Logic Technology. The titanium-coated, extra-thick, nonstick inner pot with round bottom provides maximum heat distribution and optimum cooking. The multi-menu selections customize each batch to the specific type of rice you are creating, such as: white rice, brown rice, rinse-free rice, mixed rice, sweet rice, … |
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Easy & Healthy Japanese Food for the American Kitchen $17.46 Easy & Healthy Japanese Food for the American Kitchen combines easy-to-use cooking techniques with traditional Japanese cuisine. Author Keiko Aoki balances the delicate flavors of Japanese cuisine with ingredients and equipment found in the average American kitchen. These quick-to-prepare recipes are designed to accommodate the hectic and busy lifestyles most Americans endure. A sure-to-please cookbook for all enthusiasts of Japanese food, as well as those looking to prepare healthier meals for their families. |
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Dictionary Of Japanese Food $11.86 Dictionary Of Japanese Food |
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Let’s Cook Japanese Food! $15.6 Let’s Cook Japanese Food! |
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Japanese Light $16.49 Japanese cuisine is renowned for being among the healthiest and tastiest in the world. Low-fat and less dependent on meat and dairy products, the Japanese way of eating is exactly how Westerners are trying to eat today. Kimiko Barber is the perfect teacher to show both beginner and advanced home cooks how to prepare 120 delicious recipes. Covers Japanese food culture, explains key seasonings and stocks Features seasonal menu suggestions, and how to best serve and eat Japanese food Explains the essence of Japanese cuisine – to enhance nature’s offerings rather than to change them |
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650 Best Food Processor Recipes $16.46 650 Best Food Processor Recipes |
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500 Best Comfort Food Recipes $16.46 500 Best Comfort Food Recipes |
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300 Best Comfort Food Recipes $13.96 300 Best Comfort Food Recipes |
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400 Best Comfort Food Recipes $12.96 400 Best Comfort Food Recipes |
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1000 Recipes for Simple Family Food $19.76 1000 Recipes for Simple Family Food |
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Japanese Homestyle Dishes $6.96 Dishes like sushi and sashimi may look intimidating, but the recipes and instructions in this introductory guide make it easy for you to make authentic Japanese cuisine at home. With recipes for a wide range of Japanese dishes, and easy-to-follow, step-by-step instructions, you’ll learn to cook Japanese food in no time. |
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Sushi: A Classic Collection of Japanese-Style Recipes $4.99 Rapidly gaining popularity outside Japan, sushi can be served as tasty finger food, as a light lunch, or as a luxurious dinner party treat. Take your pick from this wide range of imaginative dishes that look and taste delicious and enjoy a homemade, gourmet sushi experience. |
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Recipes $22.01 2006 IACP Award Winner: General Category! Preface by Martha Stewart. Recipes. Cooking all comes down to the recipes — those ingredient-by-ingredient, technique-by-technique, step-by-step instructions. In Recipes, Susan Spungen, founding food editor and editorial director for food at Martha Stewart Living Omnimedia for twelve years, presents her own easy, unfettered ideas for cooking simple food rich with freshness and flavors to share with family and friends. Recipes is organized by technique, explaining why sautéing is great for two or four but when feeding a crowd braising is the better choice. Prepare focuses on the basics, from making a vinaigrette to roasting garlic and peppers. Chop includes not just salads, but gazpacho and a Provençal sandwich that requires knife skills. Sauté explains how to pan-sear fish and make a layered omelet. Grill shows proper techniques for cooking scallops, asparagus, and steak over an open fire. Roast offers the perfect roast chicken and a roasted squash salad. Bake features a variety of pizzas as well as mushrooms baked in parchment paper. Simmer and Braise coaxes the most flavors from soups and lamb shanks. Finally, there’s Indulge, a selection of desserts from simple brownies and peach melba to a fruit crisp and a rich chocolate cake. Susan believes that one of the most pleasurable parts of a meal should be the making of it. Recipes encourages home cooks to become confident cooks. |
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Simply Japanese: $18.44 Yoko Arimoto, arguably Japan’s most popular expert on home cooking, is famous not only for her simple, healthy recipes, but for her stylish food presentation as well. The author of over 100 best-selling cookbooks in Japanese, Arimoto travels extensively and has homes in London, the Umbria region of Italy, and in both Tokyo and Nagano, Japan. From her experiences entertaining and cooking for all kinds of people, she has gained an understanding of differences in tastes and perspectives, enabling her to add an international flair to her native cuisine. In Simply Japanese, Arimoto presents about 60 recipes divided into several sections: seafood, meat, vegetables, tofu, deep-fried foods, rice and miso soup. The recipes are designed for the home cook — not professional chefs — and most don’t require special ingredients or multiple steps. Rather, they are for creating casual dishes typically eaten in a contemporary Japanese home. Arimoto uses basic ingredients such as soy sauce, sake and nori, all readily available in the U.S.; and emphasizes fresh vegetables and local fish and meats. To liven things up, and to challenge the more adventurous cook, she does include some dishes with more exotic ingredients such as tarako pollock roe and yuzu citrus, found at Asian grocery stores. Methods range from simple procedures like learning to make teriyaki salmon and cornmeal shrimp tempura, to the 20-step process of making tofu from scratch. Each finished dish is shown in a beautiful photo, styled by the author using her own, everyday tableware. The key points of each method are also illustrated in detail with color photos, along with the author’s helpful comments and quick tips. Arimoto provides a full explanation of the Japanese culinary style, from how many dishes are served and the kinds of plates used in the home, to the philosophy of healthy eating. Additional sections cover such topics as essential seasonings, home kitchen equipment and cooking techniques, directions for making dashi stock, and other supplemental information. |
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Basic Japanese Cooking $17.46 When most of us think of Japanese food, we don’t think of food we can prepare ourselves. Basic Japanese Cooking will change that, and remove the intimidation out of making authentic Japanese cuisine. As author and traveller Jody Vassallo explains, once you let go of the idea of perfection, Japanese food can come together in under half an hour, and it’s fun to make, too. While it takes years of training to become a recognized sushi master, home cooks don’t need to hold themselves to such high standards. As long as the ingredients are fresh and the rice is cooked well, the results are bound to be delicious. Basic Japanese Cooking doesn’t stop at sushi, either. It includes recipes for mouth-watering and colourful udon, soba, and ramen noodle dishes, along with Japanese favourites such as tempura and edamame. This book is a great place for curious cooks to begin experimenting with the tastes and techniques of Japan. |
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The Best Recipes from America’s Food Festivals $11.52 The Best Recipes from America’s Food Festivals |
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Harumi’s Japanese Cooking $19.56 Cooking expert and lifestyle guru Harumi Kurihara has won over the hearts of Japanese home cooks with her simple, delicious recipes. After selling millions of copies of her cookbooks, magazines, and housewares in her home country, this charismatic former housewife now shares her award-winning kitchen secrets with Americans for the first time. These elegant, effortless recipes reflect Harumi’s down-to-earth approach to Japanese cooking. Simply written and featuring everyday ingredients, recipes include Pan-Fried Noodles with Pork and Bok Choy, Warm Eggplant Salad, Japanese Pepper Steak, Seafood Miso Soup, and Harumi’s popular Carrot and Tuna Salad, along with a chapter on simple ways to make delectable sushi at home. Demystifying Japanese cooking and celebrating freshness, seasonality, and simplicity, this delightful book introduces Americans to one of the food world’s brightest stars, and invites us to cook with her, one gracious dish at a time. |
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Lets Cook Japanese Food By Kaneko, Amy $26.7 Author: Kaneko, Amy Subtitle: Everyday Recipes for Home Cooking Publication Date: 2007/03/08 Number of Pages: 168 Binding Type: Paperback Language: English Depth: 0.50 Width: 7.75 Height: 8.75 |
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Food Of Japan $17.46 Shirley Booth, who lived in Japan for many years, gives us a wonderful, engaging history of Japanese food, its styles and traditions. She explains every aspect of this cuisine, the ingredients, the techniques, the essential equipment, the importance of color and presentation. She then goes on to share 200 recipes that she has cooked time and time again. |
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Best Recipes In The World: $17.97 Mark Bittman traveled the world to find and bring back the best recipes of home cooks from 44 countries. This bountiful collection of new, easy, and ultra-flavorful dishes will add exciting new tastes and cosmopolitan flair to your everyday cooking and entertaining. With his million-copy bestseller How to Cook Everything, Mark Bittman made the difficult doable. Now he makes the exotic accessible. In this highly ambitious, accomplished, globe-spanning work, Bittman gathers the best recipes that people from dozens of countries around the world cook every day. And when he brings his distinctive no-frills approach to dishes that were once considered esoteric, America’s home cooks will eagerly follow where they once feared to tread. In more than a thousand recipes, Bittman compellingly demonstrates that there are many places besides Italy and France to which cooks can turn for inspiration. In addition to these favorites, he covers Spain, Portugal, Greece, Russia, Scandinavia, the Balkans, Germany, and other European destinations, giving us easy ways to make dishes like Spanish Mushroom and Chicken Paella, Greek Roast Leg of Lamb with Thyme and Orange, Russian Borscht, and Swedish Appletorte. Asian food now rivals European cuisine’s popularity, and this book reflects that: It’s the first to emphasize European and Asian cuisines equally, with easy-to-follow recipes for favorites like Vietnamese Stir-Fried Vegetables with Nam Pla, Pad Thai, Japanese Salmon Teriyaki, Chinese Black Bean and Garlic Spareribs, and Indian Tandoori Chicken. Nor is the rest of the world ignored: there are hundreds of recipes from North Africa, the Middle East, and Central and South America, too. All will be hits with home cooks looking to add exciting new tastes and cosmopolitan flair to their everyday repertoire. Shop locally, cook globally–Mark Bittman makes it so easy: Hundreds of recipes that can be made ahead or prepared in under 30 minutes Informative sidebars and instructional drawings explain unfamiliar techniques and ingredients Fifty-two international menus, an extensive International Pantry section, and much more make this an essential addition to any cook’s shelf The Best Recipes in the World is destined to be a classic that will change the way Americans think about everyday food. It’s simply like no other cookbook in the world. |
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Japanese Vegetable Cooking $10.46 The USDA Food Pyramid recommends that you eat 5 servings of vegetables a day. Nutritionists recognize that vegetables prevent illness, reduce the risk of cancer, lower blood pressure, and possess potent disease-fighting and immune-building powers. In spite of these recommendation, Japanese Vegetable Cooking recognizes the fact that most of us need help incorporating the daily allowance of veggies into our diets. Designed to aid infighting illness, featuring over 105 expertly selected recipes, this inspiring book provides a wealth of Japanese dishes organized by symptom and illness. Each recipe is beautifully illustrated and described in simple detail. The result is an easy-to-follow handbook of delicious dishes that retain the maximum nutritional value of each vegetable. |
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Japanese Foods That Heal $12.31 A comprehensive and authoritative guide to the healing powers of Japanese foods, this book includes an in-depth look at over seventeen traditional ingredients, including miso, shiitake, toasted sesame oil, tofu, amazake, and seitan. Each food item is given its own chapter, which includes a detailed discussion of the nutritional and medicinal benefits, how to make it or buy it, cooking with it, and recipes featuring it. This book also features a pronunciation guide, which is great for ordering from restaurants or shops, and a guide to composing meals. |
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Recipes 1-2-3 $7.98 PBS genius delivers fabulous food using only 3 ingredients in 250+ recipes with intriguing food, wine pairings, menus. |
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Japanese Hot Pots: $15.75 Shabu-shabu. Sukiyaki. Oden. Known as Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying, and hearty meals that the whole family can enjoy. In Japanese Hot Pots, chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming hot pots from all corners of Japan. Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation–just an earthenware crock, a portable burner, and a good appetite. An introduction to Japan’s most beloved home cooking, with recipes for 50 authentic regional favorites. Includes a primer on hot pot culture, ingredients, condiments, and tools. Hot pots are wholesome, economical, and easy to prepare midweek. |
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Japanese Dishes For Wine Lovers $9.98 Japanese food is not commonly associated with wine, yet many dishes may be perfectly paired with red and white, dry and sweet wines. Reflecting the increasing popularity of wine as an accompaniment to ethnic foods, this is a great book for wine lovers seeking new ways to stimulate their palates and enhance the enjoyment of their favorites. Best-selling cookbook author Machiko Chiba provides easy-to-follow recipes for fifty-eight delightful dishes, all illustrated in full color, while wine expert J. K. Whelehan recommends the best wine to savor with each. In addition, Whelehan discusses the relationship between Japanese food and wine in general, such as how typical ingredients such as soy sauce or sake affect wine selection. A helpful appendix gives instructions for cooking rice, making dashi stock, and preparing fish, while a glossary explains the less familiar ingredients and suggests substitutes where possible. This extensive selection of recipes and wines will provide you with just the special touch you need, whether you are preparing a cozy dinner at home or a party for friends! |
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The Pure Heart Japanese Gourmet Cooking $100.54 MOUTHWATERING RECIPES BY A LEADING AUTHORITY ON JAPANESE GOURMET COOKINGUmami: The Fifth TasteUmami is a special word used to define the unique taste of Japanese dishes. This taste is neither salty nor sweet; neither bitter nor sour. The best English equivalent is beautiful taste, but to understand it, you have to experience it.Why do tomato sauce and Parmesan cheese make such a delicious combination?It is because tomatoes and Parmesan cheese are rich in natural substances that bring out the Umami in the foods they are used with.But the natural food ingredients used to make the dressings and sauces in Japanese cuisine are twice as strong as Parmesan cheese and nine times as strong as tomato sauce in bringing out the Umami in foods.In this lavishly illustrated book, a leading expert in Japanese cooking shows you how to prepare delectable Japanese dishes in an easytounderstand format. Try the recipes presented in this book, and treat yourself, your family, and your friends to a new world of gastronomic delight. Author: Kawamura, Yutaka/ Yutaka Kawamura/ Kawamura, Yukata Binding Type: Hardcover Number of Pages: 184 Publication Date: 2010/03/09 Language: English Dimensions: 7.01 x 10.00 x 0.48 inches |
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Indian Food & Cooking: 170 Classic Recipes Shown Step by Step: $12.9 Indian Food & Cooking: 170 Classic Recipes Shown Step by Step |
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Japanese & Asian 50 Low-Fat No-Fat Recipes $5.99 Exotic feasts without any of the fat; over 50 delicious low-fat recipes shown in 250 stunning photographs. |
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Japanese Women Don’t Get Old or Fat $4.99 In Japan, people live longer than anywhere else on Earth, obesity is virtually unknown and forty-year-old women look like they’re twenty. The secret: exquisite Japanese home-style cooking, and an approach to eating that is about celebrating and savoring food. Filled with mouth-watering recipes – from delicate grilled fish dishes to delicious vegetable salads – and evocative reminiscences of a childhood spent in Tokyo, Japanese Women Don’t Get Old or Fat offers a fresh, easy approach to a healthier, slimmer lifestyle. |
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Southern Soul Food: Moms Favorite Family Recipes $23.1 Southern Soul Food: Moms Favorite Recipes is a delightful collection of recipes destined to produce real homecooked comfort food. Not only does the book present recipes that will delight your palate, it also includes a helpful guide to the ingredients used and an analysis of their health merits. Author: Middleton, William J. Binding Type: Paperback Number of Pages: 252 Publication Date: 2008/02/01 Language: English Dimensions: 9.00 x 6.00 x 0.57 inches |
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The Best of Healthy Soul Food Recipes $4.99 This book features delicious soul food classics such as Smothered Steak, Rich and Creamy Mac and Cheese, Southern Cornbread, and Cozy Peach Cobbler. With simple-to-follow instructions, cooking tips, beautiful photography, and the latest dietary information, you can easily prepare and enjoy these winning soul food dishes without losing the flavor. |
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Quantity Recipes $42.84 The recipes for 50 servings and basic guides for quantity food preparation presented here are planned to serve small institutions, schools, camps, and community groups. The food preparation guides, references, and appendix material have been updated. The recipes remain as revised by the authors in 1945. Author: Wood, Marion A./ Harris, Katharine W. Binding Type: Paperback Number of Pages: 236 Publication Date: 2004/08/01 Language: English Dimensions: 8.50 x 5.50 x 0.53 inches |
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Food Network Magazine 1,000 Easy Recipes By Food Network Magazine (COR) $28.26 This followup to the bestselling Food Network Magazine Great Easy Meals combines the best of Food Network Magazines signature pullout booklets of 50 extrashort recipes with more than 300 photographs and tips from Food Networks test kitchens. Original. Author: Food Network Magazine (COR) Subtitle: Super Fun Food for Every Day Publication Date: 2012/03/20 Number of Pages: 393 Binding Type: Paperback Language: English Depth: 1.25 Width: 7.50 Height: 9.50 |
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Endangered Recipes $21 Great recipes are family treasures and America’s culinary legacy. But what should be enduring heirlooms are easily lost-gone out of fashion, or locked up in one cook’s recipe box. Endangered Recipes showcases dishes in danger of extinction-homey favorites, the kind of food eaten on the summer porch, at the neighbors’ house, or with your grandparents. Lari Robling has tapped into America’s food memory bank to unearth almost-forgotten classics such as Welsh Rarebit, Green Goddess Dressing, and Nashville House Fried Biscuits with Homemade Apple Butter. The recipes she’s collected reflect the extraordinary range of American cooking, from Parker House Rolls to Crispy Fried Chicken to Homemade Banana Pudding. Endangered Recipes also contains Robling’s own cooking memories and some of the great food stories she’s encountered, as well as sidebars that spotlight the people who are recipe rescuers. The author also includes a practical guide to preserving your own family’s food legacy-its recipes and its stories. Now is the perfect time to begin saving-and savoring-our nearly forgotten dishes. |
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Japan & Korea: The Food and Cooking of $23.09 The very best of two classic Asian cuisines: a guide to ingredients, techniques and 250 recipes shown step by step with 1500 photographs. Japanese food is recognized all over the world for its simplicity and attractive presentation, while Korean food is known for having robust and spicy flavours. Each country has its own style of cooking, but they share a similar approach to food with an emphasis on using high-quality, seasonal and fresh ingredients. They both feature a vast array of exciting, regional specialities, many of which have originated from traditional recipes and locally sourced produced. This exciting new book explores the history, culture and customs of Japan and Korea, from the evolution of their cuisines to the dishes that have become synonymous with the countries themselves. This comprehensive volume is divided into three easy-to-use sections. The first section, Culinary Traditions, begins with an informative history of the flavours and cooking styles of the Japanese and Korean food, from the colourful festivals and celebrations to eating etiquette, and ways they have influenced neighbouring countries and others around the world. The second section, Equipment and Ingredients, begins with a guide to the typical implements used for preparing, cooking and serving, from sushi mats and rice cookers to the authentic crockery and utensils. Following this is a list of the key ingredients that are common to Japanese and Korean kitchens, from ginseng and tofu to seaweed and fish pastes, including convenient recipes for preparing the basic stocks and sauces. The final section, The Recipes, consists of over 245 authentic dishes from every region, which include popular classics, from Hand-rolled Sushi and Pak Choi Kimchi to lesser-known delights, such as Savoury Egg Soup and Fiery Octopus. There is also a section of tempting sweet snacks and drinks, with treats such as Green Tea Ice Cream, Kabocha Squash Cake, and Persimmon Sorbet in Ginger Punch. Full nutritional information is provided for all recipes featured to help with dietary needs. Beautifully illustrated with more than 1500 step-by-step colour photographs, this superb book brings together a tantalizing collection of irresistible and exotic dishes for every palate and occasion. It is a perfect kitchen guide for any cook who wants to discover exciting flavours. |
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Easy Food for Kids: Simple Recipes for Child-friendly Food $7.99 It is often difficult to get children to eat the nutritious meal you have lovingly prepared for them. Easy Food for Kids is packed with more than 100 easy recipes for good, honest food that children will love to eat, and which don’t demand lots of your time. |
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Town Food Service 47361 Japanese Fruit Knife, White Wooden Handle $8.5 Town Food Service 47361 Japanese Fruit Knife, White Wooden Handle |
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Food Network Kitchens Favorite Recipes By Food NetWork (COR) $32.07 Presents a collection of favorite recipes from the Food Network kitchens, including flan, sesame tofu stirfry, and wild mushroom soup. Author: Food NetWork (COR) Publication Date: 2008/07/15 Number of Pages: 407 Binding Type: Paperback Language: English Depth: 0.75 Width: 9.00 Height: 9.50 |
Category: exotic food