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Japanese Cooking


Washoku: Recipes from the Japanese Home Kitchen

Washoku: Recipes from the Japanese Home Kitchen Lowest new price: $20.82
Lowest used price: $11.98
List price: $40.00
Author: Elizabeth Andoh
Brand: Ten Speed Press

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

If the food of a culture has a pulse, in Japan that pulse would be called washoku. It's a set of principles in fives that takes into account color, taste, ways of preparing food, the diner's senses, and the outlook brought to bear on both the cooking and the dining experience. The result? Meals that are balanced, pleasing, invigorating, healing, and satisfying--all in ways that seep deep into the soul. It's the great good luck of the West that Elizabeth Andoh chose a life in Japan and a focus on food. Her expertise has brought forth the award-winning An Ocean of Flavor as well as countless newspaper and magazine pieces.

With Washoku Andoh takes the reader into the heart of the Japanese home kitchen. She explains the guiding philosophy then brings it into practical terms with a section on the essential washoku pantry. Her section on the washoku kitchen begins with cutting and ends with shaping and molding. Recipes are found in chapters on Stocks and Condiments; Soups; Rice; Noodles; Vegetables; Fish, Meat and Poultry; Tofu and Eggs; and Desserts.

You might never prepare an entire Japanese meal from beginning to end (though with this book in hand you certainly could), but there's no reason not to believe you wouldn't begin to include some of these recipes in an expanding foodway. The sauces and condiments are particularly exciting. As is the underlying thinking that goes into how you are cooking and why you are cooking--the washoku of it all. Not a bad lesson to learn from an exemplary teacher. --Schuyler Ingle

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Izakaya: The Japanese Pub Cookbook

Izakaya: The Japanese Pub Cookbook Lowest new price: $15.59
Lowest used price: $15.73
List price: $25.00
Author: Mark Robinson
Brand: Brand: Kodansha USA

Japanese pubs, called izakaya, are attracting growing attention in Japan and overseas. As a matter of fact, a recent article in The New York Times claimed that the izakaya is starting to shove the sushi bar off its pedestal. While Japan has many guidebooks and cookbooks, this is the first publication in English to delve into every aspect of a unique and vital cornerstone of Japanese food culture.
A venue for socializing and an increasingly innovative culinary influence, the izakaya serves mouth-watering and inexpensive small-plate cooking, along with free-flowing drinks. Readers of this essential book will be guided through the different styles of establishments and recipes that make izakaya such relaxing and appealing destinations. At the same time, they will learn to cook many delicious standards and specialties, and discover how to design a meal as the evening progresses.
Eight Tokyo pubs are introduced, ranging from those that serve the traditional Japanese comfort foods such as yakitori (barbequed chicken), to those offering highly innovative creations. Some of them have long histories; some are more recent players on the scene. All are quite familiar to the author, who has chosen them for the variety they represent: from the most venerated downtown pub to the new-style standing bar with French-influenced menu. Mark Robinson includes knowledgeable text on the social and cultural etiquette of visiting izakaya, so the book can used as a guide to entering the potentially daunting world of the pub. Besides the 60 detailed recipes, he also offers descriptions of Japanese ingredients and spices, a guide to the wide varieties of sake and other alcoholic drinks that are served, how-to advice on menu ordering, and much more.
For the home chef, the hungry gourmet, the food professional, this is more than a cookbook. It is a unique peek at an important and exciting dining and cultural phenomenon.

Features:

  • Used Book in Good Condition

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Japanese Hot Pots: Comforting One-Pot Meals

Japanese Hot Pots: Comforting One-Pot Meals Lowest new price: $12.44
Lowest used price: $8.99
List price: $25.00
Author: Tadashi Ono

Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals 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 dishes 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, and no special equipment—they’re simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan.

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Sushi: Taste and Techniques

Sushi: Taste and Techniques Lowest new price: $8.95
Lowest used price: $3.43
List price: $20.00
Author: Kimiko Barber

This beautifully illustrated guide will enable readers to master and appreciate the art of sushi. The quintessential book for any sushi lover, Sushi: Taste and Technique shows you all you need to know about this exceptionally delicious and healthy cuisine, how to locate the freshest ingredients, how to use the right equipment, and how to master the etiquette of eating sushi correctly. From makizushi to hand rolls to vegetarian versions, this book teaches you how to create any kind of sushi.

Features:

  • Written by Kimiko Barber and Hiroki Takemura...beautiful photography throughout...256 pages..Book boards are beautifully done just like dust jacket.

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The Manga Cookbook: Japanese Bento Boxes, Main Dishes and More!

The Manga Cookbook: Japanese Bento Boxes, Main Dishes and More! Lowest new price: $9.99
Lowest used price: $5.96
List price: $14.95
Author: The Manga University Culinary Institute

Reading manga sure can make a person hungry! Food appears frequently in Japanese comics, but what exactly is it that the characters are eating? Introducing The Manga Cookbook, an illustrated step-by-step guide to preparing simple Japanese dishes using ingredients found in every Western kitchen.

Learn to identify and make the same things you see in all your favorite manga: authentic onigiri (rice balls), yakitori (skewered chicken), oshinko (pickled vegetables), udon (Japanese noodles), okonomiyaki (Japanese-style pizza) and many others! Includes sections on how to assemble bento boxed lunches and properly use chopsticks. Features original manga illustrations by Chihiro Hattori. Soon, you too can enjoy a meal fit for a manga character!

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Morimoto: The New Art of Japanese Cooking

Morimoto: The New Art of Japanese Cooking Lowest new price: $24.61
Lowest used price: $19.50
List price: $40.00
Author: Masaharu Morimoto
Brand: DK Publishing

Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the chef calls it, "global cooking for the 21st century." Morimoto's unique cuisine is characterized by beautiful Japanese color combinations and aromas, while the preparation infuses multicultural influences such as traditional Chinese spices and simple Italian ingredients, presented in a refined French style. Bringing all these elements home, with helpful step-by-step instructions and gorgeous photography, this accessible book explains Chef Morimoto's cooking techniques and plating philosophies and brings Japanese cooking to your own home. AUTHOR BIO: Chef Morimoto has been the Japanese iron chef on the Food Network's weekly show, "Iron Chef," and its spinoff "Iron Chef America," since 1999. The show airs in the United States, Canada, Australia, Israel, and Hong Kong. Formerly the Executive Chef of the Sony Club and Nobu, Chef Morimoto now has his own restaurants in New York, Philadelphia, Tokyo, and Mumbai, and also created his own brand of sake and beer.

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The Complete Book of Sushi

The Complete Book of Sushi Lowest new price: $13.65
Lowest used price: $8.97
List price: $29.95
Author: Hideo Dekura

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, as it's 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.

Featuring a wide variety of recipes for:
Planning and preparing a sushi meal
Sushi rolls
Nigiri-sushi
Molded sushi
Hand-Rolled sushi
Vegetarian sushi
Chirashi-sushi
Wrapped sushi
Sushi rice in fried tofu bags
Sushi in a bowl
New sushi
Drinks, sauces and side dishes

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Kansha: Celebrating Japan's Vegan and Vegetarian Traditions

Kansha: Celebrating Japan's Vegan and Vegetarian Traditions Lowest new price: $18.30
Lowest used price: $16.45
List price: $35.00
Author: Elizabeth Andoh

The celebration of Japan’s vegan and vegetarian traditions begins with kansha—appreciation—an expression of gratitude for nature’s gifts and the efforts and ingenuity of those who transform nature’s bounty into marvelous food. The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources.
 
In these pages, with kansha as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. She has culled classics from shōjin ryōri, or Buddhist temple cuisine (Creamy Sesame Pudding, Glazed Eel Look-Alike); gathered essentials of macrobiotic cooking (Toasted Hand-Pressed Brown Rice with Hijiki, Robust Miso); selected dishes rooted in history (Skillet-Scrambled Tofu with Leafy Greens, Pungent Pickles); and included inventive modern fare (Eggplant Sushi, Tōfu-Tōfu Burgers).
 
Andoh invites you to practice kansha in your own cooking, and she delights in demonstrating how “nothing goes to waste in the kansha kitchen.” In one especially satisfying example, she transforms each part of a single daikon—from the tapered tip to the tuft of greens, including the peels that most cooks would simply compost—into an array of wholesome, flavorful dishes.
 
Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She shares her deep knowledge of the cuisine in the two-part A Guide to the Kansha Kitchen. In the first section, she explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. In the second, Andoh demystifies ingredients that are staples in Japanese pantries, but may be new to you; they will boost your kitchen repertoire—vegan or omnivore—to new heights.
 
Stunning images by award-winning photographer Leigh Beisch complete Kansha, a pioneering volume sure to inspire as it instructs.

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Nobu: The Cookbook

Nobu: The Cookbook Lowest new price: $22.72
Lowest used price: $23.46
List price: $37.00
Author: Nobuyuki Matsuhisa

With his multinational and ever expanding empire of thirteen restaurants, Nobu Matsuhisa has become one of the most talked-about international restaurateurs and arguably the world's greatest sushi chef. In his first, long awaited book, Nobu: The Cookbook, Matsuhisa reveals the secrets of his exciting, cutting-edge Japanese cuisine.

Nobu's culinary creations are based on the practice of simplicity the art of using simple techniques to bring out the flavors in the best ingredients the world's oceans have to offer and on his unique combinations of Japanese cuisine and imaginative Western, particularly South American, cooking.

While simplicity may be the rule in his cooking, exotic ingredients are the key to his signature style: in Matsuhisa Shrimp he combines shiitake mushrooms, shiso leaves, and caviar; Octopus Tiradito is made with yuzu juice and rocoto chili paste; he even gives away the secrets to making his world-famous Seafood Ceviche, Nobu Style.

In all, fifty original recipes for fish and seafood are included with step-by-step instructions and lavish color photographs. It features all Nobu's signature dishes along with salads, vegetable dishes, and dessert recipes, while a special chapter about pairing drinks with the meals rounds out the selections. A chapter dedicated to sushi instructs readers how to make Nobu's own original Soft Shell Crab Roll, Salmon Skin Roll and House Special Roll.

Throughout the book the author shares stories of his rich and varied life: his childhood memories of rural Japan; the beginning of his career; his meteoric rise to the top, as one of the most renowned chefs of his generation.

Featuring a preface by Robert De Niro, a foreword by Martha Stewart and an afterward by Japanese actor Ken Takakura, Nobu: The Cookbook is sure to be the season's hottest cookbook and a sure-fire classic for Japanese cooks and foodies alike.

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Ten-Minute Bento

Ten-Minute Bento Lowest new price: $8.36
Lowest used price: $8.24
List price: $14.95
Author: Megumi Fujii
Brand: Brand: Vertical

Everyday millions of Japanese people, young and old, leave their homes with a bento in hand. Bento (boxed lunches) are handmade every morning packed with tender-loving care to give their recipients a warm-hearted well-needed boast to finish off the day.

In her first English-language release, TV chef and nutritionist Megumi Fujii has prepared 72 mouth-watering box lunch recipes that are easy to make but are over-flowing with the hearty-goodness that is essential in every Japanese bento. Her Ten-minute bento will not rely on visual designs seen on Flickr streams or on blogs. Instead she focuses on sharing everyday Japanese dishes created to satiate hunger and satisfy an ever expanding Japanese palette.

Featured dishes:
Mushroom Hamburg Steak
Easy Korean Bibimbap
Colorful Eggs & Ham
Yuzu Chicken
Avocado Salad Sandwich
Open-face Spring Roll Bento
Chicken Cutlet Bento
Beef Bowl Bento
Chicken Teriyaki Bento
Salads
Radish & Buckwheat Noodle Salad
French Toast Salad
Chinese-style Noodle Salad
Desserts
Cheesecake Balls
Petite Muffins

Features:

  • Used Book in Good Condition

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