Books – Food – Japanese
Books 1 to 20 of 46 – Japanese |
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Everyday Harumi by Harumi Kurihara
In “Everyday Harumi”, Harumi Kurihara, Japan’s most popular cookery writer, selects her favourite foods and presents more than 60 new home-style recipes for you to make for family and friends. Harumi wants everyone to be able to make her recipes and she demonstrates how easy it is to cook Japanese food for every day occasions without needing to shop at specialist food stores. Arranged by her favourite ingredients, Harumi presents recipes for soups, starters, snacks, party dishes, main courses and family feasts that are quick and simple to prepare, all presented in her effortless, down-to-earth and unpretentious approach to stylish living and eating. Every recipe is photographed and includes beautiful step by steps that show key Japanese coo
, 192 pp, $45.00. Buy
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The Chopsticks Diet by Kimiko Barber
There is only one way to lose weight – eat less. This cookbook does not involve any calorie counting, refer to a pre-calculated index, exclude some essential food, or worse still, limit the selections of food allowed. There is one simple rule: delicious and perfectly balanced Japanese-inspired meals are to be eaten with chopsticks. Eating with chopsticks naturally makes you take smaller mouthfuls that instantly reduce the amount of food you eat it slows you down and encourages you to chew more, which increases the flow of digestive juices and leaves you feeling more satisfied. In this cookbook, Kimiko explores the benefits of the Japanese cuisine and presents 120 mouth-watering recipes using traditional Japanese fare (rice, fish, soybeans,
Paperback, 176 pp, $29.95. Buy
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The Story of Sushi by Trevor Corson
Everything you never knew about sushi – its origins, the colourful lives of its chefs, and the bizarre behavior of the creatures that compose it. Trevor Corson takes us behind the scenes at an American sushi-chef training academy, as eager novices strive to master the elusive art. He delves into the biology of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. The Story of Sushi is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.
Paperback, 400 pp, $20.95. Buy
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Fresh Japanese by Yasuko Fukuoka
Fresh Japanese contains over 80 light, refreshing recipes which reflect the simplicity and elegance of Japanese cooking, accompanied by simple techniques and information on unusual Japanese ingredients. Classic dishes and regional specialities are included along with contemporary ideas to make dinner time a varied and exciting culinary experience for the whole family
, 160 pp, $39.99. Buy
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YO Sushi by Kimiko Barber
Written by renowned Japanese food expert‚ Kimiko Barber‚ ‘YO! Sushi: The Cookbook’ includes 120 delicious recipes. Forget complicated rolling or bizarrely named ingredients‚ Kimiko explains all the terms and shows how to make sushi rolls and other dishes through step-by-step photography. No recipe takes more than 30 minutes preparation or requires special cooking techniques. The book is divided into six colour-coded sections which reflect YO!s famous coloured plates‚ taking the reader chapter by chapter from novice to samurai so that you can work your way up the rungs until you’re rolling with gusto. Crisp finished food photography‚ bright graphics‚ and atmospheric reportage shots bring the energy of the YO! experience to the reader.
Paperback, 192 pp, $43.99. Buy
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Japanese Cooking; A Simple Art, 2nd Revised Edition by Shizuo Tsuji
For pre-readers: baby Moses endurance lessons the burning bush the exodus 10 commandments marching on not murmuring. Energetic enjoyable stories of a great Bible hero!
, 512 pp, $59.95. Buy
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JAPAN DIET, THE SECRET TO EFFECTIVE AND LASTING WEIGHT LOSS by Naomi Moriyama and W. Doyle
Based on the traditional Japanese style of eating, this book features over 40 recipes: soups, fresh vegetables, grilled fish; and other meals. With advice and shortcuts, it offers an approach to a healthier, slimmer lifestyle
Paperback, 272 pp, $21.95. Buy
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Let’s Cook Japanese Food! by Amy Kaneko
What’s a nice Jewish girl from New Jersey doing cooking japanese food? When Amy Kaneko married into a Japanese family, she wanted to learn to cook her husband’s favourite foods, but she was nervous about the strange ingredients and difficult techniques. To her surprise, her notions about Japanese food – the portions are tiny; everything is made with raw fish; the dishes are too complicated for everyday cooking – were all wrong. With the help of her new in-laws, she found herself making Tonkatsu, crispy pork cutlets in a tangy sauce; Horensu no Goma Ae, lightly cooked spinach with a sweet-savoury sesame dressing; and Onigiri, cute little rice balls stuffed with salmon.
Paperback, 168 pp, $32.95. Buy
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Japanese Women Don’t Get Old or Fat by Naomi Moriyama and W. Doyle
In Japan, people live longer than anywhere else on Earth; obesity is unknown, and 40-year-old women look like they’re 20. Filled with recipes and reminiscences, this book is for those who are tired of counting calories and carbs, and finding themselves on diets that don’t work. It offers a fresh approach to a healthier and longer lifestyle
Paperback, 304 pp, $24.95. Buy
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Nobu West by Nobu Matsuhisa and Mark Edwards
Nobu Matsuhisa still stands above all the other great world-class chefs in being the only one who is truly celebrated internationally. In this third book, the first to be written and published in English, he collaborates with Mark Edwards, the Head Chef at Nobu London, to explore even more fully the fusion of cultures and cuisines that is now “Nobu style”.
For each of the European restaurants Mark has created dishes made with local ingredients, such as porcini in Milan, and this book includes a repertoire of such recipes.
Hardback, 256 pp, $69.95. Buy
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Kaiseki; The Exquisite Cuisine of Kyoto?s Kikunoi Restaurant by Yoshihiro Murata and Masashi Kuma
Features, in seasonal format, the style of cooking that began as tea ceremony accompaniment and developed into the highest form of Japanese cuisine. This book explains the history and the components of kaiseki cuisine, the ingredients, preparation methods and the philosophy behind the dish. It also explains how the cuisine changed over the years
, 192 pp, $65.00. Buy
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Washoku by Elizabeth Andoh
The leading English-language authority on traditional Japanese food shares her knowledge and passion for Japanese food culture through an exploration of its approach to balancing flavor, applying technique, and considering the aesthetics of each dish, including detailed descriptions of ingredients and recipes for everything from soup to rice.
Hardback, 328 pp, $55.95. Buy
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Quick and Easy Tsukemono by Ikuo Hisamatsu
The term Tsukemono covers a wide range of dishes from a marinated salad to preserved foods. Packed with over 70 mouthwatering recipes for easily preserving fruits and vegetables. It’s the perfect book for beginner cooks and foodies alike
Paperback, 104 pp, $18.95. Buy
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Best of Tofu by Junko Takagi
Junko Takagi is an elegant, illustrated cookbook that presents tofu at its finest. From making authentic Japanese tofu from scratch to signature recipes from the arsenals of Japan’s top new restaurants and chefs, this unique collection of recipes and menus is simple enough for the home cook
Paperback, 112 pp, $25.95. Buy
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Nobu Now by Nobu Matsuhisa
Nobu Matsuhisa still stands above all the other great world-class chefs in being the only one who is truly celebrated internationally. His ever-expanding empire of fabulously fashionable restaurants in the USA, UK, Italy and Japan now numbers thirteen.
Hardback, 256 pp, $69.95. Buy
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The Complete Book of Sushi by Hideo Dekura, Ryuichi Yoshii and Brigid Treloar and others
The definitive collection of traditional, contemporary, and innovative recipes for lovers of the popular Japanese cuisine, this practical book shows readers how to create beautiful and elegant sushi dishes with ease
, 240 pp, $41.95. Buy
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Quick & Easy Sushi Cookbook by Heihachiro Tohyama and Yukiko Moriyama
Paperback, 108 pp, $16.95. Buy
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Food of Japan by Shirley Booth
Shirley Booth gives a history of Japanese food, covering its styles and traditions from Imperial cooking to temple cooking and the food of the street vendors. She gives details of ingredients, techniques and presentation with over 200 recipes.
Paperback, 256 pp, $24.99. Buy
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The Book of Miso by William Shurtleff
This volume contains over 400 illustrated recipes – with traditional Japanese recipes such as miso soup with potato, eggplant with sesame and miso sauce and familiar Western recipes such as quiche Nicoise with miso and baked soybeans with miso and brown rice.
Paperback, 288 pp, $32.95. Buy
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The Quick and Easy Japanese Cookbook by Katsuyo Kobayashi
Written by one of Japan’s most popular television cooks, this practical cookbook covers a range of everyday Japanese cooking and includes the Japanese variations of Chinese, Korean and western cuisine common in Japanese homes.
Paperback, 104 pp, $34.95. Buy
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