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.
Presenting nearly 200 recipes, each illustrated with full-color, step-by-step photographs, and expert instruction from master chefs, Cooking School is more than a cookbook-it's a complete gourmet education. Recognized as one of the most renowned chefs and restaurateurs of his generation, Alain Ducasse also operates an acclaimed cooking school in the heart of Paris. Now as a gift to cooks and lovers of French cuisine around the world, he presents a new, fully updated collection of delicious recipes and expert lessons to give readers a complete course in French cuisine at home. Thoughtfully arranged in three sections based on difficulty, Cooking School builds at the reader's pace, introducing new methods with careful instruction. The step-by-step methods are detailed in thousands of photographs, which show cooks how to achieve picture-perfect results. Exhaustive indexes provide a wealth of descriptive knowledge, illuminating equipment, ingredients, and techniques the way a master chef would to a class of culinary students. From recipes for simple condiments and fundamental sauces to the iconic dishes of French cuisine and international cooking, including sushi and curries, and pastry recipes, including composed cakes and confections, Cooking School turns readers into true masters of their own kitchens.
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.
Immerse yourself in the bright and beautiful world of mermaids... Follow Meria, her mer-friends and Mer-Pug, and a host of colourful characters, on an global adventure to 16 detailed locations. From the Mer-King's birthday parade to an under-water rock concert via the circus, a sushi bar and a paradise beach, there are loads of fun scenes to explore. This great book for all ages from 5 years+ includes a special Arctic spread and extra challenge to find 10 pieces of dangerous plastic. You might even spot David Attenborough.
The Asian Vegan Kitchen is a collection of recipes from across Asia, featuring the spices and the many tasty ingredients that have made these cuisines popular world-wide. It caters to the growing segment of people of all ages who have chosen to eschew animal products, yet still want to add some global spice and excitement to their diet. There is one big difference between this and many other vegan cookbooks. These dishes do not use replacement ingredients for traditional recipes. Instead, author Hema Parekh - a noted teacher of vegetarian cooking styles in Tokyo - has selected recipes that were traditionally vegetarian, and have been enjoyed by diners for decades, even centuries. In doing so, she has had to make only minor changes, if any, for these recipes to be deliciously appealing to everyone: vegan, vegetarian or otherwise. Over 200 dishes have been selected to cover a wide variety of tastes. Here readers will find vegan-ready recipes for everything from Japanss sushi to northern Indian curries, from Vietnamese spring rolls, to red-hot tofu, Chinese-style. Soups, noodle dishes and some desserts are also included. The recipes are simple, with detailed explanations. Also included are over 50 mouth-watering photos and a comprehensive glossary. Vegan cooking just became a lot more interesting. A long-time vegetarian, Hema Parekh has been teaching vegetarian cooking in Tokyo for almost twenty years. She has written two popular books on vegetarian cooking in Japanese A Touch of Spice and Indian Vegetarian Cooking and is working on a third. Parekh has lived in Japan for 27 years.
The Rough Guide to Tokyo is the ultimate travel guide to Japan's weird and wonderful capital city. Discover Tokyo's highlights with stunning photography, colour-coded maps and more listings and information than ever before. You'll find detailed practical advice on what to see and do in Tokyo - from the hipster bars of Shibuya and Shimokitazawa to the top spots for Japanese classic meals such as sushi, ramen, tempura and okonomiyaki - as well as up-to-date descriptions of the best hotels, clubs, shops and more, for all budgets. Whether you're planning to explore neighbourhoods such as Shinjuku, Ginza and Ueno in depth, or need fast-fix itineraries and 'Best of' boxes that pick out the highlights you won't want to miss, The Rough Guide to Tokyo is your essential guide to the city. Make the most of your trip with The Rough Guide to Tokyo .
Japanese food is famous all over the world for its sophistication, for its mix of flavours and for bringing thousands of years of history and tradition onto the dinner table. But Japanese food is also known for being difficult to cook&#8230; Well, not all Japanese dishes are like that! In fact, you will be surprised to find out that there are so many traditional recipes that even someone who has never heard of Japanese food before can cook with ease and in less than thirty minutes! All the recipes in this book are delicious, sophisticated, they look and taste wonderful, but they are also all easy to cook. All you will need is the right ingredients, a few kitchen utensils (most of which you already have) and the detailed, step by step and clearly written recipes in this book, and even you can start enjoying the wonderful dishes of this amazing land that you (yes you!) have cooked, and even wow your dinner guests with your new culinary skills. Japanese Cooking Recipes: 25 Japanese Recipes for Beginners. Learn How to Prepare Sushi at Home is the best book for beginners as it will show you that you do not need to feel daunted by Japanese cooking. In this book, you will find: - The principles of Japanese cuisine, easily explained - Different sushi recipes (with fish, vegetarian or with meat) that you can prepare in half an hour - Many different types of Japanese soup recipes - Healthy and yet delicious desserts - Different noodle recipes - Many recipes for all tastes, but all easy to prepare
Entertain your friends and family with sushi that looks as fantastic as it tastes! As the world's appetite for Japanese sushi continues to skyrocket, the Sushi Art Cookbook introduces readers to the art of creating sushi that looks as fantastic as it tastes! Author Ken Kawasumi&#8212;principal lecturer at the Japanese Sushi Institute&#8212;is the pioneering chef behind Kazari Maki Sushi. The designs revealed by slicing the sushi logs into delicious morsels can be understated or refined, expressive or playful&#8212;whatever suits the occasion! A sushi cookbook like no other, this guide to decorative Kazari Maki Sushi includes: Instructions on how to prepare sushi rice, ingredients, and garnishes Essential sushi rolling and pressing techniques 85 designs from simple to sophisticated Detailed color photographs, documenting step-by-step assembly Anyone can create these simple-to-sophisticated sushi recipes and designs: Chrysanthemum Bunny Clown Smiley-Face Panda Cherry Blossom Guitar Penguin Bonsai Tree Samurai and much more!
&quote;Sushi&quote;, a book from series &quote;Biography of World Famous People&quote;, is a collection of 31 world famous persons who had great influence for the progress of human civilization in the fields of science and technology, culture and art and ideological education. With the respect of history facts and the reading habits of teenagers, it introduces the life experience, the pursuit of ideals and the brilliant performances to the readers in a writing style of being lively, vivid and precise. The series include &quote;well-known sayings&quote;, &quote;famous articles and sentences for appreciation&quote;, &quote;the list of years&quote; and more sections, with detailed and accurate historical pictures and links to other rich knowledge, which make the book have more reading value and collection value. Reading a good biography will give you inexhaustible wealth for the whole life. Sushi is one of the &quote;three Sus&quote; in Beisong dynasty, who is also known as one of &quote;eight famous poets in Tang and Song dynasty&quote;. Sushi has great and wide influence for Chinese thinking, literature, art and culture. The various legend stories about him have been delighted talking topics for people...... Anyway, there is endless talkings about Sushi, who is worth of liking, thinking and tasting.