Squeamish About Sushi And Other Food Adventures In Japan

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Squeamish About Sushi

Author : Betty Reynolds
Publisher : Tuttle Publishing
ISBN 13 : 1462908357
Total Pages : 72 pages
Book Rating : 4.4/5 (629 download)

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Book Synopsis Squeamish About Sushi by : Betty Reynolds

Download or read book Squeamish About Sushi written by Betty Reynolds and published by Tuttle Publishing. This book was released on 2013-01-08 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt: What's uni and how do you eat it? What are "dancing shrimp" or tako yaki? Do you pick it up with your fingers? Dip it in sauce? And just what is that sauce? Dining in Japan can be intimidating, but with Squeamish About Sushi you are bound to have endless eating adventures while in Japan! From world famous sushi to traditional Japanese cooking, it's all explained and pictured in this sketchbook of beautiful full-color illustrations and hand-lettered text, as author and artist Betty Reynolds shares her delight in the wonderful world of Japanese cuisine. For the first-time visitor or gourmet alike, Squeamish About Sushi is and entertaining guide to the pleasures and pitfalls of Japanese dining, with clues and hints not found in the usual guides to eating out. Whether it's the technique for holding chopsticks or the etiquette of slurping soup, Squeamish About Sushi assures the bewildered, and includes mini-lessons on how to read the curtain at the entrance, the menu on the wall, and even the signs on the restroom doors.

Squeamish about Sushi and Other Food Adventures in Japan

Author : Betty Reynolds
Publisher :
ISBN 13 : 9780804833004
Total Pages : 816 pages
Book Rating : 4.8/5 (33 download)

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Book Synopsis Squeamish about Sushi and Other Food Adventures in Japan by : Betty Reynolds

Download or read book Squeamish about Sushi and Other Food Adventures in Japan written by Betty Reynolds and published by . This book was released on 2000 with total page 816 pages. Available in PDF, EPUB and Kindle. Book excerpt: From world-famous wushi to fatally attractive fugu, it's all explained and pictured in this sketchbook of beautiful full-color illustrations and hand-lettered text, as the artist shares her delight in the wonderful world of Japanese food.

Oh!スシ大好き

Author : Betty Reynolds
Publisher :
ISBN 13 : 9784805307175
Total Pages : 96 pages
Book Rating : 4.3/5 (71 download)

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Book Synopsis Oh!スシ大好き by : Betty Reynolds

Download or read book Oh!スシ大好き written by Betty Reynolds and published by . This book was released on 2005-06-30 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: 日本にはおいしい食べ物がたくさん。でも外国人には、日本式の食事はちょっとむずかしい経験かもしれません。この本は日本の食文化を紹介するイラストガイドブック。ユーモラスなイラストとバイリンガル表記で日本食に関するA to Zを教えます。

Squeamish About Sushi

Author : Betty Reynolds
Publisher : PeriplusEdition
ISBN 13 :
Total Pages : 80 pages
Book Rating : 4.3/5 ( download)

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Book Synopsis Squeamish About Sushi by : Betty Reynolds

Download or read book Squeamish About Sushi written by Betty Reynolds and published by PeriplusEdition. This book was released on 2000-11-15 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt: From world-famous sushi to fatally attractive fugu, it's all explained and pictured in this sketchbook of beautiful full-color illustrations and hand-lettered text, as the artist shares her delight in the wonderful world of Japanese food.

Sushi and Beyond

Author : Michael Booth
Publisher : Random House
ISBN 13 : 1448180546
Total Pages : 336 pages
Book Rating : 4.4/5 (481 download)

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Book Synopsis Sushi and Beyond by : Michael Booth

Download or read book Sushi and Beyond written by Michael Booth and published by Random House. This book was released on 2016-05-26 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: ‘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.

The Publishers Weekly

Author :
Publisher :
ISBN 13 :
Total Pages : 1026 pages
Book Rating : 4.3/5 (117 download)

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Book Synopsis The Publishers Weekly by :

Download or read book The Publishers Weekly written by and published by . This book was released on 2000 with total page 1026 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Oishii

Author : Eric C. Rath
Publisher : Reaktion Books
ISBN 13 : 1789143845
Total Pages : 224 pages
Book Rating : 4.7/5 (891 download)

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Book Synopsis Oishii by : Eric C. Rath

Download or read book Oishii written by Eric C. Rath and published by Reaktion Books. This book was released on 2021-04-15 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods—but they are also the most widely misunderstood. Oishii: The History of Sushi reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi’s development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, Oishii is a must read for understanding sushi’s past, its variety and sustainability, and how it became one of the world’s greatest anonymous cuisines.

Japan Eats!

Author : Betty Reynolds
Publisher : Tuttle Publishing
ISBN 13 : 1462921949
Total Pages : 80 pages
Book Rating : 4.4/5 (629 download)

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Book Synopsis Japan Eats! by : Betty Reynolds

Download or read book Japan Eats! written by Betty Reynolds and published by Tuttle Publishing. This book was released on 2020-08-11 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt: For first-time visitors and seasoned gourmets alike, Japan Eats! is an entertaining guide to the pleasures and pitfalls of dining in Japan--with hilarious insights and tips not found in other books. Whether it's the proper technique for holding chopsticks or the etiquette of slurping soup, author Betty Reynolds reassures the bewildered and includes mini-lessons on how to read the curtains at the entrance, the menus on the wall, and even the signs on the bathroom doors! What are uni sea urchins and how do you eat them? What are "dancing shrimp"? What is the difference between tonkatsu and takoyaki? Do you pick them up with your fingers? Which sauce to use? And just what is in that sauce? From world-famous sushi to fatally attractive fugu, it's all explained clearly and humorously in this sketchbook filled with charming full-color illustrations and insightful texts. So don't be intimidated--dive in! You are bound to have endless food adventures in Japan. This book shows you how.

Tokyo Stories

Author : Tim Anderson
Publisher : Hardie Grant Publishing
ISBN 13 : 1784882178
Total Pages : 522 pages
Book Rating : 4.7/5 (848 download)

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Book Synopsis Tokyo Stories by : Tim Anderson

Download or read book Tokyo Stories written by Tim Anderson and published by Hardie Grant Publishing. This book was released on 2019-03-07 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt: WINNER OF THE JOHN AVERY AWARD 2019 at the André Simon Awards Tokyo is rightfully known around the world as one of the most exciting places to eat on the planet. From subterranean department store food halls to luxurious top-floor hotel restaurants, and all the noodle shops, sushi bars, and yakitori shacks in between, there may be no other city so thoroughly saturated with delicious food. Tokyo Stories is a journey through the boulevards and backstreets of Tokyo via recipes both iconic and unexpected. Chef Tim Anderson takes inspiration from the chefs, shopkeepers, and home cooks of Tokyo to showcase both traditional and cutting-edge takes on classic dishes like sushi, ramen, yakitori, and tempura. Also included are dishes that Tokyoites love to eat with origins from abroad, like Japanese interpretations of Korean barbecue, Italian pizza and pasta, American burgers and more. Tim tackles his food tour of Tokyo from the ground up, with chapters broken down into: LOWER GROUND FLOOR: Tokyo on the Go (Department Store Basements, Subway Stations, and Convenience Stores); FIRST FLOOR: Tokyo Local (food traditional to Tokyo); SECOND FLOOR: Tokyo National (food traditional to Japan); THIRD FLOOR: Tokyo Global (Japanese food with an international twist) FOURTH FLOOR: Tokyo at Home (Japanese home cooking); and, FIFTH FLOOR: Tokyo Modern (experimental Japanese food found in high-end hotel bars). With Tim’s easy-to-follow recipes, this is make-at-home Japanese food, authentic yet achievable for the home chef – without cutting corners. The real thrill of eating in Tokyo is in the sense of discovery – of adventurous curiosity rewarded. And that may come in the form of an unexpectedly good convenience store sandwich, an ‘oh my god’ sushi moment, or just the best damn bowl of ramen you’ve ever had. With Tokyo Stories you can explore Tokyo and discover its incredible food without leaving your home kitchen. Featuring over 90 recipes, all set to the backdrop of Tokyo location shots, this is essential for the Japanophile in your life.

The Essence of Japanese Cuisine

Author : Michael Ashkenazi
Publisher : Routledge
ISBN 13 : 1136815562
Total Pages : 284 pages
Book Rating : 4.1/5 (368 download)

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Book Synopsis The Essence of Japanese Cuisine by : Michael Ashkenazi

Download or read book The Essence of Japanese Cuisine written by Michael Ashkenazi and published by Routledge. This book was released on 2013-10-11 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel, and at the same time there has been growing interest in Japanese Studies since the 1970s. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. The book reflects on the social and cultural side of Japanese food, and at the same time reflects also on the ways in which Japanese culture has been affected by food, a basic human institution. Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.

The Amateur Gourmet

Author : Adam D. Roberts
Publisher : Bantam
ISBN 13 : 0307481360
Total Pages : 224 pages
Book Rating : 4.3/5 (74 download)

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Book Synopsis The Amateur Gourmet by : Adam D. Roberts

Download or read book The Amateur Gourmet written by Adam D. Roberts and published by Bantam. This book was released on 2008-12-10 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A fast track to culinary bliss.”—Frank Bruni, New York Times • “A sort of Rachael Ray for young foodie urbanites.”—Boston Globe Self-taught chef and creator of the Amateur Gourmet website, Adam Roberts has written the ultimate “Kitchen 101” for anyone who’s ever wanted to enjoy the rewards of good eating without risking burning down the house! In this deliciously illuminating and hilarious new kitchen companion, Roberts has assembled a five-star lineup of some of the food world’s most eminent authorities. The result is a culinary education like no other. • Learn the “Ten Commandments of Dining Out” courtesy of Ruth Reichl, editor in chief of Gourmet magazine. • Discover why the New York Times’s Amanda Hesser urges you never to bring a grocery list to the market. • Get knife lessons from a top sous-chef at Manhattan’s famous Union Square Cafe, and much more. Packed with recipes, menu plans, shopping tips, and anecdotes, The Amateur Gourmet provides you with all the ingredients to savor the foodie lifestyle. All you need to add is a healthy appetite and a taste for adventure. Praise for The Amateur Gourmet “For anyone seeking to venture beyond toaster meals into the pleasurable world of sautéing and braising, Roberts is the perfect guide.”—Matt Lee and Ted Lee, authors of The Lee Bros. Southern Cookbook “A funny little guide—thanks to Roberts’ comic timing and frequent kitchen flops—to savoring life’s flavor in pursuit of good eats.”—New York Daily News “Amateurgourmet [online] is a food-world must read, offering an intelligent and witty view of food culture. . . . Now Roberts moves to the head of the table with his new book.”—Denver Post “A delightful and compelling new voice in the food world.”—Michael Ruhlman, author of Charcuterie and The Reach of a Chef

The Great Sushi and Sashimi Cookbook

Author : Masakazu Hori
Publisher : North Vancouver, B.C. : Whitecap Books
ISBN 13 : 9781552852347
Total Pages : 0 pages
Book Rating : 4.8/5 (523 download)

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Book Synopsis The Great Sushi and Sashimi Cookbook by : Masakazu Hori

Download or read book The Great Sushi and Sashimi Cookbook written by Masakazu Hori and published by North Vancouver, B.C. : Whitecap Books. This book was released on 2001 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: If there is one word to describe Japanese cuisine then it has to be "artistic" in its purest sense. No other cuisine is so in harmony with nature, reflecting the rhythm of the seasons. No other accords food such awesome respect. No other prepares it with such an eye to detail - color, texture, flavor, balance - each ingredient's roll perfectly defined in the final dish. In Japan they first feast with their eyes, then comes the aroma, then taste, the palate pleasure. The secret to preparing Japanese cuisine at home is an understanding of the basic ingredients and of how a meal is composed; the culinary methods used are basically very simple. We trust that this book will encourage people at home to be adventurous and start preparing and cooking Japanese food in their own kitchens, however, the most important requirement of all is a love of good food prepared and presented with a sense of harmony.

Sushi

Author : Ole G. Mouritsen
Publisher : Springer Science & Business Media
ISBN 13 : 1441906185
Total Pages : 342 pages
Book Rating : 4.4/5 (419 download)

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Book Synopsis Sushi by : Ole G. Mouritsen

Download or read book Sushi written by Ole G. Mouritsen and published by Springer Science & Business Media. This book was released on 2009-10-13 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt: "It is clear that serious research, as well as much imagination, went into every page. It has become my new ‘go-to’ bible when I need a shot of inspiration." Ken Oringer, internationally renowned and award-winning chef Clio Restaurant, Uni Sashimi Bar, Boston "Congratulations on writing such an aesthetically beautiful, informative and inspiring book. ... I shall not hesitate to recommend your book to those colleagues, who like me, are fascinated by Sushi and who will surely be captivated, like me, turning every page." Dr. Ian C. Forster, April, 2011 • • • In recent decades, sushi has gone from being a rather exotic dish, eaten by relatively few outside of Japan, to a regular meal for many across the world. It is quickly gathering the attention of chefs and nutritionists everywhere. It has even made its way into numerous home kitchens where people have patiently honed the specialized craft required to prepare it. Few have been more attuned to this remarkable transition than Ole G. Mouritsen, an esteemed Danish scientist and amateur chef who has had a lifelong fascination with sushi’s central role in Japanese culinary culture. Sushi for the eye, the body, and the soul is a unique melange of a book. In it, Mouritsen discusses the cultural history of sushi then uses his scientific prowess to deconstruct and explain the complex chemistry of its many subtle and sharp taste sensations. He also offers insights from years of honing his own craft as a sushi chef, detailing how to choose and prepare raw ingredients, how to decide which tools and techniques to use, and how to arrange and present various dishes. Sushi is irresistible for both its simplicity and the hypnotic performance-art aspects that go into its preparation. With clear prose and straightforward instructions, Mouritsen looks at every facet of sushi in a book that is as accessible as it is informative, as useful as it is fun.

Food Culture in Japan

Author : Michael Ashkenazi
Publisher : Bloomsbury Publishing USA
ISBN 13 : 0313058539
Total Pages : 232 pages
Book Rating : 4.3/5 (13 download)

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Book Synopsis Food Culture in Japan by : Michael Ashkenazi

Download or read book Food Culture in Japan written by Michael Ashkenazi and published by Bloomsbury Publishing USA. This book was released on 2003-12-30 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: Americans are familiarizing themselves with Japanese food, thanks especially sushi's wild popularity and ready availability. This timely book satisfies the new interest and taste for Japanese food, providing a host of knowledge on the foodstuffs, cooking styles, utensils, aesthetics, meals, etiquette, nutrition, and much more. Students and general readers are offered a holistic framing of the food in historical and cultural contexts. Recipes for both the novice and sophisticated cook complement the narrative. Japan's unique attitude toward food extends from the religious to the seasonal. This book offers a contextual framework for the Japanese food culture and relates Japan's history and geography to food. An exhaustive description of ingredients, beverages, sweets, and food sources is a boon to anyone exploring Japanese cuisine in the kitchen. The Japanese style of cooking, typical meals, holiday fare, and rituals—so different from Americans'—are engagingly presented and accessible to a wide audience. A timeline, glossary, resource guide, and illustrations make this a one-stop reference for Japanese food culture.

What's What in Japanese Restaurants

Author : Robb Satterwhite
Publisher : Vertical Inc
ISBN 13 : 4770031440
Total Pages : 0 pages
Book Rating : 4.7/5 (7 download)

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Book Synopsis What's What in Japanese Restaurants by : Robb Satterwhite

Download or read book What's What in Japanese Restaurants written by Robb Satterwhite and published by Vertical Inc. This book was released on 2011-04-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this completely revised edition of a long-time favorite, Robb Satterwhite offers readers an insider’s tour of the vibrant and constantly-changing contemporary restaurant scene in Japan. Sure, just about everyone knows and loves sushi, but there’s so much more to the cuisine; and with the help of this easy-to-use guide, diners everywhere can learn to appreciate the Japanese restaurant experience in all its variety—and enjoy it with confidence. This third edition of What’s What in Japanese Restaurants includes many favorite features, completely updated, such as an explanation of different kinds of restaurants, how to read menus (with examples), phrases for ordering, and a glossary and food vocabulary. Many new features have been added as well: an overview of the changing restaurant scene; sections on fish, Japanese beef, and premium pork brands; expanded sections on different types of restaurants and kinds of foods; and Japanese beverages including sake and shochu. Satterwhite also explains various cooking styles and ingredients, and offers insights into culinary traditions, history, and the finer points of food preparation. He even has a section on drinking customs and etiquette. Robb Satterwhite has lived in Tokyo for many years and eaten at thousands of restaurants, doing research for his hugely popular web- and mobile-based site, Bento.com. Incorporating this extensive research and the author’s deep knowledge of Japanese culture and cuisine, What’s What in Japanese Restaurants will be an entertaining and invaluable resource for travelers, foodies, and restaurant- goers, both in Japan and at home.

Books In Print 2004-2005

Author : Ed Bowker Staff
Publisher : R. R. Bowker
ISBN 13 : 9780835246422
Total Pages : 3274 pages
Book Rating : 4.2/5 (464 download)

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Book Synopsis Books In Print 2004-2005 by : Ed Bowker Staff

Download or read book Books In Print 2004-2005 written by Ed Bowker Staff and published by R. R. Bowker. This book was released on 2004 with total page 3274 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food of Japan

Author : Shirley Booth
Publisher : Interlink Books
ISBN 13 : 9781566564007
Total Pages : 0 pages
Book Rating : 4.5/5 (64 download)

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Book Synopsis Food of Japan by : Shirley Booth

Download or read book Food of Japan written by Shirley Booth and published by Interlink Books. This book was released on 2002-01-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Japanese culinary revolution has taken place in the US: witness the explosion in the number of sushi bars, as well as the popularity of noodles, rice, and other Japanese foods, and their appearance in supermarkets everywhere. Japanese cuisine is being served up in restaurants everywhere, and much has been written about the health benefits of miso, steamed fish, and green tea. Japanese foods are finally being appreciated in the West, but most of us are still unfamiliar with how they are prepared. Shirley Booth, who lived in Japan for many years and has taught Japanese cooking to both Japanese and foreigners, gives us a wonderful, engaging history of Japanese food, its styles and traditions—from Imperial cooking to temple cooking and the food of the Yatai or street vendors. She explains every aspect of this great cuisine, the ingredients, the techniques, the essential equipment, and the importance of color and presentation. She shares over 200 recipes: soups, broths, dumplings, noodle dishes, tempura, sushi, pickles. With or without chopsticks, classics such as Broiled Eel on a Bowl of Rice (Unagi donburi or unadon) and new dishes with a twist like Chicken Breasts with Vinegar, Mustard, and Miso Dressing (Sasami no karashi zu) make Japanese cuisine very much the food of today. This wonderful cookbook invites us to sample these recipes and discover a whole new/old world of tantalizing tastes and textures.