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Books

Japanese Cooking


Ramen at Home: The Easy Japanese Cookbook for Classic Ramen and Bold New Flavors

Ramen at Home: The Easy Japanese Cookbook for Classic Ramen and Bold New Flavors Lowest new price: $13.61
Lowest used price: $12.10
List price: $19.99
Author: Brian MacDuckston

From Tokyo to your table: Learn just how easy making real ramen can be with Ramen at Home.

Every bowl of ramen is filled with warm broth, hearty noodles, and the savory taste of comfort. But between complicated recipes and hard-to-find ingredients, many ramen lovers settle for the instant alternatives to get their fix. Ramen at Home offers simple, step-by-step recipes for authentic and creative homemade ramen. With over 100 recipes for broths, noodles, side dishes, and toppings, this cookbook makes it easy to enjoy real ramen any night of the week.

Ramen at Home boils down to:

  • Over 100 Recipes consisting of traditional ramen dishes from Japan along with creative flavor combinations from around the globe
  • Step-by-Step Instructions making it simple to slurp homemade ramen on any weeknight
  • Insightful Facts explaining Japanese culture and cuisine with every bite
  • Recipes include: Green Vegetable Shio Ramen, Traditional Shoyu Ramen, Spicy Miso Ramen, Tonkotsu Ramen, Fried Noodles, Vegan Cold Chinese Noodles, and much more!

    Slurp up simple and savory bowls with Ramen at Home.

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    The Complete Guide to Sushi and Sashimi: Includes 625 step-by-step photographs

    The Complete Guide to Sushi and Sashimi: Includes 625 step-by-step photographs Lowest new price: $20.41
    Lowest used price: $14.92
    List price: $29.95
    Author: Jeffrey Elliot
    Brand: Robert Rose

    These easy-to-follow recipes come from two of the leading experts in North America, who explain everything there is to know about sushi and knives.

    Sushi isn't tricky to make so long as you have the right utensils and instructions, and have the patience to get acquainted with the various techniques. All it takes is some practice and in no time at all, you'll be making sumptuous sushi that will wow family and friends.

    This incredible book provides all the information needed to get started--from ingredients and knives, to equipment, fish butchery, and plating techniques, making perfect rice and so much more.

    With full color throughout, lots of recipes, a very user-friendly concealed wiro-bound hardcover binding, 500 photos and hundreds of tips and techniques, this sushi book is sure to become the go-to guide for sushi and sashimi lovers, novice and experienced alike.

    You'll learn about how vitally important knives are along with the differences between Japanese and Western equivalents and substitutes. Ingredients certainly take center stage and here Robby Cook shares his extensive experience whether he's sharing his expertise about Fluke (Hirame), Octopus (Tako) or Red Snapper (Tai).

    Sushi, maki, sashimi, nigiri, oshizushi--it's all here. From the California and Dragon Rolls we're all familiar with, to tantalizing clam and sea urchin recipes.

    Features:

    • Robert Rose

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    The Just Bento Cookbook: Everyday Lunches To Go

    The Just Bento Cookbook: Everyday Lunches To Go Lowest new price: $12.75
    Lowest used price: $3.98
    List price: $19.95
    Author: Makiko Itoh
    Brand: imusti

    Bento fever has recently swept across the West, fuelled not just by an interest in cute, decorative food, but by the desire for an economical, healthy approach to eating in these times of recession. A leading light in the popularization of bento has been Makiko Itoh, whose blog, Just Bento, boasts hundreds of thousands of subscribers, all of whom love her delicious recipes and practical bento-making tips.


    Now, for the first time, Itoh's expertise has been packaged in book form. The Just Bento Cookbook contains twenty-five attractive bento menus and more than 150 recipes, all of which have been specially created for this book and are divided into two main sections, Japanese and Not-so-Japanese. The Japanese section includes classic bento menus such as Salted Salmon Bento and Chicken Karaage Bento, while the Not-so-Japanese section shows how Western food can be adapted to the bento concept, with delicious menus such as Summer Vegetable Gratin Bento and Everyone Loves a Pie Bento.


    In addition to the recipes, Itoh includes sections on bento-making equipment, bento staples to make and stock, basic cooking techniques, and a glossary. A planning-chart section is included, showing readers how they might organize their weekly bento making.


    In a market full of bento books that emphasize the cute and the decorative, this book stands out for its emphasis on the health and economic benefits of the bento, and for the very practical guidelines on how to ensure that a daily bento lunch is something that can easily be incorporated into anyone's lifestyle. This is the perfect book for the bento beginner, but will also provide a wealth of new bento recipe ideas and tips for Just Bento aficionados.

    Features:

    • Kodansha

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    Donabe: Classic and Modern Japanese Clay Pot Cooking

    Donabe: Classic and Modern Japanese Clay Pot Cooking Lowest new price: $20.36
    Lowest used price: $17.90
    List price: $35.00
    Author: Naoko Takei Moore
    Brand: Ten Speed Press

    A beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with background on the origins and history of donabe.

    Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.

    Features:

    • Ten Speed Press

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    Japanese Cooking: A Simple Art

    Japanese Cooking: A Simple Art Lowest new price: $29.75
    Lowest used price: $22.45
    List price: $45.00
    Author: Shizuo Tsuji

    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.

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    Washoku: Recipes from the Japanese Home Kitchen

    Washoku: Recipes from the Japanese Home Kitchen Lowest new price: $25.98
    Lowest used price: $17.49
    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

    Features:

    • Ten Speed Press

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    Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

    Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture Lowest new price: $6.00
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    List price: $37.50
    Author: Matt Goulding
    Brand: Harperwave

    2016 Travel Book of the Year by the Society of American Travel Writers

    Finalist for the 2016 IACP Awards: Literary Food Writing

    Named one of the Financial Times' "Best Books of 2016"

    An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice, along with 195 color photographs. In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.

    Written in the same evocative voice that drives the award-winning magazine Roads & Kingdoms, Rice, Noodle, Fish explores Japan's most intriguing culinary disciplines in seven key regions, from the kaiseki tradition of Kyoto and the sushi masters of Tokyo to the street food of Osaka and the ramen culture of Fukuoka. You won't find hotel recommendations or bus schedules; you will find a brilliant narrative that interweaves immersive food journalism with intimate portraits of the cities and the people who shape Japan's food culture.

    This is not your typical guidebook. Rice, Noodle, Fish is a rare blend of inspiration and information, perfect for the intrepid and armchair traveler alike. Combining literary storytelling, indispensable insider information, and world-class design and photography, the end result is the first ever guidebook for the new age of culinary tourism.

    Features:

    • Harperwave

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    Japanese Farm Food

    Japanese Farm Food Lowest new price: $21.85
    Lowest used price: $13.46
    List price: $40.00
    Author: Nancy Singleton Hachisu
    Brand: Andrews McMeel Publishing

    Japanese Farm Food offers a unique look into life on a Japanese farm through 165 simple, clear-flavored recipes along with personal stories and over 350 stunning photographs. It is a book about love, community, and life in rural Japan. Nancy Singleton Hachisu's second book, Preserving the Japanese Way, nominated for the 2016 James Beard Award in the International Cookbook category, takes a deeper look into the techniques, recipes, and local producers associated with Japanese preserving.

    Gourmand World Cookbook Awards 2012: USA Winner, Best Japanese Cuisine Book

    "Our life centers on the farm and the field. We eat what we grow." --Nancy Singleton Hachisu,

    Japanese Farm Food offers a unique window into life on a Japanese farm through the simple, clear-flavored recipes cooked from family crops and other local, organic products. The multitude of vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets, and ceramic bowls filled with beautiful, simple dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm. With a focus on fresh and thoughtfully sourced ingredients, the recipes in Japanese Farm Food are perfect for fans of farmers' markets, and for home cooks looking for accessible Japanese dishes. Personal stories about family and farm life complete this incredible volume.

    American born and raised, Nancy Singleton Hachisu lives with her husband and teenage sons on a rural Japanese farm, where they prepare these 165 bright, seasonal dishes. The recipes are organized logically with the intention of reassuring you how easy it is to cook Japanese food. Not just a book about Japanese food, Japanese Farm Food is a book about love, life on the farm, and community. Covering everything from pickles and soups to noodles, rice, and dipping sauces, with a special emphasis on vegetables, Hachisu demystifies the rural Japanese kitchen, laying bare the essential ingredients, equipment, and techniques needed for Japanese home cooking.

    "Nancy Hachisu is...intrepid. Outrageously creative. Intensely passionate. Committed. True and real. I urge you to cook from this book with abandon, but first read it like a memoir, chapter by chapter, and you will share in the story of a modern-day family, a totally unique and extraordinary one." --Patricia Wells

    "This book is both an intimate portrait of Nancy's life on the farm, and an important work that shows the universality of an authentic food culture." --Alice Waters

    "The modest title Japanese Farm Food turns out to be large, embracing and perhaps surprising. Unlike the farm-to-table life as we know it here, where precious farm foods are cooked with recipes, often with some elaboration, real farm food means eating the same thing day after day when it’s plentiful, putting it up for when it's not, and cooking it very, very simply because the farm demands so much more time in the field than in the kitchen. This beautiful, touching, and ultimately common sense book is about a life that's balanced between the idea that a life chooses you and that you in turn choose it and then live it wholeheartedly and largely. Thank you, Nancy, for sharing your rich, intentional and truly inspiring life." --Deborah Madison

    "Nancy Hachisu’s amazing depth of knowledge of Japanese food and culture shines through in every part of this book. You will feel as if you live next door to her...savoring and learning her down-to-earth approach to cooking and to loving food." --Hiroko Shimbo

    "Taking a peek into Nancy Hachisu's stunning Japanese Farm Food is like entering a magical world. It's a Japan that used to be, not the modern Japan defined by the busyness of Tokyo, but a more timeless place, a place whose rhythms are set by seasons and traditions and the work of the farm. Japanese Farm Food is so much more than a cookbook. This book has soul. Every vegetable, every tool has a story. Who grew this eggplant? Who made this soy sauce? Nancy doesn't have to ask, "Where does my food come from?" She knows. Here's a woman who grows and harvests her own rice, grain by grain. Not that she asks or expects us to do the same at all. What she does offer is a glimpse into her life in rural Japan, with its shoji screens and filtered light, and recipes from her farm kitchen that you can't wait to try." --Elise Bauer, SimplyRecipes.com

    "Japanese Farm Food is a lovely book about the culture, landscape, and food of Japan, a true insider's view of the Japanese kitchen, from farm to table, by a passionate and talented writer." --Michael Ruhlman

    Features:

    • Andrews McMeel Publishing

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    Effortless Bento: 300 Japanese Box Lunch Recipes

    Effortless Bento: 300 Japanese Box Lunch Recipes Lowest new price: $6.00
    Lowest used price: $6.00
    List price: $19.95
    Brand: imusti

    Bento books have been some of the more accessible and popular genres coming out of Japan over the last few years, and Effortless Bento is essentially the bento encyclopedia. Filled with hundreds of full-color photos and numerous recipes this is the essential box lunch book.

    Features:

    • Vertical

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    The Better Than Takeout Thai Cookbook: Favorite Thai Food Recipes Made at Home

    The Better Than Takeout Thai Cookbook: Favorite Thai Food Recipes Made at Home Lowest new price: $8.36
    Lowest used price: $7.11
    List price: $17.99
    Author: Danette St. Onge

    A Thai Cookbook for Making Your Favorite Thai Dishes in the Time It Takes to Order Takeout

    There are few cuisines that harness the balance of sweet, sour, salty, bitter, and spicy flavors better than Thai. Yet when it comes to enjoying Thai food at home, most think their only option is takeout. However, with only a few key ingredients and basic techniques, you can cook quick, delicious Thai meals that the whole family will love.

    From the kitchen of her family’s Thai restaurant to her mother’s homemade Thai food, Danette St. Onge knows how to make Thai food accessible to anyone with the right ingredients, a little time, and a reliable Thai cookbook (hint: it’s this one!). In The Better-Than-Takeout Thai Cookbook, Danette makes it simple to try new ingredients and learn essential techniques.

    As you work your way through this Thai cookbook, you’ll become more comfortable with the fundamentals of Thai cooking. The clear explanations and tried-and-true recipes offered in The Better-Than-Takeout Thai Cookbook make it easier than ever to create your favorite Thai dishes.

    With The Better-Than-Takeout Thai Cookbook, you’ll find:

    • More than 100 recipes that can be made in under an hour―most requiring just 30 minutes or less
    • Tons of tips for saving time with easy-to-find ingredients, plus recipes for making staples like curry pastes at home
    • Menus and instructions for how to prepare multiple dishes simultaneously―because no one orders just one dish for takeout

    You’ll enjoy the Thai dishes you love without the hassle of waiting for overpriced delivery with The Better-Than-Takeout Thai Cookbook.

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