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|Flavor and Seasonings: Dashi, Umami and Fermented Foods (The Japanese Culinary Academy's Complete Japanese Cuisine)
Lowest new price: $44.60
Lowest used price: $49.48
List price: $75.00
Author: Japanese Culinary Academy
Interest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like "dashi" and "umami" are part of our vocabulary. Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional cuisine. "The Japanese Culinary Academy's Complete Japanese Cuisine" series meets this demand.
FLAVOR AND SEASONING: DASHI, UMAMI AND FERMENTED FOOD is the second in this multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serous amateur chefs will also find them to be an invaluable resource.
FLAVOR AND SEASONING covers all the fundamentals of the subject, providing information that's necessary to understanding the cuisine and its cultural context. The book features sections on: kaiseki; dashi and umami; Japanese soy sauce, miso, and sake for cooking; kombu; fermented food and seasonings like natto, mirin and vinegar; flavorings including yuzu, sudachi, sansho, myoga, shoga, and oba; and much, much more. At the end of the book is information about Japanese kitchen utensils as well as basic recipes and a glossary.
|Sushi: Taste and Technique
Lowest new price: $9.60
Lowest used price: $14.06
List price: $20.00
Author: Kimiko Barber
An updated classic guide to creating a variety of delicious and beautiful sushi, including bowls, omelettes, and sandwiches.
Learn how to make your favorite sushi rolls at home or discover a new recipe in the updated Sushi: Taste and Technique. This classic guide to making a variety of homemade Japanese sushi features traditional rolls plus the latest trends, including modern sushi bowls, omelets, and burritos.
Detailed step-by-step photographs and foolproof recipes by Kimiko Barber and Hiroki Takemura help you master the knife skills and hand techniques you need to prepare perfect sushi and sashimi, from authentic pressed, rolled, and stuffed sushi to a sushi sandwich. Reference the fish and shellfish guide to learn how to select and cut the appropriate meat for your sushi, and get the best recommendations for your desired meal.
Read about the history of sushi, make sure you have the appropriate utensils in your home and make sure they are being used correctly, and learn the proper etiquette for serving and eating sushi.
Elevate your home menu with Sushi: Taste and Technique, a beautiful and in-depth reference guide to everything sushi.
|Morimoto: The New Art of Japanese Cooking
Lowest new price: $19.69
Lowest used price: $8.96
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.
Lowest new price: $17.07
Lowest used price: $7.77
List price: $24.99
Author: Takashi Yagihashi
Brand: Brand: Ten Speed Press
A collection of 75 recipes from James Beard Award-winning chef Takashi Yagihashi for both traditional and inventive hot and cold Japanese noodle dishes.
Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes. Emphasizing quick-to-the-table shortcuts, the use of fresh and dried packaged noodles, and kid-friendly dishes, Takashi explains noodle nuances and explores each style's distinct regional identity. An expert guide, Takashi recalls his youth in Japan and takes cooks on a discovery tour of the rich bounty of Japanese noodles, so readily accessible today. Takashi's exuberance for noodles ranging from Aje-Men to Zaru is sure to inspire home cooks to dive into bowl after soothing, refreshing bowl.
"A wonderfully talented chef." --Chef Eric Ripert
"Noodle fans with a stocked pantry will find plenty to slurp about." --Publishers Weekly
- Used Book in Good Condition
- Simply Ramen: A Complete Course in Preparing Ramen Meals at Home
- Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond
- Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint
- The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables
- Izakaya: The Japanese Pub Cookbook
- The World’s Best Asian Noodle Recipes: 125 Great Recipes from Top Chefs
- Washoku: Recipes from the Japanese Home Kitchen
- Japanese Hot Pots: Comforting One-Pot Meals
- Donabe: Classic and Modern Japanese Clay Pot Cooking
- Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More
|The Story of Sushi: An Unlikely Saga of Raw Fish and Rice
Lowest new price: $9.00
Lowest used price: $2.03
List price: $14.99
Author: Trevor Corson
A New York Times Editor's Choice
Everything you never knew about sushi— its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it
Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history 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. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling.
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.
|Introduction to Japanese Cuisine: Nature, History and Culture (The Japanese Culinary Academy's Complete Japanese Cuisine)
Lowest new price: $44.74
Lowest used price: $51.44
List price: $75.00
Author: Japanese Culinary Academy
Interest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like "dashi" and "umami" are part of our vocabulary.
Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional Japanese cuisine. "The Complete Japanese Cuisine" series meets this demand.
INTRODUCTION TO JAPANESE CUISINE is the first in this definitive multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design, and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serious amateur chefs will also find them to be an invaluable resource.
The INTRODUCTION offers an overview and all the fundamentals needed to understand the cuisine and its cultural context. Main chapters include Nature and Climate, History and Development, Artistic Awareness, The Essentials, and Dishes for Seasonal Festivals. Here too are discussions of the health benefits of Japanese food; making dashi and other basics like sushi rice; recipes for the dishes featured earlier in the book; and useful tools like a glossary and a conversion chart for measurements.
|Let's Cook Japanese Food!: Everyday Recipes for Authentic Dishes
Lowest new price: $12.90
Lowest used price: $9.74
List price: $24.95
Author: Amy Kaneko
Brand: WELDON OWEN
Turn your idea of difficult Japanese cooking on its head with this new edition of “Let’s Cook Japanese Food!’ People love Japanese food but think they have to go out to a restaurant to get it. But it’s something everyone can cook, easily and deliciously, at home! When you think Japanese food—it’s sushi, or ramen, or raw fish—or just too hard. Amy Kaneko, an American married to a Japanese husband, learned from the best—her mother-in-law and sister-in-law—and brings her culinary experience to your kitchen. Using easy-to-find ingredients, familiar techniques, and authentic flavors, you won’t believe how simple it is to make real Japanese food that is this delicious.
Home-style Japanese cooking is demystified in this refreshing and informative cookbook. After marrying into a Japanese family, the American author was taken under her mother-in-law's wing to learn the ins and outs of Japanese cooking. Here she presents her acquired knowledge in an appealingly designed book with Japanese graphic motifs and color photos. The recipes themselves are a mix of family favorites and restaurant dishes Kaneko learned to recreate at home. Yet readers will see few of the familiar foods available in Japanese restaurants in the U.S. Instead, the book illustrates how to make Japanese home-style favorites, like Gyoza and Tempura, as well as Yoshuko dishes combining Japanese and Western influences, like Curry Rice, and Omu Rice, an omelet stuffed with tomato-y chicken fried rice. In a helpful glossary, Kaneko identifies the basic ingredients and equipment needed to recreate these recipes in an average Western kitchen. Chapters devoted to Tofu and Eggs; Vegetables, Fish and Shellfish; Meat and Poultry; and Rice Noodles and Dumplings intersperse recipes with boxes that highlight Japanese traditions and recollections on the author’s time living in Tokyo.
This is a wonderful cookbook for those who love to eat Japanese food but are a bit intimidated by how complicated preparing it may seem. I've been making simple Japanese dishes for years, but I wanted to add more than just onigiri, sushi and udon into the mix. Amy Kaneko's book provides a good variety of dishes that are not that difficult to prepare and are sure to make your family's tummies satisfied. Even the pickiest of eaters (kids) will find some of Amy's recipes rather tasty.
Lowest new price: $6.73
Lowest used price: $2.40
List price: $14.99
Author: Anthony Bourdain
Brand: Anthony Bourdain
A New York Times Bestseller
In a not-too-distant future L.A. where master chefs rule the town like crime lords and people literally kill for a seat at the best restaurants, a bloody culinary war is raging.
On one side, the Internationalists, who blend foods from all over the world into exotic delights. On the other, the "Vertical Farm," who prepare nothing but organic, vegetarian, macrobiotic dishes. Into this maelstrom steps Jiro, a renegade and ruthless sushi chef, known to decapitate patrons who dare request a California Roll, or who stir wasabi into their soy sauce. Both sides want Jiro to join their factions. Jiro, however has bigger ideas, and in the end, no chef may be left alive!
Anthony Bourdain, top chef, acclaimed writer (Kitchen Confidential, Medium Raw) and star of the hit travel show, No Reservations, co-writes with Joel Rose (Kill Kill Faster Faster, The Blackest Bird) this stylized send-up of food culture and society, with detailed and dynamic art by Langdon Foss.
Q&A with Anthony Bourdain
What made you decide to write a graphic novel? Were you always a fan of the medium and had this story on your mind for a while?
Anthony Bourdain: I've been a comics fan since childhood--when I was a serious collector of early Marvels (1960s, MAD, horror comics--later began collecting EC's, a few Golden Age, and late 60's West Coast Undergrounds). An early ambition was to be the next R. Crumb. Sadly, my illustration skills--while decent--were not up to anywhere near that standard. When Joel Rose brought the idea back up after an earlier discussion, I thought, "What red blooded American boy in his mid fifties wouldn't do a graphic novel if given the chance? Let's try! As long as we can do it right." The fact that Vertigo, very early on, was supportive of the kind of high quality art we were looking for made all the difference.
How have your travels across the world informed this story? Did you draw inspiration from anything specific?
AB: Well, I clearly love Japan--and am obsessed with hyper-fetishistic, uncompromising old school style sushi, and due to my travels, have been lucky enough to spend a lot of time there. But the book reflects a lot of my food obsessions (funky classic brasserie/bistro) and prejudices. Travel changes you. It exposes you to things. My love of street food is certainly a product of my travels.
Food culture as a whole has been a bit of a phenomenon in the media over the last few years, but not so much in comics. Was that part of your motivation for wanting to create Get Jiro?
AB: I think the explosion of interest in chefs and restaurants is certainly easy fodder for satire. But my motivation was really nothing more than to help tell a story that would be fun, extremely bloody, beautifully illustrated--and insanely detailed as to the specifics of cooking and eating. I'm a big fan of classic Japanese cinema, Hammett's Red Harvest, spaghetti westerns and food--so these were obvious elements.
Your co-writer, Joel Rose, and artist Langdon Foss have both done comic work in the past. What was it like working with them, and how did their experience with creating comics help shape the book?
AB: Joel is the very first guy in the world to have ever published me--back when he ran the legendary Lower East Side literary magazine, Between C and D. He's a friend, whose books I admire enormously, who's been supportive--an even instrumental--in my career since the beginning, for over two decades. It surely helped that he also worked on some of the most influential graphic novels of the last decades and that he had previous relationships with Vertigo. Most importantly, he knows how to tell a story. I care less about that. I'm all about dialogue and atmospherics. I think we complement each other's work nicely. I hope so.
|Shojin Ryori: The Art of Japanese Vegetarian Cuisine
Lowest new price: $26.31
Lowest used price: $22.22
List price: $38.99
Author: Danny Chu
Shojin ryori is the art of Japanese vegetarian cuisine that originated from the Japanese Zen temples, but is today widely popular all over the world for its healthful and well-balanced meals prepared without meat, fish, eggs or dairy products.
With clearly written step-by-step instructions and insightful cooking tips, chef Danny Chu of Enso Kitchen will show you how to transform simple, readily available ingredients into creative, flavourful and satisfying shojin ryori meals in your home kitchen
- Marshall Cavendish International Asia Pte Ltd
|Yummy Kawaii Bento: Preparing Adorable Meals for Adorable Kids
Lowest new price: $12.99
Lowest used price: $8.15
List price: $19.99
Author: Li Ming Lee
The lunchbox reinvented: transform the boring routine of your children's packed lunches into cute, edible cartoon characters!
Packing school lunches for fussy children can be a chore. Parents are bored of making the same old soggy sandwiches every day, and your picky eaters don’t even show any appreciation when they return their lunchboxes with uneaten veggies and scrappy bits. What if you could entice your children to eat balanced lunches every day? Even better: how do you transform the routine of unoriginal packed lunches into a joy for yourself?
Inspired by the Japanese tradition of the bento boxa home-packed meal served in a box with compartments containing different foodsYummy Kawaii Bento reinvents the concept of the stale packed lunch. Learn to make your very own creative bento boxes and turn the law of don’t play with your food” on its head by reimagining dishes as colorful cartoon characters. Entice your children with:
Teddy bear-shaped mini pizzas
Hot dog” buns
Scrambled egg chicks
Panda bamboo salads
and many more edible critters!
With more than 160 step-by-step tutorials on how to assemble balanced bento boxes, create food art, and cook individual recipes that bridge the East and the West, Yummy Kawaii Bento turns food preparation into an art and makes eating fun again for both parent and child. Soon, your children will boast to their friends about their lunches, and your spouse might even ask for his or her own takeaway lunch! Lunchtime, or dinnertime, will never be the same again.
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
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