Catalog Search Results
Author
Series
Jasmine Toguchi volume 1
Pub. Date
2017.
Accelerated Reader
IL: LG - BL: 3.6 - AR Pts: 1
Formats
Description
Eager to do something her big sister has not done first, Jasmine Toguchi, eight, decides to pound mochi with the men and boys when her family gets together for New Year's.
Author
Pub. Date
c2010
Description
Bento fever has recently swept across the West, fueled 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. Now, for the first time, Itoh's expertise has been packaged in book form. The Just Bento Cookbook contains 25 attractive...
Author
Pub. Date
[2019]
Description
Ivan Orkin is a self-described gaijin (guy-jin), a Japanese term that means “outsider.” He has been hopelessly in love with the food of Japan since he was a teenager on Long Island. Even after living in Tokyo for decades and running two ramen shops that earned him international renown, he remained a gaijin. Fortunately, being a lifelong outsider has made Orkin a more curious, open, and studious chef. In The Gaijin Cookbook, he condenses his...
7) Sashimi
Author
Series
Pub. Date
[2021]
Accelerated Reader
IL: LG - BL: 3.7 - AR Pts: 1
Description
An overview of sashimi, from the origin of the food to how it is prepared and enjoyed today.
Author
Pub. Date
c2009
Description
Now, anyone can go from sushi novice to sushi samurai--slicing, filleting, and making rolls like a master! Never before have the techniques of this most popular Asian cuisine been as attractively presented, as easy to follow, and as temptingly photographed as they are in this beginner's guide. With the help of an unbelievable number of close-up photos, expert Aya Imatani virtually takes would-be chefs by the hand, leading them through every delectable...
Author
Pub. Date
2017.
Description
Japanese food is healthy, delicious and universally enjoyed but, despite the popularity of sushi and noodle bars around the world, so few of us cook this delightful cuisine at home. This inspiring guide from Japanese cook Kimiko Barber demystifies the cuisine and makes it accessible to the home cook.Kimiko covers everything you need to know about Japanese food, including its long and intriguing culinary history, and gives clear and concise explanations...
Author
Pub. Date
2020
Description
Sofia Hellsten celebrates her love of Japan with the simple recipes that are the backbone of Japanese home cooking. Based on the ichijuu-sansai tradition - which literally means 'one soup, three dishes' - uncomplicated, delicious small plates are served with steamed rice, and can be enjoyed any time of day. Each ingredient is treated like royalty. With suggestions on how to build the perfect meal, as well as easy-to-find ingredients and quick methods,...
Author
Pub. Date
[2003]
Description
Two years out of college and with a degree from Le Cordon Bleu in Paris, Victoria Riccardi left a boyfriend, a rent-controlled New York City apartment, and a plum job in advertising to move to Kyoto to study kaiseki, the exquisitely refined form of cooking that accompanies the formal Japanese tea ceremony. She arrived in Kyoto, a city she had dreamed about but never seen, with two bags, an open-ended plane ticket, and the ability to speak only sushi-bar...
Author
Pub. Date
2019.
Description
Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled...
18) Japan
Author
Series
Pub. Date
c2000
Accelerated Reader
IL: MG - BL: 5 - AR Pts: 1
Description
This book discusses some of the foods enjoyed in Japan and describes special foods that are part of such specific celebrations as Shogatsu, Setsubun, Obon, and children's festivals that come from ancient Shinto traditions.
Author
Pub. Date
2021.
Description
"Recipes, anecdotes, histories and stories, maps, techniques, stylings, utensils, native ingredients -- this is a colorful invitation to discover the look and aromas and flavors of Japan. How to make sushi? What is the traditional method of making miso soup? How do you make a full Japanese meal? What are the most frequently cooked dishes in the izakaya? How do you garnish and pack a bento box? Here are the answers in a charmingly, and beautifully,...
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