Asian Cooking
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The Real Food of China
The Real Food of China
Hardcover      ISBN: 1742705308

The Real Food of China is the definitive guide to home-style Chinese cuisine. It is inspired by the authors' personal travels to China and the realization that what is commonly perceived as "Chinese food" in the Western world, is only part of the story. While there is a growing appreciation of regional Chinese food in larger cities outside China, a lot of authentic regional cuisine still goes uncelebrated in Chinese restaurants around the world.

This book captures the essence of simple home cooking and the wide variety of food that changes from region to region. Chapters are broken down into food categories including Cold Dishes, Soups and Hotpots, Dumplings, Breads and Noodles, Pork, Chicken, Fish, Vegetables and Desserts. Dishes include fermented foods from Shaoxing, smoked pork from Hunan, Hakka food from Meizhou, Muslim street fare from Xi'an, fresh river fish from Jiangxi province, fish dumplings and flat breads cooked over stones from Shandong and bowls of fresh, steaming, soft tofu slathered in chilli and peppercorns from Sichuan villages.

Captured with stunning location photography from each of the visited regions as well as beautiful food photography throughout, The Real Food of China brings a small glimpse of the gutsy, earthy, everyday side of Chinese cooking to light. Food that is incredibly diverse, simple to prepare, full of flavor, and based on seasonal produce and easily procured dry goods.

The Real Food of China will change everything you previously thought about traditional Chinese cuisine.
Sushi: The Beginner's Guide
Sushi
The Beginner's Guide
Hardcover      ISBN: 0982293968

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 step of the process. She discusses all the tools, foods, and paraphernalia; lays out the methods for making vinegars and sauces; and demonstrates how to make sashimi creations so special they aren't even found in many sushi bars. The menu of sushi recipes is expansive, encompassing hosomaki, saimaki, and all-vegetarian varieties. You will even learn all the right Japanese names for each dish. And everything seems wonderfully doable.

The big finish: Aya's specials, the kind of dishes you'll never find in sushi bars--such as Sushi Cake (Chicken &Teriyaki) and Temarizushi (made of tuna, salmon, and avocado)--but that a Japanese mother or grandmother would make for her own family.
The Food of Thailand: Authentic Recipes from the Golden Kingdom
The Food of Thailand
Authentic Recipes from the Golden Kingdom
Paperback      ISBN: 9625930027
Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond
Japanese Soul Cooking
Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond
Hardcover      ISBN: 1607743523
A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura.

Move over, sushi. It's time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you'll find in every kitchen and street corner hole-in-the-wall restaurant in Japan.

In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you'll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family.

Ono and Salat's fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.
Yum-Yum Bento Box: Fresh Recipes for Adorable Lunches
Yum-Yum Bento Box
Fresh Recipes for Adorable Lunches
1st Edition    Paperback      ISBN: 1594744475
This book makes creating colorful, cute, and tasty Japanese-style lunches easy and fun

Learn how to craft your favorite foods into a variety of shapes--from caterpillars, cars, and puppy dogs to pretty flowers, princesses, and kitty cats to make the yummy, healthy lunches that are all the rage in Japan. Featuring chapters on Cuties & Critters, Fairy-Tale Friends, and Special Day Treats, plus a handy shopping guide, easy recipes for mini snacks, general tips and tricks, and so much more, Yum-Yum Bento Box is the perfect guide for beginner bento makers and expert chefs alike. Stop wasting money on pre-packaged lunches--and start making beautiful, healthy bentos

Includes:
- An introduction to Japanese Lunches
- Packing a Bento Box
- Bento Boxes, Tools, And Accessories
- Ingredients
- Cuties & Critters
- Fairy-Tale Friends
- Special-Day Treats
Flowers and Wagashi: Traditional Japanese Confections
Flowers and Wagashi
Traditional Japanese Confections
Paperback      SKU: 1199278149

8vo, 47 pgs. Bound in illustrated pink wraps. Text is clean thorughout. Wraps lightly dust soiled from shelfwear. A smudge and small chip appear in front wrap from a sticker. Otherwise a nice copy.

A Dictionary of Japanese Food: Ingredients and Culture
A Dictionary of Japanese Food
Ingredients and Culture
Paperback      ISBN: 4805313358
Nominated for the Glenfiddich Food Book of the Year Award, this timeless volume is the first and only book of its kind on the subject.

A Dictionary of Japanese Food helps food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Definitions in ordinary cookbooks and standard dictionaries--such as akebia for akebi, sea cucumber for namako, plum for ume--can be inadequate, misleading, or just plain wrong. Richard Hoskings eliminates the mystery by ensuring that each entry in the Japanese-English section includes the Japanese term in Roman script; the word in kana or kanji or both; a Latin name where appropriate; an English definition; and, for most entries, a short annotation.

The English-Japanese section defines relevant English food terms in Japanese and annotates those needing explanation. One hundred small line drawings make it easy for readers to identify everything from mitsuba to the okoze fish, and seventeen appendices address the most critical elements of Japanese cuisine, from the making of miso and the structure of the Japanese meal to the tea ceremony.

Newly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, A Dictionary of Japanese Food will continue to help both food lovers, and visitors to Japan discover the wonders of one of the world's great cuisines.
Ramen-Topia: 60+ Slurp-tastic Recipes
Ramen-Topia
60+ Slurp-tastic Recipes
Hardcover      ISBN: 1925418510

A cookbook all about the iconic Japanese noodle soup--and current hipster obsession--ramen.

Ramen--a classic Japanese soup, usually made with wheat noodles and served in a slow-cooked beef or pork broth with various toppings--has become a cultlike food adored by fans across the world for its nourishing, hearty, and comforting nature. Ramen-topia shows you how to make the world's best ramen (with plenty of variations) in your own home.

Not to be confused with that other ramen--two-minute microwavable noodles from a packet adored by students--the ramen in Ramen-topia is the unprocessed, original Japanese comfort food. Chapters cover the four main types of ramen--tonkotsu, shoyu, miso, and shio--as well as making toppings, noodles, and broths from scratch. With classic, well-loved recipes and more modern adaptions--including curry ramen, no-stock ramen, ramen made with vegan stock, as well as making gluten-free noodles from scratch--this book has all tastes covered.
Madhur Jaffrey's Quick and Easy Indian Cooking
Madhur Jaffrey's Quick and Easy Indian Cooking
Paperback      ISBN: 0811811832

Madhur Jaffrey, the world's foremost authority on Indian cooking, shows both expert and novice cooks how to create an enticing Indian meal in just a few quick steps-and all in under 30 minutes. In 60 easy-to follow recipes, Jaffrey shares her secrets for sumptuous curries, fragrant rice dishes, hearty legumes, mouthwatering chutneys and relishes, refreshing drinks, and heavenly desserts. Complete with delectable menu suggestions for both casual family dining and elegant entertaining, filled with helpful notes on creating a well stocked pantry, and illustrated with gorgeous, full color photographs, Madhur Jaffrey's Quick and Easy Indian Cookinghelps make the fabulous flavors of India a satisfying part of any cook's everyday repertoire.

Bangkok Street Food: Cooking & Traveling in Thailand
Bangkok Street Food
Cooking & Traveling in Thailand
Paperback      ISBN: 9020987836

The definitive guide to cooking and traveling in Thailand, featuring full of tips on local customs and eating habits.