|
The complete idiot's guide to sushi and sashimi
|
James O. Fraioli |
Sushi is one of America’s favorite specialty foods, yet it can be intimidatingto prepare at home. This guide shows how easy it can be to prepare restaurant-quality sushi that anyone would be proud to… |
OL13464631W |
|
Takashi's noodles
|
Takashi Yagihashi |
"A collection of 75 recipes from James Beard Award-winning chef Takashi Yagihashi for both traditional and inventive hot and cold Japanese noodle dishes"--Provided by publisher. |
OL13614581W |
|
Bento love
|
Kentaro Kobayashi |
95 p. : 20 cm |
OL15542912W |
|
Japan
|
Teresa Fisher |
Discusses some of the foods enjoyed in Japan and describes special foods that are part of such specific celebrations as Shogatsu, children's festivals, Setsubun, and Obon. Includes recipes. |
OL18297222W |
|
Food and recipes of Japan
|
Theresa M. Beatty |
Describes some of the foods enjoyed in Japan and provides recipes for several popular Japanese dishes. |
OL1844964W |
|
Little bento
|
Olivier, Michele (Food blogger) |
"Your dilemma: picky eaters and a jam-packed schedule. Your solution: the bento box! From mom and food-blogger, Michele Olivier, Little Bento picks up where Little Foodie left off, by helping parents… |
OL19720107W |
|
The one peaceful world cookbook
|
Alex Jack |
293 pages : 23 cm |
OL19722370W |
|
Hiroko's American kitchen
|
Hiroko Shimbo |
125 new recipes that highlight the best of Japanese cuisine, but in new, simpler ways. |
OL19965004W |
|
Japanese soul cooking
|
Tadashi Ono |
"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… |
OL19971223W |
|
Effortless bento
|
Maya Rosewood |
"Effortless bento is packed with 300 flavorful, creative and most importantly, easy-to-make bento recipes which can be made in advance and frozen or refrigerated. Whip up a few batches of dishes over… |
OL19980647W |
|
Japan from the source
|
Tienlon Ho |
Lonely Planet presents 60 of Japan's most authentic dishes - direct from the kitchens where they were perfected. From street-food vendors to Michelin-starred chefs, Japan's best local cooks share the… |
OL20037671W |
|
Japanese pâtisserie
|
James Campbell |
The concept of fusion in food can be magical - when cuisines and cultures collide, combining flavours, ingredients and methods from around the world creates new classics, the best of which become sta… |
OL20054369W |
|
Japan
|
Sylvia Goulding |
Food is an important part of any nation and the titles in this series explore each country's special relationship with food. A map highlights the geography and provinces within each country. There ar… |
OL20829072W |
|
Japanese cooking
|
Emi Kazuko |
An illustrated guide to Japanese cooking with information on traditions and techniques. |
OL24426580W |
|
He yang zhong gai fan
|
Jiannian Ke |
Ben shu wei da jia dai lai le 30 dao gai fan liao li, you dao di de ri shi jing fan, you yuan lai ye shi jing fan de tai wan gai fan, ling wai hai you rang ren ya yi de xi shi gai fan deng. |
OL27681723W |
|
A taste of Japan
|
Jenny Ridgwell |
Provides an overview of Japanese culture and food, including descriptions of staples, information about food production, and recipes. |
OL27957749W |
|
Japan, activities & projects in color
|
Claude Soleillant |
Includes craft projects, games, recipes, and other activities which celebrate Japan and its culture. |
OL6511159W |
|
Untangling My Chopsticks
|
Victoria Abbott Riccardi |
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 … |
OL8526438W |
|
The Japanese Kitchen
|
Kimiko Barber |
Presents an introduction to the culinary art of Japan, including historical background, the place of traditional ingredients in the country's culture, and two hundred recipes for sushi, vegetables, f… |
OL8578351W |
|
Modern Japanese Cuisine
|
Katarzyna J. Cwiertka |
Over the past two decades, the popularity of Japanese food in the West has increased immeasurably—a major contribution to the evolution of Western eating habits. But Japanese cuisine itself has chang… |
OL8868141W |