Foto 1 di 1
Galleria
Foto 1 di 1
Ne hai uno da vendere?
My Japanese Table: A Lifetime of Cooking with Friends and Family, Samuels, Debra
hpb-blue
(4971)
Venditore professionale
US $11,98
CircaEUR 10,40
Condizione:
Ultimo1 venduto
- Compralo SubitoMy Japanese Table: A Lifetime of Cooking with Friends and Family, Samuels, Debra
Oops! Looks like we're having trouble connecting to our server.
Refresh your browser window to try again.
Spedizione:
Gratis Economy Shipping.
Oggetto che si trova a: Dallas, Texas, Stati Uniti
Consegna:
Consegna prevista tra il sab 29 nov e il ven 5 dic a 94104
Restituzioni:
Restituzioni entro 60 giorni. Le spese di spedizione del reso sono a carico dell'acquirente..
Pagamenti:
Fai shopping in tutta sicurezza
Informazioni sull'oggetto
Il venditore si assume la piena responsabilità della messa in vendita dell'oggetto.
Numero oggetto eBay:156614403315
Specifiche dell'oggetto
- Condizione
- ISBN
- 9784805313954
Informazioni su questo prodotto
Product Identifiers
Publisher
Tuttle Publishing
ISBN-10
4805313951
ISBN-13
9784805313954
eBay Product ID (ePID)
219285335
Product Key Features
Book Title
My Japanese Table : a Lifetime of Cooking with Friends and Family
Number of Pages
176 Pages
Language
English
Topic
Specific Ingredients / Seafood, Regional & Ethnic / Japanese, Entertaining
Publication Year
2016
Illustrator
Yes
Genre
Cooking
Format
Trade Paperback
Dimensions
Item Height
0.4 in
Item Weight
23.6 Oz
Item Length
10 in
Item Width
8.5 in
Additional Product Features
Intended Audience
Trade
Dewey Edition
22
Reviews
" My Japanese Table , by Globe contributor Debra Samuels, provides a bright, clear path into what can seem like a forbidding cuisine." - The Boston Globe, A few weeks ago, my food writer friend Debra Samuels (co-author of The Korean Table and author of My Japanese Table , both by Tuttle Publishing) came to Washington, D.C., to do a bento box demonstration with the Smithsonian Associates. Deb a|9784805313954|, "Additionally, authors themselves often have active Web sites of their own. Debra Samuels hosts the charming Cooking at Debra's , where she is promoting her forthcoming book My Japanese Table: A Lifetime of Cooking with Friends and Family. " - Publishers Weekly, "Debra Samuels, author of My Japanese Table: A Lifetime of Cooking With Friends and Family , said it is vital to use the freshest, high-quality sushi-grade fish you can find. While sushi topped with slices of different fish is traditional in restaurants, choose quality over variety when making sushi at home. Follow the usual health caveats if eating the fish raw or undercooked." -- Chicago Tribune, "Cookbook author and Japan expert Debra Samuels says the five main elements of a bento are color, texture, seasonality, presentation and nutrition (and let's not forget portion controlùhow much can you cram into those little compartments?). She says many Japanese believe that including five colors on your plateùred, yellow, green, white and blackùmeans you have a balanced meal." -- NPR's Kitchen Window, "This is a gorgeous book. I love that most of the recipes have a color photo so you know what your supposed to end up with. A few have additional, smaller, step-by-step photos that are especially nice. The recipes are clear and easy to follow. All-in-all, this is a great cookbook of Japanese fare that I think most would enjoy." - Sandra's Kitchen Nook/i> blog, "Japanese food has now really and truly come home to American kitchens, in Debra Samuels' new cookbook. This is a book that will soon be spackled with enthusiastic splashes in my kitchen, and I am sure will guide other cooks to the world of Japanese food." - Merry White, professor of anthropology and food studies, Boston University, and author of Perfectly Japanese and Coffee Life in Japan, "My Japanese Table is filled with classic recipes and Samuels' own originals adapted for the American palate and kitchen. Many of the treasured recipes, generously shared by her friends in Japan, will become a part of your family's favorites as well. From the innovative bento tips to the addictive dressings and sauces, readers will confidently make their table Japanese." - Yukari Sakamoto, author of Food, Sake, Tokyo blog, " My Japanese Table takes you on a valuable journey of all the different facets of Japanese cuisine." - Roy Yamaguchi, chef/founder of Roy's Restaurants, "This is a gorgeous book. I love that most of the recipes have a color photo so you know what your supposed to end up with. A few have additional, smaller, step-by-step photos that are especially nice. The recipes are clear and easy to follow. All-in-all, this is a great cookbook of Japanese fare that I think most would enjoy." - Sandra's Kitchen Nook blog, Debra Samuels, author of My Japanese Table: A Lifetime of Cooking With Friends and Family , said it is vital to use the freshest, high-quality sushi-grade fish you can find. While sushi topped with slices of different fish is traditional in restaur|9784805313954|, Cookbook author and Japan expert Debra Samuels says the five main elements of a bento are color, texture, seasonality, presentation and nutrition (and let's not forget portion controluhow much can you cram into those little compartments?). She says many|9784805313954|, "Debra Samuels, author of My Japanese Table: A Lifetime of Cooking With Friends and Family , said it is vital to use the freshest, high-quality sushi-grade fish you can find. While sushi topped with slices of different fish is traditional in restaurants, choose quality over variety when making sushi at home. Follow the usual health caveats if eating the fish raw or undercooked." - Chicago Tribune, "Cookbook author and Japan expert Debra Samuels says the five main elements of a bento are color, texture, seasonality, presentation and nutrition (and let's not forget portion controlhow much can you cram into those little compartments?). She says many Japanese believe that including five colors on your platered, yellow, green, white and blackmeans you have a balanced meal." -- NPR's Kitchen Window, "Author Debra Samuels embarked on a beautiful, life-changing journey to Japan in 1972. Her insights and recipes open up new possibilities for the way you bring Japanese food to your table. This book is all about the soul and comfort of Japanese food." - Tim Cushman, chef and owner of award-winning O Ya Restaurant, "The Boston Globe food writer Debra Samuels compiles 125 of her best Japanese recipes in the shiny, heavy and possessable My Japanese Table. " -- Metropolis, " My Japanese Table , by Globe contributor Debra Samuels, provides a bright, clear path into what can seem like a forbidding cuisine." -- The Boston Globe, "It's not so much the type of food, but what I call 'a bento state of mind,'" Debra Samuels, author of My Japanese Table , said via e-mail. "I see the concept of bento as basically a food sampler, a colorful culinary puzzle. The benefits of the bento are smaller portions and greater variety of food." -- Washington Post, "Japanese food has now really and truly come home to American kitchens, in Debra Samuels' new cookbook. This is a book that will soon be spackled with enthusiastic splashes in my kitchen, and I am sure will guide other cooks to the world of Japanese food." - Merry White, professor of anthropology and food studies, Boston University, and author of Perfectly Japanese and Cafe Society in Japan, A few weeks ago, my food writer friend Debra Samuels (co-author of The Korean Table and author of My Japanese Table , both by Tuttle Publishing) came to Washington, D.C., to do a bento box demonstration with the Smithsonian Associates. Deb and I have only communicated via e-mail and social media, but when I heard she was coming to town, I eagerly volunteered to help. I was delighted to discover that Deb is every bit as lovely in person!ö - The Christian Science Monitor|9784805313954|, "Cookbook author and Japan expert Debra Samuels says the five main elements of a bento are color, texture, seasonality, presentation and nutrition (and let's not forget portion controlùhow much can you cram into those little compartments?). She says many Japanese believe that including five colors on your plateùred, yellow, green, white and blackùmeans you have a balanced meal." - NPR's Kitchen Window, "Cookbook author and Japan expert Debra Samuels says the five main elements of a bento are color, texture, seasonality, presentation and nutrition (and let's not forget portion controluhow much can you cram into those little compartments?). She says many Japanese believe that including five colors on your plateured, yellow, green, white and blackumeans you have a balanced meal." -- NPR's Kitchen Window, A few weeks ago, my food writer friend Debra Samuels (co-author of The Korean Table and author of My Japanese Table , both by Tuttle Publishing) came to Washington, D.C., to do a bento box demonstration with the Smithsonian Associates. Deb and I have only communicated via e-mail and social media, but when I heard she was coming to town, I eagerly volunteered to help. I was delighted to discover that Deb is every bit as lovely in person!o - The Christian Science Monitor|9784805313954|, "A few weeks ago, my food writer friend Debra Samuels (co-author of The Korean Table and author of My Japanese Table , both by Tuttle Publishing) came to Washington, D.C., to do a bento box demonstration with the Smithsonian Associates. Deb and I have only communicated via e-mail and social media, but when I heard she was coming to town, I eagerly volunteered to help. I was delighted to discover that Deb is every bit as lovely in person!" -- The Christian Science Monitor, "Additionally, authors themselves often have active Web sites of their own. Debra Samuels hosts the charming Cooking at Debra's , where she is promoting her forthcoming book My Japanese Table: A Lifetime of Cooking with Friends and Family. " -- Publishers Weekly, "The Boston Globe food writer Debra Samuels compiles 125 of her best Japanese recipes in the shiny, heavy and possessable My Japanese Table. " - Metropolis, "Cookbook author and Japan expert Debra Samuels says the five main elements of a bento are color, texture, seasonality, presentation and nutrition (and let's not forget portion controluhow much can you cram into those little compartments?). She says many Japanese believe that including five colors on your plateured, yellow, green, white and blackumeans you have a balanced meal." - NPR's Kitchen Window, "It's not so much the type of food, but what I call 'a bento state of mind,'" Debra Samuels, author of My Japanese Table , said via e-mail. "I see the concept of bento as basically a food sampler, a colorful culinary puzzle. The benefits of the bento are smaller portions and greater variety of food." - Washington Post, "Additionally, authors themselves often have active Web sites of their own. Debra Samuels hosts the charming Cooking at Debra's , where she is promoting her forthcoming book My Japanese Table: A Lifetime of Cooking with Friends and Family. " &, " My Japanese Table takes you on a valuable journey of all the different facets of Japanese cuisine." -- Roy Yamaguchi, chef/founder of Roy's Restaurants, "My Japanese Table is filled with classic recipes and Samuels' own originals adapted for the American palate and kitchen. Many of the treasured recipes, generously shared by her friends in Japan, will become a part of your family's favorites as well. From the innovative bento tips to the addictive dressings and sauces, readers will confidently make their table Japanese." - Yukari Sakamoto, author of Food, Sake, Tokyo, "It's not so much the type of food, but what I call 'a bento state of mind,'" Debra Samuels, author of My Japanese Table , said via e-mail. "I see the concept of bento as basically a food sampler, a colorful culinary puzzle. The benefits of the bent
Photographed by
Robbins, Heath
Dewey Decimal
641.5952
Synopsis
Bestselling author and food writer Debra Samuels uses her unique skills and deep love of Japan to make the cuisine of her adopted country attainable in My Japanese Table. Bringing a wealth of experience and a great passion for Japanese cooking to the table, Debra introduces the aesthetics and quality food that are the hallmarks of Japanese cuisine. She learned through her years in Japan that true Japanese homestyle dishes are easy to prepare once you master a few basic techniques. And now that authentic Japanese ingredients are available in most supermarkets, Japanese food has become far more accessible than ever before. The recipes in this Japanese cookbook, the result of decades spent teaching and preparing homestyle Japanese dishes, include familiar favorites like Hand-Rolled Sushi and classic Miso Soup and less familiar but equally welcome dishes such as Lobster Rolls with Wasabi Mayonnaise and Fried Pork Cutlets. There is also a chapter on the increasingly popular bento lunch boxes, along with a wonderful selection of desserts, including the delectable Mochi Dumplings with Strawberries. All of the recipes come with stories and cooking tips to help bring the sights, aromas and tastes of Japan into your kitchen at home. This Japanese cookbook includes chapters on: Basic recipes Sushi Snacks and appetizers Soups and salads Rice and noodles Meat and poultry Fish and seafood Vegetable and tofu dishes Bento Desserts and drinks, Bestselling author and food writer Debra Samuels uses her unique skills and deep love of Japan to make the cuisine of her adopted country attainable in My Japanese Table . The recipes in this Japanese cookbook, the result of decades spent teaching and preparing homestyle Japanese dishes, include familiar favorites like Hand-Rolled Sushi and classic Miso Soup and less familiar but equally welcome dishes such as Lobster Rolls with Wasabi Mayonnaise and Fried Pork Cutlets. There is also a chapter on the increasingly popular bento lunch boxes, along with a wonderful selection of desserts, including the delectable Mochi Dumplings with Strawberries. "This is a gorgeous book. I love that most of the recipes have a color photo so you know what your supposed to end up with. A few have additional, smaller, step-by-step photos that are especially nice. The recipes are clear and easy to follow. All-in-all, this is a great cookbook of Japanese fare that I think most would enjoy." --Sandra's Kitchen Nook "Cookbook author and Japan expert Debra Samuels says the five main elements of a bento are color, texture, seasonality, presentation and nutrition (and let's not forget portion control--how much can you cram into those little compartments?). She says many Japanese believe that including five colors on your plate--red, yellow, green, white and black--means you have a balanced meal." --NPR's Kitchen Window
LC Classification Number
TX724.5.J3
Descrizione dell'oggetto fatta dal venditore
Informazioni sul venditore professionale
Numeri relativi alla responsabilità estesa del produttore (EPR):
Il numero EPR indica che il venditore è registrato presso gli uffici governativi come produttore di un determinato tipo di prodotto e si assume la responsabilità di gestire i rifiuti generati da tale prodotto.
Informazioni su questo venditore
hpb-blue
98,9% di Feedback positivi•21 mila oggetti venduti
Registrato come venditore professionale
Feedback sul venditore (5.753)
- w***7 (193)- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoSeller could not have done better. Item described as "Like New" was actually new, in original shrink wrap. It arrived in only two days with free postage. And the price was great. Thank you!John Leslie Breck: American Impressionist, Stuhlman, Jonathan,Hirshler, Erica E. (N° 156770471529)
- v***c (1491)- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoItem arrived quickly even with Media Mail. Book was packaged securely. The condition was near mint, with an excellent quality and appearance. I would rate this a Fantastic value. Communication was clear, concise and quick, and the seller was very helpful. I would most certainly do business with them again. Give them a look, and buy/bid with confidence. Thank you very much for your time, attention and help. Many Thanks!!! A+A+A+A+A+Stalin's Armour, 1941–1945: Soviet Tanks at War, Tucker-Jones, Anthony, 97815267 (N° 167205938836)
- t***a- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoPacked very well, shipped ahead of schedule at the best shipping rate (free!) & received very quickly! Book is in better condition than described & very conservatively graded. Seller is excellent to do business with, a perfect communicator! Thanks very much from a very satisfied 1st time buyer! Would happily buy from again! Grade: A+Weight Watchers Mini Series: Best-Ever Chicken, Weight Watchers, 9781471131653 (N° 166452257869)
Feedback sul venditore (5.753)
- w***7 (193)- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoSeller could not have done better. Item described as "Like New" was actually new, in original shrink wrap. It arrived in only two days with free postage. And the price was great. Thank you!John Leslie Breck: American Impressionist, Stuhlman, Jonathan,Hirshler, Erica E. (N° 156770471529)
- v***c (1491)- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoItem arrived quickly even with Media Mail. Book was packaged securely. The condition was near mint, with an excellent quality and appearance. I would rate this a Fantastic value. Communication was clear, concise and quick, and the seller was very helpful. I would most certainly do business with them again. Give them a look, and buy/bid with confidence. Thank you very much for your time, attention and help. Many Thanks!!! A+A+A+A+A+Stalin's Armour, 1941–1945: Soviet Tanks at War, Tucker-Jones, Anthony, 97815267 (N° 167205938836)
- t***a- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoPacked very well, shipped ahead of schedule at the best shipping rate (free!) & received very quickly! Book is in better condition than described & very conservatively graded. Seller is excellent to do business with, a perfect communicator! Thanks very much from a very satisfied 1st time buyer! Would happily buy from again! Grade: A+Weight Watchers Mini Series: Best-Ever Chicken, Weight Watchers, 9781471131653 (N° 166452257869)