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Practical Japanese Cooking: Easy and Elegant, , Tsuji, Shizuo,Hata, Koichiro, Go
US $10,09
CircaEUR 9,05
Condizione:
“Cover/edges have minor shelf wear and creasing.”
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Libro che è già stato letto ma è in buone condizioni. Mostra piccolissimi danni alla copertina incluse alcune rigature, ma nessun foro o strappo. È possibile che la sovraccoperta per le copertine rigide non sia inclusa. La rilegatura presenta minimi segni di usura. La maggior parte delle pagine non è danneggiata e mostra una quantità minima di piegature o strappi, sottolineature di testo a matita, nessuna evidenziazione di testo né scritte ai margini. Non ci sono pagine mancanti. Per maggiori dettagli e la descrizione di eventuali imperfezioni, consulta l'inserzione del venditore.
Spedizione:
Gratis Economy Shipping.
Oggetto che si trova a: Simi Valley, California, Stati Uniti
Consegna:
Consegna prevista tra il lun 30 set e il gio 3 ott a 43230
Restituzioni:
Restituzioni entro 30 giorni. Le spese di spedizione del reso sono a carico dell'acquirente.
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Il venditore si assume la piena responsabilità della messa in vendita dell'oggetto.
Numero oggetto eBay:386624917488
Specifiche dell'oggetto
- Condizione
- Buone condizioni
- Note del venditore
- “Cover/edges have minor shelf wear and creasing.”
- ISBN
- 9781568365671
- Book Title
- Practical Japanese Cooking : Easy and Elegant
- Publisher
- Kodansha America, Incorporated
- Item Length
- 11.7 in
- Publication Year
- 2016
- Format
- Trade Paperback
- Language
- English
- Illustrator
- Yes
- Item Height
- 0.5 in
- Genre
- Cooking
- Topic
- Regional & Ethnic / Japanese, Regional & Ethnic / Asian
- Item Weight
- 28.7 Oz
- Item Width
- 8.7 in
- Number of Pages
- 152 Pages
Informazioni su questo prodotto
Product Identifiers
Publisher
Kodansha America, Incorporated
ISBN-10
1568365675
ISBN-13
9781568365671
eBay Product ID (ePID)
219252646
Product Key Features
Book Title
Practical Japanese Cooking : Easy and Elegant
Number of Pages
152 Pages
Language
English
Topic
Regional & Ethnic / Japanese, Regional & Ethnic / Asian
Publication Year
2016
Illustrator
Yes
Genre
Cooking
Format
Trade Paperback
Dimensions
Item Height
0.5 in
Item Weight
28.7 Oz
Item Length
11.7 in
Item Width
8.7 in
Additional Product Features
Intended Audience
Trade
Preface by
Tsuji, Yoshiki
Dewey Edition
19
Reviews
For the original edition "The striking photographs and creative design of this oversize cookbook stress the physical beauty of traditional Japanese cuisine. The wonderful surprise is that the book succeeds in making these artful effects accessible even to novices of Japanese-style preparation and cooking techniques. The most exotic-looking dishes, clam soup, for example, or jade green deep-fried shrimp, prove to be relatively simple to prepare. Unfamiliar cooking methods are illustrated by detailed, full-color sequence photographs. And in a lovely preface, Tsuji (Japanese Cooking: A Simple Art) president of a professional culinary school in Japan (where Hata is head chef), encourages newcomers to make Japanese cookery their own, experimenting, substituting, rearranging without fear that they will violate the spirit of a most adaptable cuisine." - Publishers Weekly "The recipes are clear and easy to follow, and the illustrations are especially delightful, truly top high-style Japanese simplicity. Messrs. Tsuji and Hata have given us the best of the old and the new." - M.F.K. Fisher
Photographed by
Saeki, Yoshikatsu
Dewey Decimal
641.5952
Table Of Content
CONTENTS APPETIZERS Skewered Omelette, Cucumber, and Shrimp... 10 Rolled Flounder with Egg ...11 Stuffed Minced-Chicken Rolls ...12 Sautéed Duck Breast with Sauce ...13 Steamed Abalone ...14 Jellied Shrimp and Sea Urchin ...15 Grillled Squid with Golden Topping and Oil-Grilled Green Peppers ...16 Shimeji Mushrooms with Pine Needles....16 Shrimp and Sardine Rafts ...17 Endive Boats with Avocado, Crab, and Salmon Roe ...18 Squid and Asparagus with Mustard-Miso Sauce ...19 Jade Green Deep-Fried Shrimp ...19 SOUP Crab Ball Soup Clam Sou ...21 Chicken Ball and Cucumber Soup ...22 Tofu, Pork, and Vegetable Soup ...24 Pureed Corn Soup ...24 Miso Soup with Pork and Vegetables ...25 Scallop and Vegetable Soup ...25 FISH Quick Seared Bonito Sashimi ...26 Tuna Sashimi with Grated Radish Paper-Thin Sea Bass Sashimi ...29 Night-Dried Sole ...30 Deep-Fried Flounder Boat ....30 Deep-Fried Sea Bass ...32 Simmered Rockfish ...32 Yuan-Style Grilled Butterfish ...34 Yellowtail Teriyaki ...35 Sardines Simmered with Ginger Simmered Mackerel in Miso ...37 Stuffed Salmon ...38 Deep-Fried Trout in Vegetable Sauce ...39 SEAFOOD Stuffed Spiny Lobster ...40 Saké-Simmered Lobster...42 Whole Prawns Grilled in the Shell ...42 Squid Teriyaki ...44 Clams Grilled in the Shell ...45 Vinegared Crab ...46 Shrimp and Leeks with Mustard-Miso Sauce ...48 Scallops and Kiwi Fruit with Three-Flavors Dressing ...49 BEEF AND PORK Grilled Beef ...50 Beef Tartare, Japanese Style ...52 Grilled Beef with ...54 Simmered Beef with Vegetables ...55 Rolled Beef and Asparagus ...56 Beef Salad ...57 Nagasaki-Style Braised Pork ...58 Deep-Fried Stuffed Pork ...59 CHICKEN Yakitori ...60 Soft-Simmered Chicken ...62 Chicken Escabeche Nanban ...63 Tatsuta Fried Chicken ...64 Chicken, Grapefruit, and Corn Salad with Almond Dressing ...65 EGG Savory Custard Cup ...66 Wrapped Custard ...68 Japanese Coddled Egg ...69 TOFU Simmered Tofu ...70 Night-Dried Tofu with Chicken Sauce ...72 Simmered Tofu Dumplings ...73 Deep-Fried Tofu ...75 Scrambled Tofu ...76 White Salad ...77 Tofu Sandwiches ...78 Tofu Hamburger Steak ...80 Freeze-Dried Tofu with Egg ...81 VEGETABLES Stuffed Potato Buns ...82 Grilled Eggplant ...84 Deep-Fried Eggplant with Miso Sauce ...85 Deep-Fried Eggplant Sandwiches ...86 Vegetable-and-Shrimp Clusters ...87 Turnip with Ginger-Miso Sauce ...88 Steamed Grated Turnip ...88 Chinese Cabbage and Deep-Fried Tofu... 90 Stuffed Cabbage, Japanese Style ...90 Simmered Bamboo Shoot with Wakame Seaweed ...92 Deep-Fried and Simmered Acorn Squash ...93 Simmered Soybeans ...94 Deep-Fried Zucchini ..94 Sautéed Celery with Sesame ...94 Vegetables with White Sesame Dressing ...96 Marinated Watercress ...96 Okra and Coddled Egg with Wasabi Sauce ...97 Spinach with Sesame Dressing. ...97 RICE Rice Balls ...98 Mixed Rice ...100 Chicken and Egg on Rice ...101 SUSHI Decorative Sushi ....102 Scattered Sushi ...106 Bo Sushi ...108 Nigiri Sushi ...110 Thick Roll Sushi ...113 Inari Sushi ...114 NOODLES Chilled Somen Noodles ...116 Udon Pot ...118 Soba Noodles in a Basket ...120 Udon Noodles with Deep-Fried Tofu ...120 Soba Noodles with Duck ...121 ONE-POT DISHES Sukiyaki ...122 Oden Stew ...124 Seafood Pot ...126 OTHER DELECTABLES Savory Pancake ...128 Tempura ...130 Deep-Fried Mixed Kababs ...132 BOX MEAL ...134 SHOKADO BOX MEAL ...137 Cooking Tips ...140 Ingredients ...144 Index ... 150
Synopsis
In this pioneering work, Shizuo Tsuji, one of the most prominent figures in Japan's culinary world, takes all that is good about Japanese food and brings it into the home. The book presents over 100 authentic recipes (manageable even for the novice cook) for dishes ranging from familiar favorites like Miso Soup with Pork and Vegetables, Yakitori, Rice Balls, Nigiri Sushi, Soba Noodles in a Basket, Sukiyaki, and Tempura to more exotic-sounding (but actually simple to prepare) fare such as Jade Green Deep-Fried Shrimp, Yellowtail Teriyaki, Paper-Thin Sea Bass Sashimi, Sak -Simmered Lobster, Nagasaki-Style Braised Pork, Simmered Tofu Dumplings, and Turnip with Ginger-Miso Sauce. Full-color photos showcase the finished dishes and illustrate the steps involved in their preparation. Tsuji also explains many of the techniques used; and here, again, detailed photos clarify the instructions. He stresses the importance of using fresh, seasonal, and local ingredients; and the recipes call only for ingredients that are readily available in supermarkets and Asian grocery stores in the West. A section on bento boxes offers a wide variety of ideas for combining the recipes in the book into these popular, portable meal options. The Cooking Tips section includes such basic, essential recipes as dashi; and covers topics like cleaning squid, soaking dried shitake mushrooms, toasting and crumbling nori seaweed, and using bamboo rolling mats. The helpful Glossary describes the main ingredients of Japanese cooking, along with a photo of each. Friendly, accessible, and inviting, Practical Japanese Cooking will be as eye-opening and inspiring to today's home cooks as it was when it was originally published almost three decades ago., In this pioneering work, Shizuo Tsuji, one of the most prominent figures in Japan's culinary world, takes all that is good about Japanese food and brings it into the home. The book presents over 100 authentic recipes (manageable even for the novice cook) for dishes ranging from familiar favorites like Miso Soup with Pork and Vegetables, Yakitori, Rice Balls, Nigiri Sushi, Soba Noodles in a Basket, Sukiyaki, and Tempura to more exotic-sounding (but actually simple to prepare) fare such as Jade Green Deep-Fried Shrimp, Yellowtail Teriyaki, Paper-Thin Sea Bass Sashimi, Saké-Simmered Lobster, Nagasaki-Style Braised Pork, Simmered Tofu Dumplings, and Turnip with Ginger-Miso Sauce. Full-color photos showcase the finished dishes and illustrate the steps involved in their preparation. Tsuji also explains many of the techniques used; and here, again, detailed photos clarify the instructions. He stresses the importance of using fresh, Feasonal, and local ingredients; and the recipes call only for ingredients that are readily available in supermarkets and Asian grocery stores in the West. A section on bento boxes offers a wide variety of ideas for combining the recipes in the book into these popular, portable meal options. The Cooking Tips section includes such basic, essential recipes as dashi; and covers topics like cleaning squid, soaking dried shitake mushrooms, toasting and crumbling nori seaweed, and using bamboo rolling mats. The helpful Glossary describes the main ingredients of Japanese cooking, along with a photo of each. Friendly, accessible, and inviting, Practical Japanese Cooking will be as eye-opening and inspiring to today's home cooks as it was when it was originally published almost three decades ago., Legendary chef Shizuo Tsuji, one of the most prominent figures in Japan's culinary world, unites with food writer, lecturer and broadcaster Koichiro Hata, takes all that is good about Japanese food and brings it into the home. This book presents over 100 authentic recipes, all of which are manageable even by the novice cook. Full-colour photos showcase the finished dishes as well as illustrate the steps involved in their preparation. Friendly, accessible, and inviting, Practical Japanese Cooking is revealing and inspiring to home cooks everywhere., In this pioneering work, Shizuo Tsuji, one of the most prominent figures in Japan's culinary world, presents over 100 authentic , manageable recipes for dishes ranging from familiar favorites to more exotic-sounding (but actually simple to prepare) fare. Full-color photos showcase the finished dishes and illustrate the steps involved in their preparation. Tsuji also explains many of the techniques used. The Cooking Tips section includes basic, essential recipes and procedures, and an illustrated Glossary describes the main ingredients of Japanese cooking.
LC Classification Number
TX724.5.J3
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