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Interest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like "dashi" and "umami" are part of our vocabulary.Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional Japanese cuisine. "The Complete Japanese Cuisine" series meets this demand.INTRODUCTION TO JAPANESE CUISINE is the first in this definitive multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design, and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serious amateur chefs will also find them to be an invaluable resource.The INTRODUCTION offers an overview and all the fundamentals needed to understand the cuisine and its cultural context. Main chapters include Nature and Climate, History and Development, Artistic Awareness, The Essentials, and Dishes for Seasonal Festivals. Here too are discussions of the health benefits of Japanese food; making dashi and other basics like sushi rice; recipes for the dishes featured earlier in the book; and useful tools like a glossary and a conversion chart for measurements.

The latest volume in the definitive Japanese Culinary Academy's Complete Japanese Cuisine series offers high-level, authoritative instructions for mastering traditional Japanese knife skills.Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables covers the subject in depth, with precise text and detailed, step-by-step instructional photos and diagrams. The authors address every aspect of filleting many different kinds of small and long fish as well as shellfish, including lobsters, crabs, clams, octopus, eel, and more. There's a section on filleting chicken, duck, and small birds like quail; and a chapter on vegetable carving which explains both basic cuts and the intricate art of Japanese decorative vegetable carving. Recipes using the various ingredients are featured throughout.

Discover classic and modern Turkish cooking in more than 150 authentic recipes, shown step by step in 800 sumptuous photographs.

Budapest. 1977. Corvina Press. 24x17. 369p.

Interest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like "dashi" and "umami" are part of our vocabulary.Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional Japanese cuisine. "The Complete Japanese Cuisine" series meets this demand.INTRODUCTION TO JAPANESE CUISINE is the first in this definitive multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design, and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serious amateur chefs will also find them to be an invaluable resource.The INTRODUCTION offers an overview and all the fundamentals needed to understand the cuisine and its cultural context. Main chapters include Nature and Climate, History and Development, Artistic Awareness, The Essentials, and Dishes for Seasonal Festivals. Here too are discussions of the health benefits of Japanese food; making dashi and other basics like sushi rice; recipes for the dishes featured earlier in the book; and useful tools like a glossary and a conversion chart for measurements.

The secret to preparing delicious vegetarian cuisine is revealed here, with step-by-step instructions for preparing more than 350 recipes that emphasize the preparation of raw foods and range from Walnut Burgers and Thai Coconut Curry Soup to Raw Apple Pie. Reprint. 12,000 first printing.

Vegan World Fusion Cuisine is a celebration of over 200 international gourmet vegan and live food cuisine recipes. In a simple and easy to follow format, it introduces the ingredients and techniques that allow you to awaken the creative chef within, gently guiding you towards a lighter, more healthful diet. So much more than a cookbook, this Wisdom Work for the 21st century from the Chefs of The Blossoming Lotus Restaurant on Kauai, HI, is designed as a manual for nonviolent living, with a comprehensive resource guide that lists over 50 groups and organizations working for peace and a sustainable future. A moving foreword by Dr. Jane Goodall and an endorsement by John Robbins highlights its aim to inspire peace, unity and understanding among individuals, cultures and all who care about our planet. With stunning food photography and breathtaking sacred site images from around the world, as well as countless wisdom sayings, our book is sure to be a cherished keepsake and reminder of the beauty and hope that life on our planet has to offer

A brief introduction explaining the authors interest in this regional cookery serves as the preface to recipes garnered from the culinary heritage of Spain and Portugal

The newest cookbook to achieve immediate top backlist bestseller status for us. An oversize format, lots of photos and drawings, 300 recipes, and tons of well-organized info on ingredients, nutrition, and preparation. A terrific vegetarian cookbook.

Book is in NEW condition. 0.62

Zustand: Gut - Gebrauchs- und Lagerspuren. Außen: angestoßen. Seiten: 162 Sprache: Englisch Produktart: Bücher

Budapest. 1977. Corvina Press. 24x17. 369p.

In shrink wrap. Looks like an interesting title!

With over 160 step-by-step-brecipes & over 700 stunning photographs, with an informative introduction on the history & food culture of Greece, & complete nutritional information.

Introduces Japanese cooking utensils, ingredients, and techniques, and offers recipes for soups, salads, rice, and main dishes from each region

What can you cook up in 15 minutes? You might be surprised!You don't have to sacrifice flavor or nutrition just because your life is hectic. For more than 20 years, Paulette Mitchell has been creating gourmet dishes that can be prepared in 15 minutes or less. Her speedy meals are sophisticated enough to please the palates of savvy gourmets, yet simple enough that a novice can prepare them. In just 15 minutes, you could be feasting on:Soba Noodle and Steak SaladHoney-Mustard Chicken with Papaya-Pineapple SalsaGreek Snapper with Feta CheeseRavioli with Hazelnut and Sage PestoCreole Shrimp with Asiago-Topped PolentaWhether you crave cuisine with an international flair or want a new spin on a traditional favorite, The Complete 15-Minute Gourmet has recipes that yield extraordinary results with minimal time and effort. You'll be amazed by what you can create in just 15 minutes.

The latest volume in the definitive Japanese Culinary Academy's Complete Japanese Cuisine series offers high-level, authoritative instructions for mastering traditional Japanese knife skills.Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables covers the subject in depth, with precise text and detailed, step-by-step instructional photos and diagrams. The authors address every aspect of filleting many different kinds of small and long fish as well as shellfish, including lobsters, crabs, clams, octopus, eel, and more. There's a section on filleting chicken, duck, and small birds like quail; and a chapter on vegetable carving which explains both basic cuts and the intricate art of Japanese decorative vegetable carving. Recipes using the various ingredients are featured throughout.

With more than 300 sophisticated, healthy, easy-to-follow recipes--including 70 that are new to this edition--this cookbook offers the best and most delicious in vegetarian fare. A photographic catalogue lists key vegetarian ingredients from around the world, with advice on selection, storage, and preparation. Color photos also illustrate the recipes.

Elevate your style with these Stuart Weitzman mary-jane ballerinas in powder pink patent leather. These flats feature an adjustable front strap with a metal buckle, a pointed toe, leather linings, and a leather sole. Complete with a charming decorative bow. Size EU - We recommend trying one half size smaller.

Elevate your style with these Stuart Weitzman mary-jane ballerinas in powder pink patent leather. These flats feature an adjustable front strap with a metal buckle, a pointed toe, leather linings, and a leather sole. Complete with a charming decorative bow. Size EU - We recommend trying one half size smaller.