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Japanese Cooking:     more books (100)

Shunju: New Japanese Cuisine by Takashi Sugimoto, Marcia Iwatate, et all 2006-08-15 Japanese Home Cooking: Quick, Easy, Delicious Recipes to Make at Home (Essential Asian Kitchen Series) by Shunsuke Fukushima, 2002-01-01 Japanese Food and Cooking: A Timeless Cuisine: The Traditions, Techniques, Ingredients and Recipes by Emi Kasuko, 2001-10-25 Good Food from a Japanese Temple: a 600-year tradition of simple, elegant vegetable cookery by Soei Yoneda, 1982-10 Easy & Healthy Japanese Food for the American Kitchen by Keiko O. Aoki, 2007-03-01 What's What in Japanese Restaurants: A Guide to Ordering, Eating, and Enjoying by Robb Satterwhite, 1996-09-15 The Japanese Kitchen by Kimiko Barber, 2007-09-25 Bento Boxes: Japanese Meals on the Go by Naomi Kijima, 2001-09-28 Japanese Cooking Hawai'i Style by Muriel Miura, 2006-10-30 Easy Japanese Cooking: Appetizer Rex by Kentaro Kobayashi, 2009-12-08 Japanese Home-Style Cooking by Mihoko Yoshino, 1996-11-30 MasterClass in Japanese Cooking by Emi Kazuko, 2004-10-04 Essentially Japanese: cooking & cuisine by Hideo Dekura, 2009-05-10 Classic Japanese Cooking Course by Masaki Ko, 2000-01-03

lists with details

81. She Who Eats: Breakaway Not-so-Japanese Cooking
    breakaway notso-japanese cooking. Saturday, October 23 When I found and tried boozy potatoes about a month ago, I came to know of cookbook called The  
    http://shewhoeats.blogspot.com/2004/10/breakaway-not-so-japanese-cooking.html
    
    Extractions: @import url("http://www.blogger.com/css/blog_controls.css"); @import url("http://www.blogger.com/dyn-css/authorization.css?blogID=6965298"); @import url(http://www.blogger.com/css/navbar/main.css); @import url(http://www.blogger.com/css/navbar/1.css); BlogThis! Back in Japan, quietly hiding somewhere up there... View my complete profile When I found and tried "boozy potatoes" about a month ago, I came to know of cookbook called The Breakaway Japanese Kitchen: Inspired New Tastes (Kodansha International, 2003) by Eric Gower and was instantly interested with the concept of the book. I later ordered a copy (along with a couple of other cookbooks) had it delivered a few days ago. The book didn't belie my expectation - or it might have, in a way that it breaks away our conventional idea of Japanese cooking. I eagerly turned the pages and almost all recipes were appealing to me - I wanted to try them all but I didn't know where to start. (Table of contents of the book can be seen in Eric Gower's website here Eventually, circumstances let me to decide on one recipe to start; shiitake pesto. I came to choose this one because it was a rainy day outside and couldn't go out for shopping, and I happened to have (almost) all the ingredients at home for this particular recipe. The technique used in this recipe is marvelous; you mill dried shiitake mushrooms into powder to make a base for pesto, instead of reconstituting them with water, which is, like Mr. Gower points out, a single most common way to use shiitake mushrooms in Japan. This certainly fascinated me, besides the fact that

82. She Who Eats: Breakaway Not-so-Japanese Cooking: Experiment Underway
    breakaway notso-japanese cooking experiment underway. Sunday, November 7 After boozy potatoes and dried mushroom pesto, I still have a lot of recipes I  
    http://shewhoeats.blogspot.com/2004/11/breakaway-not-so-japanese-cooking.html
    
    Extractions: @import url("http://www.blogger.com/css/blog_controls.css"); @import url("http://www.blogger.com/dyn-css/authorization.css?blogID=6965298"); @import url(http://www.blogger.com/css/navbar/main.css); @import url(http://www.blogger.com/css/navbar/1.css); BlogThis! Back in Japan, quietly hiding somewhere up there... View my complete profile

83. Thoughts On Japanese Cooking Of The 21st Century
    However as demand for authenticity in cooking got higher, the Japanese Naturally, same would be demanded for japanese cooking, the food s authenticity.  
    http://oishii-web.hp.infoseek.co.jp/sozaie/ja.htm
    
    Extractions: *In the old Japanese calendar, each month was given an informal name, one that is more poetic in sound and meaning. Therefore, instead of Ichigatsu, or the formal Japanese translation of January, Mutsuki is used here, which signifies the month of affection, since family and friends gather for the New Years celebration. (Information on Mutsuki - "Calendar, dates, and time." JAPAN: An Illustrated Encyclopedia 1 A-L. 1993 ed. ) Now that we have entered the 21st century, I am finally starting to grasp the meaning of "the Information Technology Age". Although I am standing at the threshold of this new century, I cannot even begin to imagine what the coming years will bring. Therefore the only thing I can do is to hope that the future will still allow people to live and experience the few moments of true joy and kindness in their everyday life. Making progress and advancing further than what was thought possible, seemed to have marked the last century and it probably will for this century. However, we should never forget to look back once in a while, slowing down to a pace where we can truly appreciate what is going on around us. wThoughts on Japanese Cooking of the 21st Centuryx

84. The Book Of Japanese Cooking (Penguin) Doi:10.1221/1557882797
    The Book of japanese cooking Author(s) Kazuko, Emi Format Softcover DOI 10.1221/1557882797. Publisher s Catalog Page Buy the Book  
    http://dx.doi.org/10.1221/1557882797

85. IChef.com Free Recipes - Online Cookbook
    Thousands of great free recipes and cooking information. Search by keyword ingredient. Add recipes. »Forums Index »Recipe Tidbits »japanese cooking  
    http://www.ichef.com/cfbb/index.cfm?page=forum&forumID=1

86. Mount Allison University ::
    japanese cooking Information Sheet - japanese cooking Sign-Up Form -. Japanese In-Home Cooking Lessons At the conclusion of every MASSIE session,  
    http://www.mta.ca/massie/community/cooking.html
    
    Extractions: At the conclusion of every MASSIE session, the students volunteer their time and talent in the community - and the kitchen. Starting Monday, July 25 and finishing Thursday, August 18, this summerfs group of students will be offering free in-home Japanese cooking lessons. In exchange for the cost of ingredients, our students will visit the homes of local families and share in the preparation - and eating - of a traditional Japanese meal. The event is designed to provide for a friendly exchange of food and conversation between MASSIE students and residents of Sackville (and environs). For MASSIE students, itfs an opportunity for them make some personal connections in the community and to learn more about local life and traditions. For members of the community, it is an opportunity for them to learn more about Japan, Japanese cooking, and of course Japanese cuisine. For the complete menu (and ingredient list), please view the

87. Biblio: Japanese Cooking By Peter And Joan Martin: Details
    japanese cooking by Peter And Joan Martin Book Item Details.  
    http://www.biblio.com/books/18979367.html
    
    Extractions: Search for Books By author: By title: By keyword or ISBN: Advanced booksearch Search for multiple books @Biblio Home Search for books Books by subject Rare book room ... Contact us Books by subject Arts Biography Books on Books Gardening ... More subjects Format : Paperback Book condition : Very Good Penguin Books Ltd., 1978. 208 pgs., Slight cover wear.. Soft Cover. Very Good. 12mo - over 6¾" - 7¾" tall. Add to cart Shipping rates Seller information Ask seller a question ... Printable version [Back to top] P.O. box 1192 Nashua, New Hampshire 03061-1192 United States Visa, Mastercard, American Express, Discover, Check/Cheque or Money Order, PayPal Bookseller terms of sale: Returns are accepted within 14 days. Postage will be refunded if book is not as described.

88. Biblio: The Complete Book Of Japanese Cooking By Ortiz, Elisabeth Lambert With M
    The Complete Book Of japanese cooking by Ortiz, Elisabeth Lambert with Mitsuko Endo Book Item Details.  
    http://www.biblio.com/books/11189765.html
    
    Extractions: Search for Books By author: By title: By keyword or ISBN: Advanced booksearch Search for multiple books @Biblio Home Search for books Books by subject Rare book room ... Contact us Books by subject Arts Biography Books on Books Gardening ... More subjects Format : Hardcover Book condition : Very Good Jacket condition : Good+ Add to cart Shipping rates Seller information Ask seller a question ... Printable version More books by: Mitsuko Endo Elisabeth and Endo, Mitsuko Ortiz [Back to top] Adventures Underground Adventures Underground PO BOX 6222 Kennewick, Washington 99336-0222 United States Visa, Mastercard, Check/Cheque or Money Order Bookseller terms of sale: *Orders received and paid by 1:00 pm (Pacific) M-F, will ship the same day.* *Our hours are: Monday through Friday, 11-5 Pacific time.* *Within the USA, standard shipping is $3.50 for media mail and priority mail is $6.50.* *We can ship internationally via Airmail or Surface mail.* *Sales tax of 8.3% will be applied to all orders shipped to Washington state, unless a signed resale certificate is provided at the time of sale.* *All books are shipped to you well-wrapped in boxes, excluding Global Priority, which is available only on request.* *Dust jackets (on used books only) are protected with Gaylord archival dust jacket protectors.* *Visa, Mastercard, checks, and money orders gladly accepted.*

89. Book Review: Japanese Cooking Vegetarian And Healthy.
    Book reviews of cookbooks and recipes Japanese Vegetarian Cooking from simple soups to sushi. A cookbook for vegetarian and vegan cooking in the best  
    http://www.cyberparent.com/eat/book/review1.htm
    
    Extractions: The Japanese government recommends that its citizens eat 30 different food stuffs per day. A seemingly daunting task until you see this cookbook and realize that the Japanese have the longest life expectancy in the world, which has been largely attributed to their diet. Rich in a variety of fruits, vegetables, edible fungi (mushrooms to us), sea vegetables, soy bean curd (tofu to us) and grains, the Japanese diet is notably absent in meat, although small amounts of fish are often added to Japanese cuisine. Author Richfield, a non-Japanese native married to a Japanese man, intersperses her excellent recipes with verbal pictures of rural and urban Japan, today and in years past. It also includes excellent short chapters on Japanese meals, their cooking and serving, as well as Japanese drinks and garnishes. The Japanese meal is thoughtfully and beautifully served in several individual bowls and dishes. Portions are small, making these recipes excellent for households of one or two people.

90. The Cook's Encyclopedia Of Japanese Cooking: New & Used Books Search Result For
    The Cook s Encyclopedia Of japanese cooking New Used Books Search Result for The Cook s Encyclopedia Of japanese cooking. Compare new and used books  
    http://www.fetchbook.info/The_Cook's_Encyclopedia_Of_Japanese_Cooking.html

91. Vegetarians Of Washington - A Seattle Based Vegetarian/vegan Organization | Vegf
    Her expertise is in traditional japanese cooking. In Japan, Kati taught Western Vegetarian cooking (in Japanese) and then after moving to Toronto,  
    http://www.vegofwa.org/vegfest/chefs.html
    
    Extractions: Sidsel Anderson Sidsel Anderson lived and studied in northern India back in 1991. Although her research work in India was about the environmental history of the Ganges River, she ended up spending more time in peoples' kitchens learning about curry and discovering the variety of delicious vegetarian entrees in Indian cuisine. After returning to Oregon (and after two more trips to India), Sidsel founded Masala Maza Foods in 1997. You can find Masala Maza's curry sauces and chutneys in natural and gourmet food stores all over the Northwest. Back to Top Birgitte Antonsen is a PCC Cooks culinary instructor with PCC Natural Markets. Originally from Denmark, Birgitte started early in life cooking vegetarian meals and has worked as a vegetarian gourmet chef in Denmark, Sweden, and Australia. She graduated in 1998 from the Natural Gourmet Cooking School in NYC.

92. Japan Book Plaza
    Tokiko Suzuki,Essentials of japanese cooking. Notifications Notify me of updates to Essentials of japanese cooking  
    http://japanbookplaza.com.au/shop/product_info.php/cPath/5/products_id/269
    
    Extractions: Publishers Please Select 3A Network AA Publishing Abbeville Press Abrams ACCJ AI Publishers AIS ALC Anchor Books Andre Deutsch Anness Publishi.. Appletree Press Apricot Arms and Armour.. Arrow ASK Ass. Of Ind. Sc.. Assoc Independe.. Atlantic Monthl.. Aurum Press AV Channel Avery Press Ballantine Book.. Bantam Books Basic Books BBC Berlitz Better Home Pub.. Blue Moon Bonjinsha Book Publishing.. Borgnan Corpora.. Bristol Publish.. British Museum .. Brooklyn Botani.. Cadence Book Cambridge Unive.. Cameron house p.. Canon Canongate Cappa Press Carlton books Central Queensl.. Chelsea House Chikuma Shobo Chronicle Books CIS Heinemann Citadel Press Collector books Columbia Univer.. Conran Octopus Contemporary Bo.. Contex Cooper Square P.. Cornell Univers.. Counterpoint Creation Book Creation books Crossing Press CSS Curriculum Corp.. Curriculum Corp.. Curzon Press Daimon Dee Publication.. Dee Publication..

93. Review Of Books On Japan And Japanese Cooking, Culture, Gardening, Fashion, Trav
    Reviews of books on topics relating to Japan and Japanese lifestyle, culture, fashion, cooking, travel, gardening and fiction.  
    http://www.japaneselifestyle.com.au/books/books.html
    
    Extractions: Subscribe to newsletter Make Japanese Lifestyle your homepage This Site Web BOOK REVIEWS - JAPAN This section has reviews of books on topics relating to Japan and Japanese lifestyle, culture, fashion, cooking, travel, gardening and fiction. is more than a garden book, more than a travel guide, and more than a picture book: it is a true travellers’ companion dedicated to the beauty and meaning of the Japanese garden. More. Japanese Gardens Related Links Books on Japanese

94. General Tours : The Cuisine And Culture Of Japan With Hiroko
    Kyoto is the home of the most refined style of japanese cooking and we visit Escorted throughout by Ms. Hiroko Shimbo, distinguished japanese cooking  
    http://www.affordabletours.com/search/it/?t=CCJH

95. JIJIGAHO
    How does Japan s cooking culture compare to Asia as a whole? Prior to the Meiji period (18691912), traditional japanese cooking lacked meat or the use  
    http://www.jijigaho.or.jp/app/0310/eng/ishige02.html
    
    Extractions: Flavor is said to be the fifth taste, after sweet, salt, sour, and bitter. I use "flavor" to mean the sensation produced by substances such as glutamine and inocine-the best example of this idea of flavor is the fish sauces and pastes found in much Asian cooking. When small fish such as sardines and shrimps are pickled by adding large quantities of salt, the enzymes in the flesh and internal organs of the fish cause the proteins to break down into their constituent amino acids, giving the flavor of salted fish. If the salted fish are pickled over a long period of time, the flesh is broken down completely and becomes liquid. The top of this liquid is bottled as fish sauce. Nuoc mam in Vietnam, naam plaa in Thailand, and patis in the Philippines are typical fish sauces, which are so widely used in cooking as to be indispensable to Eastern food cultures. It is the sauces made from fermentation, similar to the fish sauces and pastes I mentioned. In China, before the Han dynasty (202 BC-220 AD) pastes were made by mixing meat or fish with salt, koji fungus and millet wine. During the Han Dynasty, instead of using meat or fish, soybeans or grains were fermented to create grain-based sauces and pastes, a practice that has continued until today. The grain-based sauces and pastes gradually replaced other versions, but they have the same flavor-giving amino acids as the sauces and pastes made from fish.

96. The Sophisticated Taste Of Japan
    In this respect, japanese cooking has been developed to enhance the taste of rice, He demonstrates japanese cooking by requests as far as in Athen,  
    http://www.kek.jp/kek-news/vol6no1/people.html
    
    Extractions: Mr. Kozo SATOH has been a chef for 40 years. He serves Kaiseki Ryori, a classic Japanese full course dinner, in his own small restaurant in Tokyo. He is very serious as a professional chef. He would refuse a customer if the customer turned out to be incapable of distinguishing a good food from a junk food. However, he is a delightful person to be with once you are admitted in. Mr. Satoh is not a copycat of past culinary tradition of Japan. In fact, he is extremely creative and liberally use foreign food materials and spices that interest him. Under his orchestration, great taste suddenly emerges like a magic. However, his dishes are the traditional Japanese dishes in its spirit and that fundamental baseline is to enhance the taste of rice and sake, the Japanese rice wine.

97. Asian Food Recipes By SpiceCuisine.com
    Thai, japanese, and Indonesian recipes along with cooking articles and glossary.  
    http://www.spicecuisine.com/
    
    Extractions: and preparations China Thailand India Japan ... Find an Asian Food Shop close to you. How to reduce blood cholesterol with your diet. Maintaining a vegetarian diet while exploring the far flung countries of the East can be a challenging experience as this entertaining story explains. Tired of buying ingredients in a shop? Get started and plant yourself an Oriental Garden!

98. Cooking Light - Pasta World Tour
    Pictures and brief overview of Moroccan couscous, Chinese cellophane noodles, japanese soba, Italian fettucini, and German spaetzle.  
    http://www.cookinglight.com/cooking/cs/worldcuisine/article/0,13803,232390,00.ht
    
    Extractions: Actually, couscous does qualify as pasta. To create the fine pellets, coarse semolina flour is mixed with water to create a paste, then sieved. Common in North African and Middle Eastern cuisines, couscous can be steamed or soaked in hot water, and served cold as a salad component or warm beneath a saucy stew. China Translucent cellophane noodles are known by a variety of names, including bean threads, Chinese vermicelli, glass noodles, and bai fun. Unlike most "pastas," cellophane noodles are made from the starch of mung beans rather than wheat. Instead of boiling, soak them briefly in hot water before serving. To read more, log in or subscribe below. Subscribers, newsstand buyers, and AOL members: log in here.

99. Chinese And Japanese Recipes
    Gathered from rec.food.recipes.  
    http://www.mit.edu/people/wchuang/cooking/Chinese_n_Japanese.html
    
    Extractions: Chinese and Japanese Recipes Yes, I am of Chinese descent, as my surname suggests. My parents are truly wonderful cooks (both of them), and their interest in cooking has rubbed off onto me. So now I cook and bake, among other things, and of course I enjoy it. Here are some Chinese and Japanese recipes from rec.food.recipes that I pulled off the net; I have not tested all of them, though. Almond Chicken Beef and Broccoli Bul Kogi (Korean) Stir-fried Chinese Chicken with Cashews ... Coconut Curry Soup (Malaysian) Crispy Skin Chicken Double Cooked Pork Fried Rice General Tso's Chicken (collection) Green Tropical Curry (Thai) Hot and Sour Soup (a collection) Mongolian Beef Moo Shu Pork Orange Chicken Orange Roughy ... Pad Thai (Thai recipes) Boneless Pineapple Chicken Pork with Bell Peppers Sesame Noodles (also called "Dun Dun Noodles") Sesame Chicken (collection) Singapore Soup Noodles Spicy Hot Eggplant Stir Fried vegetables Sushi (instructions) Sweet and Sour Chicken Szechuan Eggplant and Tofu Tangerine Flavored Chicken Thai Chicken Satay ... Wonton Soup Back to my cooking page

100. Chef Masaharu Morimoto
     Official site of Masaharu Morimoto, Iron Chef japanese. Promotes his knives and beer, provides biography and appearance schedule, and briefly describes his cooking style.  
     http://www.chefmorimoto.com/

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