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Japanese Soul Cooking by Tadashi Ono/Harris Salat (Hardcover, 2013) Cookbook
US $18.99
大約HK$ 148.34
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狀況：
很好
曾被閱讀過的書籍，但狀況良好。封面不存在明顯損壞，精裝本書籍含書皮。不存在缺頁或內頁受損，無褶皺或破損，同時也沒有對文字標注/標記，或在留白處書寫內容。內封面上標記可能極少。書籍的磨損和破損程度也很低。
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運送：
US $6.00（大約 HK$ 46.87） USPS Media MailTM.
所在地：Winchester, Kentucky, 美國
送達日期：
估計於 8月29日 (星期五)至 9月3日 (星期三)之間送達 運送地點 94104
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eBay 物品編號：127105192405
物品細節
- 物品狀況
- Modified Item
- No
- ISBN
- 9781607743521
關於產品
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1607743523
ISBN-13
9781607743521
eBay Product ID (ePID)
159867506
Product Key Features
Book Title
Japanese Soul Cooking : Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [a Cookbook]
Number of Pages
256 Pages
Language
English
Publication Year
2013
Topic
Regional & Ethnic / Japanese, Regional & Ethnic / Asian, Essays & Narratives
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
31.3 Oz
Item Length
9.2 in
Item Width
7.7 in
Additional Product Features
Intended Audience
Trade
Reviews
"This is the book on Japanese cooking I have been waiting for without knowing it! Tadashi and Harris have compiled a wonderful collection of recipes that veers sharply from the mysterious and lofty world of sushi and kaiseki and lands smack dab in the home kitchen, telling a great story of foreign culinary traditions colliding with traditional Japanese technique along the way." --Andy Ricker, chef-owner of Pok Pok "Sushi? Bah! Japanese food is so much more than raw fish, and this book is a joyful (and useful!) exploration of the earthy, fatty, meaty, rib-sticking, lip-smacking fare--the noodles and curries and deep-fried delights--that millions of Japanese depend on every day. I get hungry just thinking about it." --Matt Gross, editor, BonAppetit.com "Tadashi Ono and Harris Salat bring to mouthwatering life a fascinating story: how Western influences opened up a nation's taste buds and created a new Japanese cuisine of modern comfort food classics. Anyone obsessed with a steaming bowl of ramen, light-as-air tempura, or the perfect gyoza will find that there's all that--and more--right here, just waiting to be cooked and devoured." --Joe Yonan, author of Eat Your Vegetables and food and travel editor of the Washington Post, "This is the book on Japanese cooking I have been waiting for without knowing it! Tadashi and Harris have compiled a wonderful collection of recipes that veers sharply from the mysterious and lofty world of sushi and kaiseki and lands smack dab in the home kitchen, telling a great story of foreign culinary traditions colliding with traditional Japanese technique along the way." --Andy Ricker, chef-owner of Pok Pok "Sushi? Bah! Japanese food is so much more than raw fish, and this book is a joyful (and useful!) exploration of the earthy, fatty, meaty, rib-sticking, lip-smacking fare--the noodles and curries and deep-fried delights--that millions of Japanese depend on every day. I get hungry just thinking about it." --Matt Gross, editor, BonAppetit.com "Tadashi Ono and Harris Salat bring to mouthwatering life a fascinating story: how Western influences opened up a nation's taste buds and created a new Japanese cuisine of modern comfort food classics. Anyone obsessed with a steaming bowl of ramen, light-as-air tempura, or the perfect gyoza will find that there's all that--and more--right here, just waiting to be cooked and devoured." --Joe Yonan, author of Eat Your Vegetables and food and travel editor of the Washington Post, "This is the book on Japanese cooking I have been waiting for without knowing it! Tadashi and Harris have compiled a wonderful collection of recipes that veers sharply from the mysterious and lofty world of sushi and kaiseki and lands smack dab in the home kitchen, telling a great story of foreign culinary traditions colliding with traditional Japanese technique along the way." --Andy Ricker, chef-owner of Pok Pok "Sushi? Bah! Japanese food is so much more than raw fish, and this book is a joyful (and useful!) exploration of the earthy, fatty, meaty, rib-sticking, lip-smacking fare--the noodles and curries and deep-fried delights--that millions of Japanese depend on every day. I get hungry just thinking about it." --Matt Gross, editor, BonAppetit.com "Tadashi Ono and Harris Salat bring to mouthwatering life a fascinating story: how Western influences opened up a nation's taste buds and created a new Japanese cuisine of modern comfort food classics. Anyone obsessed with a steaming bowl of ramen, light-as-air tempura, or the perfect gyoza will find that there's all that--and more--right here, just waiting to be cooked and devoured." --Joe Yonan, author of Eat Your Vegetables and food and travel editor of the Washington Post
Dewey Edition
23
Dewey Decimal
641.5952
Table Of Content
Acknowledgments Introduction 1. Ramen 2. Gyoza 3. Curry 4. Tonkatsu 5. Furai & Korokke 6. Kara-Age 7. Tempura 8. Okonomiyaki 9. Donburi 10. Soba 11. Udon 12. Itame & Chahan 13. Yoshoku Japanese Ingredients Tokyo Comfort Food Restaurants Measurement Conversion Charts About the Authors Index
Synopsis
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 tempura. Move over, sushi. It's time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you'll find in every kitchen and street corner hole-in-the-wall restaurant in Japan. In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you'll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family. Ono and Salat's fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.
LC Classification Number
TX724.5.J3O564 2013
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賣家信用評價 （23,619）
- s***s (6140)- 買家留下的信用評價。過去 1 個月購買已獲認證Beautiful set of books! Will be a great addition to our school library!
- 3***3 (72)- 買家留下的信用評價。過去 1 個月購買已獲認證nice seller ! 5 Star
- r***p (1918)- 買家留下的信用評價。過去 1 個月購買已獲認證Item received. Happy customer. Thank you,Bill
賣家信用評價 （23,619）
- s***s (6140)- 買家留下的信用評價。過去 1 個月購買已獲認證Beautiful set of books! Will be a great addition to our school library!
- 3***3 (72)- 買家留下的信用評價。過去 1 個月購買已獲認證nice seller ! 5 Star
- r***p (1918)- 買家留下的信用評價。過去 1 個月購買已獲認證Item received. Happy customer. Thank you,Bill