Donabe Download Ebook PDF Epub Online

Author : Naoko Takei Moore
Kyle Connaughton
Publisher :
Release : 2015
Page : 328
Category : Cooking
ISBN 13 : 1607746999
Description :


"Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals."--


Author : Naoko Takei Moore
Kyle Connaughton
Publisher : Ten Speed Press
Release : 2015-10-27
Page : 328
Category : Cooking
ISBN 13 : 1607747006
Description :


A beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with background on the origins and history of donabe. Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.


Author : Tadashi Ono
Harris Salat
Publisher : Ten Speed Press
Release : 2011-04-27
Page : 160
Category : Cooking
ISBN 13 : 1607741318
Description :


Chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan. Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation, and no special equipment—they're simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan. Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy.


Author : Tamako Sakamoto
Publisher : Marshall Cavendish International Asia Pte Ltd
Release : 2013-10-15
Page : 137
Category : Cooking
ISBN 13 : 9814516872
Description :


Cook Japanese with Tamako is a collection of 54 recipes for simple yet tasty Japanese-style meals suitable for the whole family, from soups and salads that can be quickly and easily put together, meat and seafood dishes that are both hearty and comforting, and desserts that will brighten any table. Insightful short stories and heart-warming anecdotes on daily family life accompany the recipes, making this book perfect for anyone looking to go beyond typical Japanese restaurant fare to delve into the heart and soul of Japanese food and family traditions. About the Author Tamako Sakamoto has been a columnist with the Daily Yomiuri (recently renamed the Japanese News) for the past 7 years, delighting readers with her essays on the daily life of her family of six in her cooking column, Taste of Home. Before this, she worked for the Japan Times, writing another cooking column, Family Cooking. A mother of three boys and a girl, Tamako finds inspiration for her column juggling the responsibilities of housework, preparing numerous lunch boxes and cooking dinner for her family including her parents on a daily basis


Author : Amy Kimoto-Kahn
Publisher : Race Point Publishing
Release : 2019-01-08
Page : 176
Category : Cooking
ISBN 13 : 0760363102
Description :


In Japan, hot pot cooking is called nabemono, or nabe, and cooked in donabe, traditional clay pots. Comforting, healthy, affordable, easy, and quick—especially when you make your broth bases in advance—these satisfying one-pot meals can be customized for anyone (including kids!). Simply Hot Pots brings hot pot cooking to your table with a complete course of 75 recipes, including 15 base broths (from shabu-shabu to bone broths to creamy corn and tomato broths); pork, chicken, beef, seafood, spicy, vegetable, and specialty hot pot meals; dipping sauces; sides; and desserts. Amy Kimoto-Kahn, the best-selling author of Simply Ramen, shares recipes of traditional and non-traditional Japanese hot pots, along with East Asian hot pots with flavors from Mongolia, Thailand, and Malaysia. You and your guests will love quickly cooking shabu-shabu–style meats, greens, mushrooms, onions, root and other vegetables, and tofu in the piping hot, savory broths, followed by a shime (end-of-meal course), when plump udon noodles, tender ramen noodles, or fluffy rice are placed into the leftover broth and simmered until warm and bursting with its delicious flavor. With easy-to-follow, step-by-step instructions and stunning photos, Simply Hot Pots will not only have your dinner table brimming with great food, but also great conversation.


Author : Elizabeth Andoh
Publisher : Ten Speed Press
Release : 2012-02-28
Page : 304
Category : Cooking
ISBN 13 : 1607743965
Description :


A celebration of Japan's vegan and vegetarian traditions with 100 vegan recipes. Kansha is an expression of gratitude for nature’s gifts and the efforts and ingenuity of those who transform nature’s bounty into marvelous food. The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources. In these pages, with kansha as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. She has culled classics from shōjin ryōri, or Buddhist temple cuisine (Creamy Sesame Pudding, Glazed Eel Look-Alike); gathered essentials of macrobiotic cooking (Toasted Hand-Pressed Brown Rice with Hijiki, Robust Miso); selected dishes rooted in history (Skillet-Scrambled Tofu with Leafy Greens, Pungent Pickles); and included inventive modern fare (Eggplant Sushi, Tōfu-Tōfu Burgers). Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. Then she demystifies ingredients that are staples in Japanese pantries that will boost your kitchen repertoire—vegan or omnivore—to new heights.


Author : Ivan Orkin
Chris Ying
Publisher : Houghton Mifflin Harcourt
Release : 2019-09-24
Page : 256
Category : Cooking
ISBN 13 : 1328954404
Description :


Ivan Orkin is a self-described gaijin (guy-jin), a Japanese term that means “outsider.” He has been hopelessly in love with the food of Japan since he was a teenager on Long Island. Even after living in Tokyo for decades and running two ramen shops that earned him international renown, he remained a gaijin. Fortunately, being a lifelong outsider has made Orkin a more curious, open, and studious chef. In The Gaijin Cookbook, he condenses his experiences into approachable recipes for every occasion, including weeknights with picky kids, boozy weekends, and celebrations. Everyday dishes like Pork and Miso-Ginger Stew, Stir-Fried Udon, and Japanese Spaghetti with Tomato Sauce are what keep the Orkin family connected to Japan. For more festive dinners, he suggests a Temaki Party, where guests assemble their own sushi from cooked and fresh fillings. And recipes for Bagels with Shiso Gravlax and Tofu Coney Island (fried tofu with mushroom chili) reveal the eclectic spirit of Ivan’s cooking.


Author : Abbey Sharp
Publisher : Penguin
Release : 2018-12-04
Page : 256
Category : Cooking
ISBN 13 : 0735234027
Description :


Gold Winner, 2019 Taste Canada Awards - Health and Special Diets Cookbooks Cheeky registered dietitian, food lover, and YouTube star Abbey Sharp is often described as "Nigella Lawson in a lab coat." In her debut cookbook she shares fun, satisfying, and unbelievably healthy recipes that will ignite your love affair with food. In over 100 recipes, Abbey shows us how she eats: healthy and nourishing meals that are packed with flavour like PB & J Protein Pancakes, Autumn Butternut Squash Mac and Cheese, Stuffed Hawaiian Burgers, Chicken, Sweet Potato and Curry Cauliflower, Chocolate Stout Veggie Chili, Chewy Crackle Almond Apple Cookies, and Ultimate Mini Sticky Toffee Puddings. Many of her recipes are plant-centric and free of dairy, gluten, and nuts. Others contain some protein-rich, lean beef, poultry, eggs, and dairy, so there are plenty of delicious recipes for every one and every occasion. Featuring gorgeous photography throughout, The Mindful Glow Cookbook is perfect for anyone looking to fully nourish their body, satisfy food cravings, and enjoy every snack, meal, and decadent dessert in blissful enjoyment.


Author : Namiko Chen
Publisher : eBookIt.com
Release : 2014-03-14
Page : 94
Category : Cooking
ISBN 13 : 1456621440
Description :


Since elementary school, I spent almost every evening in my mother's kitchen helping her prepare dinner. She showed me that cooking can be fun and simple recipes really can be delicious! I cherish all the tips and tricks she taught me and incorporate them into my daily cooking, using fresh, high quality ingredients. This cookbook is a collection of the most popular recipes shared on my blog, Just One Cookbook, over the past three years. It includes classic Japanese recipes like chawanmushi, gyudon and kitsune udon, as well as modern favorites like California rolls and green tea ice cream. Enjoy!


Author : Bren Smith
Publisher : Vintage
Release : 2020-03-27
Page : 320
Category : Biography & Autobiography
ISBN 13 : 110197432X
Description :


JAMES BEARD AWARD WINNER IACP Cookbook Award nominee In the face of apocalyptic climate change, a former fisherman shares a bold and hopeful new vision for saving the planet: farming the ocean. Here Bren Smith--pioneer of regenerative ocean agriculture--introduces the world to a groundbreaking solution to the global climate crisis. A genre-defining "climate memoir," Eat Like a Fish interweaves Smith's own life--from sailing the high seas aboard commercial fishing trawlers to developing new forms of ocean farming to surfing the frontiers of the food movement--with actionable food policy and practical advice on ocean farming. Written with the humor and swagger of a fisherman telling a late-night tale, it is a powerful story of environmental renewal, and a must-read guide to saving our oceans, feeding the world, and--by creating new jobs up and down the coasts--putting working class Americans back to work.


Author : Christopher Hart
Publisher : Watson-Guptill
Release : 2002
Page : 144
Category : Art
ISBN 13 : 9780823001583
Description :


Explains how comic book artists can master the fundamentals of anime sketching, storyboarding, and perspectives; demonstrating how to reproduce popular characters, science-fiction and fantasy monsters and machines, and the genre's unique special effects. Original.


Author : Scott Hallsworth
Publisher : Bloomsbury Publishing
Release : 2017-04-06
Page : 304
Category : Cooking
ISBN 13 : 1472919939
Description :


Packing a heavy punch and offering a fresh new look at Japanese food, Kurobuta prides itself on reworking the 'Iazakaya', Japanese pub style of relaxed eating and drinking. Kurobuta serves 'insanely delicious delicacies' (Jay Rayner, The Observer). Food that is both Incredibly inventive yet comfortingly familiar – signature dishes include Barbequed Pork Belly, with a Spicy Peanut Soy Sauce, Tea Smoked Lamb, and Kombu, Roasted Chilean seabass – food full of flavour, achievable to create at home and guaranteed to wow friends, family and hungry gatecrashers. Chapters with titles such as Snack, Junk Food Japan, Significant Others, Something Crunchy and On the Side give an idea of the gastronomic fun that is to be found within. Featuring approximately 100 recipes brilliantly showcasing Scott's wild and inventive style, Junk Food Japan will present Japanese classics with twists and turns, even in the Sushi and Sashimi sections, alongside a selection of new, stunning Scott-conceived dishes, including Tuna Sashimi Pizza and Wagyu beef sliders. Superb photography from legendary photographer David Loftus will feature throughout.


Author : Karin Tanabe
Publisher : St. Martin's Press
Release : 2020-04-07
Page : 400
Category : Fiction
ISBN 13 : 1250231493
Description :


Named A Best Book of Spring 2020 by Real Simple · Parade · PopSugar · New York Post · Entertainment Weekly · Betches · CrimeReads · BookBub "A transporting historical novel, and a smart thriller."— Washington Post "A luscious setting combined with a sinister, sizzling plot." -EW A faraway land. A family’s dynasty. A trail of secrets that could shatter their glamorous lifestyle. On a humid afternoon in 1933, American Jessie Lesage steps off a boat from Paris and onto the shores of Vietnam. Accompanying her French husband Victor, an heir to the Michelin rubber fortune, she’s certain that their new life is full of promise, for while the rest of the world is sinking into economic depression, Indochine is gold for the Michelins. Jessie knows that the vast plantations near Saigon are the key to the family’s prosperity, and though they have recently been marred in scandal, she needs them to succeed for her husband’s sake—and to ensure that the life she left behind in America stays buried in the past. Jessie dives into the glamorous colonial world, where money is king and morals are brushed aside, and meets Marcelle de Fabry, a spellbinding expat with a wealthy Indochinese lover, the silk tycoon Khoi Nguyen. Descending on Jessie’s world like a hurricane, Marcelle proves to be an exuberant guide to colonial life. But hidden beneath her vivacious exterior is a fierce desire to put the colony back in the hands of its people––starting with the Michelin plantations. It doesn’t take long for the sun-drenched days and champagne-soaked nights to catch up with Jessie. With an increasingly fractured mind, her affection for Indochine falters. And as a fiery political struggle builds around her, Jessie begins to wonder what’s real in a friendship that she suspects may be nothing but a house of cards. Motivated by love, driven by ambition, and seeking self-preservation at all costs, Jessie and Marcelle each toe the line between friend and foe, ethics and excess. Cast against the stylish backdrop of 1920s Paris and 1930s Indochine, in a time and place defined by contrasts and convictions, Karin Tanabe's A Hundred Suns is historical fiction at its lush, suspenseful best.


Author : Beth Hensperger
Publisher : ReadHowYouWant.com
Release : 2010-04-01
Page : 540
Category : Cooking
ISBN 13 : 1458769585
Description :


Rice cookers are perfect for how we cook today - versatile and convenient, they have one-button technology, don't take up much counter space, and are a breeze to clean. And they can do so much more than produce foolproof rice, beans, and grains. The Ultimate Rice Cooker Cookbook shows you how to make everything from Thai Curried Rice to Chocolate Pots de Creme with Poached Fresh Cherries, from Breakfast Barley to Turkey Chili with Baby White Beans.


Author : Harumi Kurihara
Publisher : Conran Octopus
Release : 2008
Page : 159
Category : Cooking, Japanese
ISBN 13 : 9781840915013
Description :


Learn how to prepare more than 70 authentic Japanese recipes for fish and seafood, meat, rice, tofu, sushi, noodles, soup, vegetables, desserts and drinks. With suggestions for complete meals, a glossary of ingredients and their western alternatives, and lists of suppliers, Harumi demystifies modern Japanese cooking. Illustrated throughout with superb photographs of dishes, preparation steps, tableware and presentation ideas, Harumi's Japanese Cooking gives a popular insight into the way meals are eaten in Japan today. Drawing on traditional elements, the recipes embrace simplicity and elegance, combining authentic Japanese cuisine with contemporary tastes.With more than 100 recipes for fish and seafood, meat, rice, tofu, sushi, noodles, soup, vegetables, desserts and drinks, Harumi's Japanese Cooking provides a broad selection of mouthwatering recipes. Helpfully, she also suggests which recipes combine well for meals. A glossary of ingredients and their western alternatives, plus useful lists of suppliers complete the book, making it today's most comprehensive introduction to modern Japanese food.


Author : Harumi Kurihara
Publisher : Conran
Release : 2016-06-02
Page : 192
Category : Cooking
ISBN 13 : 1840917520
Description :


In Everyday Harumi, now reissed as an attractive jacketed paperback, Harumi Kurihara, Japan's most popular cookery writer, selects her favourite foods and presents more than 60 new home-style recipes for you to make for family and friends. Harumi wants everyone to be able to make her recipes and she demonstrates how easy it is to cook Japanese food for every day occasions without needing to shop at specialist food stores. Using many of her favourite ingredients, Harumi presents recipes for soups, starters, snacks, party dishes, main courses and family feasts that are quick and simple to prepare, all presented in her effortless, down-to-earth and unpretentious approach to stylish living and eating. Every recipe is photographed and includes beautiful step-by-step instructions that show key Japanese cooking techniques. Texture and flavour are important to Japanese food and Harumi takes you through the basic sauces you can make at home and the staples you should have in your store cupboard. Photographed by award-winning photographer Jason Lowe, this warm and approachable cookbook invites you to cook and share Japanese food in a simple and elegant style.


Author : Cynthia Chen McTernan
Publisher : Rodale Books
Release : 2018-09-04
Page : 336
Category : Cooking
ISBN 13 : 163565002X
Description :


In A Common Table, Two Red Bowls blogger Cynthia Chen McTernan shares more than 80 Asian-inspired, modern recipes that marry food from her Chinese roots, Southern upbringing, and Korean mother-in-law’s table. The book chronicles Cynthia’s story alongside the recipes she and her family eat every day—beginning when she met her husband at law school and ate out of two battered red bowls, through the first years of her legal career in New York, to when she moved to Los Angeles to start a family. As Cynthia’s life has changed, her cooking has become more diverse. She shares recipes that celebrate both the commonalities and the diversity of cultures: her mother-in-law’s spicy Korean-inspired take on Hawaiian poke, a sticky sesame peanut pie that combines Chinese peanut sesame brittle with the decadence of a Southern pecan pie, and a grilled cheese topped with a crisp fried egg and fiery kimchi. And of course, she shares the basics: how to make soft, pillowy steamed buns; savory pork dumplings; and a simple fried rice that can form the base of any meal. Asian food may have a reputation for having long ingredient lists and complicated instructions, but Cynthia makes it relatable, avoiding hard-to-find ingredients or equipment, and breaking down how to bring Asian flavors home into your own kitchen. Above all, Cynthia believes that food can bring us together around the same table, no matter where we are from. The message at the heart of A Common Table is that the food we make and eat is rarely the product of one culture or moment, but is richly interwoven—and though some dishes might seem new or different, they are often more alike than they appear.


Author : Salinas Press
Publisher : Callisto Media Inc
Release : 2014-06-18
Page : 282
Category : Cooking
ISBN 13 : 162315393X
Description :


Cooking a wide variety of Japanese meals doesn’t have to require a lot of effort, multiple cookbooks, and guesswork. Here’s the key to making delicious Japanese food at home tonight. People love Japanese cuisine, but very few prepare it themselves. Japanese Cooking Made Simple provides the basic techniques and recipes that unlock your ability to prepare delicious, authentic Japanese meals to enjoy with friends and family at home – without requiring significant investments in time and money to do so. Japanese Cooking Made Simple contains more than 100 easy-to-follow authentic Japanese recipes with ingredients you can find in your local grocery store. Sushi and bento boxes will become part of your weeknight meals, as will Ramen with Braised Pork Belly, Tempura Soba, Fried Tofu in Broth, California Rolls, Pan-Broiled Salmon with Scallions, Chicken Yakitori, and Green Tea Ice Cream. Step-by-step instructions and illustrations will have you preparing sushi, including norimaki and temaki, with ease. Color photos help you put a beautiful Japanese dish on the plate. In Japanese Cooking Made Simple, Salinas Press has once again created a cookbook that provides home chefs not only with a wide variety of delicious recipes to choose from, but also the simple tools to make it easy.


Author : Luiz Hara
Publisher : Jacqui Small
Release : 2015-10-22
Page : 256
Category : Cooking
ISBN 13 : 1910254460
Description :


At its simplest, Nikkei cuisine is the cooking of the Japanese diaspora. Japanese immigrants have found themselves in a variety of cultures and contexts, but have often maintained a loyalty to their native cuisine. This has required local adaptation over the last 100 years: the so-called Nikkei community has embraced a new country’s ingredients and assimilated these into their cooking using Japanese techniques. Nikkei cooking is found wherever in the world Japanese immigrants and their descendants are. But, for historical reasons, two countries have had substantially more Japanese immigrants than the rest of the world – Brazil and Peru. Nikkei cooking has gained popularity in Europe and the USA due to the influence of chefs Nobu Matsuhisa and Toshiro Konishi; the last two decades have seen the emergence of a number of outstanding, creative Nikkei chefs and restaurants all over the world – including Pakta in Barcelona by Albert Adria. This stunningly photographed cookbook includes 100 Nikkei recipes, including 10 contributed recipes from top Nikkei chefs from around the world such as celebrated chefs Toshiro Konishi and Mitsuharu Tsumura ('Micha') from Peru, Tsuyoshi Murakami from Brazil, Jorge Munoz & Kioko Li of Pakta in Barcelona and Jordan Sclare & Michael Paul of Chotto Matte in London. Nikkei Cuisine is a ground-breaking cookery book and a must-have for anyone with an interest in Japanese or South American cooking, as well as for those keen to discover cutting-edge cookery and flavours. The recipes range from the simpler Nikkei family favourites (the dishes eaten at home) to the more elaborate and elegant Nikkei dishes served in restaurants around the world.


Author : Elizabeth Andoh
Publisher : Ten Speed Press
Release : 2012-02-28
Page : 328
Category : Cooking
ISBN 13 : 030781355X
Description :


In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel