Author: Ryu Murakami Publisher: A&C Black ISBN: 1408806371 Category : Fiction Languages : en Pages : 131
Book Description
A rollercoaster ride from the cult master of the psycho-thriller 'A blistering portrait of contemporary Japan, its nihilism and decadence wrapped up within one of the most savage thrillers since The Silence of the Lambs' Kirkus 'Deft and fascinating . . . A grisly tour of the darkness and confusion of the human mind' New York Times It's just before New Year, and Frank, an overweight American tourist, has hired Kenji to take him on a guided tour of Tokyo's red light district. As Frank's behaviour becomes increasingly unsettling, Kenji begins to entertain a horrible suspicion: his client may in fact have murderous intentions. Although Kenji is far from innocent himself, he unwillingly descends into the troubling waters of Frank's mind, from which only his sixteen-year-old girlfriend, Jun, can possibly save him.
Author: Kirsten K. Shockey Publisher: Storey Publishing, LLC ISBN: 1612129889 Category : Cooking Languages : en Pages : 409
Book Description
2020 IACP Cookbook Award Finalist 2019 Foreword INDIES Winner Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut–cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.
Author: William Shurtleff Publisher: Createspace Independent Publishing Platform ISBN: 9781983517396 Category : Languages : en Pages : 280
Book Description
"The most impressive single book on food that I have ever seen." - Dr. Eugene N. Anderson, Jr. "A contemporary classic." - East West Journal. "Crammed full of historical information, traditional and Western recipes, explicit instructions for home-made miso..." - Library Journal. Over 400 tempting recipes. Easy-to-follow instructions for making miso at home or on a commercial scale. Over 300 illustrations.
Author: Sonia Shah Publisher: Page Publishing Inc ISBN: 1662411863 Category : Travel Languages : en Pages : 19
Book Description
Miso dreams of the Tongariro Alpine Crossing national park as he had attempted the hike in winter. Snow and ice are everywhere. Will he freeze his paws off?
Author: Amy Wilson Sanger Publisher: Knopf Books for Young Readers ISBN: 1582460507 Category : Juvenile Nonfiction Languages : en Pages : 22
Book Description
Miso in my sippy cup, tofu in my bowl! From tekka maki to wasabi, tasty treats await young readers in this colorful, rhyming ode to Japanese cuisine. With pages full of tummy-tempting foods, the books in the World Snacks series are a delicious way to introduce even the littlest eaters to cuisines from all around the globe.
Author: Rich Shih Publisher: Chelsea Green Publishing ISBN: 160358868X Category : Cooking Languages : en Pages : 354
Book Description
Koji Alchemy guides readers through the history and diverse application of koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so much more. Devoted authors Jeremy Umansky and Rich Shih share processes, concepts, and recipes for fermenting and culturing foods with this magical ingredient. Then they take it to the next level by describing how they rapidly age charcuterie, cheese, and other ferments, revolutionizing the creation of fermented foods and their flavor profiles for both chefs and home cooks. Readers will learn how to grow koji, including information on equipment and setting up your kitchen, as well as detailed concepts and processes for making amino sauces and pastes, alcohol and vinegar, and using it for flavor enhancement with dairy, eggs, vegetables, and baking. With the added tips and expertise from their friends, Umansky and Shih have developed a comprehensive look at modern koji use around the world.
Author: Kristina Cho Publisher: Harper Celebrate ISBN: 0785239006 Category : Cooking Languages : en Pages : 305
Book Description
2022 JAMES BEARD AWARD WINNER • Baking and Desserts 2022 JAMES BEARD AWARD WINNER • Emerging Voice, Books ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker Magazine, The New York Times ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of Home Food blogger Kristina Cho (eatchofood.com) introduces you to Chinese bakery cooking with fresh, simple interpretations of classic recipes for the modern baker. Inside, you’ll find sweet and savory baked buns, steamed buns, Chinese breads, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance--because a book about Chinese bakeries wouldn’t be complete without them In Mooncakes & Milk Bread, Kristina teaches you to whip up these delicacies like a pro, including how to: Knead dough without a stand mixer Avoid collapsed steamed buns Infuse creams and custards with aromatic tea flavors Mix the most workable dumpling dough Pleat dumplings like an Asian grandma This is the first book to exclusively focus on Chinese bakeries and cafés, but it isn’t just for those nostalgic for Chinese bakeshop foods--it’s for all home bakers who want exciting new recipes to add to their repertoires.
Author: Ana Johns Publisher: Harlequin ISBN: 148803513X Category : Fiction Languages : en Pages : 333
Book Description
"Cinematic, deeply moving, and beautifully written." --Carol Mason, author of After You Left Inspired by true stories, The Woman in the White Kimono illuminates a searing portrait of one woman torn between her culture and her heart, and another woman on a journey to discover the true meaning of home. Japan, 1957. Seventeen-year-old Naoko Nakamura’s prearranged marriage secures her family’s status in their traditional Japanese community. However, Naoko has fallen for an American sailor, and to marry him would bring great shame upon her entire family. When it’s learned Naoko carries the sailor’s child, she’s cast out in disgrace and forced to make unimaginable choices with consequences that will ripple across generations. America, present day. Tori Kovac finds a letter containing a shocking revelation. Setting out to learn the truth, Tori's journey leads her to a remote seaside village in Japan, where she must confront the demons of the past to pave a way for redemption. In breathtaking prose, The Woman in the White Kimono shows how two women, decades apart, are inextricably bound by the secrets between them.
Author: Mandy Lee Publisher: HarperCollins ISBN: 0062940880 Category : Cooking Languages : en Pages : 853
Book Description
In this inventive and intensely personal cookbook, the blogger behind the award-winning ladyandpups.com reveals how she cooked her way out of an untenable living situation, with more than eighty delicious Asian-inspired dishes with influences from around the world. For Mandy Lee, moving from New York to Beijing for her husband’s work wasn’t an exotic adventure—it was an ordeal. Growing increasingly exasperated with China’s stifling political climate, its infuriating bureaucracy, and its choking pollution, she began “an unapologetically angry food blog,” LadyandPups.com, to keep herself from going mad. Mandy cooked because it channeled her focus, helping her cope with the difficult circumstances of her new life. She filled her kitchen with warming spices and sticky sauces while she shared recipes and observations about life, food, and cooking in her blog posts. Born in Taiwan and raised in Vancouver, she came of age food-wise in New York City and now lives in Hong Kong; her food reflects the many places she’s lived. This entertaining and unusual cookbook is the story of how “escapism cooking”—using the kitchen as a refuge and ultimately creating delicious and satisfying meals—helped her crawl out of her expat limbo. Illustrated with her own gorgeous photography, The Art of Escapism Cooking provides that comforting feeling a good meal provides. Here are dozens of innovative and often Asian-influenced recipes, divided into categories by mood and occasion, such as: For Getting Out of Bed Poached Eggs with Miso-Browned Butter Hollandaise Crackling Pancake with Caramel-Clustered Blueberries and Balsamic Honey For Slurping Buffalo Fried Chicken Ramen Crab Bisque Tsukemen For a Crowd Cumin Lamb Rib Burger Italian Meatballs in Taiwanese Rouzao Sauce For Snacking Wontons with Shrimp and Chili Coconut Oil and Herbed Yogurt Spicy Chickpea Poppers For Sweets Mochi with Peanut Brown Sugar and Ice Cream Recycled Nuts and Caramel Apple Cake Every dish is sublimely delicious and worth the time and attention required. Mandy also demystifies unfamiliar ingredients and where to find them, shares her favorite tools, and provides instructions for essential condiments for the pantry and fridge, such as Ramen Seasoning, Fried Chili Verde Sauce, Caramelized Onion Powder Paste, and her Ultimate Sichuan Chile Oil.
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Author: Ryu Murakami
Author: Kirsten K. Shockey
Author: Suzanne Dionne
Author: William Shurtleff
Author: Sonia Shah
Author: Amy Wilson Sanger
Author: Rich Shih
Author: Kristina Cho
Author: Ana Johns
Author: Mandy Lee