Edomae Sushi

Edomae Sushi PDF Author: Kikuo Shimizu
Publisher: Kodansha Amer Incorporated
ISBN: 9784770031457
Category : Cooking
Languages : en
Pages : 110

Book Description
In 19th-century Edo, as busy and bustling as Tokyo, workers needed quick meals, and sushi made from vinegar-seasoned fish and rice was nutritious and invigorating. This book includes dozens of types of sushi, with large pictures and instructive text on each page, explaining the ingredients and techniques of Edomae sushi. Top sushi master Kikuo Shimizu, now 71 years old, reveals the secrets of Edomae sushi, the traditional sushi of Tokyo. By reading this book, you'll learn how real sushi in Tokyo is made, by an artisan sushi chef. Edomae literally means in

Sushi Made Simple

Sushi Made Simple PDF Author: Atsuko Ikeda
Publisher: Ryland Peters & Small
ISBN: 1788793927
Category : Cooking
Languages : en
Pages : 297

Book Description
A masterclass in sushi making from London-based teacher Atsuko, who combines authentic knowledge and skills with contemporary, innovative ideas to give 60 recipes for rolls, wraps, moulded and deconstructed sushi.

Atomic Sushi

Atomic Sushi PDF Author: Simon May
Publisher: Alma Books
ISBN: 1846882826
Category : Travel
Languages : en
Pages : 189

Book Description
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The Sushi Book

The Sushi Book PDF Author: Celeste Heiter
Publisher: ThingsAsian Press
ISBN: 9781934159002
Category : Cooking
Languages : en
Pages : 280

Book Description
In this beautifully illustrated book, you will find everything you need to know about sushi, from how to choose and order it, to how to eat it. You will even learn how to make it at home. And if your efforts in the kitchen inspire you, how to become a sushi chef. Along with the history, evolution, and art of sushi, sections include nutritional value, health benefits, and safety concerns. The pronunciation guide, together with a thirty-nine-page sushi glossary and a reverse dictionary, are especially helpful in identifying and ordering sushi. Taken in leading sushi restaurants, full color photographs enhance your journey into the world of sushi. You will also discover the answer to such fascinating questions as whether or not sushi originated in Japan, the ideal temperature for serving sake, and how sushi knives are made. Whether you're a sushi virgin or a sushi veteran, by the time you finish reading The Sushi Book, you will be a sushi connoisseur!

The Laws of Simplicity

The Laws of Simplicity PDF Author: John Maeda
Publisher: MIT Press
ISBN: 0262260956
Category : Design
Languages : en
Pages : 129

Book Description
Ten laws of simplicity for business, technology, and design that teach us how to need less but get more. Finally, we are learning that simplicity equals sanity. We're rebelling against technology that's too complicated, DVD players with too many menus, and software accompanied by 75-megabyte "read me" manuals. The iPod's clean gadgetry has made simplicity hip. But sometimes we find ourselves caught up in the simplicity paradox: we want something that's simple and easy to use, but also does all the complex things we might ever want it to do. In The Laws of Simplicity, John Maeda offers ten laws for balancing simplicity and complexity in business, technology, and design—guidelines for needing less and actually getting more. Maeda—a professor in MIT's Media Lab and a world-renowned graphic designer—explores the question of how we can redefine the notion of "improved" so that it doesn't always mean something more, something added on. Maeda's first law of simplicity is "Reduce." It's not necessarily beneficial to add technology features just because we can. And the features that we do have must be organized (Law 2) in a sensible hierarchy so users aren't distracted by features and functions they don't need. But simplicity is not less just for the sake of less. Skip ahead to Law 9: "Failure: Accept the fact that some things can never be made simple." Maeda's concise guide to simplicity in the digital age shows us how this idea can be a cornerstone of organizations and their products—how it can drive both business and technology. We can learn to simplify without sacrificing comfort and meaning, and we can achieve the balance described in Law 10. This law, which Maeda calls "The One," tells us: "Simplicity is about subtracting the obvious, and adding the meaningful."

Japanese Farm Food

Japanese Farm Food PDF Author: Nancy Singleton Hachisu
Publisher: Andrews McMeel Publishing
ISBN: 1449418295
Category : Cooking
Languages : en
Pages : 403

Book Description
Presents a collection of Japanese recipes; discusses the ingredients, techniques, and equipment required for home cooking; and relates the author's experiences living on a farm in Japan for the past twenty-three years.

Sushi Master

Sushi Master PDF Author: Nick Sakagami
Publisher: Chartwell
ISBN: 0785843094
Category : Cooking
Languages : en
Pages : 171

Book Description
Learn how to source a variety of fish and make delicious sushi at home with the recipes and comprehensive techniques and fundamentals in Sushi Master.

Simplicity at Home

Simplicity at Home PDF Author: Yumiko Sekine
Publisher: Chronicle Books
ISBN: 9781797202952
Category : Home economics
Languages : en
Pages : 224

Book Description
"From Yumiko Sekine, creator of the internationally celebrated lifestyle brand Fog Linen Work, comes this elegant guide to cultivating a beautiful, joyful home. In these pages, readers will discover lovely rituals and simple techniques based on Japanese practices for decorating, organizing, preparing food, entertaining, and more. From the kitchen to the bedroom and every space between, here are tips for transforming a home to greet each season-choosing the right sheets and linens for summer, arranging and displaying fresh flowers in spring, taking warm herbal baths in the cool days of autumn, and draping blankets and layering rugs to cozy up a space for winter. Brimming with hundreds of photographs showcasing lovely interiors alongside simple-to-follow tips to elevate any space, this book is an invitation to create a home that nourishes, rejuvenates, and inspires-all year long"--

Japanese Cooking Made Simple

Japanese Cooking Made Simple PDF Author: Salinas Press
Publisher: Sourcebooks, Inc.
ISBN: 162315393X
Category : Cooking
Languages : en
Pages : 259

Book Description
Easier and tastier than ordering out—make authentic Japanese recipes at home. 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.

Japanese Cooking

Japanese Cooking PDF Author: Shizuo Tsuji
Publisher: Vertical Inc
ISBN: 1568366167
Category : Cooking
Languages : en
Pages : 560

Book Description
When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine. Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients and textures have been fused into dishes from a wide variety of other cuisines. What hasn’t changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words—and the dishes they help produce—are as fresh today as when they were first written. The 25th Anniversary edition celebrates Tsuji’s classic work. Building on M. F. K. Fisher’s eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author’s son and Tsuji Culinary Institute Director, Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.
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