Japanese Home Cooking with Master Chef Murata

Author: Yoshihiro Murata
Publisher: National Geographic Books
ISBN: 1568365551
Category : Cooking
Languages : en
Pages : 0

Book Description
Yoshihiro Murata, one of the most accomplished and respected figures in Japan's culinary world, has combined his expertise and artistry with his enthusiasm for teaching Japanese cooking to create this exciting new book. Japanese Home Cooking with Master Chef Murata presents over sixty healthy home recipes, from classic to modern, ranging from popular restaurant offerings like yakitori, tempura, and shabu shabu to typical home dishes like onigiri (rice balls), miso soup, and tonkatsu fried pork cutlets. All of the dishes can be made using Western kitchen tools and ordinary ingredients readily available from the supermarket; if a more exotic ingredient is called for, Murata suggests alternatives. And, while he strives to retain the authenticity of a recipe, he also recommends ways for the Western chef to adapt it. For example, in a number of the recipes, he suggests using high-quality store-bought chicken broth, which is also used in Japan, instead of traditional Japanese dashi stock. Another important aspect of Chef Murata's approach to home cooking is his emphasis on presentation. With vivid color photographs, the book showcases Murata's simple and beautiful ideas for serving and plating the food. Best known in the U.S. as the owner and chef of the fabulous Kikunoi restaurants, Murata has made it his mission to educate and enlighten food lovers everywhere about his native cuisine, in all its variety. As Chef Murata writes in the Introduction, "So let's begin cooking healthy food at home. I assure you that with this book, you can cook Japanese food quickly and easily, and develop a close feeling for the cuisine. I look forward to helping you, even if only a bit little to lead a healthier life and make yourself and your loved ones happier."

英文版楽しく簡単和のおかず

Author: Yoshihiro Murata
Publisher: Kodansha USA Incorporated
ISBN: 9784770031327
Category : Cooking
Languages : en
Pages : 111

Japanese Home Cooking

Author: Sonoko Sakai
Publisher: Shambhala Publications
ISBN: 0834842483
Category : Cooking
Languages : en
Pages : 306

Book Description
“A beautifully photographed . . . introduction to Japanese cuisine.” —New York Times “A treasure trove for . . . Japanese recipes.” —Epicurious “Heartfelt, poetic.” —San Francisco Chronicle “Expand a home chef’s borders” with this “essential guide to Japanese home cooking” featuring 100+ recipes—for seasoned cooks and beginners who crave authentic Japanese food (Martha Stewart Living). Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry. From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.

Kaiseki

Author: Yoshihiro Murata
Publisher: Kodansha International
ISBN: 4770030223
Category : Reference
Languages : en
Pages : 204

Book Description
Features, in seasonal format, the style of cooking that began as tea ceremony accompaniment and developed into the highest form of Japanese cuisine. This book explains the history and the components of kaiseki cuisine, the ingredients, preparation methods and the philosophy behind the dish. It also explains how the cuisine changed over the years. Kaiseki is a feast for the eyes as well as the palate, and chef Murata's Kaiseki' is at once a cookbook and a work of art. This sumptuously illustrated volume features - in seasonal format - the style of cooking that began'

The Asian Market Cookbook

Author: Vivian Aronson
Publisher: Page Street Publishing
ISBN: 1645674495
Category : Cooking
Languages : en
Pages : 168

Book Description
The Key to Amazing Chinese Meals is Selecting Top-Quality Ingredients Delicious, home-cooked Chinese food is just a few pantry staples away, thanks to celebrated chef and CookingBomb founder Vivian Aronson. Learn to select standout sauces, condiments, spices, noodles and more from the aisles of your local Asian market, then incorporate them into 60 must-try meals! Vivian’s detailed guide will teach you how to pick the right chili paste so you can make delicious Double Cooked Pork Belly. And once you find the right sesame oil, your Sesame Chicken will never be the same. You can even whip up a masterful Miso Salmon once you’ve discovered the perfect miso paste at your local market. With this invaluable resource, you’ll be ready to shop like a pro and prepare an impressive variety of recipes that capture the mouthwatering flavors, textures and aromas of any Asian market.

Handbook of MRI Technique

Author: Catherine Westbrook
Publisher: John Wiley & Sons
ISBN: 1119759463
Category : Medical
Languages : en
Pages : 418

Book Description
HANDBOOK OF MRI TECHNIQUE FIFTH EDITION Distinguished educator Catherine Westbrook delivers a comprehensive and intuitive resource for radiologic technologists in this newly revised Fifth Edition of the Handbook of MRI Technique. With a heavy emphasis on protocol optimisation and patient care, the book guides the uninitiated through scanning techniques and assists more experienced technologists with image quality improvement. The new edition includes up-to-date scanning techniques and an additional chapter on paediatric imaging. The latest regulations on MRI safety are referenced and there are expanded sections on slice prescription criteria. The book also includes the contributions of several clinical experts, walking readers through key theoretical concepts, discussing practical tips on cardiac gating, equipment use, patient care, MRI safety, and contrast media. Step-by-step instruction is provided on scanning each anatomical area, complete with patient positioning and image quality optimisation techniques. The book includes: A thorough introduction to the concepts of parameters and trade-offs, as well as pulse sequences, flow phenomena, and artefacts Comprehensive explorations of cardiac gating and respiratory compensation techniques, patient care and safety, contrast agents, and slice prescription criteria Practical discussions of a wide variety of examination areas, including the head and neck, spine, chest, abdomen, pelvis, the upper and lower limbs, and paediatric imaging A companion website with self-assessment questions and image flashcards Perfect for radiography students and newly qualified practitioners, as well as practitioners preparing for MRI-based certification and examination, the Handbook of MRI Technique will also prove to be an invaluable addition to the libraries of students in biomedical engineering technology and radiology residents.

Culinary Turn

Author: Nicolaj van der Meulen
Publisher: transcript Verlag
ISBN: 3839430313
Category : Social Science
Languages : en
Pages : 327

Book Description
Kitchen, cooking, nutrition, and eating have become omnipresent cultural topics. They stand at the center of design, gastronomy, nutrition science, and agriculture. Artists have appropriated cooking as an aesthetic practice - in turn, cooks are adapting the staging practices that go with an artistic self-image. This development is accompanied by crisis of eating behaviour and a philosophy of cooking as a speculative cultural technique. This volume investigates the dimensions of a new culinary turn, combining for the very first time contributions from the theory and practice of cooking.

Umami

Author: Michael Anthony
Publisher:
ISBN: 9784889963915
Category : Cooking
Languages : en
Pages : 0

Book Description
Highly qualified food and nutrition scientists combine with some of the world's greatest chefs to produce this superbly illustrated revelation of the mysterious 'fifth taste' that has gained global recognition in recent years and has become such a key component in cooking. Featuring information on the science of the umami taste, and with recipes from world-class chefs such as Heston Blumenthal, Alexandre Bourdas, Michael Anthony and many more, Umami: The Fifth Taste presents wonderful new possibilities for cuisines of every genre and culinary style.

Japanese Home Cooking

Author: Hans Kizawa
Publisher: Hippocrene Books
ISBN:
Category : Cooking
Languages : en
Pages : 144

Book Description
With its emphasis on fresh seafood and vegetables, Japanese cuisine is very healthy and is gaining popularity throughout worldwide. Among these 100 recipes are all varieties of sushi and miso soups, along with other specialities like 'Sukiyaki', 'Cold Somen with Ham and Veggies', 'Tofu Steak with Mushroom' and 'Squid and Daikon'.

Culinary Linguistics

Author: Cornelia Gerhardt
Publisher: John Benjamins Publishing
ISBN: 9027271712
Category : Language Arts & Disciplines
Languages : en
Pages : 365

Book Description
Language and food are universal to humankind. Language accomplishes more than a pure exchange of information, and food caters for more than mere subsistence. Both represent crucial sites for socialization, identity construction, and the everyday fabrication and perception of the world as a meaningful, orderly place. This volume on Culinary Linguistics contains an introduction to the study of food and an extensive overview of the literature focusing on its role in interplay with language. It is the only publication fathoming the field of food and food-related studies from a linguistic perspective. The research articles assembled here encompass a number of linguistic fields, ranging from historical and ethnographic approaches to literary studies, the teaching of English as a foreign language, psycholinguistics, and the study of computer-mediated communication, making this volume compulsory reading for anyone interested in genres of food discourse and the linguistic connection between food and culture. Now Open Access as part of the Knowledge Unlatched 2017 Backlist Collection.