Rice Noodle Fish

Rice  Noodle  Fish Author Matt Goulding
ISBN-10 9780062394040
Release 2015-10-27
Pages 352
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Finalist for the 2016 IACP Awards: Literary Food Writing An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice, along with 195 color photographs. In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective. Written in the same evocative voice that drives the award-winning magazine Roads & Kingdoms, Rice, Noodle, Fish explores Japan's most intriguing culinary disciplines in seven key regions, from the kaiseki tradition of Kyoto and the sushi masters of Tokyo to the street food of Osaka and the ramen culture of Fukuoka. You won't find hotel recommendations or bus schedules; you will find a brilliant narrative that interweaves immersive food journalism with intimate portraits of the cities and the people who shape Japan's food culture. This is not your typical guidebook. Rice, Noodle, Fish is a rare blend of inspiration and information, perfect for the intrepid and armchair traveler alike. Combining literary storytelling, indispensable insider information, and world-class design and photography, the end result is the first ever guidebook for the new age of culinary tourism.



Rice Noodle Fish

Rice  Noodle  Fish Author Matt Goulding
ISBN-10 0062689061
Release 2017-12-12
Pages 352
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Rice Noodle Fish has been writing in one form or another for most of life. You can find so many inspiration from Rice Noodle Fish also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Rice Noodle Fish book for free.



Rice Noodle Fish

Rice  Noodle  Fish Author Matt Goulding
ISBN-10 1743791305
Release 2016-02-01
Pages 356
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Grape Olive Pig

Grape  Olive  Pig Author Matt Goulding
ISBN-10 9780062394149
Release 2016-11-15
Pages 368
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Amazon Best Book of November (2016): Cookbooks, Food and Wine The author of Rice, Noodle, Fish now celebrates the delectable and sensuous culture and cuisine of Spain with this beautifully illustrated food-driven travel guide filled with masterful narration, insider advice, and nearly 200 full-color photos. Grape, Olive, Pig is a deeply personal exploration of Spain, a country where eating and living are inextricably linked. Crafted in the "refreshing" (Associated Press), "inspirational" (Publishers Weekly) and "impeccably observed" (Eater.com) style of the acclaimed Rice, Noodle, Fish, and written with the same evocative voice of the award-winning magazine Roads & Kingdoms, this magnificent gastronomic travel companion takes you through the key regions of Spain as you’ve never seen them before. Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait of this multifaceted country, its remarkable people, and its complex history. Fall in love with Barcelona’s tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for Bluefin tuna off the coast of Cadiz, then continue your seafood journey north to meet three sisters who risk their lives foraging the gooseneck barnacle, one of Spain’s most treasured ingredients. Delight in some of the world’s most innovative and avant-garde edible creations in San Sebastian, and then wash them down with cider from neighboring Asturias. Sample the world’s finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia. Grape, Olive, Pig reveals hidden gems and enduring delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative complemented by stunning color photography. Whether you’ve visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart.



Dictionary of Japanese Food

Dictionary of Japanese Food Author Richard Hosking
ISBN-10 9781462903436
Release 2015-02-24
Pages 240
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Nominated for the Glenfiddich Food Book of the Year Award, this timeless volume is the first and only book of its kind on the subject. A Dictionary of Japanese Food helps food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Definitions in ordinary cookbooks and standard dictionaries—such as akebia for akebi, sea cucumber for namako, plum for ume—can be inadequate, misleading, or just plain wrong. Richard Hoskings eliminates the mystery by ensuring that each entry in the Japanese-English section includes the Japanese term in Roman script; the term in kana or kanji or both; a Latin name where appropriate; an English definition; and, for most entries, a short annotation. The English-Japanese section defines important English food terms in Japanese and annotates those needing explanation. One hundred small line drawings make it easy for readers to identify everything from mitsuba to the okoze fish, and seventeen appendices address the most critical elements of Japanese cuisine, from the making of miso and the structure of the Japanese meal to the tea ceremony. Newly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, A Dictionary of Japanese Food will continue to help both food lovers and visitors to Japan discover the wonders of one of the world's great cuisines.



Food Culture in Japan

Food Culture in Japan Author Michael Ashkenazi
ISBN-10 0313324387
Release 2003
Pages 207
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This timely book satisfies the new interest and taste for Japanese food, providing information on foodstuffs, cooking styles, etiquette, and more.



Super Sushi Ramen Express

Super Sushi Ramen Express Author Michael Booth
ISBN-10 9781250099792
Release 2016-09-06
Pages 336
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From the author of The Almost Nearly Perfect People comes Super Sushi Ramen Express, a fascinating and funny culinary journey through Japan Japan is arguably the preeminent food nation on earth; it’s a mecca for the world’s greatest chefs and has more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream are only now beginning to be fully appreciated in the sushi and ramen-saturated West, as are the remarkable health benefits of the traditional Japanese diet. Food and travel writer Michael Booth takes the culinary pulse of contemporary Japan, learning fascinating tips and recipes that few westerners have been privy to before. Accompanied by two fussy eaters under the age of six, he and his wife travel the length of the country, from bear-infested, beer-loving Hokkaido to snake-infested, seaweed-loving Okinawa. Along the way, they dine with—and score a surprising victory over—sumo wrestlers, pamper the world’s most expensive cows with massage and beer, share a seaside lunch with free-diving female abalone hunters, and meet the greatest chefs working in Japan today. Less happily, they witness a mass fugu slaughter, are traumatized by an encounter with giant crabs, and attempt a calamitous cooking demonstration for the lunching ladies of Kyoto.



Modern Japanese Cuisine

Modern Japanese Cuisine Author Katarzyna Joanna Cwiertka
ISBN-10 1861892985
Release 2006
Pages 240
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Over the last decade the popularity of Japanese food in the West has increased immeasurably, contributing to the continuing diversification of Western eating habits; but Japanese cuisine itself has evolved significantly since pre-modern times. This book explores the origins of Japanese cuisine as we know it today, investigating the transformations and developments food culture in Japan has undergone since the late nineteenth century. Among the key factors in the shift in Japanese eating habits were the dietary effects of imperialism, reforms in military catering and home cooking, wartime food management and the rise of urban gastronomy. Japan’s patchwork of diverse regional cuisines became homogenized over time and was replaced by a set of foods and practices with which the majority of Japanese today ardently identify. This book demonstrates that Japanese cuisine as it is currently understood and valued, in spite of certain inevitable historical influences, is primarily a modern invention concocted in the midst of the turbulent events of the late nineteenth and the twentieth centuries. Katarzyna J. Cwiertka is a recognized expert on the subject of Japanese cuisine and its modern history, and this book is a result of more than a decade of research. It also includes a section on the spread of Japanese food and restaurants in Western countries. Modern Japanese Cuisinewill be of interest to the general reader interested in Japanese culture and society, as well as to a more specialized audience, such as scholars of Japan, anthropologists and food historians.



Tokyo Cult Recipes

Tokyo Cult Recipes Author Maori Murota
ISBN-10 9781925268881
Release 2015-11-18
Pages 272
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A celebration of food, culture and place, here are 100 dishes from Tokyo, the gastronomic megacity. There are recipes for miso, sushi, soba noodles, bentos, sushi, fried rice, Japanese tapas, desserts, cakes and sweets; plus features on the key essential cooking techniques and key ingredients, making it truly Japanese food made simple. Author Maori Murota grew up in Tokyo and was inspired to write this book by her mother's cooking and memories of growing up in Tokyo, cooking at home, eating out. Her mission is to demystify Japanese food, to make it accessible and understood by anyone and everyone interested in learning about a food culture and eating well.



Untangling My Chopsticks

Untangling My Chopsticks Author Victoria Abbott Riccardi
ISBN-10 9780307492401
Release 2008-12-18
Pages 304
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Two years out of college and with a degree from Le Cordon Bleu in Paris, Victoria Riccardi left a boyfriend, a rent-controlled New York City apartment, and a plum job in advertising to move to Kyoto to study kaiseki, the exquisitely refined form of cooking that accompanies the formal Japanese tea ceremony. She arrived in Kyoto, a city she had dreamed about but never seen, with two bags, an open-ended plane ticket, and the ability to speak only sushi-bar Japanese. She left a year later, having learned the language, the art of kaiseki, and what was truly important to her. Through special introductions and personal favors, Victoria was able to attend one of Kyoto’s most prestigious tea schools, where this ago-old Japanese art has been preserved for generations and where she was taken under the wing of an American expatriate who became her mentor in the highly choreographed rituals of this extraordinary culinary discipline. During her year in Kyoto, Victoria explored the mysterious and rarefied world of tea kaiseki, living a life inaccessible to most foreigners. She also discovered the beguiling realm of modern-day Japanese food—the restaurants, specialty shops, and supermarkets. She participated in many fast-disappearing culinary customs, including making mochi (chewy rice cakes) by hand, a beloved family ritual barely surviving in a mechanized age. She celebrated the annual cleansing rites of New Year’s, donning an elaborate kimono and obi for a thirty-four-course extravaganza. She includes twenty-five recipes for favorite dishes she encountered, such as Chicken and Egg Rice Bowl, Japanese Beef and Vegetable Hotpot, and Green-Tea Cooked Salmon Over Rice. Untangling My Chopsticks is a sumptuous journey into the tastes, traditions, and exotic undercurrents of Japan. It is also a coming-of-age tale steeped in history and ancient customs, a thoughtful meditation on life, love, and learning in another land.



Food Sake Tokyo

Food Sake Tokyo Author Yukari Sakamoto
ISBN-10 9781892145741
Release 2010
Pages 303
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Japanese cuisine.



Practical Japanese Cooking

Practical Japanese Cooking Author Shizuo Tsuji
ISBN-10 0870117629
Release 1986
Pages 151
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Describes traditional Japanese ingredients and cooking techniques, and shares recipes for appetizers, soup, fish, seafood, beef, pork, chicken, eggs, tofu, vegetables, rice, sushi, noodles, and stews



Bento Box in the Heartland

Bento Box in the Heartland Author Linda Furiya
ISBN-10 9780786750634
Release 2010-01-08
Pages 320
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While growing up in Versailles, an Indiana farm community, Linda Furiya tried to balance the outside world of Midwestern America with the Japanese traditions of her home life. As the only Asian family in a tiny township, Furiya's life revolved around Japanese food and the extraordinary lengths her parents went to in order to gather the ingredients needed to prepare it. As immigrants, her parents approached the challenges of living in America, and maintaining their Japanese diets, with optimism and gusto. Furiva, meanwhile, was acutely aware of how food set her apart from her peers: She spent her first day of school hiding in the girls' restroom, examining her rice balls and chopsticks, and longing for a Peanut Bullter and Jelly sandwich. Bento Box in the Heartland is an insightful and reflective coming-of-age tale. Beautifully written, each chapter is accompanied by a family recipe of mouth-watering Japanese comfort food.



Japanese Cooking

Japanese Cooking Author Shizuo Tsuji
ISBN-10 4770030495
Release 2007-02-16
Pages 507
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For pre-readers: baby Moses endurance lessons the burning bush the exodus 10 commandments marching on not murmuring. Energetic enjoyable stories of a great Bible hero!



Letters to a Young Muslim

Letters to a Young Muslim Author Omar Saif Ghobash
ISBN-10 9781250119834
Release 2017-01-03
Pages 272
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**A New York Times Editor's Pick** **One of Time's Most Anticipated Books of 2017, a Bustle Best Nonfiction Pick for January 2017, a Chicago Review of Books Best Book to Read in January 2017, an Amazon Best of January 2017 in History, a Stylist Magazine Best Book of 2017, included in New Statesman's What to Read in 2017** From the Ambassador of the UAE to Russia comes Letters to a Young Muslim, a bold and intimate exploration of what it means to be a Muslim in the twenty-first century. In a series of personal letters to his son, Omar Saif Ghobash offers a short and highly readable manifesto that tackles our current global crisis with the training of an experienced diplomat and the personal responsibility of a father. Today’s young Muslims will be tomorrow’s leaders, and yet too many are vulnerable to extremist propaganda that seems omnipresent in our technological age. The burning question, Ghobash argues, is how moderate Muslims can unite to find a voice that is true to Islam while actively and productively engaging in the modern world. What does it mean to be a good Muslim? What is the concept of a good life? And is it acceptable to stand up and openly condemn those who take the Islamic faith and twist it to suit their own misguided political agendas? In taking a hard look at these seemingly simple questions, Ghobash encourages his son to face issues others insist are not relevant, not applicable, or may even be Islamophobic. These letters serve as a clear-eyed inspiration for the next generation of Muslims to understand how to be faithful to their religion and still navigate through the complexities of today’s world. They also reveal an intimate glimpse into a world many are unfamiliar with and offer to provide an understanding of the everyday struggles Muslims face around the globe.



The Japanese Kitchen

The Japanese Kitchen Author Hiroko Shimbo
ISBN-10 145875264X
Release 2010-06-21
Pages 764
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With Asian food becoming ever more popular, the dearth of Japanese cookbooks is surprising. How fortunate, then, to have this ambitious, authoritative new work from a knowledgeable and talented Japanese cooking teacher. Shimbo-Beitchman, who ran a cooking school in Tokyo for eight years and London for two, now teaches in New York City, and part of the appeal of her book is her ready familiarity with Western kitchens and culinary style. She provides a detailed guide to equipment, techniques, and ingredients, followed by a wide-ranging selection of recipes of all sorts. There are both the home-style dishes she grew up on and more elaborate ones for special occasions, as well as the traditional Japanese classics, with her own touches, of course, and innovative new recipes. Shimbo-Beitchman has an appealing, straightforward style, and the head notes and text convey a vast amount of information; recipe instructions are detailed and clear. An essential purchase.



Nanban

Nanban Author Tim Anderson
ISBN-10 9780553459869
Release 2016-04-26
Pages 256
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Ramen, gyoza, fried chicken, udon, pork belly buns, and other boldly flavored, stick-to-your ribs dishes comprise Southern Japanese soul food. The antidote to typical refined restaurant fare, this hearty comfort food has become popular in the US as street food and in ramen bars. In a unique package that includes a cool exposed binding, Nanban brings home cooks the best of these crave-inducing treats. From pungent kimchi to three types of Japanese fried chicken, and with a primer on Japanese ingredients and substitutions, Nanban is the perfect cookbook for any lover of Asian food.