Food - Japanese
Wine Diva cookbooks

Books - Food - Japanese

Books 1 to 20 of 71 - Japanese

The Story of Sushi  by Trevor Corson
Everything you never knew about sushi - its origins, the colourful lives of its chefs, and the bizarre behavior of the creatures that compose it. Trevor Corson takes us behind the scenes at an American sushi-chef training academy, as eager novices strive to master the elusive art. He delves into the biology of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. The Story of Sushi is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.

Paperback,  400 pp,  $27.99. Buy now

YO Sushi  by Kimiko Barber
Written by renowned Japanese food expert‚ Kimiko Barber‚ 'YO! Sushi: The Cookbook' includes 120 delicious recipes. Forget complicated rolling or bizarrely named ingredients‚ Kimiko explains all the terms and shows how to make sushi rolls and other dishes through step-by-step photography. No recipe takes more than 30 minutes preparation or requires special cooking techniques. The book is divided into six colour-coded sections which reflect YO!s famous coloured plates‚ taking the reader chapter by chapter from novice to samurai so that you can work your way up the rungs until you're rolling with gusto. Crisp finished food photography‚ bright graphics‚ and atmospheric reportage shots bring the energy of the YO! experience to the reader.

Paperback,  192 pp,  $39.99. Buy now

Simple Japanese  by Silla Bjerrum
Japanese food is as healthy as it is tasty with its emphasis on low-fat, high-energy ingredients, and the Japanese people enjoy the longest life expectancy in the world. In Simple Japanese, Silla Bjerrum, co-founder of the London restaurant chain Feng Sushi, demystifies Japanese cooking, showing us how easy it can be to prepare. There are chapters on sushi and the key elements of sushi: Sashimi, Nigiri, and Sushi Maki, as well as Tempura, Salads, Noodles and Rice, and Desserts. With over 100 flexible recipes, using a mix of Japanese and Western ingredients, and Silla's conversational instruction style, you can easily recreate the Japanese dining experience in the comfort of your own home.

Paperback,  176 pp,  $29.95. Buy now

Japanese Cooking; A Simple Art, 2nd Revised Edition  by Shizuo Tsuji
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!

,  512 pp,  $59.95. Buy now

JAPAN DIET, THE SECRET TO EFFECTIVE AND LASTING WEIGHT LOSS  by Naomi Moriyama and W. Doyle
Based on the traditional Japanese style of eating, this book features over 40 recipes: soups, fresh vegetables, grilled fish; and other meals. With advice and shortcuts, it offers an approach to a healthier, slimmer lifestyle

Paperback,  272 pp,  $22.95. Buy now

Let's Cook Japanese Food!  by Amy Kaneko
What's a nice Jewish girl from New Jersey doing cooking japanese food? When Amy Kaneko married into a Japanese family, she wanted to learn to cook her husband's favourite foods, but she was nervous about the strange ingredients and difficult techniques. To her surprise, her notions about Japanese food - the portions are tiny; everything is made with raw fish; the dishes are too complicated for everyday cooking - were all wrong. With the help of her new in-laws, she found herself making Tonkatsu, crispy pork cutlets in a tangy sauce; Horensu no Goma Ae, lightly cooked spinach with a sweet-savoury sesame dressing; and Onigiri, cute little rice balls stuffed with salmon.

Paperback,  168 pp,  $39.95. Buy now

Japanese Women Don't Get Old or Fat  by Naomi Moriyama and W. Doyle
In Japan, people live longer than anywhere else on Earth; obesity is unknown, and 40-year-old women look like they're 20. Filled with recipes and reminiscences, this book is for those who are tired of counting calories and carbs, and finding themselves on diets that don't work. It offers a fresh approach to a healthier and longer lifestyle

Paperback,  304 pp,  $27.95. Buy now

Japanese Women Don't Get Old or Fat; Secrets of My Mother's Tokyo Kitchen  by Naomi Moriyama and William Doyle
What if there were a land where people lived longer than anywhere else on earth, the obesity rate was the lowest in the developed world, and women in their forties still looked like they were in their twenties? Wouldn't you want to know their extraordinary secret? As a young girl living in Tokyo, Naomi Moriyama grew up in the food utopia of the world, where fresh, simple, wholesome fare is prized as one of the greatest joys of life. Now she brings the traditional secrets of her mother's kitchen to you. It's the kind of food that millions of Japanese women like Naomi eat every day to stay healthy, slim, and youthful while pursuing an energetic, successful, on-the-go lifestyle. Even better, it's fast and it's easy.

Paperback,  274 pp,  $23.95. Buy now

Modern Japanese Cuisine  by Katarzyna J. Cwiertka
Offering an investigation of the transformations and developments food culture in Japan has undergone since the late nineteenth century, this book demonstrates that Japanese cuisine is a relatively modern invention, consisting largely of homogenized versions of traditional regional dishes

,  240 pp,  $88.95. Buy now

Nobu West  by Nobu Matsuhisa and Mark Edwards
Nobu Matsuhisa still stands above all the other great world-class chefs in being the only one who is truly celebrated internationally. In this third book, the first to be written and published in English, he collaborates with Mark Edwards, the Head Chef at Nobu London, to explore even more fully the fusion of cultures and cuisines that is now "Nobu style". For each of the European restaurants Mark has created dishes made with local ingredients, such as porcini in Milan, and this book includes a repertoire of such recipes.

Hardback,  256 pp,  $69.95. Buy now

Japanese Pure and Simple; Over 100 Health-giving Recipes  by Kimiko Barber
Offers the Japanese cooking for you to do at home. Organised into four sections, this book covers an introduction to Japanese eating and food culture; and an explanation of essential kitchen matters including key seasoning ingredients that give authentic Japanese tastes and flavours; and more

Paperback,  160 pp,  $46.95. Buy now

Shunju 
Shunju: New Japanese Cuisine brings you the experience of dining at Tokyo's most innovative and exciting restaurants: Shunju. Everything about these restaurants is unique--their design, decoration, and lighting--but most especially the cuisine. At the Shunju restaurants the menu changes with the seasons and the specials change daily depending on what is available from the market. The chefs choose from hand-picked farmed and wild vegetables that arrive each morning. The food, though quintessentially Japanese, is fresh and innovative, with unexpected touches from other cuisines. Stunning photographs, shot on location throughout the four seasons, and modern recipes that are as beautiful in presentation as they are to taste, make Shunju: New Ja

Paperback,  272 pp,  $55.00. Buy now

Harumi's Japanese Home Cooking  by Harumi Kurihara
Presenting more than 70 authentic Japanese recipes, and menu and table presentation suggestions, this illustrated work introduces specialist Japanese cooking techniques such as the use of cooking chopsticks, and different knives and styles of chopping. Chapters include soup, eggs and tofu, rice and noodles, meat, vegetables, and menu planning

Hardback,  160 pp,  $49.99. Buy now

Kaiseki; The Exquisite Cuisine of Kyoto?s Kikunoi Restaurant  by Yoshihiro Murata and Masashi Kuma
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

,  192 pp,  $65.00. Buy now

New Sushi  by Emi Kazuko
Offers samples of recipes and ideas covering Japanese dishes. This book covers the sushi making techniques with hints and tips on the ingredients. The types of sushi covered are: Maki-zushi (rolled sushi); Nigiri-zushi (finger sushi with ingredients on top); Oshi-zushi (pressed sushi); Bo-zushi (log shaped sushi); and Chirashi-zushi (mixed sushi)

Hardback,  64 pp,  $19.95. Buy now

Cool Tools  by Kate Klippensteen
Presenting Japanese cooking utensils that are functional and artistic, this book treats them as both works of art and items of practical interest. The text, by a long-time columnist on Tokyo dining and entertaining, presents the history, the usage, and the people behind these tools, in brief entries

,  112 pp,  $39.95. Buy now

Japanese Cooking at Home  by Hideo Dekura
Japanese cuisine is considered one of the healthiest diets in the world. This book brings a fresh approach to Japanese food, by one of Japan's most popular television chefs. With easy to prepare recipes to make in your own kitchen, it features traditional Japanese dishes with simple step-by-step photographs.

Paperback,  160 pp,  $39.95. Buy now

The Connoisseur's Guide to Sushi  by David Lowry
Sushi is now more popular than ever. With detailed explanations of everything from maki to sake, Lowry demystifies the language, lore, and food that eaters may encounter

,  256 pp,  $22.95. Buy now

The Wagamama Cookbook  by Hugo Arnold
Our aim at wagamama for now and in the future is to serve great, fresh and nutritious food in an elegant, yet simple environment; to provide a helpful, friendly service and value for money. Change for us is in the form of continuous improvement.' the wagamama ethos. True to the positive eating, positive living ethos of wagamama's idiosyncratic chain of noodle restaurants, this official collection of recipes shares the secret of the hallmark culinary minimalism that has won it instant cult status worldwide. The distinctive wagamama flavour originates from the traditional 200-year-old ramen (noodle) shops of Japan which guarantee nourishment with ingredients that cleanse and nurture the mind and body. Suitable for meat-eaters, seafood lovers

,  192 pp,  $34.95. Buy now

Sushi: A Pocket Guide  by Kit Shan Li and Minori Fukuda
Like its predecessor Dim Sum, Sushi can be tucked into a purse or pocket for instant reference. Fifty of the most popular sushi items are presented with clear photographs for easy identification, descriptions of flavours and textures, and phonetic pronunciations. Icons distinguish whether sushi is cooked (like unagi) or is vegetarian (like the cucumber roll). Covering nigiri, maki, and a few unusual items (blowfish, anyone?), Japanese foodophiles can order the crowd-pleasing California Roll, or sample uni (sea urchin), an acquired taste, but a favourite of any sushi-lover worth their tobiko. With a short history of sushi, ordering and eating etiquette, and a simple glossary of ingredients, Sushi is a definitive guide. Itadakimasu! (enjoy).

Paperback,  80 pp,  $15.95. Buy now