Food - Japanese
Wine Diva cookbooks

Books - Food - Japanese

Books 1 to 20 of 59 - Japanese

Little Taste of Japan 

Paperback,   $29.95. Buy now

Everyday Harumi  by Harumi Kurihara
In "Everyday Harumi", Harumi Kurihara, Japan's most popular cookery writer, selects her favourite foods and presents more than 60 new home-style recipes for you to make for family and friends. Harumi wants everyone to be able to make her recipes and she demonstrates how easy it is to cook Japanese food for every day occasions without needing to shop at specialist food stores. Arranged by her favourite ingredients, Harumi presents recipes for soups, starters, snacks, party dishes, main courses and family feasts that are quick and simple to prepare, all presented in her effortless, down-to-earth and unpretentious approach to stylish living and eating. Every recipe is photographed and includes beautiful step by steps that show key Japanese coo

,  192 pp,  $49.99. Buy now

The Chopsticks Diet  by Kimiko Barber
There is only one way to lose weight - eat less. This cookbook does not involve any calorie counting, refer to a pre-calculated index, exclude some essential food, or worse still, limit the selections of food allowed. There is one simple rule: delicious and perfectly balanced Japanese-inspired meals are to be eaten with chopsticks. Eating with chopsticks naturally makes you take smaller mouthfuls that instantly reduce the amount of food you eat it slows you down and encourages you to chew more, which increases the flow of digestive juices and leaves you feeling more satisfied. In this cookbook, Kimiko explores the benefits of the Japanese cuisine and presents 120 mouth-watering recipes using traditional Japanese fare (rice, fish, soybeans,

Paperback,  176 pp,  $29.95. Buy now

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,  $23.95. Buy now

Easy Japanese Cookbook  by Emi Kazuko
Drop into a Japanese restaurant or sushi bar and you'll be seduced by the glistening sashimi and delicate bundles of other beautifully arranged foods. With the Easy Japanese Cookbook, you can now create these easily in your own home. Discover how to prepare enticing, authentic dishes such as Seared Bonito Sashimi, Pan-Fried Gyoza and Fried Ramen with Mixed Seafood. With each recipe divided into easy-to-follow stages and illustrated for guidance, you'll soon find that making Prawn and Vegetable Tempura, for example, really can be as simple as dipping the ingredients in the batter and frying them.Part 1 introduces you to the world of Japanese cuisine - explaining ingredients, methods and equipment, with basic recipes such as Miso Soup and Sus

,  216 pp,  $34.95. Buy now

Fresh Japanese  by Yasuko Fukuoka
Fresh Japanese contains over 80 light, refreshing recipes which reflect the simplicity and elegance of Japanese cooking, accompanied by simple techniques and information on unusual Japanese ingredients. Classic dishes and regional specialities are included along with contemporary ideas to make dinner time a varied and exciting culinary experience for the whole family

,  160 pp,  $39.99. Buy now

Teppanyaki Barbeque  by Hideo Dekura
The first English language book devoted to Teppanyaki, a traditional Japanese method of cooking on a hot plate.

,   $47.95. Buy now

The Japanese Kitchen  by Kimiko Barber
Until very recently Japanese food was viewed with guarded suspicion. But due to the upsurge in popularity for Japanese cuisine, ingredients have become readily available on supermarket shelves and in specialist local shops and, now, people want to be able to cook this exquisite cuisine at home. Kimiko Barber presents 100 essential ingredients, from the more familiar, such as soba (noodles) to the more unusual umeboshi (pickled plum). Every ingredient has its own entry that covers history, appearance, taste, buying, storing, culinary use and health benefits. Completing each section are over 200 authentic recipes. Through informative prose and beautiful photography The Japanese Kitchen tells the full story behind Japanese cuisine and makes it

Paperback,  240 pp,  $46.95. 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,  $40.95. Buy now

Sushi and Traditional Japanese Cooking: The Authentic Taste of Japan  by Emi Kazuko and Yasuko Fukuoka
Discover the exotic flavours and exquisite simplicity of this classic cuisine, with a guide to ingredients, techniques and over 100 stunning recipes

,  224 pp,  $47.95. Buy now

Sushi  by Ryuichi Yoshii, Hideo Dekura and Brigid Treloar and others
The Japanese often say that the best food is "eaten with the eyes" as well as the mouth. Sushi, like other culinary endeavours, is an art form in Japan. Filled with photographs, this practical guide uses Sushi's step-by-step instructions and photographs to show you how to make a variety of dishes

,  96 pp,  $20.95. 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,  $71.95. 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,  $21.95. 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,  $36.95. 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,  $24.95. 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

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,  $71.95. Buy now

Sushi  by Emi Et Al Kazuko
Healthy, delicious, modern - everyone loves sushi. And it's not hard to make yourself. It's delicious as a quick snack, part of a more substantial dinner or easy party food. Emi Kazuko, Fiona Smith and Elsa Petersen- Schepelern explain how to cook sushi rice and start with simple rolled sushi using classic ingredients such as cucumber or tuna. There are also recipes for sashimi and miso soups, plus great accompaniments.

Hardback,  128 pp,  $24.95. Buy now