Imagen 1 de 3
Foto genérica
Imagen 1 de 3
Foto genérica
Japanese Soul Cooking : Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [a Cookbook] by Harris Salat and Tadashi Ono (2013, Hardcover)
Trentslistings (107)
99,1% de votos positivos
Precio:
USD13,00
Aproximadamente11,24 EUR
+ USD32,72 de envío
Devoluciones:
30 días para devoluciones. El comprador paga el envío de la devolución..
Estado:
The product is a hardcover cookbook titled "Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets NEW!!" authored by Harris Salat and Tadashi Ono. Published by Potter/Ten SPEED/Harmony/Rodale in 2013, it features 256 pages with illustrations and explores regional Japanese cuisine with a focus on ramen, tonkatsu, tempura, and other dishes. The book offers a blend of recipes, essays, and narratives in English, making it a valuable resource for those interested in Japanese cooking and culture.
- ¡Cómpralo ya!Japanese Soul Cooking! Ramen, Tonkatsu, Tempura, and More from the Streets NEW!!
Oops! Looks like we're having trouble connecting to our server.
Refresh your browser window to try again.
Acerca de este artículo
Product Identifiers
PublisherPotter/Ten SPEED/Harmony/Rodale
ISBN-101607743523
ISBN-139781607743521
eBay Product ID (ePID)159867506
Product Key Features
Book TitleJapanese Soul Cooking : Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [a Cookbook]
Number of Pages256 Pages
LanguageEnglish
Publication Year2013
TopicRegional & Ethnic / Japanese, Regional & Ethnic / Asian, Essays & Narratives
IllustratorYes
GenreCooking
AuthorHarris Salat, Tadashi Ono
FormatHardcover
Dimensions
Item Height1 in
Item Weight31.3 Oz
Item Length9.2 in
Item Width7.7 in
Additional Product Features
Intended AudienceTrade
Reviews"This is the book on Japanese cooking I have been waiting for without knowing it! Tadashi and Harris have compiled a wonderful collection of recipes that veers sharply from the mysterious and lofty world of sushi and kaiseki and lands smack dab in the home kitchen, telling a great story of foreign culinary traditions colliding with traditional Japanese technique along the way." --Andy Ricker, chef-owner of Pok Pok "Sushi? Bah! Japanese food is so much more than raw fish, and this book is a joyful (and useful!) exploration of the earthy, fatty, meaty, rib-sticking, lip-smacking fare--the noodles and curries and deep-fried delights--that millions of Japanese depend on every day. I get hungry just thinking about it." --Matt Gross, editor, BonAppetit.com "Tadashi Ono and Harris Salat bring to mouthwatering life a fascinating story: how Western influences opened up a nation's taste buds and created a new Japanese cuisine of modern comfort food classics. Anyone obsessed with a steaming bowl of ramen, light-as-air tempura, or the perfect gyoza will find that there's all that--and more--right here, just waiting to be cooked and devoured." --Joe Yonan, author of Eat Your Vegetables and food and travel editor of the Washington Post, "This is the book on Japanese cooking I have been waiting for without knowing it! Tadashi and Harris have compiled a wonderful collection of recipes that veers sharply from the mysterious and lofty world of sushi and kaiseki and lands smack dab in the home kitchen, telling a great story of foreign culinary traditions colliding with traditional Japanese technique along the way." --Andy Ricker, chef-owner of Pok Pok "Sushi? Bah! Japanese food is so much more than raw fish, and this book is a joyful (and useful!) exploration of the earthy, fatty, meaty, rib-sticking, lip-smacking fare--the noodles and curries and deep-fried delights--that millions of Japanese depend on every day. I get hungry just thinking about it." --Matt Gross, editor, BonAppetit.com "Tadashi Ono and Harris Salat bring to mouthwatering life a fascinating story: how Western influences opened up a nation's taste buds and created a new Japanese cuisine of modern comfort food classics. Anyone obsessed with a steaming bowl of ramen, light-as-air tempura, or the perfect gyoza will find that there's all that--and more--right here, just waiting to be cooked and devoured." --Joe Yonan, author of Eat Your Vegetables and food and travel editor of the Washington Post, "This is the book on Japanese cooking I have been waiting for without knowing it! Tadashi and Harris have compiled a wonderful collection of recipes that veers sharply from the mysterious and lofty world of sushi and kaiseki and lands smack dab in the home kitchen, telling a great story of foreign culinary traditions colliding with traditional Japanese technique along the way." --Andy Ricker, chef-owner of Pok Pok "Sushi? Bah! Japanese food is so much more than raw fish, and this book is a joyful (and useful!) exploration of the earthy, fatty, meaty, rib-sticking, lip-smacking fare--the noodles and curries and deep-fried delights--that millions of Japanese depend on every day. I get hungry just thinking about it." --Matt Gross, editor, BonAppetit.com "Tadashi Ono and Harris Salat bring to mouthwatering life a fascinating story: how Western influences opened up a nation's taste buds and created a new Japanese cuisine of modern comfort food classics. Anyone obsessed with a steaming bowl of ramen, light-as-air tempura, or the perfect gyoza will find that there's all that--and more--right here, just waiting to be cooked and devoured." --Joe Yonan, author of Eat Your Vegetables and food and travel editor of the Washington Post
Dewey Edition23
Dewey Decimal641.5952
Table Of ContentAcknowledgments Introduction 1. Ramen 2. Gyoza 3. Curry 4. Tonkatsu 5. Furai & Korokke 6. Kara-Age 7. Tempura 8. Okonomiyaki 9. Donburi 10. Soba 11. Udon 12. Itame & Chahan 13. Yoshoku Japanese Ingredients Tokyo Comfort Food Restaurants Measurement Conversion Charts About the Authors Index
SynopsisA collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Move over, sushi. It's time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you'll find in every kitchen and street corner hole-in-the-wall restaurant in Japan. In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you'll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family. Ono and Salat's fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.
LC Classification NumberTX724.5.J3O564 2013
