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Soul cuisine japonaise : Ramen, Tonkatsu, Tempura et plus des rues et K
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5 disponibles / 3 vendus
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24,86 $US
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- Achat immédiatSoul cuisine japonaise : Ramen, Tonkatsu, Tempura et plus des rues et K
Expédition :
Lieu : Grand Rapids, Michigan, États-Unis
Livraison :
Livraison prévue entre le mer. 24 avr. et le sam. 27 avr. à 43230
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Numéro de l'objet eBay :382173597082
Dernière mise à jour : avr. 13, 2024 00:44:29 HAEAfficher toutes les modificationsAfficher toutes les modifications
Caractéristiques de l'objet
- État
- ISBN
- 1607743523
- EAN
- 9781607743521
- Binding
- TC
- Book Title
- Japanese Soul Cooking : Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [a Cookbook]
- Item Length
- 9.3in
- Publisher
- Potter/Ten SPEED/Harmony/Rodale
- Publication Year
- 2013
- Format
- Hardcover
- Language
- English
- Item Height
- 1in
- Genre
- Cooking
- Topic
- Regional & Ethnic / Japanese, Regional & Ethnic / Asian, Essays & Narratives
- Item Width
- 7.7in
- Item Weight
- 31.5 Oz
- Number of Pages
- 256 Pages
À propos de ce produit
Product Information
A 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.
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1607743523
ISBN-13
9781607743521
eBay Product ID (ePID)
159867506
Product Key Features
Book Title
Japanese Soul Cooking : Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [a Cookbook]
Format
Hardcover
Language
English
Topic
Regional & Ethnic / Japanese, Regional & Ethnic / Asian, Essays & Narratives
Publication Year
2013
Genre
Cooking
Number of Pages
256 Pages
Dimensions
Item Length
9.3in
Item Height
1in
Item Width
7.7in
Item Weight
31.5 Oz
Additional Product Features
Lc Classification Number
Tx724.5.J3o564 2013
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
Table of Content
Acknowledgments 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
Copyright Date
2013
Target Audience
Trade
Dewey Decimal
641.5952
Dewey Edition
23
Illustrated
Yes
Description de l'objet du vendeur
Le vendeur assume l'entière responsabilité de cette annonce.
Numéro de l'objet eBay :382173597082
Dernière mise à jour : avr. 13, 2024 00:44:29 HAEAfficher toutes les modificationsAfficher toutes les modifications
Expédition et manutention
Lieu où se trouve l'objet :
Grand Rapids, Michigan, États-Unis
Expédition :
Albanie, Allemagne, Andorre, Anguilla, Antigua-et-Barbuda, Argentine, Aruba, Autriche, Bahamas, Belgique, Bermudes, Bolivie, Bosnie-Herzégovine, Brésil, Bulgarie, Bélize, Canada, Chili, Chypre, Colombie, Costa Rica, Danemark, Espagne, Estonie, Finlande, France, Gibraltar, Grenade, Groenland, Grèce, Guatemala, Guyana, Haïti, Honduras, Hongrie, Irlande, Islande, Italie, Jamaïque, Lettonie, Liechtenstein, Lituanie, Luxembourg, Macédoine, Malte, Mexique, Moldavie, Monaco, Montserrat, Monténégro, Nicaragua, Norvège, Panama, Paraguay, Pays-Bas, Pologne, Portugal, Pérou, Roumanie, Royaume-Uni, République de Croatie, République dominicaine, République tchèque, Saint-Kitts-et-Nevis, Saint-Marin, Saint-Vincent-et-les Grenadines, Sainte-Lucie, Salvador, Serbie, Slovaque, Slovénie, Suisse, Suriname, Suède, Trinité-et-Tobago, Uruguay, Équateur, État de la Cité du Vatican, États-Unis, Îles Caïmans, Îles Turks et Caicos
Lieux exclus :
Adresses militaires ou navales, Afrique, Alaska/Hawaii, Asie, Asie du Sud-Est, Barbade, Guadeloupe, Guyane française, Libye, Martinique, Moyen-Orient, Nouvelle-Calédonie, Océanie, Polynésie française, Protectorats des États-Unis, Russie, Réunion, Ukraine, Venezuela
| Expédition et manutention | Chaque objet supplémentaire | À | Service | Livraison*Voir les remarques sur la livraison |
|---|---|---|---|---|
| Expédition sans frais | Sans frais | États-Unis | Standard Shipping | Livraison prévue entre le mer. 24 avr. et le sam. 27 avr. à 43230 |
| Délai de manutention |
|---|
| Expédition dans les 5 jours ouvrables après réception du paiement. |
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This book arrived so quick. Can't wait to try out the recipes! Excellent! Thanks
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Accurate description, shipping went reasonable well, would do it again with these peeps
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