193 results for "Japanese Cooking Books" between $5.00 and $50.00

Books. Well known in Japan for her cooking/lifestyle empire, Harumi Kurihara's first cookbook available in English covers a variety of simple, easy-to-follow recipes. With full-color photographs.

Genre: Cooking + Food + Wine. Subgenre: Regional + Ethnic / Japanese. Publisher: Vertical Inc. Pages: 95. Edition: Original. Language: English. Format: paperback. Release Date: August 11, 2009. Date Published: August 11, 2009.

1 Dish Appetizers: Pickles/ Salsa/ Nachos/ Salmon Dip/ Avacado Dip/ Bruschetta/ Spicy Cucumbers/ Turnips/ Octopus Marinade/ Squid Kimchi. Crispy: Fried Cheeze/ Cheesy Rice Crackers/ Deep Fried Mochi/ Bacon/ Deep Fried Noodles/ Potato Skins. Meat: Wasabi-Flavored Steak Slices/ Scallions on Karubi Steak/ Garlic and Diced Meat/ Salted Cow Tongue/ Chives and Meat Stir Fry/ Meat Strips with Egg Yolk/ Salted Fried Chicken/ Stew with Balls of Chicken/ Roast Pork/ Sesame, Onion, and Pork Stir Fry/ Fried...

By: Harumi Kurihara Cooking expert and lifestyle guru Harumi Kurihara has won over the hearts of Japanese home cooks with her simple, delicious recipes. After selling millions of copies of her cookbooks, magazines, and housewares in her home country, this charismatic former housewife now shares her award-winning kitchen secrets with Americans for the first time. These elegant, effortless recipes reflect Harumi's down-to-earth approach to Japanese cooking. Simply written and featuring everyday ingredients...

Minimal wear to cover. Pages clean and binding tight. Hardcover.

OVERALL = B+ Good Plus Condition COVER: Minor shelf wear. Very nice, lightly used. DUST JACKET: Very nice, lightly used. INTERIOR: Clean.

Discover the exotic flavours and exquisite simplicity of this classic cuisine, with a guide to ingredients, techniques and over 100 stunning recipes.

After introducing ingredients and utensils, the 20 chapters of Part One are made up of lessons presenting all the basic Japanese cooking methods and principal types of prepared foods-grilling, simmering, steaming, noodles, sushi, pickles, and so on-with accompanying basic model recipes. Part Two consists of 130 carefully selected recipes. These range from simple dishes for daily fare to well-chosen challenges for the adventurous cook. Together with the 90-odd recipes included in Part One, these enable...

The foundation of Japanese cuisine is simplicity and purity where the number of components in a dish is reduced to a minimalist act that allows the character of each player to resonate with clarity. Flavors are pure and true, unfettered by the many spices and seasonings encountered in dishes of other countries. How absolutely zen that so much can result from so little! And in addition to the delectable flavors and stunning presentation of these dishes, you're also enjoying one of the world's most...

Best known in the U.S. as the owner and chef of the fabulous Kikunoi restaurants, Murata has made it his mission to educate and enlighten food lovers everywhere about his native cuisine, in all its variety. As Chef Murata writes in the Introduction, "So let's begin cooking healthy food at home. I assure you that with this book, you can cook Japanese food quickly and easily, and develop a close feeling for the cuisine. I look forward to helping you, even if only a bit little to lead a healthier life...

107 recipes for such delicacies as: tofu, custard, dumplings, miso soup, grilled salmon, teriaki, tempura, noodles in casserole, deserts and, of course, sushi, sushi, sashimi and more sushi. Over 100 full color photographs. All kosher. The recipes also show how all the ingredients are available at your local grocery store.

Author Bios ELIZABETH ANDOH has lived in Japan since 1967. A graduate of the Yanagihara School of Classical Japanese Cuisine, Andoh has written three books on Japanese cooking: An American Taste of Japan, At Home with Japanese Cooking, and the IACP-award winning An Ocean of Flavor. She has been writing for Gourmet magazine for more than 30 years and has been a frequent contributor to the New York Times travel section for more than a decade. She lectures around the world on Japanrsquo;s food and...

In this simple, yet creative cookbook, Sumi Sensei shows her young friend Karen how to make Japanese recipes like Miso Soup, Rice Balls, and Sushi.

OVERALL = B+ Good Plus Condition COVER: Very nice, lightly used. DUST JACKET: None. INTERIOR: Clean and fresh.