Home  - Basic_J - Japanese Cooking

Books Baby Camera Phones Computers Games DVD Electronics Kitchen Magazines Music Garden Software Tools Toys Video Apparel & Accessories Jewelry & Watches Musical Instruments Health & Personal Care Beauty Sports & Outdoors Office Products

e99.com Bookstore

Images

Newsgroups

41-60 of 118    Back | 1  | 2  | 3  | 4  | 5  | 6  | Next 20

A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z

Japanese Cooking:     more books (100)

Japanese Homestyle Dishes: Quick and Delicious Favorites (Learn to Cook Series) by Susie Donald, Masano Kawana, et all 2003-01-15 Favorite Japanese Dishes (Quick & Easy) by Yukiko Moriyama, 2004-09-24 The Decorative Art of Japanese Food Carving: Elegant Garnishes for All Occasions by Hiroshi Nagashima, 2009-11-02 A Dictionary of Japanese Food: Ingredients & Culture by Richard Hosking, 1997-01-15 Japanese Cooking (The Essential Asian Kitchen) by Shunsuke Fukushima, 2007-05-15 The Cook-Zen Cookbook: Microwave Cooking the Japanese Way--Simple, Healthy, and Delicious by Machiko Chiba, 2007-07-25 Japanese Cooking for Kids by Sumiko Nagasawa Kimberly Ono, 2003-08-01 Japanese Foods That Heal: Using Traditional Japanese Ingredients to Promote Health, Longevity, & Well-Being by John Belleme, Jan Belleme, et all 2007-01-15 Basic Japanese Cooking by Jody Vassallo, 2009-10-15 Japanese Home Cooking by Hans Kizawa, Rina Goto-Nance, 2001-10 Bento Box in the Heartland: My Japanese Girlhood in Whitebread America by Linda Furiya, 2006-12-21 The New Art of Japanese Cooking by Masaharu Morimoto, 2007-11-08 Japanese Cooking for Health and Fitness by Kiyoko Konishi, 1984-04 Easy Japanese Cooking: Donburi Mania by Kentaro Kobayashi, 2009-04-14

lists with details

41. Japanese Cooking Book Store Featuring 116 Japanese Cooking And Related Books At
    japanese cooking Book Store. Buy Discount japanese cooking books here. Choose from a total of 115 japanese cooking books sorted by popularity.  
    http://www.rbookshop.com/cooking/j/Japanese_Cooking/

42. A Gift Of Japanese Cooking
    Softcover / 64 pages Availability Usually ships in 23 business days. A Gift of japanese cooking 083480347X Regular price $9.95 Sale price $7.00.  
    http://www.mystery-games.com/gifofjapcook.html

43. Japanese Cooking
    Indian Cooking. International Cooking. Irish Cooking. Italian Cooking. japanese cooking. japanese cooking. Page (1 of 10) 1 2 3 4 5 . Next.  
    http://www.eshop.msn.com/marketplace.aspx?catId=0&pmpType=1&pcId=12360&merchId=2

44. Thoughts On Japanese Cooking Of The 21st Century
    Thoughts on japanese cooking of the 21st Century? ?In Japan, the fact that people follow trends even in what they eat and also that many are lucky  
    http://oishii-web.hp.infoseek.co.jp/sozaie/ja.htm
    
    Extractions: *In the old Japanese calendar, each month was given an informal name, one that is more poetic in sound and meaning. Therefore, instead of Ichigatsu, or the formal Japanese translation of January, Mutsuki is used here, which signifies the month of affection, since family and friends gather for the New Years celebration. (Information on Mutsuki - "Calendar, dates, and time." JAPAN: An Illustrated Encyclopedia 1 A-L. 1993 ed. ) Now that we have entered the 21st century, I am finally starting to grasp the meaning of "the Information Technology Age". Although I am standing at the threshold of this new century, I cannot even begin to imagine what the coming years will bring. Therefore the only thing I can do is to hope that the future will still allow people to live and experience the few moments of true joy and kindness in their everyday life. Making progress and advancing further than what was thought possible, seemed to have marked the last century and it probably will for this century. However, we should never forget to look back once in a while, slowing down to a pace where we can truly appreciate what is going on around us. wThoughts on Japanese Cooking of the 21st Centuryx

45. Japantoday.com / Books / Japanese Cooking
    Books / japanese cooking. Nobu recipes. Anyone interested in japanese cooking should find this book a must read. Very deliciously edited!  
    http://store.japantoday.com/amazon/front.php?sid=155O6MMC9M&deptname=Books&catna

46. Food Network: Iron Chef Japanese: Rokusaburo Michiba
    Following the set code of traditional japanese cooking eventually bored Michiba, who found that he wanted to explore different types of ingredients, including  
    http://www.foodnetwork.com/food/rokusaburo_michiba/0,1974,FOOD_9940,00.html
    
    Extractions: Rokusaburo Michiba, the first Iron Chef Japanese, is known as both "the god of Japanese cuisine" and "the rebel of the culinary world." He was born in 1931 to a family who dealt in tea ceremonies, and even today, Michiba is known for being particular about what types of porcelain used to plate his food for service. His interest in cooking dates to his childhood, and when he was young, he was an apprentice in the kitchens of famous restaurants in Kobe, Tokyo, and Kanazawa. At the age of 40, he opened the Ginza Rokusan-Tei, a restaurant in Ginza. The restaurant is located on the eighth and ninth floors of a building, and patrons on the eighth floor have a view into the kitchen, where Michiba can be seen at work. Michiba gained his "rebel" title for his innovative approach to Japanese cuisine. Following the set code of traditional Japanese cooking eventually bored Michiba, who found that he wanted to explore different types of ingredients, including more unusual items such as shark's fin and shark's stomach, which are not part of classic Japanese cuisine. His creativity stood him well as the first Iron Chef Japanese, when he could incorporate a non-Japanese ingredient such as foie gras into his style of cooking with ease and elegance. Elegance in his cooking and his presentation is important to Michiba, who feels that presentation can move a diner as much as flavor, but he also likes to include at least one dish that is simple to prepare, so that viewers think, "I could make that." Perhaps they could, but not with the heart and style of Rokusaburo Michiba.

47. Ethnic Cuisine
    japanese cooking A Simple Art by Shizuo Tsuji. japanese cooking A Simple Art by Shizuo Tsuji This book is considered the bible of Japanese cuisine.  
    http://www.sallys-place.com/food/ethnic_cusine/japan.htm

48. Ten Lessons In Japanese Cooking
    A closer look Ten Lessons in japanese cooking, by Florence C. Lee Helen C. Lee (156591-061-3) $18.95. This book offers basic  
    http://www.hollym.com/cooking/10LessJapaneseCooking.html

49. Vegan Society Shop
    Contact Us. japanese cooking, £10.99. japanese cooking Click to enlarge. Adventurous cooking enjoy exploring these interesting Japanese vegan recipes.  
    http://www.vegansociety.com/catalog/product_info.php?products_id=53

50. Bookideas.com: The Joy Of Japanese Cooking By Kuwako Takahashi
    The Joy Of japanese cooking by Kuwako Takahashi Search Amazon for other books by or about Kuwako Takahashi. Rating Reviewed by James Serendip.  
    http://www.bookideas.com/reviews/index.cfm?fuseaction=displayReview&id=159

51. Nabe - Traditional Japanese Cooking - The Sakura Restaurant, Bath, UK
    NABE COOKING. If you dine in Japanese restaurants, you may encounter a menu item called Nabe (pronounced nahbay). Usually this  
    http://www.bathwindsorhotel.com/dining/nabe.html
    
    Extractions: For additional Hotel language web sites The Windsor Hotel HOME ROOMS DINING CONFERENCE ... RESERVATIONS If you dine in Japanese restaurants, you may encounter a menu item called "Nabe" (pronounced nah-bay). Usually this means you will be presented with a choice of meat or seafood and a bowl of vegetables in pot of hot soy broth. However tasty, that presentation does not do justice to the virtues of nabe. Nabe is more accurately not a single dish but a style of eating.Nabe's focus is on vegetables prepared in a very lightly cooked style. About 60 % of the meal is made up of an assortment of bite-sized vegetables which are cooked piece by piece at the table and eaten immediately, each person essentially cooking his or own food to the level of doneness desired. The process will be described in more detail below. The process and the experience are more similar to fondue cooking, except, rather than plunging vegetables into thick, melted cheese and wine (or fruits into chocolate), raw vegetables, tofu, pieces of fish, etc., are dropped into just boiling broth in a special pot at the table, cooked ever so slightly, and eaten immediately. The veggies may be dipped in an assortment of sauces appropriate for one's condition. Besides just being plain fun, nabe imparts a lightness and freshness unattainable through other styles of preparation. The quickly cooked vegetables are teeming with vitamins and minerals. Frequency of nabe meals should be adjusted for condition and season, as should the choice of vegetables, grains and other ingredients.

52. Miso Goes Mainstream (washingtonpost.com)
    Miso Goes Mainstream The Jewel of japanese cooking Has Found Its Way Into Vinaigrette, Barbecue Sauce and Even A Peanut Butter Sandwich  
    http://www.washingtonpost.com/wp-dyn/articles/A45848-2004Apr27.html
    
    Extractions: Wednesday, April 28, 2004; Page F01 One of the most traditional ingredients in Japanese cuisine has moved out of the soup bowl and into the squeeze bottle. Chefs are making miso a household word, lured by its ability to transform the texture and taste of just about anything. At Kaz Sushi Bistro in downtown Washington, miso emerges from the kitchen in steaming bowls of misoshiru , or miso soup, just as it has in homes throughout Japan for centuries. But miso also makes some less predictable appearances at Kaz: wasabi-spiked pan sauce drizzled over Japanese duck confit and in a basil-flecked smear atop the occasional slice of sashimi. Chef Martin Saylor regularly cured salmon with miso when he was chef at Butterfield 9 restaurant downtown. But now at the Federal Reserve, where he oversees catering and private dining, Saylor occasionally sneaks miso into a green tea creme brulee.

53. Japan Zone :: JapanStore / Books / Japanese Cooking
    , Japan Design. •, japanese cooking. •, Murakami Haruki. •, Oe Kenzaburo. , Murakami Ryu. Books / japanese cooking. Sorry, data is not available.  
    http://www.japan-zone.com/amazon/front.php?sid=D74TK8JB80&deptname=Books&catname

54. Japanese Cooking
    japanese cooking (2003.11.14). Menu.  
    http://www.mifa.jp/mifa2/ryori2/H15japanese/h15japanese.htm

55. Vegan Books - Japanese Cooking - Contemporary Amp Traditional
    japanese cooking Contemporary Traditional Books. Cooking Books Vegetables Vegetarian Vegan. more info on japanese cooking - Contemporary Traditional.  
    http://cooking.shoppingsavvy.com/1-Vegan-Books-Japanese-Cooking-Contemporary-amp
    
    Extractions: (124 books) Pg. 2 of 14 Great Good Desserts Naturally! Book The New Now and Zen Epicure: Gourmet Vegan Recipes for the Enlightened Palate Book The Uncheese Cookbook: Creating Amazing Dairy-Free Cheese Substitutes and Classic "Uncheese" Dishes Book How It All Vegan!: Irresistible Recipes for an Animal-Free Diet Book ... Vegan: The New Ethics of Eating, Revised Edition Book Pg. 2 of 14 Home I About Us I I Contact Us I Help

56. Japanese Cooking A Simple Art Book
    Add to Favorites. japanese cooking A Simple Art Book. Practical japanese cooking Easy and Elegant Book. Bento Boxes Japanese Meals on the Go Book.  
    http://cooking.shoppingsavvy.com/Japanese-Cooking-A-Simple-Art.html

57. Folk Art Of Japanese Cooking
    Detailed description of book Folk Art of japanese cooking A Traditional Diet for Today s World, in category Cooking . Cooking, Folk Art of japanese cooking,  
    http://www.northatlanticbooks.com/products/1556430981.html
    
    Extractions: While Tsuji and Andoh have risen far above most other authors of the "Japanese cookbooks" genre, Homma is really at the pinnacle in helping the Westerner understand what Japanese cooking is all about in the cultural context. Whereas most books provide a workable recipe and a useful picture of the presentation, allowing one to do a reasonable job of "cooking a Japanese dish in an American kitchen", this book provides the social and historical context in which the ingredients and the dish exist, so that one understands what one is doing when using a recipe. Not to be found in other books are discussion of breakfast and recipes for it; once you've made and enjoyed okayu you'll do it again and again news shopping community about us ... email newsletter

58. Books On Japanese Cooking
    japanese cooking Sushi and Sushimi, Rice, Fish and Vegetable Dishes from Brough s Books. Search Books on japanese cooking. Click  
    http://www.dropbears.com/b/broughsbooks/culture/japanese_cooking.htm

59. JAPANESE COOKING: Contemporary And Traditional / Simple, Delicious, And Vegan -
    japanese cooking Contemporary and Traditional / Simple, Delicious, and Vegan p small b MIYOKO NISHIMOTO SCHINNER /b br br The foundation of Japanese  
    http://pcrm.safeshopper.com/9/15.htm?189

60. Japanese Cooking Definitions
    Japanese Cuisine Terminology Translation Search! Click here to visit our sponsor. Select a term from the drop down list below. Click submit .  
    http://www.goodcooking.com/italy.asp
    
    Extractions: Select a term from the drop down list below. Click "submit". An answer will be returned below with the translation for the Indian name searched for if it's in our database. Abacchio arrosto Aglio Amaretto Aragosta Arista Arugula Asparagi alla Fiorentina Bagna cauda Besciamella Bistecca Bollito misto Bolognese, sugo alla Bucatini Cacciatora, alla Calamari Cannelloni Cannoli Caponata Carbonara, alla Carpaccio Casalinga Cassata Conchiglie pasta Costoletta alla Milanese Cotoietta di tacchino alla Bolognese Cozze alla marinara Crochette di polio Crostacei Crostini Cuscinetto di vitello Dei giorno Della casa Dolci assortiti Fagiano Fagioli Fave Fettuccine Fiamma, alla Filetto di sogliola Fiorentina la Formagglo grattugiato Frifto misto di pesce Frittata Fritto misto alla Bolognese Frutta tresca Frutti di mare Funghi Gamberi Garganelli Gelato Gnocchi di patate Gnocchl alla nomana Granita di limone Gratinato Grissinl Insalata Insalata aila Lucia Insalata di truth di mare Involtini Lasagne Legato aiferri Legato alla Veneziana Lingua in salsa Linguine Lonza di vitello Maccheroni al tomb Maiaietto Manicotti Manzo alla lombarda Marinara salsa alla Medaglione di vitello Melanzane alla Siciliana Millefoglie Minestrone Monte bianco Mozzarella ai ferri Mozzarella e pomodoro Mozzarella fresh

A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z

41-60 of 118    Back | 1  | 2  | 3  | 4  | 5  | 6  | Next 20