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Food Sake Tokyo
Japanese cuisine.
Food Sake Tokyo
Japanese cuisine.
Sushi
"It is clear that serious research, as well as much imagination, went into every page. It has become my new ‘go-to’ bible when I need a shot of inspiration." Ken Oringer, internationally renowned and award-winning chef Clio Restaurant, Uni Sashimi Bar, Boston "Congratulations on writing such an aesthetically beautiful, informative and inspiring book. ... I shall not hesitate to recommend your book to those colleagues, who like me, are fascinated by Sushi and who will surely be captivated, like me, turning every page." Dr. Ian C. Forster, April, 2011 • • • In recent decades, sushi has gone from being a rather exotic dish, eaten by relatively few outside of Japan, to a regular meal f...
Pretty Good Number One
Everyone knows how to live the good life in Paris, Provence, or Tuscany. Now, Matthew Amster-Burton makes you fall in love with Tokyo. Experience this exciting and misunderstood city through the eyes of three Americans vacationing in a tiny Tokyo apartment. Follow 8-year-old Iris on a solo errand to the world's greatest supermarket, picnic on the bullet train, and eat a staggering array of great, inexpensive foods, from eel to udon. A humorous travel memoir in the tradition of Peter Mayle and Bill Bryson, Pretty Good Number One is the next best thing to a ticket to Tokyo. Includes a new afterword by the author featuring Christmas in Tokyo, fried UFOs, a robotic sushi restaurant, and more. "T...
Umami
In the West, we have identified only four basic tastesÑsour, sweet, salty, and bitterÑthat, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrb¾k encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it ...
Japanese Farm Food
Presents a collection of Japanese recipes; discusses the ingredients, techniques, and equipment required for home cooking; and relates the author's experiences living on a farm in Japan for the past twenty-three years.
Tsukiji
Tokyo's famed Tsukiji fish market closed its doors on October 6th, 2018 after an 83-year run. Photographer Olivier Desmet was able to gain special access to the inner market on that day to document this historic event. The resulting photography book "Tsukiji" - shot over a period of two years (2016-2018) - offers a wonderful look at this culturally significant, uniquely Japanese market and neighborhood. Fifty-four dazzling black and white photographs are featured alongside essays by "Food Sake Tokyo" author and Washington Post contributor Yukari Sakamoto. A fishmonger slicing massive tuna carcasses; a market worker praying at the local Shinto shrine; a ubiquitous turret truck zooming by? just a few of the images from this wonderful collection of photographs. Each copy of this limited edition hardcover book comes signed by Olivier Desmet.
The Rise and Fall of Magic Wolf
“A sumptuously written story about culinary ambition, restaurant-world vice, and the frailties of the heart.” — KEVIN CHONG, author of The Double Life of Benson Yu Restaurateur Teo Wolf’s culinary fame is peaking just as a series of scandals and reckless decisions threaten to destroy everything. Teo’s life as a Paris brasserie apprentice is filled with challenges and triumphs, as well as all the regular abuses of slammed commercial kitchens. Still, he rises through the ranks, eventually returning to his hometown of Vancouver to open Rue Véron, a French restaurant that goes on to become a sensation. His second restaurant, Orinoco, is also successful. But on the cusp of opening his third, a news story breaks filled with troubling accusations against Rue Véron’s popular executive chef, Frankie. The media firestorm and subsequent public relations disaster threaten to destroy Teo’s empire, as well as his own personal life. And when the compounding consequences lead to unimaginable tragedy, Teo is left to question the impact of both individual action and people acting in great numbers.
New Vegetarian
With a look as fresh as the recipes themselves, New Vegetarian is full of modern, flavorful food for the 30 million Americans (more every day!) who are vegetarians. More than 75 delicious and simple dishes span a wide range ofcuisines and cultures—from Vietnamese Pho with Tofu to Baked Creamy Squash Pasta with Arugula. Best of all, the dessert chapter includes goodies so luscious even the most die-hard dairy fans won't suspect these sweet treats are vegan!
Grass
Appeared on best of the year lists from The New York Times, The Guardian, and more! Winner of The Cartoonist Studio Prize for Best Print Comic of the Year! Grass is a powerful antiwar graphic novel, telling the life story of a Korean girl named Okseon Lee who was forced into sexual slavery for the Japanese Imperial Army during the Second World War—a disputed chapter in twentieth-century Asian history. Beginning in Lee’s childhood, Grass shows the lead-up to the war from a child’s vulnerable perspective, detailing how one person experienced the Japanese occupation and the widespread suffering it entailed for ordinary Koreans. Keum Suk Gendry-Kim emphasizes Lee’s strength in overcoming...
