eBook Food of Japan download
by Shirley Booth
Author: Shirley Booth
Publisher: Interlink Pub Group Inc; First Edition edition (November 1, 2001)
ePub: 1694 kb
Fb2: 1497 kb
Other formats: mobi txt lrf doc
Subcategory: Regional and International
Shirley Booth's Food of Japan knowledgeably demystifies the full range of ingredients in the cuisine, as well as explains dishes beyond the accustomed sushi, sashimi, sukiyaki, and teriyaki. Lengthy sections on soy products in general and on tofu in particular attract vegetarian diners.
Shirley Booth's Food of Japan knowledgeably demystifies the full range of ingredients in the cuisine, as well as explains dishes beyond the accustomed sushi, sashimi, sukiyaki, and teriyaki.
Shirley Booth gives us a wonderful, engaging history of Japanese food, its styles and traditions and explains every aspect of this great cuisine.
271 pages, pages of plates : 24 cm. Offers information on the history, culture, recipes, and techniques of Japanese cuisine. Originally published: London : Grub Street. I ask only once a year: please help the Internet Archive today.
Shirley Booth (born Marjory Ford, August 30, 1898 – October 16, 1992) was an American stage, film, radio, and television actress. Primarily a theater actress, Booth began her career on Broadway in 1925. Her most significant success was as Lola Delaney, in the drama Come Back, Little Sheba, for which she received her first Tony Award in 1950 (she would go on to win two more)
item 2 Food of Japan, Booth, Shirley, Used; Good Book -Food of Japan, Booth, Shirley, Used; Good Book. This cookery book provides a history of Japanese food, its styles and traditions, from Imperial cooking to temple cooking to the food of the Yatai (street vendors).
item 2 Food of Japan, Booth, Shirley, Used; Good Book -Food of Japan, Booth, Shirley, Used; Good Book. item 3 Food of Japan, Shirley Booth, Used; Good Book -Food of Japan, Shirley Booth, Used; Good Book. item 4 Food of Japan, Booth, Shirley, Good Used Book -Food of Japan, Booth, Shirley, Good Used Book. It includes over 200 recipes and explains the ingredients, the techniques, and the importance of colour and presentation.
ISBN 10: 1566563941, ISBN 13: 9781566563949. Japanese food is very much the food of today, try some of these recipes and discover a whole new world of sensational flavors and textures. About the Author: Shirley Booth originally worked in television making documentaries. She has made three films about Japanese food, most notably Japan: Food for the Spirit for Channel 4 in Great Britain. She lived in Japan for a total of six years, where she studied Zen temple cooking with the abbess of Sanko-In Temple just outside Tokyo and taught Zen vegetarian cooking to both Japanese and foreigners in Japan.
Find nearly any book by Shirley Booth. Get the best deal by comparing prices from over 100,000 booksellers. Shirley Booth (Booth, Shirley). used books, rare books and new books. Find all books by 'Shirley Booth' and compare prices Find signed collectible books by 'Shirley Booth'. Food of Japan: ISBN 9781902304168 (978-1-902304-16-8) Hardcover, Grub Street, 1999.
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It is in fact a cuisine rich in foods which are good for you; it has been shown to help prevent disease, and is above all tasty. The style of eating too is conducive to good health: lots of little dishes with small portions, eaten slowly over the course of an evening. It is like Spanish tapas or Greek meze, and just as convivial, especially when accompanied by sake, Japanese rice wine.
Simplicity is one of the surprising and pleasing elements about Japanese cooking. It is similar to Mediterranean cooking which relies on fresh ingredients, simply prepared.
Shirley Booth, who lived in Japan for many years and has taught Japanese cooking to both Japanese and foreigners, gives us a wonderful, engaging history of Japanese food, its styles and traditions-from Imperial cooking to temple cooking and the food of the Yatai or street vendors. She explains every aspect of this great cuisine, the ingredients, the techniques, the essential equipment, the importance of color and presentation. She then goes to share over 200 recipes which she has cooked time and time again. Soups, broths, dumplings, noodle dishes, tempura, sushi, pickles, wonderful tempting classic dishes such as Eggplant with Miso Topping, Broad Beans and Wakame and some simple dishes with a new twist such as Tofu with Peanut and Pumpkin Sauce.
Japanese food is very much the food of today, try some of these recipes and discover a whole new world of sensational flavors and textures.