carnevalemanfredonia.it » Cooking » Food of Japan

eBook Food of Japan download

by Shirley Booth

Shirley Booth Regional and International English

ISBN: 1566563941
Author: Shirley Booth
Publisher: Interlink Pub Group Inc; First Edition edition (November 1, 2001)
Language: English
Pages: 271
ePub: 1694 kb
Fb2: 1497 kb
Rating: 4.5
Other formats: mobi txt lrf doc
Category: Cooking
Subcategory: Regional and International

Download ePub Download Fb2

More..

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.

Discover Book Depository's huge selection of Shirley Booth books online. Free delivery worldwide on over 20 million titles. Gender Differences in Learning and Working with Technology.

In the past North Americans have not been great fans of Japanese food, perhaps feeling it to be too alien in style and ingredients. But at last revolution has taken place: witness the popularity of sushi and its appearance in every supermarket as well as the explosion in the number of noodle bars. Consumers too have rediscovered a liking for fish and now even raw fish. Much has also been written recently about the health benefits of miso and green tea. Japanese food is finally being appreciated.

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.

Comments: (6)

IWAS

Author Shirley Booth is a good writer. Initially I borrowed this book from the library, but after I read it for a few minutes I realized what a little gem I had in my hand. I just had to buy it! I am enjoying learning about Japanese food and its origins, and I have had fun making some of the recipes. Good work, Shirley Booth!

godlike

I do love this book!

Kifer

I rarely feel the urge to buy cookbooks because I don't want to pay 15 or more dollars for 2 recipes. Normally, I'm content to borrow a book from the library once and copy any worthwhile recipes down. I've now borrowed this book 4 times from my library and I've bookmarked all the recipes I want to try. However, I've just realized that I have over half the book marked so I came to amazon to buy it.

I lived in Japan for a year and a half and the while west coast cities can find decent Japanese food usually, the Japanese population in Utah is hardly existent. This book contains authentic recipes for all the foods I've missed since coming home. Including a long sought after recipe for sakura mochi. Best of all, even in Utah, I haven't had trouble finding any of the ingredients called for so far.

The book has a handy introduction and glossary to help people understand terms and ingredients used throughout the book so anyone can learn to make all the delicious meals contained within.

I highly reccommend it!

Hugighma

Great book for the novice Japanese cook. Contains information on all the unfamiliar ingredients, basic stocks, differences in products, glossary, and several hundred recipes. Managed to make a decent Miso soup on my first try! Highly recommended!

Cordalas

I'm very passionate about Japanese cooking and have many cookbooks. This is the best, it does not only give you all the classic recipes from sushi to terriyaki and tempura, but the book also contains a lot of healthy excellent dishes.
The background of the ingredients and the recipes the author gives is so interesting you keep on reading. Unfortunately there are few pictures but that should not keep you from buying this book.

Jack

This book is really great. I've used a number of its recipes and processes and have not been disappointed. Having lived for some time in Japan, cooking from this book has brought back memories. It also helps decipher all those 'strange and abominable' products in the local Japanese market. Rather than settling for instant noodles, I can now brew up an excellent broth and cook noodles just like the yakuza flunkies outside the subway stations. Her explanation of sushi rice has also been very helpful.

For a beginner (particularly a Westerner intimidated by salt-embalmed fish), I think this book is an absolute must-have. Never in my life would I have imagined that I would have a use for dried sardines, and was pleasantly surprised to find what a flavorful broth they can be coaxed into producing with Ms. Booth's patient guidance.

Related to Food of Japan: