#10
Everyday HarumiHarumi KuriharaBooks |
Bonus
WashokuElizabeth AndohJapanese Cooking |
Washoku In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural co... |
#9
Izakaya Mark Robinson
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#8
The Japanese Grill Tadashi Ono
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#7
Harumi's Japanese CookingHarumi KuriharaBooks |
#6
MorimotoMasaharu MorimotoBooks |
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#5
Japanese Cooking Shizuo Tsuji
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#4
Japanese Hot Pots Tadashi Ono
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#3
Simply Japanese Yoko Arimoto
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#2
Japanese CookingMiyoko Nishimoto SchinnerBooks |
Does the 4th dimension really exist? Is that where the living and the dead connect?
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Bonus
The Japanese Kitchen (Non)Hiroko ShimboJapanese Cooking |
#1
Harumi's Japanese Home CookingHarumi KuriharaBooks |
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