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Japanese Soul Cooking by Tadashi Ono/Harris Salat (Hardcover, 2013) Cookbook
US $18.99
ApproximatelyS$ 24.46
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Condition:
Very Good
A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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Shipping:
US $6.00 (approx S$ 7.73) USPS Media MailTM.
Located in: Winchester, Kentucky, United States
Delivery:
Estimated between Sat, 9 Aug and Fri, 15 Aug to 94104
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30 days return. Seller pays for return shipping.
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eBay item number:127105192405
Item specifics
- Condition
- Modified Item
- No
- ISBN
- 9781607743521
About this product
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1607743523
ISBN-13
9781607743521
eBay Product ID (ePID)
159867506
Product Key Features
Book Title
Japanese Soul Cooking : Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [a Cookbook]
Number of Pages
256 Pages
Language
English
Publication Year
2013
Topic
Regional & Ethnic / Japanese, Regional & Ethnic / Asian, Essays & Narratives
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
31.3 Oz
Item Length
9.2 in
Item Width
7.7 in
Additional Product Features
Intended Audience
Trade
Reviews
"This is the book on Japanese cooking I have been waiting for without knowing it! Tadashi and Harris have compiled a wonderful collection of recipes that veers sharply from the mysterious and lofty world of sushi and kaiseki and lands smack dab in the home kitchen, telling a great story of foreign culinary traditions colliding with traditional Japanese technique along the way." --Andy Ricker, chef-owner of Pok Pok "Sushi? Bah! Japanese food is so much more than raw fish, and this book is a joyful (and useful!) exploration of the earthy, fatty, meaty, rib-sticking, lip-smacking fare--the noodles and curries and deep-fried delights--that millions of Japanese depend on every day. I get hungry just thinking about it." --Matt Gross, editor, BonAppetit.com "Tadashi Ono and Harris Salat bring to mouthwatering life a fascinating story: how Western influences opened up a nation's taste buds and created a new Japanese cuisine of modern comfort food classics. Anyone obsessed with a steaming bowl of ramen, light-as-air tempura, or the perfect gyoza will find that there's all that--and more--right here, just waiting to be cooked and devoured." --Joe Yonan, author of Eat Your Vegetables and food and travel editor of the Washington Post, "This is the book on Japanese cooking I have been waiting for without knowing it! Tadashi and Harris have compiled a wonderful collection of recipes that veers sharply from the mysterious and lofty world of sushi and kaiseki and lands smack dab in the home kitchen, telling a great story of foreign culinary traditions colliding with traditional Japanese technique along the way." --Andy Ricker, chef-owner of Pok Pok "Sushi? Bah! Japanese food is so much more than raw fish, and this book is a joyful (and useful!) exploration of the earthy, fatty, meaty, rib-sticking, lip-smacking fare--the noodles and curries and deep-fried delights--that millions of Japanese depend on every day. I get hungry just thinking about it." --Matt Gross, editor, BonAppetit.com "Tadashi Ono and Harris Salat bring to mouthwatering life a fascinating story: how Western influences opened up a nation's taste buds and created a new Japanese cuisine of modern comfort food classics. Anyone obsessed with a steaming bowl of ramen, light-as-air tempura, or the perfect gyoza will find that there's all that--and more--right here, just waiting to be cooked and devoured." --Joe Yonan, author of Eat Your Vegetables and food and travel editor of the Washington Post, "This is the book on Japanese cooking I have been waiting for without knowing it! Tadashi and Harris have compiled a wonderful collection of recipes that veers sharply from the mysterious and lofty world of sushi and kaiseki and lands smack dab in the home kitchen, telling a great story of foreign culinary traditions colliding with traditional Japanese technique along the way." --Andy Ricker, chef-owner of Pok Pok "Sushi? Bah! Japanese food is so much more than raw fish, and this book is a joyful (and useful!) exploration of the earthy, fatty, meaty, rib-sticking, lip-smacking fare--the noodles and curries and deep-fried delights--that millions of Japanese depend on every day. I get hungry just thinking about it." --Matt Gross, editor, BonAppetit.com "Tadashi Ono and Harris Salat bring to mouthwatering life a fascinating story: how Western influences opened up a nation's taste buds and created a new Japanese cuisine of modern comfort food classics. Anyone obsessed with a steaming bowl of ramen, light-as-air tempura, or the perfect gyoza will find that there's all that--and more--right here, just waiting to be cooked and devoured." --Joe Yonan, author of Eat Your Vegetables and food and travel editor of the Washington Post
Dewey Edition
23
Dewey Decimal
641.5952
Table Of Content
Acknowledgments Introduction 1. Ramen 2. Gyoza 3. Curry 4. Tonkatsu 5. Furai & Korokke 6. Kara-Age 7. Tempura 8. Okonomiyaki 9. Donburi 10. Soba 11. Udon 12. Itame & Chahan 13. Yoshoku Japanese Ingredients Tokyo Comfort Food Restaurants Measurement Conversion Charts About the Authors Index
Synopsis
A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Move over, sushi. It's time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you'll find in every kitchen and street corner hole-in-the-wall restaurant in Japan. In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you'll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family. Ono and Salat's fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.
LC Classification Number
TX724.5.J3O564 2013
Item description from the seller
Seller feedback (23,553)
- a***m (247)- Feedback left by buyer.Past monthVerified purchaseGreat seller! Album was packaged with great care and the shipping was quick. The Album was perfect and better then described. It was a great price for a great album. Highly recommend the seller and would do business again!!
- _***v (669)- Feedback left by buyer.Past monthVerified purchaseGreat!
- o***v (1274)- Feedback left by buyer.Past monthVerified purchaseWell packed, good value. Thank you!
Seller feedback (23,553)
- a***m (247)- Feedback left by buyer.Past monthVerified purchaseGreat seller! Album was packaged with great care and the shipping was quick. The Album was perfect and better then described. It was a great price for a great album. Highly recommend the seller and would do business again!!
- _***v (669)- Feedback left by buyer.Past monthVerified purchaseGreat!
- o***v (1274)- Feedback left by buyer.Past monthVerified purchaseWell packed, good value. Thank you!