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Preserving The Japanese Way

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Preserving the Japanese Way

Preserving the Japanese Way Book
Author : Nancy Singleton Hachisu
Publisher : Andrews McMeel Pub
Release : 2015-08-11
ISBN : 9781449450885
Language : En, Es, Fr & De

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Book Description :

Preserving the Japanese Way offers an easy to understand road map for preserving fruits, vegetables, and fish through a non-scientific, farm- or fisherman-centric approach. Backdrop to the 80 recipes outlined in this book, are the producers and the artisanal products used to make these salted and fermented foods. The arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with wrinkled grandmas still selling their wares document an authentic view of the inner circle of Japanese life. Recipe methods range from the ultra-traditional: Umeboshi (Salt-Dried Sour Plums, Takuan (Rice Bran Fermented Dried Daikon), and Hakusai (Salt-Fermented Cabbage; to the modern: Shoyu Koji Zucchini Coins, Turnips Pickled in Plum Vinegar, and Melon in Sake Lees. Preserving with Salt & Koji also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Koji is neither new, nor unusual in the landscape of Japan fermentation but it has quickly become a cult favourite for quick pickling or marinades. Preserving the Japanese Way is a book about community, seasonality as the root of preserved food, and ultimately about why community and seasonality are relevant in our lives today.

Preserving the Japanese Way

Preserving the Japanese Way Book
Author : Nancy Singleton Hachisu
Publisher : Andrews McMeel Publishing
Release : 2015-08-11
ISBN : 1449471528
Language : En, Es, Fr & De

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Book Description :

Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with local grandmas still selling their wares document an authentic view of the inner circle of Japanese life. Recipe methods range from the ultratraditional— Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)— to the modern: Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Preserving the Japanese Way also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Koji is neither new nor unusual in the landscape of Japan fermentation, but it has become a cult favorite for quick pickling or marinades. Preserving the Japanese Way is a book about community, seasonality as the root of preserved food, and ultimately about why both are relevant in our lives today. “In Japan, pickling, fermenting, and salting are elevated as a delicious and refined art form, one that Nancy Singleton Hachisu has mastered. This is a gorgeous, thoughtful—dare I say spiritual—guide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition. Nancy understands that salting cherry blossoms and drying squid aren’t just about preserving foods—it's about preserving a way of life.” —Rick Bayless, author of Authentic Mexican and owner of Frontera Grill “In her first gorgeous book, Nancy delved into the soul of Japanese country cooking. In this stunning new volume, we are introduced to the myriad ways of preserving and fermenting that, like the writing and photography, highlight the gentle elegance and beautiful patience of Japanese cookery.” —Edward Lee, author of Smoke & Pickles and owner of 610 Magnolia “Even if you never yearned to make your own miso or pickle your own vegetables, this beautiful book will change your mind. It’s almost impossible to flip through these pages without wanting to join Nancy Singleton Hachisu in the lovely meditation of her cooking. This book is unlike anything else out there, and every serious cook will want to own it.” —Ruth Reichl, author of Tender at the Bone and former editor-in-chief of Gourmet Magazine

Japanese Farm Food

Japanese Farm Food Book
Author : Nancy Singleton Hachisu
Publisher : Andrews McMeel Publishing
Release : 2012-09-04
ISBN : 1449418295
Language : En, Es, Fr & De

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Book Description :

'Japanese Farm Food' offers a unique window into life on a Japanese farm through the simple, clear-flavoured recipes cooked from family crops and other local, organic products. The multitude of vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets and ceramic bowls filled with beautiful, simple dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm.

Food Artisans of Japan

Food Artisans of Japan Book
Author : Nancy Singleton Hachisu
Publisher : Hardie Grant
Release : 2019-11-05
ISBN : 9781743794654
Language : En, Es, Fr & De

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Book Description :

An intimate deep dive into Japan's diversely rich food landscape with 120 recipes from 7 compelling Japanese chefs and 24 stories of food artisans through the eyes of award-winning author Nancy Singleton Hachisu. In Food Artisans of Japan, Nancy Singleton Hachisu introduces us to the chefs and artisans with whom she has formed lasting relationships following the phenomenal success of her most recent Japan: The Cookbook (Phaidon, 2018) as well her seminal works, Japanese Farm Food (Andrews McMeel, 2012) and Preserving the Japanese Way (Andrews McMeel, 2015). Hachisu shares an in-depth knowledge and understanding of Japanese locales, the foods, and the artisans who work there. Each chef was chosen because he goes beyond courting media exposure or Michelin stars. Each chef's food is soulful. And each chef speaks deeply to Hachisu for genuine connection to local ingredients, unwavering desire to give back to the community, and common dedication to craft. The book includes anywhere from 7 to 45 recipes from each chef, ranging from traditional Japanese to French- or Italian-influenced Japanese dishes created from regional ingredients. Each recipe is a collaboration between the chef and Hachisu, and therefore can be cooked successfully in either a home kitchen or restaurant. And bits and pieces of any chef recipe can be turned into a simple home cooked dish, or the recipe itself can serve as a blueprint for approaching the dish with seasonally available ingredients from your own locale. The stunning art and design of Food Artisans of Japan feels both serene and mature. It is beautiful, but not excessively glitzy or over-designed. The book has a certain soberness that feels respectful, but not at all dull. This fresh, honest work delves into the vast ocean of Japanese culinary and artistic traditions, celebrating the chefs and artisans from around Japan ... straight from the heart.

Koji Alchemy

Koji Alchemy Book
Author : Jeremy Umansky,Rich Shih
Publisher : Chelsea Green Publishing
Release : 2020-05-04
ISBN : 1603588698
Language : En, Es, Fr & De

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Book Description :

The first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine Koji Alchemy chefs Jeremy Umansky and Rich Shih—collectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredient—deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks. Koji Alchemy includes: A foreword by best-selling author Sandor Katz (The Art of Fermentation) Cutting-edge techniques on koji growing and curing Information on equipment and setting up your kitchen More than 35 recipes for sauces, pastes, ferments, and alcohol, including stand-outs like Popcorn Koji, Roasted Entire Squash Miso, Korean Makgeolli, Amazake Rye Bread, and more “Koji Alchemy is empowering and does much to open the door to further creativity and innovation. . . . I can’t wait to see and taste the next wave of koji experimentation it inspires.” —Sandor Katz

Japan The Cookbook

Japan  The Cookbook Book
Author : Nancy Singleton Hachisu
Publisher : Phaidon Press
Release : 2018-04-06
ISBN : 9780714874746
Language : En, Es, Fr & De

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Book Description :

The definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures Japan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.

The Selfish Gene

The Selfish Gene Book
Author : Richard Dawkins,Charles Simonyi Professor of the Public Understanding of Science Richard Dawkins,David Dawkins,RICHARD AUTOR DAWKINS
Publisher : Oxford University Press, USA
Release : 1989
ISBN : 9780192860927
Language : En, Es, Fr & De

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Book Description :

An ethologist shows man to be a gene machine whose world is one of savage competition and deceit

Asian Pickles

Asian Pickles Book
Author : Karen Solomon
Publisher : Ten Speed Press
Release : 2014-06-10
ISBN : 1607744767
Language : En, Es, Fr & De

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Book Description :

From authentic Korean kimchi, Indian chutney, and Japanese tsukemono to innovative combinations ranging from mild to delightfully spicy, the time-honored traditions of Asian pickling are made simple and accessible in this DIY guide. Asian Pickles introduces the unique ingredients and techniques used in Asian pickle-making, including a vast array of quick pickles for the novice pickler, and numerous techniques that take more adventurous cooks beyond the basic brine. With fail-proof instructions, a selection of helpful resources, and more than seventy-five of the most sought-after pickle recipes from the East—Korean Whole Leaf Cabbage Kimchi, Japanese Umeboshi, Chinese Preserved Vegetable, Indian Coconut-Cilantro Chutney, Vietnamese Daikon and Carrot Pickle, and more—Asian Pickles is your passport to explore this region’s preserving possibilities.

Japan Crafts Sourcebook

Japan Crafts Sourcebook Book
Author : Japan Craft Forum
Publisher : Kodansha Amer Incorporated
Release : 1996
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

This is the first book to present today's traditional crafts under one cover and the first and only guide to the contemporary craft centers of Japan. A monumental effort seven years in the making, the Japan Crafts Sourcebook catalogs an array of items found throughout the country and discusses their history, background, and contemporary standing. An insightful introduction by Diane Durston delves into the intricacies of Japanese craft and contemplates the future of Japan's ongoing artisan traditions. With over ninety items from all genres - textiles, ceramics, wood, bamboo, lacquer, paper, and metal - and a wealth of illustrations, the Japan Crafts Sourcebook provides the perfect introduction to this cherished but vanishing world, and will prove invaluable for artists, craftspeople, designers, researchers, and lovers of the handmade object everywhere.

The Secrets to Japanese Cooking

The Secrets to Japanese Cooking Book
Author : Shihoko Ura,Elizabeth McClelland
Publisher : Page Street Publishing
Release : 2019-05-21
ISBN : 1624147844
Language : En, Es, Fr & De

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Book Description :

Make Traditional & Contemporary Japanese Dishes with Powerful, Umami-Rich Flavor Mother and daughter Shihoko Ura and Elizabeth McClelland, founders of the blog Chopstick Chronicles, reveal the key to amazing Japanese cooking—fermenting your own miso, amazake and more. Sweet, salty, tangy and rich, these ingredients add subtle layers of flavor to dishes like Ultimate Miso Ramen, vibrant Rainbow Roll Sushi and Japanese Curry with Summer Vegetables and Natto. It’s easy to enjoy the health benefits of fermented foods, known for aiding digestion and boosting the immune system, with fun recipes like Amazake Bubble Tea and Super Simple Shio Koji–Pickled Cucumbers. This book makes achieving Japanese flavors so simple, these fermented ingredients will quickly become staples in your pantry. From multicourse dinners to sweet-salty desserts and refreshing drinks, find out what elevates everyday Japanese dishes to unforgettable classics.

Cooking with Japanese Pickles

Cooking with Japanese Pickles Book
Author : Takako Yokoyama
Publisher : Tuttle Publishing
Release : 2022-03-22
ISBN : 146292283X
Language : En, Es, Fr & De

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Book Description :

Enjoy healthy and delicious Japanese pickles with the help of a leading Japanese food expert! Homemade Japanese pickles are incredibly tasty and easy to make, and have numerous gut health and digestion benefits. This amazing book shows you how to make your own Japanese-style pickles at home using fresh vegetables from your garden or local farmers' market—and how to incorporate them into delicious Japanese homestyle meals. Author Takako Yokoyama provides 76 pickling recipes grouped into three chapters: Chapter One: Quick pickles that are ready to eat immediately—like Spicy Eggplant Pickles, Cabbage and Garlic Pickled in Soy Sauce, and Tomatoes Seasoned in Sake Rice Wine Chapter Two: Classic Japanese pickling recipes—such as Umeboshi Preserved Plums, Napa Cabbage Kimchi, and Daikon Radish Pickled in Miso Chapter Three: Seasonal pickles—including Spring Parsley and Butterbur Pickles, Mixed Summer Vegetable Pickles and Winter Beets Pickled in Honey Yokoyama also presents 21 enticing recipes for meals that incorporate the pickles you make—like Sushi Rolls with Pickled Cabbage and Tofu Hotpot and Onion Salad with Fermented Soybean Dressing. With commonly asked questions, clear step-by-step instructions, beautiful color photos, and information about the health benefits of pickles, this is an ideal resource for home cooks who want to try their hand at pickling, plant-based eating, or expanding their go-to recipe list.

The Way of All Flesh

The Way of All Flesh Book
Author : Samuel Butler
Publisher : Simon and Schuster
Release : 2013-01-01
ISBN : 1609770633
Language : En, Es, Fr & De

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Book Description :

A semi-autobiographical novel that attacks Victorian era hypocrisy as it traces four generations of the Pontifex family. Butler dared not publish it during his lifetime, but when it was published, it was accepted as part of the general revulsion against Victorianism.

The World Book Encyclopedia

The World Book Encyclopedia Book
Author : Anonim
Publisher : Unknown
Release : 2002
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

An encyclopedia designed especially to meet the needs of elementary, junior high, and senior high school students.

Japanese Pickled Vegetables

Japanese Pickled Vegetables Book
Author : 真知子·舘野
Publisher : C. E. Tuttle
Release : 2019-10
ISBN : 9784805315309
Language : En, Es, Fr & De

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Book Description :

In Japanese Pickled Vegetables, dietician and fermented food expert Machiko Tateno has collected more than 130 easy, healthy recipes for pickled, preserved and fermented vegetables. These pickle recipes use ingredients that are easily available in the West -- including asparagus, cabbage, eggplant, zucchini, tomatoes, garlic, daikon, turnips and squashes, olive oil, honey and yogurt. More adventurous cooks can try their hand at traditional Japanese pickled vegetables like burdock root, bitter gourd, lotus root and wasabi leaves. The recipes are cross-referenced by vegetable and pickling method. A chapter on regional pickling recipes and styles lets home cooks learn more about the traditional art of tsukemono in Japan -- from Tokyo to rural farm villages. A section on pickling fresh seasonal vegetables helps you to make the most of your fresh garden produce, while another provides recipes using fermented seasonings -- such as Garlic Miso and Green Peppercorn that can be used to enhance the umami flavor of any dish!

Just One Cookbook

Just One Cookbook Book
Author : Namiko Chen
Publisher : Unknown
Release : 2021
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Just One Cookbook book written by Namiko Chen, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

The Nine Lives of Ichiban

The Nine Lives of Ichiban Book
Author : Stephen Chensue
Publisher : Unknown
Release : 2016-09-01
ISBN : 9780996741538
Language : En, Es, Fr & De

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Book Description :

This endearing tale is a unique work of historical fiction for cat lovers. It follows the life of a Japanese farm boy named Isao, who befriends a remarkable cat. Together, they experience Japan's transformative Meiji period. The journey begins in the peaceful farmlands at the foot of Mount Fuji, and then takes the reader through upheavals of war and cultural revolution. Isao comes to know great adventure, great love and great loss. Like Japan, he is transformed, his life taking a new turn with each of the nine incarnations of his dear companion.

Snow Buster

Snow Buster Book
Author : Martha Ann Crimmins
Publisher : CreateSpace
Release : 2013-06-11
ISBN : 9781484961766
Language : En, Es, Fr & De

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Book Description :

For ages 3 to 5 years. With the city blanketed in a deep snow, Ryan's dad is worried about how he will get to work. However, four year old, Ryan, knows just what to do. With the help of his snow blower, snowplow, dump truck, front loader, and a train, he clears the streets so that his dad can safely get to work.

Live As a Man Die As a Man Become a Man

Live As a Man  Die As a Man  Become a Man  Book
Author : Enson Inoue
Publisher : CreateSpace
Release : 2014-05-28
ISBN : 9781495961601
Language : En, Es, Fr & De

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Book Description :

Live as a man. Die as a man. Become a man. Yamatodamashii is roughly translated as Samurai Spirit or old spirit of Japan and has become synonymous with Enson Inoue. He was given this nickname by the Japanese people because of the way he carries himself inside and outside of the ring. This philosophy permeates throughout Enson's experiences, helping him gain a different perspective on life with every new challenge that has come his way. He is the first World Shooto Heavyweight Champion, UFC fighter, Pride fighter, and pioneer of modern MMA. He gives an in-depth account of his philosophical insights and thrilling adventures both inside and outside the ring.

The Duh Book of Management and Supervision

The Duh  Book of Management and Supervision Book
Author : Gerri King,Gerri King Ph D
Publisher : Common Sense Press (Melrose, FL)
Release : 2014-02-25
ISBN : 9780966187847
Language : En, Es, Fr & De

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Book Description :

Managerial styles are influenced by habit, familiarity, and workplace culture. It's no wonder that well-intentioned professionals doing their best to be good organizational leaders often repeat unhelpful supervisory practices experienced in their early careers, even if they disliked them at the time. In the DUH! Book of Management and Supervision, the author disagrees with many accepted leadership principles (unabashedly referring to them as myths) and makes new and different approaches easier to imagine. Her challenging and controversial concepts illustrated with poignant stories suggest common-sense and immediately applicable alternatives more suitable in today's workplace.