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Dining Guide to Japan

Boye Lafayette De Mente

Dining Guide to Japan

Dining in Japan is both an art and an adventure— an experience that is made memorable by the variety of unique dishes, their gourmet quality, and the style in which they are served! With Dining Guide to Japan, you will have an extensive list of Japanese restaurants and exquisite food dishes.Dining Guide to Japan acts as a perfect Japan travel guide which includes:Dining and Transportation MapsJapanese Dining Vocabulary and Pronunciation Additional Food Vocabulary Detailed Descriptions...

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Boye Lafayette De Mente

Touch of Tropical Spice

Wendy Hutton

Touch of Tropical Spice

The foods of Bali and Singapore come alive in A Touch of Tropical Spice, your chef-inspired guide to fresh, stylish and modern Asian cooking. Wendy Hutton, longtime author and ambassador of Southeast Asian cuisine developed this compilation cookbook alongside the masterful chefs at the Four Seasons Resort hotels in Singapore and Bali. A Touch of Tropical Spice will bewitch your taste buds with a host of sensational Asian recipes,...

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Wendy Hutton

Japanese Tea Ceremony

A.L. Sadler

Japanese Tea Ceremony

The tea cermony—known as cha-no-yu , or literally «hot water for tea»—has touched nearly every aspect of Japanese life. First published in 1933 as Cha-No-Yu , or The Japanese Tea Ceremony , this classic remains the gold standard for books on the five-centuries-old tea ceremony, which is itself «an epitome of Japanese civilization.» Abundantly illustrated with drawings and photographs showing every aspect of the tea ceremony, this book takes readers on a complete tour of...

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A.L. Sadler

Japanese Foods that Heal

John Belleme

Japanese Foods that Heal

In Japan, the old ways have prevailed well into the 21st century. Small family run shops still make miso, tofu, shoyu, tamari, amazake and other traditional healing foods the same way they were made centuries ago. Perched on ladders, tamari makers gently stir fermenting brew in two-hundred-year-old wood vessels that easily top ten feet. Farmers cultivate shiitake and green tea and harvest sea vegetables according to the ancient, natural ways. These producers use the purest ingredients available...

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John Belleme

The Arabian Nights Cookbook

Habeeb Salloum

The Arabian Nights Cookbook

**2011 Best Arab Cuisine book in the U.S., Gourmand World Cookbook Award** Prepare delicious and healthy meals with this award-winning Arabian cookbook For untold centuries, the Bedouin of the Arabian Peninsula, in their desert tents, have served their honored guests lavish meals featuring roasted lamb with rice. Bedouin hospitality has not changed over the ages, but Arabian cuisine has undergone a remarkable evolution in the last 100...

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Habeeb Salloum

Asian Tapas

Christophe Megel

Asian Tapas

"Christophe Megel's food is perfect for today. It is savory, tempting, and deliciously simple. His wide experience in Asia is reflected in each tasty morsel. Who can ask for more?"—Ken Hom, award-winning chef and author of Exploring China: A Culinary Adventure Using an abundance of the fresh, seasonal ingredients and a harmony of flavors, Anton Kilayko and executive chef Christophe Megel offer a collection of recipes in this Asian cookbook that will excite anyone yearning...

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Christophe Megel

Singapore Cooking

Terry Tan

Singapore Cooking

Prepare delicious and authentic dishes with this easy-to-follow Singapore cookbook. An abiding Singaporean passion, food is a central part of life on this multicultural island quite simply because there's so much of it that's so good! Singapore Cooking, featuring a foreword by James Beard Award-Winner David Thompson, is a fabulous collection of beloved local classics, including the most extraordinary Chicken Rice and Chili Crab you will have ever eaten, as well as less common but...

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Terry Tan

Fabulous Party Cakes and Cupcakes

Carol Deacon

Fabulous Party Cakes and Cupcakes

Fabulous Party Cakes and Cupcakes, by award-winning cake decorator Carol Deacon, is a perfect beginner's introduction to the often intimidating world of cake decorating, sugarcraft and fondant. Carol provides simple step-by-step instructions that anyone can use regardless of experience level. Whether it's an elegant Chocolate Butterfly cake, a Silly Soccer cake or colorful racing cars on frosted cupcakes, Deacon has a cake or cupcake for any occasion. Birthdays, baby showers,...

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Carol Deacon

Malaysian Cooking

Carol Selva Rajah

Malaysian Cooking

Enter the colorful world of Malaysian cuisine with this cookbook from an award-winning chef and food writer! Malaysian Cooking introduces the art of using Malaysia's most aromatic regional ingredients and global influences to prepare zesty food that excites both the palate and sense of smell. Inspired by fond memories of cooking Malaysian staples since her childhood days, the expert in Asian culinary culture Carol Selva Rajah has compiled in this Malaysian cookbook a collection of 60+...

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Carol Selva Rajah

Vietnamese Cooking Made Easy

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Vietnamese Cooking Made Easy

Perfect for beginning cooks this beautifully illustrated Vietnamese cookbook provides easy-to-follow directions for quick and delicious Vietnamese dishes. Famous for its lively, fresh flavors and artfully composed meals, Vietnamese cooking is the true «healthy cuisine» of Asia. Abundant fresh herbs and greens, delicate soups and stir-fries, and well-seasoned grilled dishes served with rice or noodles are the mainstays of the Vietnamese table. Even the beloved snacks or desserts are often based...

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Extreme Cuisine

Jerry Hopkins

Extreme Cuisine

"I could not have written A Cook's Tour without this book. There is so much I would have missed. So dig in. Enjoy… Eat. Eat adventurously. Miss nothing. It's all here in these pages." —From the Foreword by Anthony Bourdain Sit down for a meal with the locals on six continents—what they are eating may surprise you. Extreme Cuisine examines eating habits across the globe,...

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Jerry Hopkins

Tapas with Liam Tomlin

Liam Tomlin

Tapas with Liam Tomlin

Tapas with Liam Tomlin is about the style of food that Liam likes to cook and the way he likes to eat, with lots of different tastes, textures and cooking styles. After so many years in professional kitchens, Liam wanted a departure from the formal structure of restaurants with reservations, stuffy service and fixed menus that are repeated day after day. At Chefs Warehouse, he has moved away from food with too many layers, and components added simply for the sake of adding them. His way of...

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Liam Tomlin

Healthy and Simple Asian Recipes

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Healthy and Simple Asian Recipes

With its clear defined photos and easy to read recipes, Healthy and Simple Asian Recipes contains everything you need to know to create over 50 delicious, easy, and authentic vegetarian dishes. This cookbook contains recipes for a variety of dishes that are both healthy and appetizing. Healthy and Simple Asian Recipes features recipes for appetizers, salads, soups, noodles, rice, poultry, meat, fish, vegetables, and tofu. Recipes include:Thai green papaya saladChinese hot & sour...

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Asian Cocktails

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Asian Cocktails

Thirsty? Open up this cookbook and you’ll find recipes for over 90 delectable cocktails, all with comprehensive instructions and detailed instructional photos. Not only is this a collection of exotic drinks, but it also doubles as an all-inclusive bar guide. This book contains the combined knowledge of 15 master mixologists from five different countries and each brings the specialties of their country to the table. Try a Sake Mojito on for size, or the mouthwatering Hanoi Hooker, the...

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Reinventing the Wheel

Bronwen Percival

Reinventing the Wheel

In little more than a century, industrial practices have altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as raw-milk, single-farm cheeses have given way to the juggernaut of factory production. In the process, distinctiveness and healthy rural landscapes have been exchanged for higher yields and monoculture....

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Bronwen Percival

Flawless

Jamie Goode A.

Flawless

A New York Times Best Wine Book of 2018Flawless is the first book of its kind dedicated to exploring the main causes of faults in wine. From cork taint, to volatile acidity, to off-putting aromas and flavors, all wine connoisseurs have encountered unappealing qualities in a disappointing bottle. But are all faults truly bad? Are some even desirable? Jamie Goode brings his authoritative voice to the table once again to demystify the science behind what causes a good bottle to go bad. By...

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Jamie Goode A.

A Vineyard in My Glass

Gerald Asher

A Vineyard in My Glass

Gerald Asher, who served as Gourmet’s wine editor for thirty years, has drawn together this selection of his essays, published in Gourmet and elsewhere, for the collective insight they give into why a wine should always be an expression of a place and a time. Guiding the reader through twenty-seven diverse wine regions in France, Italy, Spain, Germany, and California, he shows how every wine worth drinking is a reflection of its terroir—in the broadest sense...

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Gerald Asher

Making Modern Meals

Amy B. Trubek

Making Modern Meals

Home cooking is crucial to our lives, but today we no longer identify it as an obligatory everyday chore. By looking closely at the stories and practices of contemporary American home cooks—witnessing them in the kitchen and at the table—Amy B. Trubek reveals our episodic but also engaged relationship to making meals.   Making Modern Meals explores the state of American cooking over the past century and across all...

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Amy B. Trubek

The Life of Cheese

Heather Paxson

The Life of Cheese

Cheese is alive, and alive with meaning. Heather Paxson’s beautifully written anthropological study of American artisanal cheesemaking tells the story of how craftwork has become a new source of cultural and economic value for producers as well as consumers. Dairy farmers and artisans inhabit a world in which their colleagues and collaborators are a wild cast of characters, including plants, animals, microorganisms, family members, employees, and customers. As «unfinished» commodities, living...

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Heather Paxson

Cuisine and Empire

Rachel Laudan

Cuisine and Empire

Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in «culinary philosophy»—beliefs about health, the economy, politics, society and the gods—prompted the construction of new...

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Rachel Laudan

Washington Wines and Wineries

Paul Gregutt

Washington Wines and Wineries

As the global wine industry reinvents itself for twenty first–century palates, Washington is poised to become as important and influential as California on the world stage. National and international attention has brought interest in the state’s wines to an all-time high. Yet, in just the past few years, a tidal wave of change has rolled over the state’s wine industry. To keep wine enthusiasts thoroughly up to date, Paul Gregutt has now completely revised and expanded his critically acclaimed...

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Paul Gregutt

Weighing In

Julie Guthman

Weighing In

Weighing In takes on the «obesity epidemic,» challenging many widely held assumptions about its causes and consequences. Julie Guthman examines fatness and its relationship to health outcomes to ask if our efforts to prevent «obesity» are sensible, efficacious, or ethical. She also focuses the lens of obesity on the broader food system to understand why we produce cheap, over-processed food, as well as why we eat it. Guthman takes issue with the currently touted remedy to obesity—promoting food...

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Julie Guthman

A History of Cookbooks

Henry Notaker

A History of Cookbooks

A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great...

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Henry Notaker

Tsukiji

Theodore C. Bestor

Tsukiji

Located only blocks from Tokyo's glittering Ginza, Tsukiji—the world's largest marketplace for seafood—is a prominent landmark, well known but little understood by most Tokyoites: a supplier for countless fishmongers and sushi chefs, and a popular and fascinating destination for foreign tourists. Early every morning, the worlds of hi-tech and pre-tech trade noisily converge as tens of thousands of tons of seafood from every ocean of the world quickly change hands in Tsukiji's...

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Theodore C. Bestor

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