May 7, 2021

Download Ebook Free Donabe

Donabe

Donabe
Author : Naoko Takei Moore,Kyle Connaughton
Publisher : Ten Speed Press
Release Date : 2015-10-27
Category : Cooking
Total pages :328
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A beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with background on the origins and history of donabe. Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.

Simply Hot Pots

Simply Hot Pots
Author : Amy Kimoto-Kahn
Publisher : Race Point Publishing
Release Date : 2019-02-05
Category : Cooking
Total pages :176
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In Japan, hot pot cooking is called nabemono, or nabe, and cooked in donabe, traditional clay pots. Comforting, healthy, affordable, easy, and quick—especially when you make your broth bases in advance—these satisfying one-pot meals can be customized for anyone (including kids!). Simply Hot Pots brings hot pot cooking to your table with a complete course of 75 recipes, including 15 base broths (from shabu-shabu to bone broths to creamy corn and tomato broths); pork, chicken, beef, seafood, spicy, vegetable, and specialty hot pot meals; dipping sauces; sides; and desserts. Amy Kimoto-Kahn, the best-selling author of Simply Ramen, shares recipes of traditional and non-traditional Japanese hot pots, along with East Asian hot pots with flavors from Mongolia, Thailand, and Malaysia. You and your guests will love quickly cooking shabu-shabu–style meats, greens, mushrooms, onions, root and other vegetables, and tofu in the piping hot, savory broths, followed by a shime (end-of-meal course), when plump udon noodles, tender ramen noodles, or fluffy rice are placed into the leftover broth and simmered until warm and bursting with its delicious flavor. With easy-to-follow, step-by-step instructions and stunning photos, Simply Hot Pots will not only have your dinner table brimming with great food, but also great conversation.

Cook Japanese with Tamako: Hearty Meals for the Whole Family

Cook Japanese with Tamako: Hearty Meals for the Whole Family
Author : Tamako Sakamoto
Publisher : Marshall Cavendish International Asia Pte Ltd
Release Date : 2013-10-15
Category : Cooking
Total pages :137
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Cook Japanese with Tamako is a collection of 54 recipes for simple yet tasty Japanese-style meals suitable for the whole family, from soups and salads that can be quickly and easily put together, meat and seafood dishes that are both hearty and comforting, and desserts that will brighten any table. Insightful short stories and heart-warming anecdotes on daily family life accompany the recipes, making this book perfect for anyone looking to go beyond typical Japanese restaurant fare to delve into the heart and soul of Japanese food and family traditions. About the Author Tamako Sakamoto has been a columnist with the Daily Yomiuri (recently renamed the Japanese News) for the past 7 years, delighting readers with her essays on the daily life of her family of six in her cooking column, Taste of Home. Before this, she worked for the Japan Times, writing another cooking column, Family Cooking. A mother of three boys and a girl, Tamako finds inspiration for her column juggling the responsibilities of housework, preparing numerous lunch boxes and cooking dinner for her family including her parents on a daily basis

Mingei; Japan's Enduring Folk Arts

Mingei; Japan's Enduring Folk Arts
Author : Saint-Gilles, A.
Publisher : Tuttle Pub
Release Date : 1989
Category : Art
Total pages :260
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Japanese Journal of Geology and Geography

Japanese Journal of Geology and Geography
Author : Anonim
Publisher : Unknown
Release Date : 1940
Category : Geography
Total pages :129
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Vols. 1-20, 24, include a separately paged section: Abstracts of geological and geographical papers published in Japan.

Mingei

Mingei
Author : Amaury Saint-Gilles
Publisher : Heian International Publishing Company
Release Date : 1983
Category : Art
Total pages :260
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Japanese Cooking

Japanese Cooking
Author : Susan Fuller Slack
Publisher : Hp Books
Release Date : 1985
Category : Cooking
Total pages :176
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Discusses Japanese cuisine and cooking techniques, and offers recipes for appetizers, soups, sushi, grilled foods, steamed dishes, stir fry dishes, salads, noodles, rice, condiments, and desserts

Secrets of Great Second Meals

Secrets of Great Second Meals
Author : Sara Dickerman
Publisher : HarperCollins
Release Date : 2019-02-12
Category : Cooking
Total pages :352
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Learn to cook smarter, save time and money, and enjoy great meals crafted from leftovers in this practical and creative cookbook that teaches you to plan and prepare great “second meals.” When it comes to cooking and leftovers, James Beard Award-winner Sara Dickerman believes that there is nothing better than figuring out the right way to reframe a good meal into another, potentially great meal. Second meals aren’t just reheating last night’s dinner. For Sara, there’s excitement in introducing new flavors and textures at the next meal—that eureka moment of fitting ingredients you have into a delicious new framework. In Secrets of Great Second Meals, she inspires use to create fresh, delicious meals using what’s in those containers in the refrigerator. At Sara’s house, re-invention might mean pureeing roasted vegetables into a quick soup, crafting a beautiful salad with some second-day salmon, or stuffing cooked rice into roasted poblano peppers. But unlike other cookbooks that emphasize thrift, Secrets of Great Second Meals focuses on creating inviting, sophisticated, and healthy recipes that are open-ended enough to adapt to what you have on hand. Sara shows how to make the most of your food the way chefs do: by thinking of meals in a more modular way. With a little thoughtful planning, you can look at extra food from one dinner as components to another meal that has already been prepped. Sara provides a list of the top ten most versatile dishes for multiple meals, offers advice on food storage (how to wrap it, when to put it in the fridge, when to freeze it, and when to throw it out), and includes tips on adding freshness and flavor using salt, acids, herbs, and texture. Most importantly, she gives home cooks the tools they need to learn how to improvise confidently. The recipes in Secret of Great Second Meals are meant to be flexible, and Sara gives home cooks plenty of cues on how they can be adapted to fit what in the fridge and pantry for dishes such as: The Frittata: Meatball Frittata with Mozzarella and Tomatoes (extra ingredient: meatballs) The Quinoa Bowl: Quinoa Bowl with Greens, Sweet Potatoes, and Turmeric Cream (extra ingredients: cooked quinoa, roasted sweet potatoes, and cooked greens) The Chicken Salad: Ginger-Scallion Chicken Salad with Cucumbers (extra ingredient: roasted chicken) The Chunky Chile-Laced Soup: Turkey-Vegetable Tortilla Soup (extra ingredients: shredded turkey or chicken and roasted vegetables) Deli Sandwich with a Twist: Hot Ham and Cheese with Dill Pickle Relish (extra ingredient: cooked ham) The Fish Cake: Black Cod Cakes with Cilantro, Scallions, and Tomato Salad (extra ingredients: cooked fish and cooked potatoes) The Pesto Pasta: Parsley and Celery Pesto with Whole Wheat Spaghetti, Sausage, and Broccoli (extra ingredients: cooked Italian sausage and broccoli) The Rice Pudding: Saffron Rice Pudding (extra ingredient: cooked rice) Illustrated with full-color photos throughout, Secrets of Great Second Meals makes re-imagining food for a second meal not just a good, cheap, un-wasteful thing to do, but way of making everyday eating more inventive and enticing.

The Legacy of the Japanese in Hawaii

The Legacy of the Japanese in Hawaii
Author : Anonim
Publisher : Unknown
Release Date : 1989
Category : Cooking
Total pages :248
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EastWest

EastWest
Author : Anonim
Publisher : Unknown
Release Date : 1987
Category : Naturopathy
Total pages :129
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ポケットローマ字和英辞典

ポケットローマ字和英辞典
Author : 高橋寛,高橋恭子
Publisher : Unknown
Release Date : 1984
Category : Jabanese language
Total pages :1596
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Chinese

Chinese
Author : Linda Doeser
Publisher : Unknown
Release Date : 2001
Category : Cooking, Asian
Total pages :256
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Japanese Cooking for the American Table

Japanese Cooking for the American Table
Author : Karen Green
Publisher : Tarcher
Release Date : 1986
Category : Cooking
Total pages :174
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Provides clear, step-by-step instructions--including careful descriptions of new techniques--for more than 150 recipes, illustrating both classic and home-style cooking

Henrici de Bracton De Legibus et Consuetudinibus Angliae ...

Henrici de Bracton De Legibus et Consuetudinibus Angliae ...
Author : Henry de Bracton
Publisher : Unknown
Release Date : 1878
Category : Law
Total pages :698
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The Lower Canada Law Journal

The Lower Canada Law Journal
Author : Anonim
Publisher : Unknown
Release Date : 1866
Category : Canada
Total pages :129
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