Japanese soul cooking : ramen, tonkatsu, tempura, and more from the streets and kitchens of Tokyo and beyond / Tadashi Ono and Harris Salat ; photography by Todd Coleman.
Material type:
TextPublisher: Berkeley, CA : Ten Speed Press, [2013]Edition: First editionDescription: vii, 247 pages : illustrations ; 24 cmContent type: - text
- unmediated
- volume
- 1607743523 (hardback)
- 9781607743521 (hardback)
| Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
Adult Book
|
Main Library | NonFiction | 641.5952 O58 | Available | 33111007494350 |
Enhanced descriptions from Syndetics:
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.
Includes index.
Ramen -- Gyoza -- Curry -- Tonkatsu -- Furai & korokke -- Kara-age -- Tempura -- Okonomiyaki -- Donburi -- Soba -- Udon -- Itame & chahan -- Yoshoku.
"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"-- Provided by publisher.
"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. Japanese food is often thought of as precise, austere, and time-consuming. But along with the high (kaiseki and tea ceremony) there is also the low (food carts and fried chicken). Through recipes, fascinating narrative, and lush location photography, Tadashi Ono and Harris Salat explore Japan's long history of homey fare, which has now firmly taken root in the US. Some of the dishes are already loved here, like ramen, soba, tempura, and gyoza, but others, like Japanese-style fried chicken, rice bowls and okonomiyaki, and savory pancakes, will be deliciously delightful surprises, perfect for a weeknight meal or weekend entertaining"-- Provided by publisher.