Call Number
DVD 641.595 GLO
Publication Date
2012
Summary
The colour, richness and diversity of Indian and Japanese cuisine are celebrated in this vibrant program. This documentary style production investigates regional differences within each country, traditional and modern influences on contemporary cuisine and the way in which food is prepared, served and eaten for everyday meals and special occasions. There are interviews with Indian writer, Lakshmi Belekrishnan, Village Indian head chef, Vissnu Kharel, Japanese teacher, Akiko Mahara and owner and chef of Wabi Sabi, Tomoya Kawasaki. Suitable for food technology and culture related studies at the middle secondary level, it provides a fascinating insight into Indian and Japanese cuisine and is a great way to encourage cultural awareness and understanding. - Container
Format:
Other
Relevance:
77567.4219
by
Dekura, Hideo.
Call Number
641.5952 DEK
Publication Date
2008
Summary
"There's so much more to Japanese cuisine than sushi. Hideo Dekura takes you on a tour from Hokkaido to Kyushu, tasting the food, meeting the people, cooking and sharing the special regional ingredients that make Japanese cuisine one of the world's most beautiful and spiritual." -- BOOK JACKET.
Format:
Books
Relevance:
60138.2930
View Other Search Results
by
Chu, Danny.
Call Number
641.5952
Publication Date
2018
Summary
Simple, healthful and vegetarian, shojin ryori originated from Japanese Zen temples and is beloved today for its exquisite flavours, creativity and regard for ingredient, provenance and beauty. Following the success of his previous book, Shojin Ryori: The Art of Japanese Vegetarian Cuisine, chef Danny Chu of Enso Kitchen demonstrates once again the versatility and sophistication of the cuisine. With clearly written step-by-step instructions and insightful cooking tips, he brings the bounties of each season to the home kitchen and shows how satisfying, everyday meals can be made with ease, elegance and pleasure.
Format:
Electronic Resources
Relevance:
60138.2734
by
Ko, Masaki.
Call Number
641.5952 KO
Publication Date
2004 1999
Format:
Books
Relevance:
57340.1133
by
Ko, Masaki.
Call Number
641.5952 KO
Publication Date
1998
Format:
Books
Relevance:
54899.3125
by
Cwiertka, Katarzyna J., 1968-
Call Number
641.5952
Publication Date
2007 2006
Summary
Modern Japanese Cuisine examines the origins of Japanese food from the late nineteenth century to unabashedly adulterated American favorites like today's California roll.
Format:
Electronic Resources
Relevance:
52742.7617
by
Hara, Luiz, author.
Call Number
641.5952 HAR
Publication Date
2015
Summary
NATIONAL & REGIONAL CUISINE. At its simplest, Nikkei cuisine is the cooking of the Japanese diaspora. Japanese immigrants have found themselves in a variety of cultures and contexts, but have often maintained a loyalty to their native cuisine. This has required local adaptation over the last 100 years: the so-called Nikkei community has embraced a new country's ingredients and assimilated these into their cooking using Japanese techniques. Nikkei cooking is found wherever in the world Japanese immigrants and their descendants are. But, for historical reasons, two countries have had substantially more Japanese immigrants than the rest of the world - Brazil and Peru. Nikkei cooking has gained popularity in Europe and the USA due to the influence of chefs Nobu Matsuhisa and Toshiro Konishi; the last two decades have seen the emergence of a number of outstanding, creative Nikkei chefs and restaurants all over the world - including Pakta in Barcelona by Albert and Ferran Adria.
Format:
Books
Relevance:
50825.8711
8.
by
Ashkenazi, Michael.
Call Number
ARC 641.5952 ASH
Publication Date
2000
Format:
Books
Relevance:
47545.0039
by
Yoshida, Yasuhiko, 1967-, author.
Call Number
641.5952 YOS
Publication Date
2017
Summary
The Food Of Ocha-Modern Japanese Cuisine is a rarity: a cookbook by a Japanese-born, second generation chef, who has run one of Melbourne's leading Japanese restaurants for 20+ years, after coming to Australia on a cooking adventure. Ocha began life as a 25-seater in the inner Melbourne suburb of Kew; as it grew in popularity, it outgrew its space and is now a refined gem, providing a wonderful mix of the food of Japan, often with a Western twist. The Food Of Ocha explains the origins of the renowned dishes of Japan, and describes simply and clearly how to create these wonderful recipes in the home environment. It's all here-from sushi and sashimi, to oden, sukiyaki, and tempura. As well, you'll also find a classic chocolate sauce, and learn how to make a tempura dish using Greek pastry.
Format:
Books
Relevance:
46123.3750
by
Kazuko, Emi.
Call Number
641.5952 KAZ
Publication Date
2003
Format:
Books
Relevance:
42526.0195
by
Radfar, Bernard, author.
Call Number
641.665 RAD
Summary
In 2014, Bernard Radfar moved to West Los Angeles for one reason: to be closer to Toshi Sakamaki and his incredible Yakitori restaurant. Chicken Genius is a visual love letter to Toshi's cuisine and the care and grace with which he makes the best of the classic Japanese street food that is Yakitori (chicken skewers). Bernard is not alone. Toshi's restaurant is the favorite of Chef Nobu Matsuhisa, who provides a glowing introduction to this beautiful book. It is not uncommon to be surrounded by many of Los Angeles' finest sushi chefs when dining in Toshi's restaurant. It's the care and precision with which Toshi puts together his Yakitori delicacies that make his restaurant, Yakitoria, the best of the best. With 100+ recipes and 125+ stunning full color photos, Chicken Genius takes reader from butchery to dessert. Kanpai.
Format:
Regular print
Relevance:
42525.0508
Call Number
641.5952 EAS
Publication Date
2008
Format:
Books
Relevance:
0.1857
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