My Japanese Table [electronic resource] : A Lifetime of Cooking with Friends and Family

ISBN:

9781462906383

Title:

Author:

Samuels, Debra.

Personal Author:

Samuels, Debra.

Publication Information:

Kanagawa : Tuttle Publishing, 2012.

Physical Description:

1 online resource (186 p.)

General Note:

Description based upon print version of record.

Contents:

CONTENTS; Foreword by Roy Yamaguchi; A Lifetime of Cooking with Family and Friends; Thoughts About Japanese Cuisine; A Simple Guide to Japanese Ingredients; Useful Equipment; BASIC RECIPES; Soy Ginger Vinaigrette; Spicy Mayonnaise; Wasabi Soy Sauce Dressing; Tofu Dressing; Akiko's Sesame Seed Dressing; Odagiri Sensei's Sanbaizu Vinegar Dressing; Crunchy Cucumber Pickles; Simple Mixed Pickles; Preparing Japanese Rice; Homemade Rice Seasoning Sprinkles; Teriyaki Sauce; Tempura Dipping Sauce; Sweet Miso Sauce; Quick Tonkatsu Sauce; Debra's Shiso Pesto; Black Sesame Seed Salt

Kyoko's All-Purpose Dashi Soy Sauce ConcentrateSeasoned Rolled Omelet; Seasoned Egg Shreds; Seasoned Egg Wedges; Sweet Simmered Mushrooms; Dashi; Chapter 1 Sushi; How to Make Sushi Rice; Brown Sushi Rice; Classic Sushi Roll; Crab and Avocado Inside Out Rolls; Tuna and Cucumber Rolls; Hayashi Sensei's Mini Sushi Balls; A Sushi Hand Roll Party; Lobster Rolls with Wasabi Mayonnaise; Spicy Tuna Tartar; Tuna Tartar Shiso Wraps; Scattered Sushi Rice Salad; Smoked Salmon Pressed Sushi; Chapter 2 Snacks and Appetizers; Chicken Balls in Teriyaki Sauce; Soy Glazed Chicken Wings

Salted Edamame in the PodEriko's Onion, Clam, and Potato Fritters; Stuffed Savory Pancake; Beef and Asparagus Spirals; Grilled Mixed Veggie and Tofu Skewers; Japanese Pot Stickers; Yakitori Party; Yakitori Rice Bowl; Salmon Roe with Grated Daikon in a Lemon Cup; Layered Tofu, Smoked Salmon, and Avocado Appetizer; Chapter 3 Soups and Salads; Cherry Tomato Salad with Shiso and Basil; Refreshing Tofu Salad; Spinach, Tofu, and Bean Sprout Salad; Sweet and Spicy Celery Salad; Crabmeat and Seaweed Salad; Carrot and Daikon Salad; Carrot and Celery Salad with Hijiki Seaweed; Delicate Seafood Consommé

Eriko's Chunky Miso ChowderClassic Miso Soup; Chapter 4 Rice and Noodles; Chicken and Egg Rice Bowl; Yoshie's Delicious Crab Fried Rice; Fresh Tuna Rice Bowl with Cucumber, Avocado andSpicy Mayonnaise; Stuffed Rice Balls; Rice Bowl with Three Toppings; Sweet Soy Beef and Onion Rice Bowl; Udon Noodles with Everything; Mushroom and Soba Noodle Soup; Fried Cabbage and Pork Noodles; Spring Rain Summer Noodle Salad; Chapter 5 Meat and Poultry; Teriyaki Steak Tips; Japanese Style Fillet of Beef; Sukiyaki Hot Pot; Sweet Soy Beef and Vegetables; Debra's Home-style Korean BBQ; Yoshie's Gyoza Hot Pot

Fried Pork CutletsSliced Pork with Ginger; Classic Chicken Teriyaki; Japanese Fried Chicken; Shoko's Summer Sesame Chicken Salad; Red Miso Chicken and Vegetables; Chapter 6 Fish and Seafood; Fresh Tuna with Herbs and Crunchies; Fried Oysters; Jumbo Shrimp Tempura; Soy Simmered Bluefish Fillets; Scallops with Citrus Miso Sauce; Salmon Rice Cooker Casserole; Succulent Salmon Teriyaki; Mixed Seafood Hot Pot; Whole Red Snapper Steamed in Parchment; Chapter 7 Vegetable and Tofu Dishes; String Beans with Crunchy Toasted Peanuts; Simmered Daikon with Citrus Miso Sauce

Shoko's Simmered Vegetables with Chicken

Subject Term:

Cookbooks.

Cooking, Japanese.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2012

Publication Information:

Kanagawa : Tuttle Publishing, 2012.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5952	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Bestselling author and food writer Debra Samuels uses her unique skills and deep love of Japan to make the cuisine of her adopted country attainable in My Japanese Table.

Bringing a wealth of experience and a great passion for Japanese cooking to the table, Debra introduces the aesthetics and quality food that are the hallmarks of Japanese cuisine. She learned through her years in Japan that true Japanese homestyle dishes are easy to prepare once you master a few basic techniques. And now that authentic Japanese ingredients are available in most supermarkets, Japanese food has become far more accessible than ever before.

The recipes in this Japanese cookbook, the result of decades spent teaching and preparing homestyle Japanese dishes, include familiar favorites like Hand-Rolled Sushi and classic Miso Soup and less familiar but equally welcome dishes such as Lobster Rolls with Wasabi Mayonnaise and Fried Pork Cutlets. There is also a chapter on the increasingly popular bento lunch boxes, along with a wonderful selection of desserts, including the delectable Mochi Dumplings with Strawberries. All of the recipes come with stories and cooking tips to help bring the sights, aromas and tastes of Japan into your kitchen at home.

This Japanese cookbook includes chapters on: Basic recipes Sushi Snacks and appetizers Soups and salads Rice and noodles Meat and poultry Fish and seafood Vegetable and tofu dishes Bento Desserts and drinks

Author Notes

Debra Samuels has taught cooking for over two decades. She has done countless cooking demonstrations and classes all over the Boston area as well as for the United States Embassy in Tokyo. She also developed the popular "Kids Are Cooking" series on food, culture and nutrition for Boston's Children's Museum in the United States. Ms. Samuels is also a food writer and food stylist for The Boston Globe. Additionally, Ms. Samuels was awarded the 2020 John Thayer Award from the Japan Society in Boston. The John E. Thayer, III Award was established in 1991 to recognize the achievements of individuals, groups of individuals or organizations that have made outstanding contributions to the progress of the understanding and friendship between the people of the United States and Japan.