The Fictioning Horror Sale
 
 

Recently Viewed clear list


Original Essays | September 4, 2014

Edward E. Baptist: IMG The Two Bodies of The Half Has Never Been Told: Slavery and the Making of American Capitalism



My new book, The Half Has Never Been Told: Slavery and the Making of American Capitalism, is the story of two bodies. The first body was the new... Continue »
  1. $24.50 Sale Hardcover add to wish list

spacer
Qualifying orders ship free.
$8.00
List price: $12.99
Used Trade Paper
Ships in 1 to 3 days
Add to Wishlist
available for shipping or prepaid pickup only
Available for In-store Pickup
in 7 to 12 days
Qty Store Section
1 Partner Warehouse General- General

More copies of this ISBN

Oishinbo: Ramen and Gyoza (A la Carte)

by and

Oishinbo: Ramen and Gyoza (A la Carte) Cover

 

Synopses & Reviews

Please note that used books may not include additional media (study guides, CDs, DVDs, solutions manuals, etc.) as described in the publisher comments.

Publisher Comments:

As part of the celebrations for its 100th anniversary, the publishers of the Tozai News have decided to commission the creation of the "Ultimate Menu," a model meal embodying the pinnacle of Japanese cuisine. This all-important task has been entrusted to journalist Shiro Yamaoka, an inveterate cynic who possesses no initiative, but does have an incredibly refined palate and an encyclopedic knowledge of food.

Each volume of Oishinbo follows Yamaoka and his colleagues through another adventure on their quest for the Ultimate Menu. Now, the best stories from the hundred-plus volume series have been selected and compiled into A la Carte editions, arranged by subject.

Noodles are an integral part of world cuisine, from East (pad thai) to West (lasagna), refined (lobster fettuccine) to humble (mac n cheese). But few noodle dishes evoke as much passion, ignite as much debate, or inspire such loyal devotees as ramen does in Japan. At first it seems like a simple thing: a bowl of noodles in broth with toppings.

But as Yamaoka discovers in this volume, sometimes the simplest things are the best — and the hardest to perfect. Starting from scratch, with the flour to make the noodles and the meat to make the broth, he embarks a mission to find "The Soul of Ramen".

Synopsis:

R to L (Japanese Style)

As part of the celebrations for its 100th anniversary, the publishers of the Tozai News have decided to commission the creation of the 'Ultimate Menu," a model meal embodying the pinnacle of Japanese cuisine. This all-important task has been entrusted to journalist Shiro Yamaoka, an inveterate cynic who possesses no initiative, but does have an incredibly refined palate and an encyclopedic knowledge of food.Each volume of Oishinbo follows Yamaoka and his colleagues through another adventure on their quest for the Ultimate Menu. Now, the best stories from the hundred-plus volume series have been selected and compiled into A la Carte editions, arranged by subject.

Noodles are an integral part of world cuisine, from East (pad thai) to West (lasagna), refined (lobster fettuccine) to humble (mac n’ cheese). But few noodle dishes evoke as much passion, ignite as much debate, or inspire such loyal devotees as ramen does in Japan. At first it seems like a simple thing: a bowl of noodles in broth with toppings. But as Yamaoka discovers in this volume, sometimes the simplest things are the best—and the hardest to perfect. Starting from scratch, with the flour to make the noodles and the meat to make the broth, he embarks a mission to find “The Soul of Ramen.”

About the Author

Manga writer and essayist extraordinaire Tetsu Kariya graduated from prestigious Tokyo University. Kariya was employed with a major advertising agency before making his debut as a manga writer in 1974 when he teamed up with legendary manga artist Ryoichi Ikegami to create Otoko Gumi (Male Gang). The worlds of food and manga were forever changed in 1983 when Kariya, together with artist Akira Hanasaki, created the immensely popular and critically acclaimed Oishinbo.

Series Description

Right to Left (Japanese Style)

Product Details

ISBN:
9781421521411
Author:
Tetsu Kariya and Akira Hanasaki
Publisher:
Viz Media
Illustrator:
Hanasaki, Akira
Author:
Kariya, Tetsu
Author:
Hanasaki, Akira
Subject:
Manga - General
Subject:
Journalists
Subject:
Japan
Subject:
Graphic Novels - Manga
Edition Description:
Trade Paperback
Series:
Oishinbo: a la Carte
Series Volume:
3
Publication Date:
20090531
Binding:
TRADE PAPER
Grade Level:
Young adult
Language:
English
Illustrations:
Y
Pages:
272
Dimensions:
8.10x5.70x.90 in. .80 lbs.

Other books you might like

  1. Oishinbo, Volume 1 (Oishinbo: a la... Used Trade Paper $8.95

Related Subjects

Children's » Nonfiction » Comics and Graphic Novels » General
Fiction and Poetry » Graphic Novels » Manga
Fiction and Poetry » Graphic Novels » Manga » General

Oishinbo: Ramen and Gyoza (A la Carte) Used Trade Paper
0 stars - 0 reviews
$8.00 In Stock
Product details 272 pages Viz Media - English 9781421521411 Reviews:
"Synopsis" by , R to L (Japanese Style)

As part of the celebrations for its 100th anniversary, the publishers of the Tozai News have decided to commission the creation of the 'Ultimate Menu," a model meal embodying the pinnacle of Japanese cuisine. This all-important task has been entrusted to journalist Shiro Yamaoka, an inveterate cynic who possesses no initiative, but does have an incredibly refined palate and an encyclopedic knowledge of food.Each volume of Oishinbo follows Yamaoka and his colleagues through another adventure on their quest for the Ultimate Menu. Now, the best stories from the hundred-plus volume series have been selected and compiled into A la Carte editions, arranged by subject.

Noodles are an integral part of world cuisine, from East (pad thai) to West (lasagna), refined (lobster fettuccine) to humble (mac n’ cheese). But few noodle dishes evoke as much passion, ignite as much debate, or inspire such loyal devotees as ramen does in Japan. At first it seems like a simple thing: a bowl of noodles in broth with toppings. But as Yamaoka discovers in this volume, sometimes the simplest things are the best—and the hardest to perfect. Starting from scratch, with the flour to make the noodles and the meat to make the broth, he embarks a mission to find “The Soul of Ramen.”

spacer
spacer
  • back to top
Follow us on...




Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.