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Cooking and Food
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Momofuku by David Chang Publisher Comments Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City: Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar. Chef David Chang has... (read more) Your price: $40.00 New - Hardcover 
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Takashi's Noodle Book by Takashi Yagahashi Publisher Comments A collection of 75 recipes from James Beard Award-winning chef Takashi Yagihashi for both traditional and inventive hot and cold Japanese noodle dishes. Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the... (read more) List Price $24.95 Your price: $12.98 Sale - Trade Paper
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The Just Bento Cookbook: Everyday Lunches to Go by Makiko Itoh Publisher Comments Bento fever has recently swept across the West, fuelled not just by an interest in cute, decorative food, but by the desire for an economical, healthy approach to eating in these times of recession. A leading light in the popularization of bento has been... (read more) Your price: $19.95 New - Trade Paper
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Washoku by Elizabeth Andoh Publisher Comments In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of... (read more) Your price: $40.00 New - Hardcover
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Encyclopedia of Japanese Cuisine by Hideo Dekura Publisher Comments Japanese cuisine has developed over centuries as a result of many political and social changes. From traditional-style Japanese food to foods whose ingredients or cooking methods were introduced from abroad, Japanese cuisine is known for its emphasis on... (read more) Your price: $40.00 New - Hardcover
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Japanese Hot Pots: Comforting One-Pot Meals by Tadashi Ono and Harris Salat Publisher Comments Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy. In Japanese Hot Pots, chef Tadashi Ono and food journalist Harris Salat demystify this... (read more) List Price $25.00 Your price: $12.98 Sale - Trade Paper
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Shiro: Wit, Wisdom & Recipes from a Sushi Pioneer by Shiro Kashiba Publisher Comments "Shiro Kashiba stands atop any list defining Japanese food in Seattle. He's been called many things--culinary master, fisherman, mushroom forager and nature lover--but first and foremost he's the "Sushi King." His eponymous debut cookbook is no chef... (read more) Your price: $20.00 New - Trade Paper
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Easy Sushi by Emi Kazuko Publisher Comments With clean, fresh flavors and great good looks, sushi has never been so popular. It is delicious as a light meal or as part of a more substantial Japanese dinner and makes perfect party food. The term "sushi" comes from "sumeshi, " meaning vinegared rice,... (read more) List Price $15.95 Your price: $2.50 Used - Hardcover
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Simply Japanese: Modern Cooking for the Healthy Home by Yoko Arimoto Publisher Comments Yoko Arimoto, arguably Japan's most popular expert on home cooking, is famous not only for her simple, healthy recipes, but for her stylish food presentation as well. The author of over 100 best-selling cookbooks in Japanese, Arimoto travels extensively... (read more) Your price: $27.95 New - Hardcover
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Sushi for Parties: Maki-Zushi and Nigiri-Zushi by Ken Kawasumi Publisher Comments Sushi is one of the truly Japanese dishes. It makes full use of fresh seafood and seasonal ingredients. A Japanese eating sushi exclaims that he or she is happy to be born Japanese. Along with sukiyaki and tempura, sushi is world famous as a typical... (read more) List Price $18.00 Your price: $12.95 Used - Trade Paper
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Cool Tools: Cooking Utensils from the Japanese Kitchen by Kate Klippensteen Publisher Comments A visually stunning book for the professional chef, the curious amateur-and anyone who appreciates the uniqueness of Japanese design and culture. What do chefs use to grate wasabi, the eyewatering Japanese "horse radish?" To pick up the delicate cubes of... (read more) List Price $28.00 Your price: $7.95 Used - Hardcover
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A Dictionary of Japanese Food by Richard Hosking Publisher Comments The book consists of a Japanese-English section, an English-Japanese section, and seventeen appendices. Each entry in the Japanese-English section includes the Japanese term in Roman script; the term in kana or kanji or both; a Latin name where... (read more) List Price $16.95 Your price: $8.50 Used - Trade Paper
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The Folk Art of Japanese Country Cooking: A Traditional Diet for Today's World by Gaki Homma Publisher Comments Those who love Japanese food know there is more to it than sukiyaki, tempura, and sushi. A variety of miso-based soups, one-pot cooking (nabemono), and vegetable side dishes with sweet vinegar dressing (sunomono) are just a few of the traditional dishes... (read more) Your price: $23.50 New - Trade Paper
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Harumi's Japanese Cooking by Harumi Kurihara Publisher Comments Cooking expert and lifestyle guru Harumi Kurihara has won over the hearts of Japanese home cooks with her simple, delicious recipes. After selling millions of copies of her cookbooks, magazines, and housewares in her home country, this charismatic... (read more) Your price: $27.95 New - Hardcover
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Nobu the Cookbook by Nobuyuki Matsuhisa Publisher Comments With his multinational and ever expanding empire of thirteen restaurants, Nobu Matsuhisa has become one of the most talked-about international restaurateurs and arguably the world's greatest sushi chef. In his first, long awaited book, Nobu: The Cookbook,... (read more) Your price: $37.00 New - Hardcover
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My Japanese Table by Debra Samuels Publisher Comments 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... (read more) List Price $27.95 Your price: $24.81 Adobe Digital Editions - Electronic
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Sushi by Kazuhiko Tajima Publisher Comments Sushi is food without equal. It is known both as an internationally-beloved delicacy and a Japanese treasure. Edomae Sushi, the variety most commonly seen in America today, features a delicious blend of raw fish, vinegar, and cooked rice. In addition to... (read more) Your price: $29.95 New - Hardcover
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Kansha: Celebrating Japan's Vegan and Vegetarian Traditions by Elizabeth Andoh Publisher Comments The celebration of Japan’s vegan and vegetarian traditions begins with kansha—appreciation—an expression of gratitude for nature’s gifts and the efforts and ingenuity of those who transform nature’s bounty into marvelous... (read more) Your price: $35.00 New - Hardcover
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Japanese Women Don't Get Old Or Fat: Secrets of My Mother's Tokyo Kitchen (05 Edition) by Naomi Moriyama Publisher Comments What if there were a land where people lived longer than anywhere else on earth, the obesity rate was the lowest in the developed world, and women in their forties still looked like they were in their twenties? Wouldn't you want to know their... (read more) List Price $15.00 Your price: $8.00 Used - Trade Paper
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The Wagamama Cookbook with DVD by Hugo Arnold Synopsis True to the positive eating, positive living ethos of wagamama's idiosyncratic chain of noodle restaurants, this official collection of recipes shares the secret of the hallmark culinary minimalism that has won it instant cult status worldwide. There... (read more) List Price $24.95 Your price: $14.95 Used - Hardcover
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