Books in the category: Japan

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London based cooking instructor, Reiko Hashimoto, guides the reader through a wide range of Japanese cooking, dispelling mysteries and expanding horizons.

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Kitcho reveals every facet of kaiseki, covering the intricacies of entertaining, food arrangement, and Japanese aesthetics. Step behind the closed doors of this superlative restaurant and share what lures loyal patrons back time and time again.

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Reviewer says
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At first glance, you may wonder what the fuss over Okashi is all about. A fairly simple book with attractive photographs, it presents appealing recipes that showcase author Ishida’s particular style, incorporating numerous Japanese flavours into many familiar baked goods and dessert items. Creative and suitable for a broad audience, this book should delight many bakers.

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Cocktail expert Yuri Kato collects more than 60 recipes for cocktail classics (such as the Hinomaru, the Yuzu Bath, and the Echo Julep) as well as original creations that infuse such non-Japanese spirits as vodka, rum, and tequila.

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Reviewer says
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Japanese Kitchen Knives is a beautifully photographed guide to the three main knives (Usuba, Deba, Yanagiba) and the various cutting and filleting techniques specific to each knife. Aimed towards those interested in advanced Japanese cuisine and admirers of a traditional Japanese art, the book is one-of-a-kind. However, some steps of the techniques may be too difficult to be constrained within the smallish photographs and even with the flawless photography, diagrams are still needed for clarity.

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Easy Japanese Cooking: Bento Love features a collection of more than 60 mouth-watering, easy-to-make recipes designed to go. There are also columns on “Spices, Seasoning and Tupperware for Making Bento,” “Bento I’ve Eaten,” and “White Rice Is Good.”

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A collection of cakes, cookies and pastries that represent the intricacy of French-style baking, and the delicate simplicity of Japanese flavors from Keiko Ishida, the French-trained founder of Atelier K in Tokyo.

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Extensively researched and beautifully photographed, Izakaya is an inspiring, enjoyable tour into this cornerstone of Japanese food culture. In addition there are more than 60 authentic recipes straight from the chefs of some of Japan’s best izakayas, making this book a must-have for anyone interested in Japanese cuisine. More than a cookbook or a guidebook, Izakaya is the next best thing to being there.

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New release: White Bread

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How did white bread, once an icon of American progress, become “white trash”? In this lively history of bakers, dietary crusaders, and social reformers, Aaron Bobrow-Strain shows us that what we think about the humble, puffy loaf says a lot about who we are and what we want our society to look like.

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New release: Making Soy Milk and Tofu at Home

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Why make tofu yourself? Because experiencing tofu’s flavors and textures at its peak–freshly made, creamy, and subtly sweet–is the best way to explore this treasured staple. With minimal equipment required and Nguyen’s clear, encouraging step-by-step instructions, making soy milk and tofu from scratch is a snap for cooks of all levels.

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Worth a look: Limoncello and Lemon Water

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Much-loved author Tessa Kiros celebrates the heritage of Italy. This whimsically feminine book is a tribute to the women in our lives – mothers, mothers-in-law, grandmothers – and the important lessons we learn from them.

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Worth a look: Tacos, Tortas, and Tamales

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Discover the flavors of Mexican street food in your own kitchen. Americans are having a love affair with the taco. What began as affection for the fast-food version—that hard yellow shell filled with ground beef and mysterious yellow cheese—has blossomed into an all-out obsession for the real thing

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Worth a look: The Aesthetics of Wine

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The Aesthetics of Wine shows that discussing wine within the framework of aesthetics both benefits our understanding of wine as a phenomenon, while also challenging some of the basic assumptions of the tradition of aesthetics.

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Worth a look: Thomas Jefferson’s Creme Brulee

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In 1784, Thomas Jefferson struck a deal with one of his slaves, 19-year-old James Hemings. The founding Father was traveling to Paris and wanted to bring James along “for a particular purpose” – to master the art of French cooking. In exchange for James’s cooperation, Jefferson would grant his freedom.

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Worth a look: Turkey

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Turkey’s culinary customs are as rich and varied as its landscape, and award-winning food writer Leanne Kitchen does justice to them both with more than 170 glorious photographs of the country’s foods and people that make readers want to drop everything and board the next plane.

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New release: I’m Dreaming of a Chocolate Christmas

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This is the perfect holiday baking guide, packed with 72 seductive and decadent chocolate recipes. Offering perfect inspiration for chocolate lovers and holiday do-it-yourselfers, the book includes tips and advice on ingredients and cooking techniques, as well as on packaging and shipping holiday food gifts.

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New release: The Complete Nose to Tail

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Now Fergus Henderson’s books are joined together in a compendious volume. With a dozen new recipes on top of 250 existing ones, more than 100 quirky photos and exceptional production values, The Complete Nose to Tail is not only comprehensive but extremely desirable.

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New release: The Country Cooking of Greece

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The Country Cooking of Greece captures all the glory and diversity of Greek cuisine in one magnum opus from Greece’s greatest culinary authority, Diane Kochilas. More than 250 recipes were drawn from every corner of Greece, from rustic tavernas, Kochilas’ renowned cooking school, and local artisans and village cooperatives.

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