Australia's only exclusive wholesaler & retailer of cookery books - Sourcing cookbooks for 33 years and counting!

       
 
  • Japan The Cookbook

    Japan The Cookbook
    More Views

    ISBN: 9780714874746
    Publication date: 01/04/2018

    The definitive, home cooking recipe collection from one of the most respected and beloved culinary culturesJapan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.

    Pages: 464
    Dimension: 270mm X 180mm
    Author: HACHISU, NANCY SINGLETON
    • Price: $59.99
    add to cart

    You may also be interested in the following product(s)

    Preserving the Japanese Way Traditions of Salting Fermenting and Pickling for the Modern Kitchen
    Preserving the Japanese Way Traditions of Salting Fermenting and Pickling for the Modern Kitchen
    ISBN: 9781449450885
    Publication date: 01/09/2015

    Publication Date: September 2015
    Preserving the Japanese Way offers an easy to understand road map for preserving fruits, vegetables, and fish through a non-scientific, farm- or fisherman-centric approach. Backdrop to the 80 recipes outlined in this book, are the producers and the artisanal products used to make these salted and fermented foods. The arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with wrinkled grandmas still selling their wares document an authentic view of the inner circle of Japanese life. Recipe methods range from the ultra-traditional: Umeboshi (Salt-Dried Sour Plums, Takuan (Rice Bran Fermented Dried Daikon), and Hakusai (Salt-Fermented Cabbage; to the modern: Shoyu Koji Zucchini Coins, Turnips Pickled in Plum Vinegar, and Melon in Sake Lees. Preserving with Salt & Koji also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Koji is neither new, nor unusual in the landscape of Japan fermentation but it has quickly become a cult favourite for quick pickling or marinades. Preserving the Japanese Way is a book about community, seasonality as the root of preserved food, and ultimately about why community and seasonality are relevant in our lives today.

    Pages: 368
    Dimension: 245mm X 204mm
    Author: SINGLETON HACHISU, NANCY
    Price: $65.00
    Complete Asian Cookbook (New Edition)
    Complete Asian Cookbook (New Edition)
    ISBN: 9781743791967
    Publication date: 01/04/2016

    This is a completely revised and updated edition of Charmaine Solomon's influential and iconic The Complete Asian Cookbook. Instantly heralded as a classic when it was first published in 1976, The Complete Asian Cookbook covers 800 classic and contemporary dishes from fifteen countries (India Pakistan, Sri Lanka, Indonesia, Malaysia, Singapore, Burma, Thailand, Cambodia, Laos, Vietnam, The Philippines, China, Korea and Japan). This book belongs in the kitchens of every household.

    Author: SOLOMON, CHARMAINE
    Price: $59.99
    Junk Food Japan Addictive Food from Kurobuta
    Junk Food Japan Addictive Food from Kurobuta
    ISBN: 9781472919922
    Publication date: 01/04/2017

    In Junk Food Japan ex-Nobu Head Chef Scott Hallsworth showcases the incredible food that is making his Kurobuta restaurants some of the most talked-about places to eat in London

    Packing a heavy punch and offering a fresh new look at Japanese food, Junk Food Japan showcases Kurobuta's 'insanely delicious delicacies' (Jay Rayner, Observer). It is food that is both incredibly inventive yet comfortingly familiar. Signature dishes featured in this exciting new cookbook include Barbecued Pork Belly in Steamed Buns, Tea Smoked Lamb and Kombu Roasted Chilean Sea Bass. It is food full of flavour and guaranteed to wow friends, family and hungry gatecrashers.

    Chapters with titles such as Snack, Junk Food Japan, Significant Others, Something Crunchy and On the Side give an idea of the gastronomic fun that is to be found within. Featuring approximately 100 recipes brilliantly showcasing Scott's wild and inventive style, Junk Food Japan presents Japanese classics with twists and turns alongside a selection of new, stunning Scott-conceived dishes, including Tuna Sashimi Pizza and Wagyu Beef Sliders. Superb photography from legendary photographer David Loftus features throughout.

    In Junk Food Japan ex-Nobu Head Chef Scott Hallsworth showcases the incredible food that is making his Kurobuta restaurants some of the most talked-about places to eat in London

    Packing a heavy punch and offering a fresh new look at Japanese food, Junk Food Japan showcases Kurobuta's 'insanely delicious delicacies' (Jay Rayner, Observer). It is food that is both incredibly inventive yet comfortingly familiar. Signature dishes featured in this exciting new cookbook include Barbecued Pork Belly in Steamed Buns, Tea Smoked Lamb and Kombu Roasted Chilean Sea Bass. It is food full of flavour and guaranteed to wow friends, family and hungry gatecrashers.

    Chapters with titles such as Snack, Junk Food Japan, Significant Others, Something Crunchy and On the Side give an idea of the gastronomic fun that is to be found within. Featuring approximately 100 recipes brilliantly showcasing Scott's wild and inventive style, Junk Food Japan presents Japanese classics with twists and turns alongside a selection of new, stunning Scott-conceived dishes, including Tuna Sashimi Pizza and Wagyu Beef Sliders. Superb photography from legendary photographer David Loftus features throughout.
    More books by this author
    Author bio:

    Scott Hallsworth has been forging a mighty path in Japanese cuisine for nearly two decades, having worked for many years as Head Chef at the legendary Nobu in London and later opening Nobu in Melbourne in his native Australia. He has appeared on BBC1's Saturday Kitchen with more television and press profile planned.

    Pages: 304
    Author: HALLSWORTH,SCOTT
    Price: $52.99
    From the Source Japan
    From the Source Japan
    ISBN: 9781760342982
    Publication date: 01/09/2016

    Lonely Planet presents Japan's most authentic dishes - direct from the kitchens where they were perfected. From street-food vendors to Michelin-starred chefs, Japan's best local cooks share their passion for food and 60 of their region's classic recipes - from steaming soups and silky ramen noodles to fresh, hand-rolled sushi. Recipes include: * Takoyaki - octopus balls * Sukiyaki - soy-simmered beef * Okonomiyaki - savoury pancakes * Torinabe - Chicken and vegetable hotpot * Iwashi sushi - Sardine sushi * Tonkatsu - deep-fried breaded pork cutlet * Teppo-jiru - miso soup with crab * Soki soba - Okinawan pork rib ramen with a pork broth * And more! It would be easy to assume that Japanese cuisine is all about the food itself. But no. Or at least, it's not only about the food. The cuisine of this teeming archipelago of 3000 islands is a living part of its culture. In Japan, it's believed that food should be devoured with all five senses: not just smell, taste and sight, but also touch (the texture of the ingredients, the smooth warmth of bamboo chopsticks), and even sound (a high-end ryotei is oddly quiet, the better to appreciate the experience of eating).Any Japanese meal - from a simple home-cooked fare to the most structured, formal kaiseki - aims to blend each of these elements for balance and nutrition. Unsurprisingly, this provides myriad benefits for our health, as does the act of lingering over our food and cherishing each mouthful with all our senses - the latter has been proven to aid digestion and portion control. It's clear that meals taken the traditional Japanese way are good for us. That they are such a pleasure to consume, too? Well, that's just a happy coincidence. With sumptuous, original photography and inside stories and tips from Japan's best local cooks of the history, legend, emotion, and process behind each recipe, From the Source - Japan represents global food at its most thrilling. The perfect book for foodies and travel enthusiasts alike!Also check out: *From the Source - Spain *From the Source - Italy *From the Source - Thailand

    Pages: 272
    Dimension: 240mm X 185mm
    Author: LONELY PLANET FOOD
    Price: $34.99
    Robata Japanese Home Grilling
    Robata Japanese Home Grilling
    ISBN: 9781911127345
    Publication date: 28/03/2018

    Robata means 'fireside cooking' and takes its name from the charcoal grill commonly used in Japan to cook skewers of fish, shellfish, meal and seasonal vegetables. This way of cooking, and the types of coals used, has a unique impact on flavour. This beautifully-illustrated book introduces you to the art of this Japanese cuisine and teaches you how to cook this way in your own home, whether cooking on an authentic Robata grill, your home barbecue or your oven grill. Choose from classic yakitori (chicken cooked on skewers) and traditional Japanese fish robata dishes such as Miso Black Cod or a wonderful selection of vegetarian robata dishes. Silla also provides an incredible selection of traditional side dishes, pickles and salads to accompany your Robata.
    Biographical note
    Silla Bjerrum fell in love with sushi while working at a boutique sushi bar, Nippon Tuk. Silla immediately showed a flair and affinity for the novel cuisine and proceeded to spend several months in the sushi capital Tokyo to hone her skills. Silla is a keen sushi teacher, delivering a very popular sushi course on a regular basis. She has participated in various pop-ups, food networks and dinners, the most prestigious of which are the James Beard in New York and The Oxford Food Symposium. Recent events include a charity dinner for the Fishermen's Mission at Melbury House in Dorset and an appearance at the prestigious Feast with a Chef in Bristol.

    Dimension: 250mm X 210mm
    Author: BJERRUM, SILLA
    Price: $49.99
Page: