Best Japanese Cooking

A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Featured Recipes from Japanese Soul Cooking “This is the book on Japanese cooking I have been waiting for without knowing it!

Ivan Ramen chronicles Orkin's journey from dyed-in-the-wool New Yorker to the chef and owner of one of Japan's most-loved ramen restaurants, Ivan Ramen. After years of working unloved jobs and traveling to and from Asia, Orkin changed his life by attending the Culinary Institute of America and eventually secured stints at Lutèce and Restaurant Associates and opened a ramen shop in Tokyo.

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. 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. Lonely Planet's mission is to enable curious travellers to experience the world and to truly get to the heart of the places they find themselves in.

Now you can enjoy a vegan diet and lifestyle and also lose weight at the same time, with this amazing book, crammed with more than 200 delicious and nutritious recipes which are all suitable for a vegan lifestyle. What fueled his drive the most was witnessing firsthand how his colleagues and clients underwent a colossal transformation, not only in body, but in mind and spirit through the power of nutrition and exercise. Most recently, he has been helping vegans across the globe unlock the secrets to the ins and outs of fat-burning and reaching peak physical shape.

In Maangchi’s Real Korean Cooking, she shows how to cook all the country’s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap. She also provides comprehensive ingredient and equipment lists that help orient first timers ... Side dishes steal the show , including braised beef in soy sauce, stir-fried kale with soybean paste, blanched spinach with scallions and sesame, and stir-fried pork... Maangchi has written an essential cookbook for anyone who wants to learn to prepare authentic Korean cuisine ." MAANGCHI ("Hammer" in Korean) was born and raised in South Korea, where she learned the fundamentals of home cooking from her relatives.

Robustly flavored yet delicate, sophisticated yet simple, the recipes include steamy pho noodle soups infused with the aromas of fresh herbs and lime; rich clay-pot preparations of catfish, chicken, and pork; classic bánh mì sandwiches; and an array of Vietnamese charcuterie. Vietnam-born Nguyen writes passionately and knowledgeably about the history and fundamentals of Vietnamese cuisine and offers more than 175 tempting and largely nonintimidating recipes, with the Vietnamese translation of the name beneath the English name and headnotes that provide excellent context and helpful tips. “Nguyen makes Vietnamese cuisine accessible with this extensive cookbook, which stretches from soup to charcuterie.” —Houston Chronicle “An impressive, carefully researched, and thoroughly readable guide to Vietnamese food and culinary tradition.” —Library Journal.

Nancie McDermott, experienced cook, teacher, and author of the best-selling cookbook Real Thai , presents this collection of 70 delicious recipes that focus on easy-to-find ingredients and quick cooking methods to whip up traditional Thai. Nancie McDermott is a food writer and cooking teacher specializing in the cuisine of Thailand, where she spent three years as a Peace Corps volunteer.

From delicious dals to rich curries, flat breads, savory breakfasts, snacks, and much more, this vegan cookbook brings you Richa Hingle’s collection of plant-based Indian recipes inspired by regional cuisines, Indian culture, local foods, and proven methods. Replacement spices are indicated wherever possible, and Richa also provides alternatives and variations that allow people to be playful and creative with the Indian spices called for in the recipes. Exotic and richly developed, Richa's plant-based, spiced Indian recipes are neither too complicated nor made with ingredients too obscure to find, to make them unapproachable for the home cook. Complex flavors and textures, hallmarks of Indian cuisine, are the big draw to the 150 recipes in this book, but so, is the photography. Richa combines a respect for tradition with a modern cook's pragmatism and in doing so, many recipes trade painstaking effort and hours in the kitchen for much more convenience without sacrificing the most important detail: fantastic food. I love this cookbook because it displays an array of whole, plant-based foods that are truly nutritious, combining grains and legumes with a wide variety of vegetables, while offering ridiculously delicious dishes with aromas that will totally keep you hooked. This book is a collection of 150 recipes inspired by Indian regional cuisines, culture, local foods, and proven cooking methods distributed over various chapters. Sauces and Curries with deep, complex flavors for special occasions or everyday in chapter 7. My recipes reflect my knowledge of Indian spices and traditions, as well as worldly influences.

Whether you’re looking for a new favorite cocktail, tips on how to trick out your home tiki grotto, help stocking your bar with great rums, or inspiration for your next tiki party, Smuggler’s Cove has everything you need to transform your world into a Polynesian Pop fantasia. Just add rum, and watch Smuggler’s Cove—and the whole vibrant, geeky, just a little bit unhinged world of tiki it so perfectly exemplifies— unfold in your lap.” —David Wondrich, author of Imbibe! But in the end, tiki’s essence is based on captivating stories and exotic drinks, and Martin Cate’s Smuggler’s Cove is a tour de force in both.” —Jordan Mackay, wine and spirits writer, and coauthor of Secrets of the Sommeliers “Martin Cate understands tiki like few others do. The old guard of Donn, Vic, and Steve can rest easy now that they have this champion of their tradition bringing tiki into the new millennium.” —Sven Kirsten, author of The Book of Tiki, Tiki Modern, and Tiki Pop “Here at last are the secrets behind one of the world’s best bars. The Cates have written an engaging, knowing, and personal book that is sure to please tiki lovers, cocktail lovers, and especially tiki-cocktail lovers. Abandon angst, all ye who enter here: like Smuggler’s Cove itself, these pages take leisure time very seriously.” —Jeff “Beachbum” Berry, author of Potions of the Caribbean “Martin Cate is an authority on rum, and this book will take your level of understanding of this noble yet complex spirit to a new level. An absolute must-have for rum enthusiasts.” —Richard Seale, master distiller, Foursquare Rum Distillery, Barbados “The twenty-first-century revival of tiki cocktails was spearheaded by a handful of passionate tiki-geeks, Martin Cate among them. With Smuggler’s Cove , Martin and Rebecca teach you everything you need to know to become a tiki-geek in your own right—and to see the world with their Polynesian passion.” –Gaz Regan, author of The Joy of Mixology and The Negron i “Tiki culture is enmeshed with rum, and the authors offer a master class on it, covering its history and many varieties, as well as digressions on coring pineapples for cocktails and where to score cocktail umbrellas. It’s a terrifically fun and informative read, and the definitive resource on the topic.”. – Publishers Weekly , Starred Review “The book walks readers through the history of tiki, as well as 100 recipes for cocktails. A primer on essential tiki techniques as well as a thorough, authoritative guide to rum take you further than the typical booze book." The book works equally well as a cocktail how-to, a rum guide, tiki party inspiration or must-do itinerary." But in the end, tiki’s essence is based on captivating stories and exotic drinks, and Martin Cate’s Smuggler’s Cove is a tour de force in both.” —Jordan Mackay, wine and spirits writer, and coauthor of Secrets of the Sommeliers “Martin Cate understands tiki like few others do. The old guard of Donn, Vic, and Steve can rest easy now that they have this champion of their tradition bringing tiki into the new millennium.” —Sven Kirsten, author of The Book of Tiki, Tiki Modern, and Tiki Pop “Here at last are the secrets behind one of the world’s best bars. The Cates have written an engaging, knowing, and personal book that is sure to please tiki lovers, cocktail lovers, and especially tiki-cocktail lovers. Abandon angst, all ye who enter here: like Smuggler’s Cove itself, these pages take leisure time very seriously.” —Jeff “Beachbum” Berry, author of Potions of the Caribbean “Martin Cate is an authority on rum, and this book will take your level of understanding of this noble yet complex spirit to a new level. An absolute must-have for rum enthusiasts.” —Richard Seale, master distiller, Foursquare Rum Distillery, Barbados “The twenty-first-century revival of tiki cocktails was spearheaded by a handful of passionate tiki-geeks, Martin Cate among them. With Smuggler’s Cove , Martin and Rebecca teach you everything you need to know to become a tiki-geek in your own right—and to see the world with their Polynesian passion.” –Gaz Regan, author of The Joy of Mixology and The Negron i “Tiki culture is enmeshed with rum, and the authors offer a master class on it, covering its history and many varieties, as well as digressions on coring pineapples for cocktails and where to score cocktail umbrellas. It’s a terrifically fun and informative read, and the definitive resource on the topic.”. – Publishers Weekly , Starred Review “The book walks readers through the history of tiki, as well as 100 recipes for cocktails. A primer on essential tiki techniques as well as a thorough, authoritative guide to rum take you further than the typical booze book." The book works equally well as a cocktail how-to, a rum guide, tiki party inspiration or must-do itinerary."

In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. Stir-frying may have been pedestrianized by generations of vegetarian college students, but this beautiful, comprehensive cookbook restores it to its rightful place among the most elegant cookery techniques. The virtues of stir-frying, Young writes, are many: it makes bounty out of small amounts of meat and oil; it emphasizes healthful vegetables; and most importantly, it creates 'alchemic flavor out of raw ingredients. Familiar Chinese dishes such as Sichuan Pork with Peppers and Peanuts and Shrimp in Lobster Sauce honor classic flavor combinations, but Jamaican Chicken with Chayote shows that stir-frying can adapt to other cultural impulses.