• 500 Sushi

    By Caroline Bennett

    Our Price: $17.95
    • Format: Hardcover
    • ISBN-13: 9781416208815
    • Publisher: Sellers Pub Inc
    • Published: March 2013
  • Bento Box Cookbook: Delicious Japanese Cooking Recipes for Lunch and Dinner

    By Pauline Ferndale

    Our Price: $8.99
    • ISBN-13: 9781515339625
    • Publisher: Createspace Independent Publishing Platform
    • Published: August 2015
  • Bento Box In the Heartland: My Japanese Girlhood In Whitebread America

    By Linda Furiya

    Our Price: $17.00
    • Format: Paperback
    • ISBN-13: 9781580051910
    • Publisher: SEAL PRESS
    • Published: November 2006
    The syndicated food columnist blends childhood memories, food, and cultural identity in a memoir revealing what life was like in the 1960s for the only Asian American family living in the farming community of Versailles, Indiana.
  • The Bento Cookbook: The Artful Japanese Lunch Box

    By Martha Stone

    Our Price: $12.99
    • ISBN-13: 9781495289392
    • Publisher: Createspace Independent Publishing Platform
    • Published: January 2014
  • The Better Than Takeout Thai Cookbook: Favorite Thai Food Recipes Made at Home

    By Danette St Onge

    Our Price: $17.99
    • ISBN-13: 9781623158613
    • Publisher: Rockridge Press
    • Published: August 2017
  • Blue Ginger: East Meets West Cooking with Ming Tsai

    By Ming Tsai

    Our Price: $9.00
    • Format: Hardcover
    • ISBN-13: 9780609605301
    • Publisher: Clarkson Potter/Publishers
    • Published: November 1999
    Presents a collecttion of more than 125 innovative recipes for dishes that blend the best in Western and Eastern ingredients and cooking techniques
  • The Book of Sushi

    By Kinjiro Omae

    Our Price: $9.50
    • Format: Hardcover
    • ISBN-13: 9780870114793
    • Publisher: Kodansha International Ltd.
    • Published: October 1981
    Discusses regional variations and nutritional benefits of sushi, sushi making and design, the selection of fish, and the training necessary to become a sushi chef.
  • The Complete Book of Sushi

    By Hideo Dekura

    Our Price: $29.95
    • Format: Oversize Hardcover
    • ISBN-13: 9780794603168
    • Publisher: PERIPLUS EDITIONS
    • Published: October 2004
    The definitive collection of traditional, contemporary and innovative recipes for lovers of this Japanese cuisine. Fresh and delicious, sushi is one of the healthiest foods you can eat, being low in fat and high in essential vitamins and minerals. Aesthetically pleasing, sushi is also surprisingly simple to make. This practical book will show you how to create beautiful and elegant sushi dishes with ease. Featuring a wide variety of recipes for: sushi rolls, Nigiri-zushi, molded sushi, and Chirashi-zushi.
  • The Connoisseur's Guide to Sushi

    By Dave Lowry

    Our Price: $37.99
    • Format: Paperback
    • ISBN-13: 9781458764140
    • Publisher: Createspace Independent Pub
    • Published: December 2012
    Sushi restaurants have become more popular than ever, with new locations popping up every day in big cities and small towns all across the country. Though Westerners are quickly learning to appreciate the unique flavors and textures of sushi, few truly understand the intricacies of the preparations, terminology, and culture they find at sushi restaurants. Fortunately, The Connoisseur's Guide to Sushi is here to help. With detailed explanations of everything from maki to sake, Dave Lowry demystifies the language, lore, and - of course - the food that diners may encounter. He offers an alphabetical exploration of both the mainstays of the sushi restaurant (including the types of fish and sushi available) and the more adventurous offerings and toppings. There are also sections on sushi accompaniments, such as pickled vegetables, wasabi, beverages, etc.; on sushi etiquette; and on what to look for in a good sushi restaurant. Advice and anecdotes abound, ensuring that those who read this book will feel confident (and maybe even a little smug) the next time they go out for sushi.
  • The Decorative Art of Japanese Food Carving

    By Hiroshi Nagashima

    Our Price: $24.95
    • Format: Hardcover
    • ISBN-13: 9781568364353
    • Publisher: Kodansha Amer Inc
    • Published: September 2012
    Japanese cuisine is renowned for the beauty of its presentation. Among the key elements in this presentation style are mukimono--the decorative garnishes and carvings that add the final flourish to a dish. It might be a carrot round in the shape of a plum blossom. Or a scattering of cherry blossoms plucked from a radish. Perhaps a swallow, a butterfly, a ginkgo leaf or a cluster of pine needles. Whatever the motif, it will have been created to delight the eye and the palate with its shape, color, and taste. In The Decorative Art of Japanese Food Carving, internationally acclaimed chef Hiroshi Nagashima offers 60 edible garnishes and food carvings for home, party or professional use. Some are designed to be set on top of the food. Others are fashioned to hold the food--and sometimes, they simply are the food. Each is introduced in full color, with easy-to-follow, step-by-step instructions, sample food arrangements, further ideas and secret, insider tips for successful presentation. Most are simple enough for the amateur chef to master, although a few are quite challenging and require much practice. Nagashima's instructions rely on household utensils found in a typical American kitchen--from knives to peelers to cookie cutters--and use familiar, easily attainable ingredients. The Decorative Art of Japanese Food Carving is more than a practical handbook, however. It is also an inspiration book, filled with creative suggestions and inventive ideas to enhance and transform the way we cook.
  • Easy Japanese Cooking: Bento Love

    By Kentaro Kobayashi

    Our Price: $14.95
    • Format: Paperback
    • ISBN-13: 9781934287583
    • Publisher: Vertical, Inc.
    • Published: August 2009
    A collection of more than 60 easy-to-make, portable Japanese recipes from an award-winning cookbook author and television personality, including columns on "Spices, Seasoning and Tupperware for making Bento," and "White Rice is Good." Original.
  • Easy Sushi Rolls and Miso Soups

    By Fiona Smith

    Our Price: $7.50
    • Format: Hardcover
    • ISBN-13: 9781841725789
    • Publisher: Ryland Peters & Small
    • Published: April 2004
  • Easy and Healthy Japanese Food for the American Kitchen

    By Keiko O. Aoki

    Our Price: $24.95
    • Format: Oversize Hardcover
    • ISBN-13: 9781884956676
    • Publisher: QUILL DRIVER BOOKS
    • Published: March 2007
    Balancing the delicate flavors of Japanese cuisine with ingredients and equipment found in the average American kitchen, these quick-to-prepare recipes are designed to accommodate the hectic and busy lifestyles most Americans endure. For all enthusiasts of Japanese food, this sure-to-please cookbook is walso for those looking to prepare healthier meals for their families.
  • Edomae Sushi: Art, Tradition, Simplicity

    By Kikuo Shimizu

    Our Price: $29.95
    • Format: Hardcover
    • ISBN-13: 9784770031457
    • Publisher: Kodansha USA
    • Published: June 2011
    "Edomae" means "in front of Edo," the old name of Japan's capital city. In 19th-century Edo, which was as busy and bustling as today's Tokyo, workers in search of quick, nutritious meals favored sushi made from freshly-caught fish and vinegar-seasoned rice. Over the years, Edomae sushi became increasingly well-respected -- no longer considered just inexpensive "fast" food, but, rather, a unique and highly-esteemed cuisine. Today, there are few written records about true Edomae sushi, but its technique and soul have been passed down from chef to chef, maintaining its tradition as it evolved through the decades. Now, Kikuo Shimizu, a master chef and owner of Kikuyoshi, a tiny but revered Tokyo restaurant, reveals how authentic Edomae sushi is made. Chef Shimizu introduces about thirty different varieties of fish, and then shows the finished sushi in its ideal Edomae shape. Large photos complement instructive text which describes the ingredients and Shimizu's own techniques for maximizing flavor: from washing fatty fish in vinegar to enhance its fattiness, and marinating lean fish in kombu kelp to heighten its umami, to scoring the surface of a piece of fish to fit along the arch of the rice nugget, forming a "single existence" from the two ingredients. He also includes some basic recipes and preparation methods.The essential accompaniments of sushi--wasabi, nori, and rice--are explained in detail, including how and when they are grown and harvested, and how best to prepare them for each season.The author explores the history of Edomae sushi and writes, from personal experience, about the life and training of a traditional Japanese sushi artist. He shares his insights into the attitude and philosophy of Edomae sushi, a tradition based on simplicity, beauty, and excellence.
  • The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan

    By Mari Fujii

    Our Price: $24.95
    • Format: Hardcover
    • ISBN-13: 9781568364360
    • Publisher: Kodansha USA
    • Published: September 2012
    Suitable for vegetarians and vegans.