📒 Preserving The Japanese Way by Nancy Singleton Hachisu

Genre : Cooking
Publisher : Andrews McMeel Publishing
ISBN_10 : 9781449471521
Copyright Year : 2015-08-11
File Format : All Formats
File Download : 400
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Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with local grandmas still selling their wares document an authentic view of the inner circle of Japanese life. Recipe methods range from the ultratraditional— Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)— to the modern: Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Preserving the Japanese Way 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 become a cult favorite 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 both are relevant in our lives today. “In Japan, pickling, fermenting, and salting are elevated as a delicious and refined art form, one that Nancy Singleton Hachisu has mastered. This is a gorgeous, thoughtful—dare I say spiritual—guide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition. Nancy understands that salting cherry blossoms and drying squid aren’t just about preserving foods—it's about preserving a way of life.” —Rick Bayless, author of Authentic Mexican and owner of Frontera Grill “In her first gorgeous book, Nancy delved into the soul of Japanese country cooking. In this stunning new volume, we are introduced to the myriad ways of preserving and fermenting that, like the writing and photography, highlight the gentle elegance and beautiful patience of Japanese cookery.” —Edward Lee, author of Smoke & Pickles and owner of 610 Magnolia “Even if you never yearned to make your own miso or pickle your own vegetables, this beautiful book will change your mind. It’s almost impossible to flip through these pages without wanting to join Nancy Singleton Hachisu in the lovely meditation of her cooking. This book is unlike anything else out there, and every serious cook will want to own it.” —Ruth Reichl, author of Tender at the Bone and former editor-in-chief of Gourmet Magazine

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📒 Preserving The Japanese Way by Nancy Singleton Hachisu

Genre : Cooking
Publisher : Andrews McMeel Pub
ISBN_10 : 1449450881
Copyright Year : 2015-08-11
File Format : All Formats
File Download : 400
Price : FREE


E-BOOK EXCERPT

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.

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📒 Japanese Farm Food by Nancy Singleton Hachisu

Genre : Cooking
Publisher : Andrews McMeel Publishing
ISBN_10 : 9781449418304
Copyright Year : 2012-09-04
File Format : All Formats
File Download : 272
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Gourmand World Cookbook Awards 2012: USA Winner, Best Japanese Cuisine Book "Our life centers on the farm and the field. We eat what we grow." --Nancy Singleton Hachisu,Japanese Farm Food offers a unique window into life on a Japanese farm through the simple, clear-flavored recipes cooked from family crops and other local, organic products. The multitude of vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets, and ceramic bowls filled with beautiful, simple dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm. With a focus on fresh and thoughtfully sourced ingredients, the recipes in Japanese Farm Food are perfect for fans of farmers' markets, and for home cooks looking for accessible Japanese dishes. Personal stories about family and farm life complete this incredible volume.American born and raised, Nancy Singleton Hachisu lives with her husband and teenage sons on a rural Japanese farm, where they prepare these 165 bright, seasonal dishes. The recipes are organized logically with the intention of reassuring you how easy it is to cook Japanese food. Not just a book about Japanese food, Japanese Farm Food is a book about love, life on the farm, and community. Covering everything from pickles and soups to noodles, rice, and dipping sauces, with a special emphasis on vegetables, Hachisu demystifies the rural Japanese kitchen, laying bare the essential ingredients, equipment, and techniques needed for Japanese home cooking."Nancy Hachisu is...intrepid. Outrageously creative. Intensely passionate. Committed. True and real. I urge you to cook from this book with abandon, but first read it like a memoir, chapter by chapter, and you will share in the story of a modern-day family, a totally unique and extraordinary one." --Patricia Wells"This book is both an intimate portrait of Nancy's life on the farm, and an important work that shows the universality of an authentic food culture." --Alice Waters"The modest title Japanese Farm Food turns out to be large, embracing and perhaps surprising. Unlike the farm-to-table life as we know it here, where precious farm foods are cooked with recipes, often with some elaboration, real farm food means eating the same thing day after day when it’s plentiful, putting it up for when it's not, and cooking it very, very simply because the farm demands so much more time in the field than in the kitchen. This beautiful, touching, and ultimately common sense book is about a life that's balanced between the idea that a life chooses you and that you in turn choose it and then live it wholeheartedly and largely. Thank you, Nancy, for sharing your rich, intentional and truly inspiring life." --Deborah Madison"Nancy Hachisu’s amazing depth of knowledge of Japanese food and culture shines through in every part of this book. You will feel as if you live next door to her...savoring and learning her down-to-earth approach to cooking and to loving food." --Hiroko Shimbo"Taking a peek into Nancy Hachisu's stunning Japanese Farm Food is like entering a magical world. It's a Japan that used to be, not the modern Japan defined by the busyness of Tokyo, but a more timeless place, a place whose rhythms are set by seasons and traditions and the work of the farm. Japanese Farm Food is so much more than a cookbook. This book has soul. Every vegetable, every tool has a story. Who grew this eggplant? Who made this soy sauce? Nancy doesn't have to ask, "Where does my food come from?" She knows. Here's a woman who grows and harvests her own rice, grain by grain. Not that she asks or expects us to do the same at all. What she does offer is a glimpse into her life in rural Japan, with its shoji screens and filtered light, and recipes from her farm kitchen that you can't wait to try." --Elise Bauer, SimplyRecipes.com"Japanese Farm Food is a lovely book about the culture, landscape, and food of Japan, a true insider's view of the Japanese kitchen, from farm to table, by a passionate and talented writer." --Michael Ruhlman

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📒 Molding Japanese Minds by Sheldon Garon

Genre : History
Publisher : Princeton University Press
ISBN_10 : 069100191X
Copyright Year : 1998
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File Download : 313
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How has the Japanese government persuaded its citizens to save substantial portions of their incomes? And to care for the elderly within the family? How did the public come to support legalized prostitution as in the national interest? What roles have women's groups played in Japan's "economic miracle"? What actually unites the Japanese to achieve so many economic and social goals that have eluded other polities? Here Sheldon Garon helps us to understand this mobilizing spirit as he taps into the intimate relationships everyday Japanese have with their government. To an extent inconceivable to most Westerners, state directives trickle into homes, religious groups, and even into individuals' sex lives, where they are frequently welcomed by the Japanese and reinforced by their neighbors. In a series of five compelling case studies, Garon demonstrates how average citizens have cooperated with government officials in the areas of welfare, prostitution, and household savings, and in controlling religious "cults" and promoting the political participation of women. The state's success in creating a nation of activists began before World War II, and has hinged on campaigns that mobilize the people behind various policies and encourage their involvement at the local level. For example, neighborhoods have been socially managed on a volunteer basis by small-business owners and housewives, who strive to rid their locales of indolence and to contain welfare costs. The story behind the state regulation of prostitution is a more turbulent one in which many lauded the flourishing brothels for preserving Japanese tradition and strengthening the "family system," while others condemned the sexual enslavement of young women. In each case, we see Japanese citizens working closely with the state to recreate "community" and shape the thought and behavior of fellow citizens. The policies often originate at the top, but in the hands of activists they take on added vigor. This phenomenon, which challenges the conventional dichotomy of the "state" versus the "people," is well worth exploring as Western governments consider how best to manage their own changing societies.

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📒 Food Artisans Of Japan by Nancy Singleton Hachisu

Genre : Cooking
Publisher : Hardie Grant
ISBN_10 : 1743794657
Copyright Year : 2019-11-05
File Format : All Formats
File Download : 288
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An intimate deep dive into Japan's diversely rich food landscape with 120 recipes from 7 compelling Japanese chefs and 24 stories of food artisans through the eyes of award-winning author Nancy Singleton Hachisu. In Food Artisans of Japan, Nancy Singleton Hachisu introduces us to the chefs and artisans with whom she has formed lasting relationships following the phenomenal success of her most recent Japan: The Cookbook (Phaidon, 2018) as well her seminal works, Japanese Farm Food (Andrews McMeel, 2012) and Preserving the Japanese Way (Andrews McMeel, 2015). Hachisu shares an in-depth knowledge and understanding of Japanese locales, the foods, and the artisans who work there. Each chef was chosen because he goes beyond courting media exposure or Michelin stars. Each chef's food is soulful. And each chef speaks deeply to Hachisu for genuine connection to local ingredients, unwavering desire to give back to the community, and common dedication to craft. The book includes anywhere from 7 to 45 recipes from each chef, ranging from traditional Japanese to French- or Italian-influenced Japanese dishes created from regional ingredients. Each recipe is a collaboration between the chef and Hachisu, and therefore can be cooked successfully in either a home kitchen or restaurant. And bits and pieces of any chef recipe can be turned into a simple home cooked dish, or the recipe itself can serve as a blueprint for approaching the dish with seasonally available ingredients from your own locale. The stunning art and design of Food Artisans of Japan feels both serene and mature. It is beautiful, but not excessively glitzy or over-designed. The book has a certain soberness that feels respectful, but not at all dull. This fresh, honest work delves into the vast ocean of Japanese culinary and artistic traditions, celebrating the chefs and artisans from around Japan ... straight from the heart.

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📒 Welcome To Buttermilk Kitchen by Suzanne Vizethann

Genre : Cooking
Publisher : Gibbs Smith
ISBN_10 : 9781423653479
Copyright Year : 2020-06-09
File Format : All Formats
File Download : 208
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100 farm-to-table breakfast, brunch, and lunch recipes with a modern Southern sensibility. Redefine the culinary boundaries of breakfast, brunch, and lunch. 100 recipes designed for the home cook using traditional cooking techniques and farm-fresh ingredients, Welcome to Buttermilk Kitchen includes all-time regional favorites, as well as pantry and refrigerator staples like granola, preserves, pickles, and other condiments. There are pastry recipes, beverages, vegan and vegetarian options, and a leftovers chapter. Welcome to Buttermilk Kitchen joins the trend toward healthier comfort food, balancing traditional dishes that use the very best seasonal ingredients, and creative recipes incorporating new spices and flavor combinations. Many of the dishes work for lunch or dinner, as well as breakfast or brunch. It is a cookbook that home cooks will find they can use every day of the week, any time of the day or night. Suzanne Vizethann earned a degree in hospitality from the University of South Carolina and trained in several kitchens with “Iron Chef” star Richard Blais. She won the Chopped competition on the Food Network cooking competition show, owned the small restaurant The Hungry Peach, and now is the chef and co-owner of the award-winning Buttermilk Kitchen. She lives in Atlanta.

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📒 Processed Apple Products by Donald L. Downing

Genre : Technology & Engineering
Publisher : Springer Science & Business Media
ISBN_10 : 9781468482256
Copyright Year : 2012-12-06
File Format : All Formats
File Download : 448
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The objective of this book is to organize and document the technical, analytical, and practical aspects of present-day apple processing. No collected works have been published on processed apple products for more than thirty years. During that time many changes have taken place in the apple-processing industry. There are fewer but larger plants processing apples from larger geographical areas because of advances in transportation and storage of fruit. In addition sophisti cated technical advances in the processing and packaging of apple products have also occurred. This volume is designed to serve primarily as a reference book for those interested and involved in the processed apple industry. An attempt has been made to provide a central source of historical, currently practical, and theoretical information on apple processing. References have been cited to give credibility and assist those who may wish to read further on a particular subject. If this book success fully summarizes present knowledge for readers and assists in the continued improvement of commercial fruit processing, I will be pleased. I would like to thank the many people in the apple industry who have requested information and encouraged the writing of this book. The late Dr. Robert M. Smock, Professor Emeritus, Cornell Univer sity, and coauthor of Apples and Apple Products, originally published in 1950, gave his blessings and encouragement to this undertaking.

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📒 Posttraumatic Growth by Richard G. Tedeschi

Genre : Psychology
Publisher : Routledge
ISBN_10 : 9781315527437
Copyright Year : 2018-06-12
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File Download : 256
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Posttraumatic Growth reworks and overhauls the seminal 2006 Handbook of Posttraumatic Growth. It provides a wide range of answers to questions concerning knowledge of posttraumatic growth (PTG) theory, its synthesis and contrast with other theories and models, and its applications in diverse settings. The book starts with an overview of the history, components, and outcomes of PTG. Next, chapters review quantitative, qualitative, and cross-cultural research on PTG, including in relation to cognitive function, identity formation, cross-national and gender differences, and similarities and differences between adults and children. The final section shows readers how to facilitate optimal outcomes with PTG at the level of the individual, the group, the community, and society.

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📒 Smoke And Pickles by Edward Lee

Genre : Cooking
Publisher : Artisan Books
ISBN_10 : 9781579655426
Copyright Year : 2013-05-16
File Format : All Formats
File Download : 304
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Chef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes--filled with pickling, fermenting, frying, curing, and smoking--that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South. Dishes like Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; Braised Beef Kalbi with Soft Grits and Scallions; and Miso-Smothered Chicken all share a place on his table. Born with the storytelling gene of a true Southerner, Lee fills his debut cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef, plus more than 130 exceptional recipes for food with Korean roots and Southern soul.

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Genre : Cooking
Publisher : Tuttle Publishing
ISBN_10 : 480531530X
Copyright Year : 2019-10
File Format : All Formats
File Download : 144
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Nutrient-rich, inexpensive and incredibly tasty--simple homemade Japanesetsukemono (pickles) are an integral part of everyday meals in Japan. Every Japanese family has their owntsukemono recipes handed down through the generations. InJapanese Pickled Vegetables, dietician and fermented food expert Machiko Tateno has collected more than 120 easy, healthy recipes for pickled, preserved and fermented vegetables. These pickle recipes use ingredients that are easily available in the West--including asparagus, cabbage, eggplant, zucchini, tomatoes, garlic, daikon, turnips and squashes, olive oil, honey and yogurt. More adventurous cooks can try their hand at traditional Japanese pickled vegetables like burdock root, bitter melon, lotus root and wasabi greens. The recipes are cross-referenced by vegetable and pickling method. A chapter on regional pickling recipes and styles lets home cooks learn more about the traditional art oftsukemono in Japan--from Tokyo to rural farm villages. A section on pickling fresh seasonal vegetables helps you to make the most of your fresh garden produce, while another provides recipes using fermented seasonings--such as Miso Marinated Garlic and Salted Peppercorns that can be used to enhance the umami flavor of any dish! An important part of Japanese cuisine, Japanese pickles are often made the day they are eaten, and used as side dishes, bar snacks or garnishes. Whether you have your own vegetable garden and want ways to preserve your bounty into the winter, or are just looking for healthy meal inspiration, these homemade Japanese superfood recipes are a great place to start.

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