Preserving The Japanese Way


Author : Nancy Singleton Hachisu
Publisher : Andrews McMeel Publishing
Release : 2015-08-11
Pages : 400
ISBN : 9781449471521
Available Language : English, Spanish, And French
Category : Cooking
Format : PDF, EPub And Audiobooks


DESCRIPTION : 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



Author : Nancy Singleton Hachisu
Publisher : Andrews McMeel Publishing
Release : 2012-09-04
Pages : 386
ISBN : 9781449418298
Available Language : English, Spanish, And French
Category : Cooking
Format : PDF, EPub And Audiobooks


DESCRIPTION : 'Japanese Farm Food' offers a unique window into life on a Japanese farm through the simple, clear-flavoured 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.



Author : Nancy Singleton Hachisu
Publisher : Phaidon Press
Release : 2018-04-06
Pages : 464
ISBN : 0714874744
Available Language : English, Spanish, And French
Category : Cooking
Format : PDF, EPub And Audiobooks


DESCRIPTION : The definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures Japan: 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.



Author : René Redzepi
Publisher : Artisan Books
Release : 2018-10-16
Pages : 456
ISBN : 9781579657185
Available Language : English, Spanish, And French
Category : Cooking
Format : PDF, EPub And Audiobooks


DESCRIPTION : New York Times Bestseller A New York Times Best Cookbook of Fall 2018​ “An indispensable manual for home cooks and pro chefs.” —Wired At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.



Author : Amy Sylvester Katoh
Publisher : Tuttle Publishing
Release : 2012-06-04
Pages : 192
ISBN : 9781462906482
Available Language : English, Spanish, And French
Category : Architecture
Format : PDF, EPub And Audiobooks


DESCRIPTION : Gain insight into both modern and Japanese styles with this stunning Japanese interior design book. The Japanese traditional house defines Japanese style. The Japanese, however, being a practical and resourceful people, do not so limit themselves. They know that there are times when the spirit breaks the bounds of quiet simplicity. In more than 300 beautiful photographs of the homes of both Westerners and Japanese, this book presents the art of living with Japanese style, offering exciting new ideas and inspiration for all. Exquisite homes in the Tokyo area, focusing on original and attractive use of Japanese antiques and folk crafts, are showcased. Also included is the latest information on antique markets and hints for where to see the art of living—in galleries, textile and craft shops, and restaurants.



Author : Anthony M. Tung
Publisher : Three Rivers Press
Release : 2001
Pages : 469
ISBN : UOM:39015053390202
Available Language : English, Spanish, And French
Category : Architecture
Format : PDF, EPub And Audiobooks


DESCRIPTION : A wide-ranging study of architectural and cultural preservation in the world's great urban centers examines the devastating impact of war, economics, and indifference on the great cities and efforts throughout China, the U.S. Japan, Europe, and elsewhere to restore and preserve buildings and landmarks. 15,000 first printing.



Author : Lucy Norris
Publisher : Stewart, Tabori and Chang
Release : 2003-05-14
Pages : 160
ISBN : 1584792779
Available Language : English, Spanish, And French
Category : Cooking
Format : PDF, EPub And Audiobooks


DESCRIPTION : Every cuisine has its pickle, and in Pickled Norris takes readers through cucumbers and beyond, presenting a varied collection of more than 80 recipes, each one passed down in families through the generations. Sprinkled throughout with family and historical photos, there's a story behind every pickle.



Author : Christina Ward
Publisher : Process
Release : 2018-09-18
Pages : 208
ISBN : 1934170747
Available Language : English, Spanish, And French
Category : Cooking
Format : PDF, EPub And Audiobooks


DESCRIPTION : American Advertising Cookbooks: How Corporations Taught Us to Love Spam, Bananas, and Jell-O is a deeply researched and entertaining survey of twentieth century American food. Connecting cultural, social, and geopolitical aspects, author Christina Ward (Preservation: The Art & Science of Canning , Fermentation, and Dehydration, Process 2017) uses her expertise to tell the fascinating and often infuriating story of American culinary culture. Readers will learn of the role bananas played in the Iran-Contra scandal, how Sigmund Freud's nephew decided Carmen Miranda would wear fruit on her head, and how Puritans built an empire on pineapples. American food history is rife with crackpots, do-gooders, con men, and scientists all trying to build a better America-while some were getting rich in the process. Loaded with full-color images, Ward pulls recipes and images from her vast collection of cookbooks and a wide swath of historical advertisements to show the influence of corporations on our food trends. Though easy to mock, once you learn the true history, you will never look at Jell-O the same way again! American Advertising Cookbooks, How Corporations Taught Us To Love Bananas, Spam, and Jell&ndashO features full-color images and essays uncovering the origins of popular foods.



Author : Domenica Marchetti
Publisher : Houghton Mifflin Harcourt
Release : 2016-06-14
Pages : 304
ISBN : 9780544612358
Available Language : English, Spanish, And French
Category : Cooking
Format : PDF, EPub And Audiobooks


DESCRIPTION : Capture the flavors of Italy with more than 150 recipes for conserves, pickles, sauces, liqueurs, infusions, and other preserves The notion of preserving shouldn’t be limited to American jams and jellies, and in this book, author Domenica Marchetti turns our gaze to the ever-alluring flavors and ingredients of Italy. There, abundant produce and other Mediterranean ingredients lend themselves particularly well to canning, bottling, and other preserving methods. Think of marinated artichokes in olive oil, classic giardiniera, or, of course, the late-summer tradition of putting up tomato sauce. But in this book we get so much more, from Marchetti’s in-person travels across the regions of Italy as well as the recipes handed down through her family: sweet and sour peppers, Marsala-spiked apricot jam, lemon-infused olive oil, and her grandmother’s amarene, sour cherries preserved in alcohol. Beyond canning and pickling, the book also includes recipes for making cheese, curing meats, infusing liqueurs, and even a few confections, plus recipes for finished dishes so you can savor each treasured jar all year long.



Author : Karen Solomon
Publisher :
Release : 2014
Pages : 199
ISBN : 9781607744764
Available Language : English, Spanish, And French
Category : Cooking
Format : PDF, EPub And Audiobooks


DESCRIPTION : A do-it-yourself guide to making Asian pickles introduces unique ingredients and various brine-making techniques, sharing 75 of the most-sought recipes including Chinese Spicy Ginger Cucumbers, Japanese Umeboshi and Indian Coconut-Mint Chutney. 15,000 first printing.