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Product Identifiers
PublisherPotter/Ten SPEED/Harmony/Rodale
ISBN-101607743523
ISBN-139781607743521
eBay Product ID (ePID)159867506
Product Key Features
Book TitleJapanese Soul Cooking : Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [a Cookbook]
Number of Pages256 Pages
LanguageEnglish
Publication Year2013
TopicRegional & Ethnic / Japanese, Regional & Ethnic / Asian, Essays & Narratives
IllustratorYes
GenreCooking
AuthorHarris Salat, Tadashi Ono
FormatHardcover
Dimensions
Item Height1 in
Item Weight31.3 Oz
Item Length9.2 in
Item Width7.7 in
Additional Product Features
Intended AudienceTrade
Reviews"This is the book on Japanese cooking I have been waiting for without knowing it! Tadashi and Harris have compiled a wonderful collection of recipes that veers sharply from the mysterious and lofty world of sushi and kaiseki and lands smack dab in the home kitchen, telling a great story of foreign culinary traditions colliding with traditional Japanese technique along the way." --Andy Ricker, chef-owner of Pok Pok "Sushi? Bah! Japanese food is so much more than raw fish, and this book is a joyful (and useful!) exploration of the earthy, fatty, meaty, rib-sticking, lip-smacking fare--the noodles and curries and deep-fried delights--that millions of Japanese depend on every day. I get hungry just thinking about it." --Matt Gross, editor, BonAppetit.com "Tadashi Ono and Harris Salat bring to mouthwatering life a fascinating story: how Western influences opened up a nation's taste buds and created a new Japanese cuisine of modern comfort food classics. Anyone obsessed with a steaming bowl of ramen, light-as-air tempura, or the perfect gyoza will find that there's all that--and more--right here, just waiting to be cooked and devoured." --Joe Yonan, author of Eat Your Vegetables and food and travel editor of the Washington Post, "This is the book on Japanese cooking I have been waiting for without knowing it! Tadashi and Harris have compiled a wonderful collection of recipes that veers sharply from the mysterious and lofty world of sushi and kaiseki and lands smack dab in the home kitchen, telling a great story of foreign culinary traditions colliding with traditional Japanese technique along the way." --Andy Ricker, chef-owner of Pok Pok "Sushi? Bah! Japanese food is so much more than raw fish, and this book is a joyful (and useful!) exploration of the earthy, fatty, meaty, rib-sticking, lip-smacking fare--the noodles and curries and deep-fried delights--that millions of Japanese depend on every day. I get hungry just thinking about it." --Matt Gross, editor, BonAppetit.com "Tadashi Ono and Harris Salat bring to mouthwatering life a fascinating story: how Western influences opened up a nation's taste buds and created a new Japanese cuisine of modern comfort food classics. Anyone obsessed with a steaming bowl of ramen, light-as-air tempura, or the perfect gyoza will find that there's all that--and more--right here, just waiting to be cooked and devoured." --Joe Yonan, author of Eat Your Vegetables and food and travel editor of the Washington Post, "This is the book on Japanese cooking I have been waiting for without knowing it! Tadashi and Harris have compiled a wonderful collection of recipes that veers sharply from the mysterious and lofty world of sushi and kaiseki and lands smack dab in the home kitchen, telling a great story of foreign culinary traditions colliding with traditional Japanese technique along the way." --Andy Ricker, chef-owner of Pok Pok "Sushi? Bah! Japanese food is so much more than raw fish, and this book is a joyful (and useful!) exploration of the earthy, fatty, meaty, rib-sticking, lip-smacking fare--the noodles and curries and deep-fried delights--that millions of Japanese depend on every day. I get hungry just thinking about it." --Matt Gross, editor, BonAppetit.com "Tadashi Ono and Harris Salat bring to mouthwatering life a fascinating story: how Western influences opened up a nation's taste buds and created a new Japanese cuisine of modern comfort food classics. Anyone obsessed with a steaming bowl of ramen, light-as-air tempura, or the perfect gyoza will find that there's all that--and more--right here, just waiting to be cooked and devoured." --Joe Yonan, author of Eat Your Vegetables and food and travel editor of the Washington Post
Dewey Edition23
Dewey Decimal641.5952
Table Of ContentAcknowledgments Introduction 1. Ramen 2. Gyoza 3. Curry 4. Tonkatsu 5. Furai & Korokke 6. Kara-Age 7. Tempura 8. Okonomiyaki 9. Donburi 10. Soba 11. Udon 12. Itame & Chahan 13. Yoshoku Japanese Ingredients Tokyo Comfort Food Restaurants Measurement Conversion Charts About the Authors Index
SynopsisA 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. Move over, sushi. It's time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you'll find in every kitchen and street corner hole-in-the-wall restaurant in Japan. In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you'll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family. Ono and Salat's fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.
LC Classification NumberTX724.5.J3O564 2013
Bewertungen und Rezensionen
Relevanteste Rezensionen
- 16. Okt. 2018
Real flavors!
Nice book to begin your intro into other Japanese non-sushi cuisines and a look at street food...would like to see more instruction, how-to pics, but again, a great bookBestätigter Kauf: JaArtikelzustand: Neu
- 31. Jan. 2017
Great Cookbook
This cookbook is laid out well and easy to follow. The variety of cooking styles matches the title, and there is even some interesting history for each style.Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 18. Jan. 2022
Great value
A great book I picked up from the library a few years ago and this was a great way to get a copy.Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 07. Aug. 2019
Noodles for Asian cooking
Various recipes for any Asian food fan, will enjoy and easy to make.Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 22. Jul. 2019
Authentic ramen
Excellent book to help cook JapaneseBestätigter Kauf: JaArtikelzustand: Neu
- 01. Okt. 2025
Looks new! Great product and interaction...
Looks new! Great product and interaction.Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 24. Okt. 2018
Can’t wait to make more
Started at the front. Ramen came out delicious.Bestätigter Kauf: JaArtikelzustand: Neu
- 27. Okt. 2016
Get stoked for some serious cooking fun
This is more than a good cookbook, it's choke full of inspiration. Ono and Salat love what they are doing so much, it's impossible not to be caught by their energy. The recipes themselves are well structured and written, the choices of dishes sometimes surprising and very compelling. Yes, some recipes look like they are just out of reach of an everyday Joe, but this book makes you feel that very soon, you too, will be grinning like a maniac while whipping up something satisfying. The tidbits of cooking history are a good addition, the pictures will draw you in. And last but not least, this book makes you understand that as a cook you a part of something special. Of a community of good people around you. And you want to take good care of them. Let's start by serving them something good. I'm just a home cook, but my family is already feeling the effect of this book, right in our cooking soul.Bestätigter Kauf: JaArtikelzustand: Neu
