Conejos Library District

"Explore the foods of the world! get ready to cook authentic, easy-to-make recipes that taste great. You'll learn about world geography too!" -- Book cover.

Ivan Orkin is a self-described gaijin (guy-jin), a Japanese term that means “outsider.” He has been hopelessly in love with the food of Japan since he was a teenager on Long Island. Even after living in Tokyo for decades and running two ramen shops that earned him international renown, he remained a gaijin. Fortunately, being a lifelong outsider has made Orkin a more curious, open, and studious chef. In The Gaijin Cookbook, he condenses his...

Presents recipes for traditional Japanese dishes that are accessible for the novice home cook, from such familiar favorites as chicken teriyaki and shrimp tempura to pumpkin rounds and mochi dumplings.

Chronicles the life and work of Jiro Ono, an octogenarian sushi chef who is the proprietor of Sukiyabashi Jiro, a world-renowned 10-seat sushi-only restaurant located in a Tokyo subway station.

Now, anyone can go from sushi novice to sushi samurai--slicing, filleting, and making rolls like a master! Never before have the techniques of this most popular Asian cuisine been as attractively presented, as easy to follow, and as temptingly photographed as they are in this beginner's guide. With the help of an unbelievable number of close-up photos, expert Aya Imatani virtually takes would-be chefs by the hand, leading them through every delectable...

This book discusses some of the foods enjoyed in Japan and describes special foods that are part of such specific celebrations as Shogatsu, Setsubun, Obon, and children's festivals that come from ancient Shinto traditions.

Sofia Hellsten celebrates her love of Japan with the simple recipes that are the backbone of Japanese home cooking. Based on the ichijuu-sansai tradition - which literally means 'one soup, three dishes' - uncomplicated, delicious small plates are served with steamed rice, and can be enjoyed any time of day. Each ingredient is treated like royalty. With suggestions on how to build the perfect meal, as well as easy-to-find ingredients and quick methods,...

Two years out of college and with a degree from Le Cordon Bleu in Paris, Victoria Riccardi left a boyfriend, a rent-controlled New York City apartment, and a plum job in advertising to move to Kyoto to study kaiseki, the exquisitely refined form of cooking that accompanies the formal Japanese tea ceremony. She arrived in Kyoto, a city she had dreamed about but never seen, with two bags, an open-ended plane ticket, and the ability to speak only sushi-bar...

"Recipes, anecdotes, histories and stories, maps, techniques, stylings, utensils, native ingredients -- this is a colorful invitation to discover the look and aromas and flavors of Japan. How to make sushi? What is the traditional method of making miso soup? How do you make a full Japanese meal? What are the most frequently cooked dishes in the izakaya? How do you garnish and pack a bento box? Here are the answers in a charmingly, and beautifully,...