Squeamish About Sushi
Squeamish About Sushi

Author: Betty Reynolds

Publisher: Tuttle Publishing

Published: 2013-01-08

Total Pages: 216

ISBN-13: 1462908357

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What's uni and how do you eat it? What are "dancing shrimp" or tako yaki? Do you pick it up with your fingers? Dip it in sauce? And just what is that sauce? Dining in Japan can be intimidating, but with Squeamish About Sushi you are bound to have endless eating adventures while in Japan! From world famous sushi to traditional Japanese cooking, it's all explained and pictured in this sketchbook of beautiful full-color illustrations and hand-lettered text, as author and artist Betty Reynolds shares her delight in the wonderful world of Japanese cuisine. For the first-time visitor or gourmet alike, Squeamish About Sushi is and entertaining guide to the pleasures and pitfalls of Japanese dining, with clues and hints not found in the usual guides to eating out. Whether it's the technique for holding chopsticks or the etiquette of slurping soup, Squeamish About Sushi assures the bewildered, and includes mini-lessons on how to read the curtain at the entrance, the menu on the wall, and even the signs on the restroom doors.

Squeamish about Sushi and Other Food Adventures in Japan
Squeamish about Sushi and Other Food Adventures in Japan

Author: Betty Reynolds

Publisher:

Published: 2000

Total Pages: 816

ISBN-13: 9780804833004

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From world-famous wushi to fatally attractive fugu, it's all explained and pictured in this sketchbook of beautiful full-color illustrations and hand-lettered text, as the artist shares her delight in the wonderful world of Japanese food.

Japan Eats!
Japan Eats!

Author: Betty Reynolds

Publisher: Tuttle Publishing

Published: 2020-08-11

Total Pages: 80

ISBN-13: 1462921949

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For first-time visitors and seasoned gourmets alike, Japan Eats! is an entertaining guide to the pleasures and pitfalls of dining in Japan--with hilarious insights and tips not found in other books. Whether it's the proper technique for holding chopsticks or the etiquette of slurping soup, author Betty Reynolds reassures the bewildered and includes mini-lessons on how to read the curtains at the entrance, the menus on the wall, and even the signs on the bathroom doors! What are uni sea urchins and how do you eat them? What are "dancing shrimp"? What is the difference between tonkatsu and takoyaki? Do you pick them up with your fingers? Which sauce to use? And just what is in that sauce? From world-famous sushi to fatally attractive fugu, it's all explained clearly and humorously in this sketchbook filled with charming full-color illustrations and insightful texts. So don't be intimidated--dive in! You are bound to have endless food adventures in Japan. This book shows you how.

The Amateur Gourmet
The Amateur Gourmet

Author: Adam D. Roberts

Publisher: Bantam

Published: 2008-12-10

Total Pages: 196

ISBN-13: 0307481360

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“A fast track to culinary bliss.”—Frank Bruni, New York Times • “A sort of Rachael Ray for young foodie urbanites.”—Boston Globe Self-taught chef and creator of the Amateur Gourmet website, Adam Roberts has written the ultimate “Kitchen 101” for anyone who’s ever wanted to enjoy the rewards of good eating without risking burning down the house! In this deliciously illuminating and hilarious new kitchen companion, Roberts has assembled a five-star lineup of some of the food world’s most eminent authorities. The result is a culinary education like no other. • Learn the “Ten Commandments of Dining Out” courtesy of Ruth Reichl, editor in chief of Gourmet magazine. • Discover why the New York Times’s Amanda Hesser urges you never to bring a grocery list to the market. • Get knife lessons from a top sous-chef at Manhattan’s famous Union Square Cafe, and much more. Packed with recipes, menu plans, shopping tips, and anecdotes, The Amateur Gourmet provides you with all the ingredients to savor the foodie lifestyle. All you need to add is a healthy appetite and a taste for adventure. Praise for The Amateur Gourmet “For anyone seeking to venture beyond toaster meals into the pleasurable world of sautéing and braising, Roberts is the perfect guide.”—Matt Lee and Ted Lee, authors of The Lee Bros. Southern Cookbook “A funny little guide—thanks to Roberts’ comic timing and frequent kitchen flops—to savoring life’s flavor in pursuit of good eats.”—New York Daily News “Amateurgourmet [online] is a food-world must read, offering an intelligent and witty view of food culture. . . . Now Roberts moves to the head of the table with his new book.”—Denver Post “A delightful and compelling new voice in the food world.”—Michael Ruhlman, author of Charcuterie and The Reach of a Chef

The Sushi Economy
The Sushi Economy

Author: Sasha Issenberg

Publisher: Penguin

Published: 2007-05-03

Total Pages: 364

ISBN-13: 1101216883

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The highly acclaimed exploration of sushi’s surprising history, global business, and international allure One generation ago, sushi’s narrow reach ensured that sports fishermen who caught tuna in most of parts of the world sold the meat for pennies as cat food. Today, the fatty cuts of tuna known as toro are among the planet’s most coveted luxury foods, worth hundreds of dollars a pound and capable of losing value more quickly than any other product on earth. So how did one of the world’s most popular foods go from being practically unknown in the United States to being served in towns all across America, and in such a short span of time? A riveting combination of culinary biography, behind-the- scenes restaurant detail, and a unique exploration of globalization’s dynamics, the book traces sushi’s journey from Japanese street snack to global delicacy. After traversing the pages of The Sushi Economy, you’ll never see the food on your plate—or the world around you—quite the same way again.

Food Culture in Japan
Food Culture in Japan

Author: Michael Ashkenazi

Publisher: Bloomsbury Publishing USA

Published: 2003-12-30

Total Pages: 232

ISBN-13: 0313058539

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Americans are familiarizing themselves with Japanese food, thanks especially sushi's wild popularity and ready availability. This timely book satisfies the new interest and taste for Japanese food, providing a host of knowledge on the foodstuffs, cooking styles, utensils, aesthetics, meals, etiquette, nutrition, and much more. Students and general readers are offered a holistic framing of the food in historical and cultural contexts. Recipes for both the novice and sophisticated cook complement the narrative. Japan's unique attitude toward food extends from the religious to the seasonal. This book offers a contextual framework for the Japanese food culture and relates Japan's history and geography to food. An exhaustive description of ingredients, beverages, sweets, and food sources is a boon to anyone exploring Japanese cuisine in the kitchen. The Japanese style of cooking, typical meals, holiday fare, and rituals—so different from Americans'—are engagingly presented and accessible to a wide audience. A timeline, glossary, resource guide, and illustrations make this a one-stop reference for Japanese food culture.