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|Author||: Nancy Singleton Hachisu|
|Editor||: Andrews McMeel Pub|
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.
|Author||: Nancy Singleton Hachisu|
|Editor||: Andrews McMeel Publishing|
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|
|Editor||: Andrews McMeel Publishing|
'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||: Martha Stephenson|
|Editor||: Createspace Independent Publishing Platform|
We all know how delicious many canning and preserving dishes can be. But have you ever tried your hand at canning and preserving the Japanese way? If you have a love of canning and preserving food and would like to do so by utilizing traditional Japanese ingredients, then this is the best canning and preserving bible for you. Inside of this book, The Japanese Canning and Preserving Bible-Learn Canning and Preserving the Japanese Way: Canning and Preserving Food The Easy Way you will discover over 25 of the most delicious Japanese canning and preserving dishes that you will ever find, but you will discover how easy it truly is to put these kind of dishes together.
Canning and Preserving A Simple Food In A Jar Home Preserving Guide for All Seasons Bonus Food Storage Tips for Meat Dairy and Eggs
|Author||: Samantha Michaels|
|Editor||: Speedy Publishing LLC|
These days, it is very important that you do everything you can to save money, and to make sure that you have something to eat, in case calamities or unprecedented events occur. It is also important that you have some food that will see you through your everyday life. Canned or preserved food is essential in every household because it is easy to make and very delicious, too. This handbook, "Canning and Preserving: A Simple Food in a Jar Home Preserving Guide for All Seasons : Bonus: Food Storage Tips for Meat, Dairy and Eggs" is filled with fresh and new ways to preserve nature's bounty throughout the year. Organized by season and type of foods , it offers detailed instructions and recipes for making canned, pickled, dried, and frozen foods, as well as bonus recipes for meat, diary and eggs. Basic information on canning techniques for beginners is also included. Download "Canning and Preserving: A Simple Food in a Jar Home Preserving Guide for All Seasons today!
|Author||: Onoto Watanna,Sara Bosse,Jacqueline Newman|
|Editor||: Applewood Books|
Published originally in 1914, this is the first Asian cookbook published in America. The fascinating new introduction by Asian cooking authority Jacqueline M. Newman reveals the trickery at play from the two sisters of Anglo-Chinese descent who wrote the book. The Chinese recipes are simple Chinese-American ones using ordinary ingredients. Many are for chop suey and chow mein using lots of celery, bean sprouts, and gravy. The Japanese meat and fish recipes are also simple even though several use rabbit, pheasant, venison, pigeon, even whale; the vegetable dishes are more Chinese than Japanese. Desserts straddle both cuisines. This book marks the beginning of the interest in Asian cuisine in America, and it is notable, almost 100 years later, to see the way authenticity had been edited for both the public and the author's purposes.
|Author||: Boye Lafayette De Mente|
|Editor||: Cultural-Insight Books|
The economies of the advanced countries have gone global, but not the cultures! This presents a plethora of problems that include economic as well as political affairs, especially with countries whose cultures are often so different that compromises--much less agreements--range from difficult to impossible. In this book, author Boye Lafayette De Mente, known for his pioneer books on the business and social cultures of China, Japan, Korea and Mexico, presents a series of business-oriented insights that take much of the mystery out of the mindset and behavior of the Chinese, Japanese, Koreans and Mexicans. It is excellent background reading for business people, diplomats, political leaders, academics and students.
|Author||: National Research Council,Policy and Global Affairs,Office of International Affairs,Panel on the Applications of Biotechnology to Traditional Fermented Foods|
|Editor||: National Academies Press|
In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.
|Author||: Edward Lee|
|Editor||: Artisan Books|
The restauranteur and host of The Mind of a Chef offers more than 130 exceptional recipes combining Korean roots and Southern soul. Much like the food he creates, Chef Edward Lee's story could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he settled in Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award finalist for his unique patchwork cuisine, Edward invents recipes filled with pickling, fermenting, frying, curing, and smoking that reflect the overlapping flavors of his heritage and his adoptive home. 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. With a Southerner’s gift for storytelling, Lee fills his cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef.
|Author||: James Houck|
A roaring, rollicking, foot-stomping farce. Ketchup Soup is an epic, and at times ribald, comedy about the lovable James Reichardt, a verbose junior copywriter who's just landed his first job at a sleepy advertising agency in New Orleans. Part genius, part naive miscreant, James suffers from illusions of grandeur, not the least of which are the beliefs that business is the key to happiness and that he is Caesar reincarnated. In his first 364 days in the Big Easy he'll join forces with the many colorful characters of the city to bring down the ad agency, swear allegiance to art and lead a revolt against capitalism at the height of Mardis Gras. A tale that is both hilarious and heartfelt, Ketchup Soup is the side-splitting story of one young man's journey through the nonconformists and dank back alleys of New Orleans.
|Author||: Douglass Bailey|
It is a tumultuous period in feudal Japan. The samurai have wrested power from the emperor, and the nobles are conniving to take it back. The protestant Dutch and Portuguese and Spanish Catholics are competing for trading privileges, but the shogun is suspicious that the church is planning to replicate the conquest of the new world in Japan. Alcala, an elusive renegade Jesuit, is colluding with the ruthless Prince Sanjo to foment a Christian rebellion. The church wants Alcala stopped. Jan Kriek, a newly ordained priest, is sent to Japan stop him. He is aided by Maria, the daughter of the Christian lord Arima, who sends her to Lisbon with a dire warning of impending disaster. Accompanying her on the return voyage, Kriek finds himself torn between his Jesuit vows and his blossoming love for Maria. The key to a successful Christian uprising is a hidden treasure pilfered from the shogun's gold mines. The search for the gold leads to deadly conflict between agents of shogun the conspirators who seek to depose him. When Shogun's heir is captured by Prince Sanjo, the shogun's chief counselor sends his son Gyozen and adopted daughter Aya, both masters of the sword, to find and retrieve him. It is a decision that has unforeseen and fateful consequences. The characters that inhabit this novel are fascinating, and the absorbing story of intrigue, betrayal and forbidden love culminates in the infamous battle of Shimabara, a battle that changes the course of Japanese history for centuries.
|Author||: Hartley Withers|
|Editor||: Palala Press|
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
|Author||: Cort Bengtson|
|Editor||: Cort's Royal Ink Tattoo Company|
Decks foward It is easy to believe that the surge in popularity and social acceptance of tattooing can be directly traced to the bold magnanimous and charismatic celebrities and sports personalities of our time sporting this particular style of art generally referred to as Polynesian"or simply put "Tribal."And although some consider this surge in popularity somewhat of a new trend, it has been around for thousands of years and is probably one of the oldest forms of art there is. The art itself was defined not only by the very simple tools that were used to accomplish the act of tattooing but by the need for simplistic, bold graphic type representations that would withstand the ever changing and deteriorating epidermis. Symbols of nature and family life gives legitimate claim that tattooing was very much a way of transfering knoledge through the ages as well as ones claim to thier own personal independence, individuallity, social hierarchy and coming of age. This book is a collection of polynesian art from internationally published award winning New York Tattoo artist Cort Bengtson which can be broken into two categories. The first half of this book contains 20 different longboards and pintail skateboard decks that were hand painted with one shot enamel and cleared with a two part epoxy clear for durability and finish quality. Although tribal is usually considered of black rendering these decks explore this age old art in mostly other than black but does so consistent with the positive/negative definition normally associated with tribal polynesian art. The second is all about art on paper including marker renderings, watercolor projects and some a combination of both. Ranging in sizes up to 40"-50," they include a diverse use of patterns and shapes sure to let anyone read into it and see a story of thier own making. Some are marker right to paper, some took hours just to layout. Some of the water color explore the slightly more sublte side. Some were drawn on the spot some pieces were started one day and finished later.
Practice your decision making skills by working on these mazes. Sure, you can decide for yourself but sometimes you get used to your daily tasks that you miss out any other details not covered by your day-to-day. Mazes challenge your routine and they make you a better problem solver. Believe in the benefits of mazes. Grab a copy today!
|Author||: CHARLES EDWARD. MONTAGUE|
Montague (1867-1928) was an English journalist, known also as a novelist and writer of essays. He was born and brought up in London, the son of a Roman Catholic priest who had left his vocation to marry, and was educated at the City of London School and Balliol College, Oxford. In 1890 he joined the Manchester Guardian where he became a leader writer and critic. Opposed to the First World War prior to its commencement, he gave it his support once it had begun in the hope of a swift resolution. Aged 47 in 1914, well over the age for enlistment, he dyed his white hair black to fool the Army into accepting him. He began as a grenadier-sergeant, rising to lieutenant and then captain of intelligence in 1915. Later in the war he became an armed escort for VIPs visiting the battlefield, including H G Wells and Bernard Shaw. After the end of the war he wrote in a strong anti-war vein and Disenchantment (1922), a collection of newspaper articles about the war, was one of the first prose works to strongly criticise the way the war was fought, and is regarded by many as a pivotal text in the development of literature about the First World War.
|Author||: Janita Lo|
Daughter recounts father's life as Chinese legend in historical novel. Fulfilling her father's last wish, Janita Lo shares his real life stories in "Rising Son: Reflections of a Chinese Gentleman Warrior." HOUSTON - Based on the true first-hand accounts of Khan Ling and his wife, Che Yu, Janita Lo has lovingly combined her parent's stories into a cohesive work of historical fiction, "Rising Son: Reflections of a Chinese Gentleman Warrior" (ISBN: 0615426042). "I am Khan Ling, son of Khan Bei, a descendant of Genghis Khan; the only heir of my grandfather, Khan Gong Shun, Royal Army Commander of the Ch'ing Dynasty and of my grandmother, Princess May Szee, granddaughter of the Emperor Xianfeng...These are merely the particulars of my lineage. It is not so much the people, but rather the circumstances and my own choices that have made me who I am today." Thus begins the story of Khan Ling. In "Rising Son: Reflections of a Chinese Gentleman Warrior," Lo tells the story of her father, Khan Ling, in his own voice, bringing life to the stories he told her as a child. Ranging through the turmoil of late 1800's Ch'ing (Qing) Dynasty in China to the early 19th century, the story of Khan Ling is a tale of bravery, excitement and intrigue, but also a tale of loss and loneliness. Lo, speaking in the voice of her father, aims to express the longings of a young boy growing to adulthood in the tumultuous era before and including World War II. Khan was born in a Buddhist temple to a Chinese father and a Japanese mother. After the death of his father, Khan was reared at the temple by the monks who lived and studied there. Though surrounded by caring teachers, he missed the comfort and care of his mother and father. Later on he would lose his mother to tragedy. These events would color his life and exploits throughout a long life. Khan Ling served in the Chinese intelligence department under Chiang Kai-shek in the conflict with Japan. During this time, China was debating the role of Western influences as the country shifted from dynastic rule into an industrialized society. Throughout these events, Ling struggled with the internal conflict of his half-Chinese and half-Japanese lineage, though he did eventually place his loyalty firmly with China. He fought against the Japanese underground and was able to help release many Chinese families held captive by the Japanese in Hong Kong from 1943-1945. "This is more than a story about a man of heroic achievement," says Lo. "It's a study of the human soul, about young love, romance, chivalry, loss, longing and the desire for the nurturing of a family." This story provides a rich, textured look at the human experience as well as the exciting, enigmatic life of a local legend from royal lineage whose name was omitted from Chinese history books due to the misconceptions that surrounded him. Honestly and with historical accuracy, Lo takes her readers to Khan's China, where danger and opportunity walked hand in hand; where a young Chinese gentleman fulfilled his destiny. Lo lets readers experience the mysterious Chinese culture: patriotism, heroism, bravery, compassion, love, romance and the power of the human spirit under extraordinary circumstances in "Rising Son: Reflections of a Chinese Gentleman Warrior." The historical information in this manuscript is authentic. The main characters heroic and humanitarian accomplishments are painstakingly recounted through the tales told by her late father, Khan Ling. "Rising Son," would appeal to readers who enjoy the real-live drama of historical accounts and personal memoirs. Educational and enlightening in so many respects, "Rising Son" is a timely addition to the literary world and contemporary reader's bookshelf especially considering the growing importance of China in our everyday lives.
|Author||: Michelle Dominique Leigh|
This practical guide shows you how to use natural ingredients to have luxuriant hair, beautiful skin, a lovelier body & a calm & relaxed body & mind. It utilizes widely available plants, grains, vegetables & other natural ingredients for everything from soothing teas to delicate facial scrubs. You can dip into it for a recipe as needed, or use it as a manual to devise a complete personal beauty regime. Includes: face washes; facial waters; oils & emollients; treatments, packs & rubs; beauty teas for face & hair; shampoos; hair rinses & treatments; body-polishing bath scrubs; body treatments & vitalizing teas & tonics. Illustrated.
|Author||: Shirley Phillips Porter|
|Editor||: Booksurge Publishing|
''Where are we? Kady asked, as they turned to look at the entire room. They saw the kitchen had a wood-burning stove, no sink faucet, and no refrigerator.” ''I don't know, Allie said, “but look out this window, across the yard and the garden. Isn't that the cotton patch where Nanna said she had to cross the narrow dirt road to help pick cotton?” The sisters, Allie, Kady, Lindey, and their cousin, Taylor, have been transported into their great grandmother's world when she is five and then again when she is seven. During their second visit,Taylor's little brother, Lance, shows up, surprising everyone, except Minnie, who has expected him and is so pleased he has come with them. This fictional story is based on contemporary children, who are real, and the historical, real-life happenings of the Tucker family in the 1920's told by Jewel Tucker Phillips.
|Author||: Cynthia Clampitt|
|Editor||: Booksurge Publishing|
Waltzing Australia was born out of a dream-and a journey. After walking away from her corporate career, Cynthia Clampitt headed to Australia, to start over, to write, and to test the limits of what she could do. Waltzing Australia recounts that joyous adventure. It is a story about change and about making dreams come true. But more than that, it is about Australia: the history, legends and art, both European and Aboriginal; the beauty, the challenge, the people, the land. From Sydney to Perth, Tasmania to Darwin, tropics to desert, city to wilderness, Clampitt carries the reader along on an exhilarating grand tour of a fascinating country. With a writing style reminiscent of Annie Dillard, she captures the essence of the land Down Under and invites others to fall in love with Australia.