Cocina Latinoamericana or Japanese Kitchen

Cocina Latinoamericana

Author: Elisabeth Lambert Ortiz

Mas de 250 recetas de las mas sabrosas de los paises americanos desde México a la Patagonia.

(Over 250 recipes from Latin America. Accessible and easy recipes!)

Look this: Análise Microeconômica

Japanese Kitchen: A Book of Essential Ingredients, with Over 200 Recipes

Author: Kimiko Barber

In her groundbreaking book, Kimiko Barber presents 100 essential ingredients, from the more familiar, such as soba (noodles) and nori (seaweed), to the more unusual umeboshi (pickled plums) and fu (pretty, colored gluten sponge cakes). Through informative prose, beautiful food photography and images of real people from diverse backgrounds and cultures, The Japanese Kitchen tells the full story behind Japanese cuisine and makes it both inviting and accessible to all.

Table of Contents:

Introduction     6
In the beginning     6
Rice: the soul of Japan     8
The story of salt: the taste of Japan     10
The introduction of Buddhism     12
Heian period: the age of refinement     13
Sake: the nectar of rice     14
The Middle Ages     16
The introduction of Zen Buddhism     16
The introduction of the tea ceremony     17
The birth of kaiseki ryori     18
The arrival of Christianity     18
The Edo period: the age of feudal society     19
The noodle culture     19
The impact of isolation     20
Sushi: the national favorite     21
The Meiji Restoration: the age of modernization     22
The modern Japanese kitchen-some food for thought     23
The Ingredients     24
Rice & beans     24
Noodles     40
Vegetables     58
Mushrooms     96
Tofu & tofu products     108
Seaweed & seaweed products     118
Fish & shellfish     130
Fish roes, products, & pastes     162
Meat & poultry     172
The store cupboard     180
Fruits & nuts     190
Herbs & spices     200
Sauces & seasonings     214
Drinks & confectionery     226
Resources and useful addresses     234
Index and acknowledgements     235