Author: Masako Matsuno
Publisher: Pantheon
ISBN: 9780394828022
Category : Bamboo
Languages : en
Pages : 32
Book Description
Taro enters the bamboo grove looking for his dinner and comes away with much more than he expected.
Taro and the Bamboo Shoot
Author: Masako Matsuno
Publisher: Pantheon
ISBN: 9780394828022
Category : Bamboo
Languages : en
Pages : 32
Book Description
Taro enters the bamboo grove looking for his dinner and comes away with much more than he expected.
Publisher: Pantheon
ISBN: 9780394828022
Category : Bamboo
Languages : en
Pages : 32
Book Description
Taro enters the bamboo grove looking for his dinner and comes away with much more than he expected.
Taro and a Bamboo Shoot
Taro and the Bamboo Shoot
Author: Masako Matsuno
Publisher:
ISBN: 9780394917276
Category : Bamboo
Languages : en
Pages : 32
Book Description
Taro enters the bamboo grove looking for his dinner and comes away with much more than he expected.
Publisher:
ISBN: 9780394917276
Category : Bamboo
Languages : en
Pages : 32
Book Description
Taro enters the bamboo grove looking for his dinner and comes away with much more than he expected.
Taro and a bamboo shoot
Taro and the amazing bamboo shoot
Author: Masako Matsuno
Publisher:
ISBN: 9784834029031
Category : Folklore
Languages : en
Pages : 27
Book Description
Publisher:
ISBN: 9784834029031
Category : Folklore
Languages : en
Pages : 27
Book Description
Taro and a bamboo shoot
Author: Madamu Masako
Publisher:
ISBN:
Category : Japan
Languages : ja
Pages : 27
Book Description
Taro enters the bamboo grove looking for his dinner and comes away with much more than he expected.
Publisher:
ISBN:
Category : Japan
Languages : ja
Pages : 27
Book Description
Taro enters the bamboo grove looking for his dinner and comes away with much more than he expected.
Fushigina takenoko (Taro and the Bamboo Shoot).
Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 1439849048
Category : Technology & Engineering
Languages : en
Pages : 825
Book Description
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.
Publisher: CRC Press
ISBN: 1439849048
Category : Technology & Engineering
Languages : en
Pages : 825
Book Description
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.
Recipes from the Garden of Contentment
Author: Yuan Mei
Publisher: Berkshire Publishing Group
ISBN: 1614728518
Category : Cooking
Languages : en
Pages : 464
Book Description
Recipes from the Garden of Contentment: Yuan Mei’s Manual of Gastronomy is the first English edition of the Suiyuan Shidan 随園食单, one of the world’s most famous books about food. It is both a culinary treatise and a cookbook, written in the late eighteenth century by the poet Yuan Mei 袁枚. This translation by Sean J. S. Chen conveys the charm, humor, and erudition of one of China’s greatest writers. The book includes recipes for well-known yet exotic dishes such as bird’s nest and shark’s fin, and offers modern readers a unique perspective on Chinese history and culinary culture.
Publisher: Berkshire Publishing Group
ISBN: 1614728518
Category : Cooking
Languages : en
Pages : 464
Book Description
Recipes from the Garden of Contentment: Yuan Mei’s Manual of Gastronomy is the first English edition of the Suiyuan Shidan 随園食单, one of the world’s most famous books about food. It is both a culinary treatise and a cookbook, written in the late eighteenth century by the poet Yuan Mei 袁枚. This translation by Sean J. S. Chen conveys the charm, humor, and erudition of one of China’s greatest writers. The book includes recipes for well-known yet exotic dishes such as bird’s nest and shark’s fin, and offers modern readers a unique perspective on Chinese history and culinary culture.
Food Cultures of Japan
Author: Jeanne Jacob
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Cooking
Languages : en
Pages : 184
Book Description
This addition to the Global Kitchen series explores the cuisine of Japan, from culinary history and important ingredients to essential daily and special meals. When we think of Japanese food in the United States, certain images come to mind: sushi, ramen, and hibachi restaurants. But what is food like in this island nation? What do people eat and drink every day? Are food concerns similar to those in the United States, where obesity is a major issue? This volume offers comprehensive coverage on the cuisine of Japan. Readers will learn about the history of food in the country, influential ingredients that play an important role in daily cooking and consumption, meals and dishes for every occasion, and what food is like when dining out or stopping for snacks from street vendors. An additional chapter examines food issues and dietary concerns. Recipes accompany every chapter. A chronology, glossary, sidebars, and bibliography round out the work.
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Cooking
Languages : en
Pages : 184
Book Description
This addition to the Global Kitchen series explores the cuisine of Japan, from culinary history and important ingredients to essential daily and special meals. When we think of Japanese food in the United States, certain images come to mind: sushi, ramen, and hibachi restaurants. But what is food like in this island nation? What do people eat and drink every day? Are food concerns similar to those in the United States, where obesity is a major issue? This volume offers comprehensive coverage on the cuisine of Japan. Readers will learn about the history of food in the country, influential ingredients that play an important role in daily cooking and consumption, meals and dishes for every occasion, and what food is like when dining out or stopping for snacks from street vendors. An additional chapter examines food issues and dietary concerns. Recipes accompany every chapter. A chronology, glossary, sidebars, and bibliography round out the work.