Author: Masako MatsunoPublisher: 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 MatsunoPublisher: 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 MatsunoTsurgdari: The Journey Begins
Author: Landon S.Publisher: Lulu.com
ISBN: 1329511751
Category : Fiction
Languages : en
Pages : 94
Book Description
Thriving without a concept of Nations or gunpowder, The Tsurgdari race, furry dog-bear-like creatures, live in a world of tradition and principals of hard work and culture. Shiro of Tsukani Village, lives a simple life as a Huntsman and Guard for his village. A loving older brother to Taro, a young 10 year old who is a Cherry gatherer. They maintain a close bond with each other despite constant bullying towards the younger. However, after Taro is banished after being accused of jepordizing the village, the bond is forcibly removed. Shiro is under house arrest, and the family is torn apart. Being the caring brother, Shiro breaks the village law and escapes, in the effort to find his little brother. However, The Village Elder, Lord Fusho, dispatches the ruthless bounty hunter, Kashka to capture the adventuring Tsurgdari. Will Shiro be able to find his brother before Kashka finds the rebellious Shiro?
Taro and a Bamboo Shoot
Author: Masako MatsunoAir Sea Rescue Bulletin
Author: Air Sea Rescue Bulletin
Author: United States Search and Rescue AgencyPublisher:
ISBN:
Category :
Languages : en
Pages : 872
Book Description
Food Cultures of Japan
Author: Jeanne JacobPublisher: 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.
Sandor Katz’s Fermentation Journeys
Author: Sandor Ellix KatzPublisher: Chelsea Green Publishing
ISBN: 1645020347
Category : Cooking
Languages : en
Pages : 354
Book Description
From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life’s work—a cookbook destined to become a modern classic essential for every home chef. "Sandor’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination."—David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation "Sandor Katz transposes his obsession with one of mankind’s foundational culinary processes into a cookbook-cum-travelogue."—The New York Times “Fascinating and full of delicious stuff. . . . I’m psyched to cook from this book.”—Francis Lam, The Splendid Table For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji. In his latest book, Sandor Katz’s Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods. This cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through: Detailed descriptions of traditional fermentation techniques Celebrating local customs and ceremonies that surround particular ferments Profiles of the farmers, business owners, and experimenters Katz has met on his journeys It contains over 60 recipes for global ferments, including: Chicha de jora (Ecuador) Misa Ono’s Shio-koji, or salt koji (Japan) Doubanjiang (China) Efo riro spinach stew (Nigeria) Whole sour cabbages (Croatia) Chucula hot chocolate (Colombia) Sandor Katz’s Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz’s work through the years—from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor—this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world’s most experienced and respected advocate of all things fermented. "This international romp is funky in the best of ways."—Publishers Weekly More Praise for Sandor Katz: “[Katz is the] high priest of fermentation.”—Helen Rosner, The New Yorker "His teachings and writings on fermentation have changed lives around the world."—BBC “The fermentation movement’s guru.”—USA Today “A fermentation master.”—The Wall Street Journal
Food from Northern Laos
Author: Dorothy CullotyPublisher: Galangal Press
ISBN: 0473172364
Category : Cooking
Languages : en
Pages : 202
Book Description
"The little known cultures and cuisine of northern Laos are reflected in the recipes of its local ethnic groups and Luang Namtha Province's premiere ecotourism lodge. Eighty-eight dishes from Lao, Kmhmu', Tai Dam, Tai Yuan, Tai Lue and Akha are presented in clear, simple recipes..."--Back cover.
Author: