The Enlightened Kitchen: Eat Your Way to Better Health Review

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(More customer reviews)Being vegan can be a chore sometimes - it's the best diet in the world, yet it takes such an effort to avoid the proliferance of animal products in this country! But Marie Oser makes being vegan easy - and fun - and DELICIOUS! I have worn out her two other books from use, and I enjoying this new one so much. Every recipe is so tasty, her books have expanded my menu incredibly! The Enlightened Kitchen is informative, too - jam-packed with details to help you make good eating choices. You'll love it!

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"The very best in healthful vegetarian cooking."–John McDougall, M.D., internist, author, and lecturer"With her detailed knowledge of nutrition combined with unequaled expertise in the kitchen, Marie Oser has compiled a sensible guide for health that is also a treasury of delicious recipes."––Neal Barnard, M.D., President, Physicians Committee for Responsible Medicine"For the sake of your palate, I highly recommend Marie Oser’s book."––T. Colin Campbell, Ph.D., Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry, Cornell University"Oser knows her stuff . . . [She is] the vegan Martha Stewart."––Gerald Etter, Food Editor, Philadelphia InquirerEnjoy the health benefits of richly flavorful plant-based cuisine with 175 sure-to-satisfy recipes found in The Enlightened Kitchen, based on the newspaper column of the same name. In this, her fourth book, Marie Oser helps you discover how to convert traditional favorites normally high in saturated fat, calories, and cholesterol into healthy, wholesome, and satisfying meals. These enlightened dishes are absolutely delicious, having all of the flavor, texture, and eye appeal you expect from gourmet fare–but without the unhealthy baggage that often comes with traditional ingredients. Enjoy dishes that are good-tasting and good for you! Making food choices that lead to optimal health and well-being has never been easier– or tastier.

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Easy Japanese Cooking: Noodle Comfort Review

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(More customer reviews)Every culture's culinary traditions include the concept of 'comfort foods', dishes that are as psychologically beneficial as they are easy to prepare and tasty. Beautifully illustrated, "Easy Japanese Cooking: Noodle Comfort" features more than fifty 'user friendly' recipes compiled by Kentaro Kobayashi that showcase Japanese 'comfort cuisine'. With their ingredient lists and step-by-step preparation instructions, the recipes range from Pan Fried Chicken Soba; Spicy Meat Tan Tan Noodles; and Fedelini with Crab and Cabbage; to Kiyamugi with Pork and Sesame Sauce; Dumpling Soup; and Yakisoba with Ham. Ideal for homemakers wanting to culturally enrich their family meals, "Easy Japanese Cooking: Noodle Comfort" is an ideal addition to their multi-cultural and ethnic cuisine cookbook collections.

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Easy Japanese Cooking: Noodle Comfort features a collection of more than 50 delicious, easy-to-make noodle recipes. There is also a section of side dishes and dessert recipes to accompany your noodle entrees. Categories and recipes include:Chinese Noodle Dishes:· Basic Noodles / Cold Noodles / Sesame and Chicken / Cold Basic Noodles / Minced Pork and Cucumber / Thai Noodles / Tofu and Kudzu Sauce / Ramen Noodles / Chicken SobaUdon Soba (Wheat Noodle, Buckwheat Noodle) Dishes:· Curry Udon / Curry Soba / Healthy Vegetable Soba / Plain Noodles / Cold Noodles with a Warm Sauce / Duck Meat and Noodles / Miso Noodles / Stewed Noodles / Miso Pork NoodlesFried Soba Dishes:· Ham and Bean Sprout Soba / Kudzu Sauce and Fried Soba / Ham and Omelet Fried Soba / Crunchy SobaRice Vermicelli, Vietnam Noodle, Cold Noodle Dishes:· Fried Vermicelli / Vietnam style chicken and Noodles/ Korean Cold NoodlesFor the Love of Noodles, Do It Right!:· Roast Pork and Noodles / Fried Rice Cakes and Udon / Shrimp Tempura Noodles / Handmade Noodles / Potato Gnocchi / Simmered Dough Balls and NoodlesPasta Dishes:· Vongole Bianco / Seafood Marinara and Linguine / Carbonara / Mushroom Fettuccine / Ricotta, Egg and Tomato Spaghetti / Meat and Spinach Linguine / Crab and Cabbage Fettuccine / Potato and Basil Spaghetti / Chilled Eggplant and Anchovies Angel Hair / Spinach Lasagna / Penne Crème GratinThin Wheat Noodle Dishes:· Oyster / Noodle Jumble / Fresh Water Clam Cream Noodles / Simple Noodles / Onion and Okra Noodles / Cold Soumen Noodles / Coconut Milk Curry Asian Noodles / Pork and Sesame Noodles / Korean SoumenSmall Side Dishes and Desserts:· Japanese White Radish and Soy Sauce / Cabbage and Miso Mayonnaise / Grilled Eggplant and Spicy Oyster Sauce / Pickled Vegetable / Fried Eggs / Deep Fried Bean Curd / Celery and Red Pepper Marine / Scallop Carpaccio / Fruit Tomato and Cheese / Milk Jelly / Strawberry Yogurt Jelly / Lemon Syrup and Tea Jelly

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The Wagamama Cookbook Review

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(More customer reviews)While Wagamama restaraunts are mostly known to those who have been to London, this cookbook is made for an American audience. They include cup and spoon measures, say shrimp instead of prawns, cillantro not corriander, snow peas not mange tout. However, the DVD that comes with it is of minimal use if you have any experience with stir-fry and they use British words. A great book for anyone wanting some slightly westernized Asian dishes, as well as those anglophiles longing for London. (Note: Not all the menu dishes are included. My favorite, chicken katsu curry is not in the book).

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True to the positive eating, positive living ethos of wagamama's idiosyncratic chain of noodle restaurants, this official collection of recipes shares the secret of the hallmark culinary minimalism that has won it instant cult status worldwide.There are over 65 wagamama branches worldwide and the first U.S. branch opens in Boston in April.The distinctive wagamama flavor originates from the traditional ramen (noodle) stalls of Japan, which guarantee nourishment with ingredients that cleanse and nurture the mind and body. Suitable for meat-eaters, seafood lovers and vegetarians alike, the noodle and rice recipes have been specially created by the people behind Wagamama's unique house style and concentrate on cooking fresh, quality ingredients in a way that retains maximum flavor and nutrition. With a helpful DVD showing how to create dishes as well as tips and techniques, cooking wagamama style has never been so easy.

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Everybody's San Francisco Cookbook Review

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(More customer reviews)This book has really expanded my cooking. I've always been afraid to do any ethnic cooking, in large part because I was afraid of exotic ingredients and never enjoyed dumbed down recipies that leave out those ingredients. This book gives useful background info on the cooking of many regions (Japan, China, Middle East, South America), then gives great descriptions of the ingredients that it calls for. I live in San Francisco, and it's been great fun using the guide to ethnic food stores and tracking down things like galangal and lemongrass.
Ingredients aside, most of the recipies are straightforward, and I've had great success with them. The ingredient lists on many recipies are intimidating, but usually preparation is quick (measuring them into a food processor, etc.).
It's been very satisfying to cook many of my favorite restaurant foods. Hot and sour soup one night. Chicken curry another. I also learned about great dishes I never heard of before. My favorite section is Southeast Asia. The peanut sauces are killer.
The menu suggestions have been very useful, as well, because I really don't know what dishes to combine for a dinner party.
I use the book whenever I'm in a cooking rut and want to try something new.

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A delicious celebration of San Francisco's ethnic cuisines, revealing the secrets of cooking the City's global dishes. Features the foods of China, India, Italy, Japan, Latin America, the Middle East, Morocco, Southeast Asia, and Spain. Demystifies the world's everyday dishes with easy-to-understand recipes, tips on technique, and suggested menus. Includes recipes for popular dishes from the City's best restaurants, from Cha Cha Cha's Cajun Shrimp and Straits Cafe's Barbecued Fish in Banana Leaf to Rose Pistola's Gnocchi with Calamari Bolognese. Informs with a detailed glossary of ingredients that explains not only what they are, but also how to buy them a jar in the spice rack, a fresh bundle in the produce section, a plastic bag in the freezer case. Provides an extensive guide to Bay Area specialty food stores, showing you where to find elusive ingredients, from caches of fresh galangal root in San Francisco's Chinatown to bags of papas criollas in San Rafael; from Indian spice-filled warehouses in Berkeley to pan-Asian produce-filled supermarkets in Silicon Valley. The San Francisco Bay Area is a wonderful place to live. It holds a bounty of cultures, a diversity that enhances our lives. Few areas of the globe have such varied culinary offerings. So go out, explore the ethnic markets, and get down to some of the best cooking on the planet.

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Harumi's Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes Review

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(More customer reviews)If I were to use one word to describe Harumi Kurihara's second cookbook, Harumi's Japanese Home Cooking, it would be, "essential". It is 160 pages of bliss. Ms. Kurihara's writing is clear and concise, enabling even the most novice cook to delve into the realm of Japanese cooking with the greatest of ease and complete success.
Harumi Kurihara has become an icon in Japan, and it's easy to see why. Her detailed techniques and stunning photographs convey her love for cooking and draw the reader in.
The book begins with Japanese cooking techniques to help you get started, (and leaves me wanting a ginger grater) and is rounded out with a glossary at the end. Throughout the book there are Harumi's Hints, Ingredients Notes and Menu Planning tips as well as a full section on menu planning at the back of the book and a short, but very informative, section on Bento-or Japanese lunch boxes. There is nothing this book doesn't have to set you on your way to creating beautiful Japanese meals in your own home.
Beyond the miso soup variations, my personal list of must-makes includes Japanese Green Tea Risotto, Pork in Crispy Breadcrumbs and Grilled Salmon "Yuan" Style.
Don't miss the chance to pick up your own copy!


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Harumi Kurihara, Japan's most popular cooking expert, earned raves from critics and home cooks around the world for her award-winning English- language debut, Harumi's Japanese Cooking. Now she returns with a second- and more intimate- collection written specifically with the Western palate in mind. Harumi's Japanese Home Cooking presents seventy new recipes that exemplify her irresistible, down-to-earth style and simplicity-from Clear Soup with Pork, Spinach Dumplings, and Prawns in Chili Sauce to Potato Salad Japanese Style and Harumi's Baked Cheesecake. In addition, the book presents authentic preparation techniques and serving suggestions

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Washoku: Recipes from the Japanese Home Kitchen Review

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(More customer reviews)This is, hands down, my favorite cookbook. There are over 90 pages of extensive notes on food preparation before you even get to the first recipe. If you are like me and have never prepared Japanese food before, these notes are essential. You learn about the basic ingredients (there are hundereds of different misos), basic cooking techniques (how to drain and press miso), and how to make a variety of basic cooking stocks. Each section is filled with beautiful photographs so you will be able to identify exactly what you are looking for when you get to the Japanese market. One of the previous reviewers was confused because they couldn't tell which miso to use in a recipe. The answer: whichever one you like. That is one of the best aspects of this cookbook. This isn't gourmet cooking, this is is Washoku (home cooking) designed to be cooked to your families taste. As an unexpected bonus the author will often point out regional differences in preparing dishes and give the reader the option of which approach they would like to follow. A great book for anyone that wants to learn basic Japanese cooking. Buyer beware: make sure you have access to an Asian grocery store. The typical American grocer carries very few of the necessary ingredients.

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In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world\'s most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book\'s comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews"This extensive volume is clearly intended for the cook serious about Japanese food."—Minneapolis Star Tribune". . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification."—Milwaukee Journal Sentinel

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Let's Cook Japanese Food: Everyday Recipes for Home Cooking Review

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(More customer reviews)i'm not a novice cook, but just like other reviewers i wish to expand my repertoire of japanese dishes. i admit that i was initially seduced by the cover and the art direction, but the recipes i have tried so far have all tasted great and been happily eaten by my family (my kids are very accustomed to eating a wide variety of foods). there is a helpful section at the beginning which explains essential ingredients and implements, although most avid home cooks will have some version of the necessary tools (for example, a mortar & pestle can stand in for a suribachi).
based on my limited experience with more homestyle Japanese restaurants (not sushi joints), the results i have gotten from these recipes have been great. when i would try to reproduce japanese dishes at home, i would often not know what flavorings to add in order to get the right taste. for example, i never knew dashi was what was missing from all my broths! this book has helped take some of the mystery out of the flavors.
somebody mentioned that there are few vegetarian recipes in this book - the author admits in the notes that she increased the meat portions in order to appeal to the western palate - this is not a pure japanese cookbook, it's written for western schlubs like me! i've simply reduced the portions that she calls for and in some recipes eliminated them with normal vegetarian tricks. i'm not a committed vegetarian but like to minimize the animal products i eat.
i own roughly 40 cookbooks, but right now this is the one i take down most often for dinner ideas. if, like me, you want to learn to cook more Japanese dishes but weren't sure where to start, this is a great primer.

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"Yum!" thought Amy Kaneko when she tasted the Japanese home cooking she'd married into. Even better, turned out it uses easy-to-find ingredients, and she couldn't believe how simple the techniques are for food this delicious. This terrific cookbook showcases 70 of Amy's favorite recipes, including Tonkatsu (crispy pork cutlets in a tangy sauce) and Onigiri (cute little rice balls stuffed with salmon). A glossary describes the more unusual ingredients and a source list makes it a snap to find and use Japanese specialties such as daikon, miso, and wasabi. It's tasty, it's practical, it's a wow with family and friends so Let's Cook Japanese Food!

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