Hiroko S American Kitchen

125 new recipes that highlight the best of Japanese cuisine, but in new, simpler ways.

In the first comprehensive introduction to Japanese cooking for the U.S. market in two decades, Shimbo gently and authoritatively demystifies for Western cooks this elegant and tasty cuisine. A master teacher gives a clear, complete and delicious introduction to a world-class cuisine. 80 two-color illustrations.

The English-language debut of Hiroko Oyamada—one of the most powerfully strange young voices in Japan The English-language debut of one of Japan's most exciting new writers, The Factory follows three workers at a sprawling industrial factory. Each worker focuses intently on the specific task they've been assigned: one shreds paper, one proofreads documents, and another studies the moss growing all over the expansive grounds. But their lives slowly become governed by their work—days take on a strange logic and momentum, and little by little, the margins of reality seem to be dissolving: Where does the factory end and the rest of the world begin? What's going on with the strange animals here? And after a while—it could be weeks or years—the three workers struggle to answer the most basic question: What am I doing here? With hints of Kafka and unexpected moments of creeping humor, The Factory casts a vivid—and sometimes surreal—portrait of the absurdity and meaninglessness of the modern workplace.

An illustrated collection of 53 recipes representing the best of Japanese home cooking, including wholesome, low-calorie dishes easily prepared in Western kitchens. The book also contains a recipe table with nutrition analysis. This beautifully illustrated collection of fifty-three recipes represents the best of Japanese home cooking, ranging from soups and main dishes to snacks and desserts. You'll find mouth-watering Chicken-and-Egg Donburi, delicious Yellowtail Teriyaki, and simple yet satisfying Salmon Tea Rice. Dishes Westerners have come to

Presents a collection of Japanese recipes; discusses the ingredients, techniques, and equipment required for home cooking; and relates the author's experiences living on a farm in Japan for the past twenty-three years.

In a gorgeous keepsake volume based on the slideshow that captured the world’s attention, Gabriele Galimberti’s beautiful portraits of grandmothers from all over the world with their signature dishes stunningly illustrates the international language of food and family. On the eve of a photography trip around the world, Gabriele Galimberti sat down to dinner with his grandmother Marisa. As she had done so many times before, she prepared his favorite ravioli—a gesture of love and an expression of the traditions by which he had come to know her as a child. The care with which she prepared this meal, and the evident pride she took in her dish, led Gabriele to seek out grandmothers and their signature dishes in the sixty countries he visited. The kitchens he photographed illustrate both the diversity of world cuisine and the universal nature of a dish served up with generosity and love. At each woman’s table, Gabriele became a curious and hungry grandson, exploring new ingredients and gathering stories. These vibrant and intimate profiles and photographs pay homage to grandmothers and their cooking everywhere. From a Swedish housewife and her homemade lox and vegetables to a Zambian villager and her Roasted Spiced Chicken, this collection features a global palate: included are hand-stuffed empanadas from Argentina, twice-fried pork and vegetables from China, slow-roasted ratatouille from France, and a decadent toffee trifle from the United States. Taken together or bite by bite, In Her Kitchen taps into our collective affection for these cherished family members and the ways they return that affection. In Her Kitchen is an evocative, loving portrait of the power of food and family, no matter where in the world you sit down for dinner.

Returning to his longtime home in Japan after his father-in-law’s sudden death, Pico Iyer picks up the steadying patterns of his everyday rites: going to the post office and engaging in furious games of ping-pong every evening. But in a country whose calendar is marked with occasions honoring the dead, he comes to reflect on changelessness in ways that anyone can relate to: parents age, children scatter, and Iyer and his wife turn to whatever can sustain them as everything falls away. As the maple leaves begin to turn and the heat begins to soften, Iyer shows us a Japan we have seldom seen before, where the transparent and the mysterious are held in a delicate balance, and where autumn reminds us to take nothing for granted.

No Experience Necessary is Chef Norman Van Aken’s joyride of a memoir. In it he spans twenty-plus years and nearly as many jobs—including the fateful job advertisement in the local paper for a short-order cook with “no experience necessary.” Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine. From a graveyard shift grunt at an all-night barbeque joint to a James Beard–award finalist for best restaurant in America, Van Aken put his trusting heart, poetic soul, natural talent, and ever-expanding experience into every venture—and helped transform the American culinary landscape along the way. In the irreverent tradition of Anthony Bourdain’s Kitchen Confidential,and populated by a rogues’ gallery of colorful characters—including movie stars, legendary musicians, and culinary giants Julia Child, Emeril Lagasse, and Charlie Trotter—No Experience Necessary offers a uniquely personal, highly-entertaining under-the-tablecloth view of the high-stakes world of American cuisine told with wit, insight, and great affection by a natural storyteller.