Japanese Kitchen or Man A Can A Tailgate Plan

Japanese Kitchen: 250 Recipes in a Traditional Spirit

Author: Hiroko Shimbo

The first comprehensive introduction to Japanese cooking for the U.S. market in two decades.

Publishers Weekly

While Asian flavors have long been fashionable in the U.S., it is perhaps the hipness of sushi and familiarity of the Tepanyaki style that have been a catalyst for the recent popularity of Japanese cuisine. The author, a veteran cooking-school instructor and food writer, offers a well-rounded introduction to the rich heritage of Japanese cooking (complete with historical, cultural and personal observations from her own childhood). "Nutrition, taste and... a spirit of innovation" are Shimbo's ambitions with this comprehensive and intriguing collection of updated classic and new recipes. Perfect for the Western cook, Shimbo's book explains traditional equipment, techniques and ingredients (although, she says, American cooking implements, and the occasional substituted ingredient, will more than suffice) and how to make such staple elements as tofu. She particularly touts the healthier aspects of Japanese cuisine and offers many simple preparations that support fast-paced lives, including Easy Simmered Chicken and Chestnuts or the quick one-pot meal of Rice, Beef, Burdock Root and Mushrooms made in a rice cooker. Shimbo doesn't disappoint the aficionado, however, with Yakitori grilling, Ponzu Sauce and a far more interesting (and healthy) rendering of ramen than the cellophane-wrapped variety. Based on Japanese home-style cooking, Shimbo's is an indispensable book for the home cook, with recipes such as Chirashizushi and her mother's Green Plum Wine. Nevertheless, Shimbo also shows a fresh modern sensibility by smartly melding Western influences in her own recipes for Clam Chowder (New England meets Edomae style), Lamb Stew--which she enlivens with miso--and Teriyaki Chicken Roll served on a bed of greens. Illustrations not seen by PW. (Nov.) Copyright 2000 Cahners Business Information.

Library Journal

With Asian food becoming ever more popular, the dearth of Japanese cookbooks is surprising. How fortunate, then, to have this ambitious, authoritative new work from a knowledgeable and talented Japanese cooking teacher. Shimbo-Beitchman, who ran a cooking school in Tokyo for eight years and London for two, now teaches in New York City, and part of the appeal of her book is her ready familiarity with Western kitchens and culinary style. She provides a detailed guide to equipment, techniques, and ingredients, followed by a wide-ranging selection of recipes of all sorts. There are both the home-style dishes she grew up on and more elaborate ones for special occasions, as well as the traditional Japanese classics, with her own touches, of course, and innovative new recipes. Shimbo-Beitchman has an appealing, straightforward style, and the headnotes and text convey a vast amount of information; recipe instructions are detailed and clear. An essential purchase. Copyright 2000 Cahners Business Information.

Books about: Managerial Accounting Working Papers or Challenge of Hegemony

Man, A Can, A Tailgate Plan: 50 Easy Game Time Meals That are Sure to Please

Author: Zachary Schisgal

With more than a million copies of the A Man, A Can series sold, the newest addition breaks out from the kitchen and heads to sporting events nationwide

"Dude, this cookbook is for you," cheered the Detroit News when A Man, A Can, A Plan first appeared.  Next came A Man, A Can, A Grill, and Andrew Schloss, author of Dinner's Ready, welcomed the flavorful barbecue fare as "real food - so good that no one will ever guess your secret is in the can."  Sports-minded, culinarily challenged dudes, especially those who were among the 30 million Americans who tailgated this year, will find terrific game-day recipes in this latest book.  And it's perfect as a  Father's Day and graduation gift!

A Man, A Can, A Tailgate Plan presents 50 simple, tailgate-friendly recipes for munchies and soups, plus chicken, beef, and port entrees perfect for any pregame party.  While many of the dishes can be fired up on the grill, tailgaters can prepare dips and desserts at home that are easily transported, or they can opt for tailgating's Holy Grail - the deep-fried turkey.  With these step-by-step instructions and full-color photographs, tailgaters can create a spread of appetizers and entrees that will be the envy of the parking lot.