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We dare you to try: • Wednesday’s Woeful Waffles (which are pitch black, of course) • Enid’s rainbow-sprinkled . . . well, everything • Morticia’s Magnetic Migas • Gomez’s Black Heart Chicken Breast • Edgar Allen Poe’tatoes • Uncle Fester’s Famous Brain Roast This tome also shares expert tips on how to entertain Nevermore Academy-style, so you can throw your own Rave’N Ball, Freaksgiving Feast, or Secret Society Social. 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In the quiet of midnight, Qifrey and Olruggio are finally free to pursue their culinary experiments. The magic of the kitchen comes alive as they cook puddings, stews, parfaits, and jellies, and when the sun rises, Coco and the gang are there to savor every bite! Includes a variety of sweet and savory recipes with step-by-step instructions to help readers recreate their favorite dishes.\u003c\/p\u003e","brand":"Kodansha Comics","offers":[{"title":"New","offer_id":51573844312346,"sku":"N9781646518432","price":12.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9781646518432.jpg?v=1768334322"},{"product_id":"witch-hat-atelier-kitchen-4","title":"Witch Hat Atelier Kitchen 4","description":"\u003cp\u003eWitch Hat Atelier is back in this culinary spinoff that lets readers try their hand at recreating a variety of sumptuous recipes. 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Hearty and filling, Sanji’s recipes keep the greatest pirate crew in the world well-fed, and his flashy techniques will take your culinary skills to the next level!\u003c\/p\u003e","brand":"Viz Media","offers":[{"title":"New","offer_id":51574169239834,"sku":"N9781974724468","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9781974724468.jpg?v=1778559954"},{"product_id":"dictionary-of-japanese-food-ingredients-and-cultu","title":"A Dictionary of Japanese Food: Ingredients and Culture","description":"\u003cp\u003eNominated for the Glenfiddich Food Book of the Year Award, this timeless volume is the first and only book of its kind on the subject. A Dictionary of Japanese Food helps food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Definitions in ordinary cookbooks and standard dictionaries—such as akebia for akebi, sea cucumber for namako, plum for ume—can be inadequate, misleading, or just plain wrong. Richard Hoskings eliminates the mystery by ensuring that each entry in the Japanese-English section includes the Japanese term in Roman script; the word in kana or kanji or both; a Latin name where appropriate; an English definition; and, for most entries, a short annotation. The English-Japanese section defines relevant English food terms in Japanese and annotates those needing explanation. One hundred small line drawings make it easy for readers to identify everything from mitsuba to the okoze fish, and seventeen appendices address the most critical elements of Japanese cuisine, from the making of miso and the structure of the Japanese meal to the tea ceremony. 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This book is the culmination of a lifetime steeped in two cultures. Born in Tokyo and raised in New York, Makiko Itoh grew up in the heart of her mother's acclaimed Japanese restaurant, a culinary landmark for over twenty years. Now a celebrated bilingual food writer and translator, she brings a rare perspective--uniquely equipped to bridge the gap and share the soul of Japanese cuisine with the world. Her book provides answers to all the questions that people usually ask about one of the world's greatest cuisines, including: Why is Japanese food so unique? This book provides a full overview--from aesthetics to umami Essential ingredients like miso, mirin, dashi, sake and kombu--how and why are they used? How to prepare and serve a Japanese meal--from cookware to tableware and etiquette Which recipes are right for you?--the 600 recipes in this book cover everything from sushi to ramen to donburi rice bowls, nukazuke pickles and Japanese bread! 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This book explores the fascinating history, lore and practice of Japanese cooking through the eyes of Manabu, a young man who aspires to become a professional Japanese chef. Each chapter presents a new set of topics which help the reader to appreciate the great depth and complexity of Japan's amazing food culture. Dozens of mini essays with hundreds of charming color illustrations and photos explain: The importance of fundamental ingredients like rice, soybeans, seaweed and fish The beauty of traditional utensils including lacquer ware, ceramics and knives The key role played by fermented ingredients like miso, soy sauce and sake in Japanese cooking The history of sushi, which developed from a traditional method of preserving fish The concept of \"umami\" as one of just seven flavors that can be detected by the human tongue How all these elements come together in a multicourse Kyoto-style Kaiseki dinner There is even a quiz at the end so you can see how much you've learned along the way!\u003c\/p\u003e","brand":"Tuttle Publishing","offers":[{"title":"New","offer_id":52204904874266,"sku":"N9784805317624","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9784805317624.jpg?v=1768347929"},{"product_id":"nukazuke-the-japanese-art-of-fermented-pickling","title":"Nukazuke: The Japanese Art of Fermented Pickling","description":"\u003cp\u003eNukazuke fermented pickles are superfoods that promote good gut health! 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No longer mainly India’s culinary secret, its reputation as a divine form of comfort food now traverses many cultures. With the ever-rising prevalence of plant-based diets, so the popularity of dhal has risen globally too. Lentils are highly nutritious, a good source of protein, and great for digestive health. As a chef with Indian heritage (where most food is naturally vegan or veggie) creating delicious meat-free meals is something that comes naturally to author Nitisha Patel. In this book, Nitisha shares an astonishing array of variations on dhal—using different spices, herbs, and vegetables, in different formats and with different accompaniments. 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Definitions of Japanese food terms found online and in standard dictionaries are misleading and often simply wrong. Richard Hosking eliminates this problem by giving each term a concise English definition with rich cultural and historical notes. This new and expanded edition has 240 color photographs along with 100 black and white drawings for easy identification. These allow readers to identify everything from abura-age fried tofu to zeusai red-bean soup. A series of fascinating appendices address critical elements of Japanese cuisine--from how miso and sake are made to the keycomponents of a Japanese meal. Newly typeset and featuring a foreword by cookbook author Debra Samuels, The Illustrated Dictionary of Japanese Food helps food lovers and visitors discover the wonders of one of the world's truly great cuisines.\u003c\/p\u003e","brand":"Tuttle Publishing","offers":[{"title":"New","offer_id":52142254326042,"sku":"N9784805320006","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9784805320006.jpg?v=1777438085"},{"product_id":"rice-noodle-fish-deep-travels-through-japans-fo","title":"Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture","description":"\u003cp\u003eAn unexpected and unique gastro-tourism guide to Japan from the co-founders of the popular James Beard Award-nominated website Roads \u0026amp; Kingdoms that includes beautifully written in-depth narrative, insider advice, and practical information, along with 170 extraordinary color photographs. Foreword by Anthony Bourdain. Part travel guide, part cultural celebration, Rice, Noodle, Fish invites readers to explore an entire country through the lens of food. In this eclectic journey through Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! series, navigates the intersection between food, history and culture, sharing the colors, textures, tastes, and cultural DNA that this extraordinary cuisine has to offer. Written in the same evocative voice that reverberates through their popular Roads \u0026amp; Kingdoms website, Rice, Noodle, Fish explores Japan's most intriguing culinary disciplines in seven key regions, from the traditional kaiseki of Kyoto and sushi masters of Tokyo, to the street food of Osaka and the ramen culture of Fukuoka. You won't find hotel recommendations or bus schedules; you will find a brilliant narrative that considers the cultural and culinary flavors of each region and the stories behind the people who prepare it. This is not your mother's Fodor's. Rice, Noodle, Fish is a rare breed of inspiration and information, perfect for the intrepid and armchair traveler alike. A must-have exploration of the world's deepest and most misunderstood food culture, the end result is an exquisitely immersive culinary journey through this captivating country.\u003c\/p\u003e","brand":"Harper","offers":[{"title":"New","offer_id":52225384612122,"sku":"N9780062394033","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9780062394033.jpg?v=1778890942"},{"product_id":"tokyo-cult-recipes","title":"Tokyo Cult Recipes","description":"\u003cp\u003eEnjoy the best Japanese food at home with more than 100 dishes from the gastronomic megacity, including favorites such as miso, sushi, rice, and sweets. While many people enjoy an almost cult-like reverence for Japanese cuisine, they’re intimidated to make this exquisite food at home. In this comprehensive cookbook, Maori Murota demystifies Japanese cooking, making it accessible and understood by anyone interested in learning about her native food culture and eating well. Inspired by Murota’s memories of growing up in Tokyo—cooking at home with her mother and dining out in the city’s wonderful restaurants and stands—Tokyo Cult Recipes offers clear and concise information on key basic cooking techniques and provides guidance on key ingredients that home cooks can use to create authentic Japanese food anytime. Tokyo Cult Recipes is packed with dozens of mouthwatering, easy-to-make recipes for miso, sushi, soba noodles, bentos, rice, Japanese tapas, desserts, cakes, and sweets, accompanied by helpful step-by-step photographs. This fabulous cookbook is also a visual guide to this extraordinary city, bringing it colorfully to life in gorgeous shots of food markets, Tokyo street scenes, Japanese kitchen interiors, and more.\u003c\/p\u003e","brand":"Harper","offers":[{"title":"New","offer_id":52225386348826,"sku":"N9780062446688","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9780062446688.jpg?v=1778890946"},{"product_id":"japanese-art-of-the-cocktail","title":"The Japanese Art of the Cocktail","description":"\u003cp\u003eWinner of the 2022 Tales of the Cocktail Best Cocktail or Bartending Book\u003c\/p\u003e\u003cp\u003eFinalist for the 2022 IACP Cookbook Award: Wine, Beer, or Spirits \u003c\/p\u003e\u003cp\u003eFinalist for the 2022 James Beard Foundation Beverage with Recipes Award \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThe first cocktail book from the award-winning mixologist Masahiro Urushido of Katana Kitten in New York City, on the craft of Japanese cocktail making\u003c\/p\u003e\u003cp\u003eKatana Kitten, one of the world's most prominent and acclaimed Japanese-American cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. It recently earned the #10 spot on The World's 50 Best Bars list, making it the Best Bar in the U.S. Before Katana Kitten, Urushido honed his craft over several years behind the bar of award-winning eatery Saxon+Parole. In The Japanese Art of the Cocktail, Urushido shares his immense knowledge of Japanese cocktails with eighty recipes that best exemplify Japan's contribution to the cocktail scene, both from his own bar and from Japanese mixologists worldwide. 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A book that reflects as much the author’s own journey—a life spent in New York, Los Angeles, Mexico, and elsewhere—as it does the foods of Japan, Wafu Cooking is an utterly unique, thoroughly modern cookbook.\u003c\/p\u003e","brand":"Knopf Publishing Group","offers":[{"title":"New","offer_id":52225596817690,"sku":"N9780593535271","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9780593535271.jpg?v=1778892773"},{"product_id":"japanese-foods-that-heal-using-traditional-japane","title":"Japanese Foods That Heal: Using Traditional Japanese Ingredients to Promote Health, Longevity, \u0026 Well-Being (with 125 Recipes)","description":"\u003cp\u003eIn Japan, the old ways have prevailed well into the 21st century. Small family run shops still make miso, tofu, shoyu, tamari, amazake and other traditional healing foods the same way they were made centuries ago. 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This healthy Japanese cookbook includes everything you need to know about these healthy and delicious foods--from nutrition and medical facts to recipes and tips for creating wholesome and flavorful meals. You will come to appreciate how each food was produced in years past, how it can benefit your health and well-being, and how it is made today. This collection of recipes shows you how rewarding it is to prepare simple, nourishing meals that both promote good health and please the palate. A pronunciation guide and food glossary demystify Japanese foods that at first may seem exotic to Westerners. And a shopping resource offers practical tips for finding all the foods used in the book. 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The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream are only now beginning to be fully appreciated in the sushi- and ramen-saturated West, as are the remarkable health benefits of the traditional Japanese diet. Food and travel writer Michael Booth takes the culinary pulse of contemporary Japan, learning fascinating tips and recipes that few Westerners have been privy to before. Accompanied by two fussy eaters under the age of six, he and his wife travel the length of the country, from bear-infested, beer-loving Hokkaido to snake-infested, seaweed-loving Okinawa. Along the way, they dine with—and score surprising victory over—two sumo wrestlers, pamper the world’s most expensive cows with massages and beer, share a seaside lunch with free-diving female abalone hunters, and meet the greatest chefs working in Japan today. 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Documentary-quality photo essays reveal the local Japanese communities that support these long-established preservation practices. It is by Nancy Singleton Hachisu, author of Japanese Farm Food. Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with local grandmas still selling their wares document an authentic view of the inner circle of Japanese life. Recipe methods range from the ultratraditional-- Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)-- to the modern: Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Preserving the Japanese Way also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Koji is neither new nor unusual in the landscape of Japan fermentation, but it has become a cult favorite for quick pickling or marinades. Preserving the Japanese Way is a book about community, seasonality as the root of preserved food, and ultimately about why both are relevant in our lives today. \"In Japan, pickling, fermenting, and salting are elevated as a delicious and refined art form, one that Nancy Singleton Hachisu has mastered. This is a gorgeous, thoughtful--dare I say spiritual--guide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition. Nancy understands that salting cherry blossoms and drying squid aren't just about preserving foods--it's about preserving a way of life.\" --Rick Bayless, author of Authentic Mexican and owner of Frontera Grill \"In her first gorgeous book, Nancy delved into the soul of Japanese country cooking. In this stunning new volume, we are introduced to the myriad ways of preserving and fermenting that, like the writing and photography, highlight the gentle elegance and beautiful patience of Japanese cookery.\" --Edward Lee, author of Smoke \u0026amp; Pickles and owner of 610 Magnolia \"Even if you never yearned to make your own miso or pickle your own vegetables, this beautiful book will change your mind. It's almost impossible to flip through these pages without wanting to join Nancy Singleton Hachisu in the lovely meditation of her cooking. This book is unlike anything else out there, and every serious cook will want to own it.\" --Ruth Reichl, author of Tender at the Bone and former editor-in-chief of Gourmet Magazine\u003c\/p\u003e","brand":"Andrews McMeel Publishing","offers":[{"title":"New","offer_id":52226287173914,"sku":"N9781524894764","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9781524894764.jpg?v=1778899491"},{"product_id":"washoku-recipes-from-the-japanese-home-kitchen-a","title":"Washoku: Recipes from the Japanese Home Kitchen [A Cookbook]","description":"\u003cp\u003eIn 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\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"New","offer_id":52226298315034,"sku":"N9781580085199","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9781580085199.jpg?v=1778899981"},{"product_id":"tokyo-cocktails-an-elegant-collection-of-over-100","title":"Tokyo Cocktails: An Elegant Collection of Over 100 Recipes Inspired by the Eastern Capital","description":"\u003cp\u003eAn elegant collection of over 100 recipes inspired by the Eastern Capital. With over 13.5 million residents squeezed in to 845 square miles, Tokyo stands as one of the world's most beguiling cities. On the surface it appears to be nothing but towering buildings and glaring lights. But once you get to know the city, its 23 wards reveal hidden alleyways, along many of which you can find singular drinking establishments. Tokyo Cocktails takes you inside the city's best bars and introduces you to bartenders and mixologists conjuring up drinks that reflect the city's essence, namely how thousands of years of tradition fuse with myriad contemporary influences. Featuring over 100 recipes that honor and reinvent classics and make the best of local ingredients, this book is the ideal cocktail enthusiast's guide to drinking like a local, whether you're making a trip to Tokyo or staying at home and simply wishing you were there.\u003c\/p\u003e","brand":"Cider Mill Press","offers":[{"title":"New","offer_id":52226308309274,"sku":"N9781604338867","price":22.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9781604338867.jpg?v=1778900419"},{"product_id":"tabemasho-lets-eat-a-tasty-history-of-japanese","title":"Tabemasho! Let's Eat!: A Tasty History of Japanese Food in America","description":"\u003cp\u003e\u003cb\u003eYour favorite Japanese foods, home-cooked, packaged, or served in restaurants, and how they came to delight the American palate.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eTabemasho! Let's Eat! is a tasty look at how Japanese food has evolved in America from an exotic and mysterious--even \"gross\"--cuisine to the peak of culinary popularity, with sushi sold in supermarkets across the country and ramen available in hipster restaurants everywhere. The author was born in Japan and raised in the U.S. and has eaten his way through this amazing food revolution.\u003c\/p\u003e","brand":"Stone Bridge Press","offers":[{"title":"New","offer_id":52226314567962,"sku":"N9781611720686","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0911\/9462\/2234\/files\/9781611720686.jpg?v=1778900618"},{"product_id":"ramen-at-home-the-easy-japanese-cookbook-for-clas","title":"Ramen at Home: The Easy Japanese Cookbook for Classic Ramen and Bold New Flavors","description":"\u003cp\u003eRestaurant-quality ramen, made homemade easy. Getting good ramen doesn’t have to mean going out. 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