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COOKING:Subgroups:Regional & Ethnic:Japanese

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Japanese Cooking: Quick & Easy Series, (No Author Listed)
1 Japanese Cooking: Quick & Easy Series
(No Author Listed): Shufunotomo Co.; Tokyo, Japan 1984 4079737254 / 9784079737258
Twenty-Fifth Printing Soft Cover Very Good: 6 x 4.5 in.: 56 pages 

002096002096: Plastic Comb Bound. Beautiful, full-page, full-color, photographs of prepared dishes. Includes 30 recipes, including Japanese Soup and Zoni, Sea Bream Boiled in Salt, Tempura, Stuffed Eggplant, Sukiyaki, and Rice Dumpling. Scarce, Out Of Print, Book.

Price: 12.50 USD
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Masterclass In Japanese Cooking, Kazuko, Emi
2 Masterclass In Japanese Cooking
Kazuko, Emi: Pavilion Books; London, England 2002 1862055823 / 9781862055827
First Printing Hard Cover Fine in Very Good Dust Jacket: 9.75 x 11.25 in.: 192 pages Illustrated by Gus Filgate 

004844004844: Dustjacket now protected by a new Brodart Mylar Cover. First Printing, Number Line (2 4 6 8 10 9 7 5 3 1) . Scarce, Out Of Print, Book. Dustjacket is slightly rubbed at edges near spine. "This is the first cookbook to feature masterclasses with 20 of the world's foremost Japanese cooks and chefs. A superb volume, featuring 20 step-by-step masterclasses, 120 recipes, and 180 color photos. Imagine having the opportunity to take a course in Japanese cooking - then imagine not just one, but a score of chefs to teach you the art and techniques. Now Emi Kazuko has assembled 20 leading chefs and food experts in Masterclass in Japanese Cooking. Each cook offers you three of their favorite dishes, one of which is selected to be a step-by-step masterclass: Susumu Hatekeyama (Chicken Simmered with Vegetables) , Kentaro (Swordfish Rice Bowl with Honey Shoyu Sauce) , Hiroshi Miura (Steamed Duck with Miso Sauce) . What's more, the author has added 60 additional recipes of her own, both simple (Pot-Cooked Udon Noodles) and unusual (Tofu Hotpot with Oyster and Chrysanthemum Leaves) . Commentary on Japanese regions and traditions, including the tea ceremony, and an informative look inside the Japanese pantry, completes this superbly designed cookbook. Emi Kazuko is a successful food writer and cookbook author. Born in Tokyo, she attended the Tokyo Kaikan Cookery School. She is the author of five previous cookbooks, including The Book of Japanese Cooking, Japanese Food and Cooking, and Easy Sushi. Superbly designed and illustrated with exquisite photographs by award-winning Gus Filgate, this book is a complete and satisfying cookery course in one volume. ": Photographs

Price: 46.00 USD
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Sushi For Parties: Maki-Zushi and Nigiri-Zushi, Kawasumi, Ken (Author) / Nagai, Kazuhiko (Translator)
3 Sushi For Parties: Maki-Zushi and Nigiri-Zushi
Kawasumi, Ken (Author) / Nagai, Kazuhiko (Translator): Graph-sha Ltd.; Tokyo, Japan 1996 0870409565 / 9780870409561
First Edition: Fourth Printing Soft Cover Fine: 8.25 x 10 in.: 80 pages 

011490011490: Covers and pages are clean, unmarked, bright, tightly bound and sharp cornered. Scarce, Out Of Print, Book. "Sushi is one of the truly Japanese dishes. It makes full use of fresh seafood and seasonal ingredients. A Japanese eating sushi exclaims that he or she is happy to be born Japanese. Along with sukiyaki and tempura, sushi is world famous as a typical Japanese dish. Traditionally, chirashi-zushi (scattered sushi) and maki-zushi (rolled sushi) have been prepared by mothers for the occasion of cherry-blossom viewing, school sports, festivals and traditional events. It is also served for guests. Like home-made pickles, each family had its own distinctive flavor."

Price: 24.00 USD
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