Takashi's Noodles - A collection of 75 recipes from James Beard Award-winning chef Takashi Yagihashi for both traditional and inventive hot and cold Japanese noodle dishes.  Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi introduces ..

The Chef's Edge - Knife Sharpening DVD - AC_FL_RunContent = 0; if (AC_FL_RunContent == 0) { alert("This page requires AC_RunActiveContent.js."); } else { AC_FL_RunContent( 'codebase','http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0','width','304','height&apo..

The Decorative Art of Japanese Food Carving: Elegant Garnishes for All Occasions by Hiroshi Nagashima - Hiroshi Nagashima is the Head Chef and Managing Director of the Honganji temple restaurant Shisui in Tsukiji, in central Tokyo, near Ginza. He is also the author or coauthor of 9 books in Japanese, including the food section of the Encyclopedia ..

The Japanese Grill, (Ono & Salat) - Tadashi Ono, executive Chef at NY's Matsuri and food writer Harris Salat team up again for a cookbook devoted to exploring Japan's barbecue culture. Highlights include yakitori, yaki onigiri, miso spareribs & yuzu chili scallops...

UMAMI : The Fifth Taste by Michael Anthony et al - Umami is described as a pleasant savory taste imparted by glutamate, a type of amino acid which occurs naturally in many foods including meat, fish, vegetables, and dairy products. As the taste of umami itself is subtle and blends well with other tastes to expand and round out flavors, most people ..