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Introduction to Japanese Cuisine: Nature, History and Culture (The Japanese Culinary Academys Complete Japanese Cuisine Series) - INTRODUCTION TO JAPANESE CUISINE is the first in this definitive multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the s..

Issaya Siamese Club Cookbook - CHEF IAN'S BIO: Bangkok-born Ian Kittichai became the first Thai national ever to be named executive chef of a five-star hotel. He has trained and worked as a professional chef in London, Paris, Napa Valley, Tokyo and Catalonia, and has founded acclaimed restaurants in Bangkok, New York and Mumbai. He appears wee..

Izakaya - Mark Robinson is an editor and journalist who has written regularly from Tokyo on food and culture for publications including the Financial Times and The Times(U.K.), the Australian Financial Review Magazine, and others. Born in Tokyo and raised mostly in Sydney, Australia, he returned to Japan in 1988 where, enchanted by izakaya, he has ..

Japanese Hot Pots - Tadashi Ono is the excutive chef of Matsuri in New York City. He has been featured in the New York Times, Gourment, Food & Wind, and other prestigious publications.Harris Salat writes about food and culture for the New York Times, Gourmet, Saveur, and other publications. He is the coauthor of Tkashi's Noodles. He lives in N..

Kaiseki - The Exquisite Cuisine of Kyoto's Kikunoi Restaurant by Yoshihiro Murata - Yoshihiro MurataA stunning journey in dazzling photos and insightful text through the courses of Japan's most elegant and artistic cuisineThe specialized cuisine served at Kyoto's famed Kikunoi restaurant is a feast for the eyes as well as the palate,..

KANSHA, (Andoh) - Elizabeth Andoh is one of Japan's most beloved culinary ambassadors. Her latest book takes its name from the Japanese word for appreciation. Kansha is an expression of gratitude for nature's gifts and the efforts of those who transform them into wonderful meals. Andoh's book contains a treasure trove of recipes that..

Morimoto - The New Art of Japanese Cooking by Masaharu Morimoto - Masaharu MorimotoThis unique and sumptuous book brings all these elements to the home cook through 125 accessible recipes, gorgeous four-color photography -including helpful step by-step instructions- and special features explaining Chef Morimoto's cooking techniques and plating..

Nobu Miami - The Party Cookbook- - Nobu MatsuhisaThomas Buckley What is it like to attend a party catered by master chef Nobu Matsuhisa and Thomas Buckley, executive chef at Nobu Miami? Now you can find out - and learn the party food secrets of these two leading chefs who have captivated Miami with the kokoro they put into everything they prepare. ..

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...