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Preserving The Japanese Way by Nancy Singleton Hachisu
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 & 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
Preserving The Japanese Way by Nancy Singleton Hachisu
Preserving the Japanese Way offers an easy to understand road map for preserving fruits, vegetables, and fish through a non-scientific, farm- or fisherman-centric approach. Backdrop to the 80 recipes outlined in this book, are the producers and the artisanal products used to make these salted and fermented foods. The arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with wrinkled grandmas still selling their wares document an authentic view of the inner circle of Japanese life. Recipe methods range from the ultra-traditional: Umeboshi (Salt-Dried Sour Plums, Takuan (Rice Bran Fermented Dried Daikon), and Hakusai (Salt-Fermented Cabbage; to the modern: Shoyu Koji Zucchini Coins, Turnips Pickled in Plum Vinegar, and Melon in Sake Lees. Preserving with Salt & Koji 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 quickly become a cult favourite 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 community and seasonality are relevant in our lives today.
The Japanese Food Preservation Guide by Sophia Freeman
The concept of canning and preserving food is economical because you get to save food and preserve the taste. Yes, it is the best thing after cooking. If you are a fan of cooking and preserving food, you will absolutely want to learn how to do this the way the Japanese do. With this book, you learn how to preserve your food using ingredients from Japan. In addition, you will also have access to more than 25 ways the Japanese can and their food. What more can you ask for? Grab this book today and preserve your food the way it is meant to be preserved. And one more thing; you will have the most fun in doing that.
Japanese Farm Food by Nancy Singleton Hachisu
'Japanese Farm Food' offers a unique window into life on a Japanese farm through the simple, clear-flavoured recipes cooked from family crops and other local, organic products. The multitude of vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets and ceramic bowls filled with beautiful, simple dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm.
These days, it is very important that you do everything you can to save money, and to make sure that you have something to eat, in case calamities or unprecedented events occur. It is also important that you have some food that will see you through your everyday life. Canned or preserved food is essential in every household because it is easy to make and very delicious, too. This handbook, "Canning and Preserving: A Simple Food in a Jar Home Preserving Guide for All Seasons : Bonus: Food Storage Tips for Meat, Dairy and Eggs" is filled with fresh and new ways to preserve nature's bounty throughout the year. Organized by season and type of foods , it offers detailed instructions and recipes for making canned, pickled, dried, and frozen foods, as well as bonus recipes for meat, diary and eggs. Basic information on canning techniques for beginners is also included. Download "Canning and Preserving: A Simple Food in a Jar Home Preserving Guide for All Seasons today!
Ametora by W. David Marx
Look closely at any typically "American" article of clothing these days, and you may be surprised to see a Japanese label inside. From high-end denim to oxford button-downs, Japanese designers have taken the classic American look-known as ametora, or "American traditional"-and turned it into a huge business for companies like Uniqlo, Kamakura Shirts, Evisu, and Kapital. This phenomenon is part of a long dialogue between Japanese and American fashion; in fact, many of the basic items and traditions of the modern American wardrobe are alive and well today thanks to the stewardship of Japanese consumers and fashion cognoscenti, who ritualized and preserved these American styles during periods when they were out of vogue in their native land. In Ametora, cultural historian W. David Marx traces the Japanese assimilation of American fashion over the past hundred and fifty years, showing how Japanese trendsetters and entrepreneurs mimicked, adapted, imported, and ultimately perfected American style, dramatically reshaping not only Japan's culture but also our own in the process.
Handbook Of Hindu Economics And Business by Hrishikesh D. Vinod
The innovative Handbook offers 23 state-of-the-art peer-reviewed essays by leading international authorities summarizing evidence-based research on ancient and modern India. For example, Kautilya's Economics text published some 2000 years before Adam Smith is shown to include ideas in Marx's Labor Theory of Value, UN's Human Rights, optimization, etc. Hindu India topics include: beef eating, astrology, rituals, sacraments, pilgrimages, guilt-free pursuit of wealth and pleasures, caste system's huge costs and benefits in nurturing entrepreneurship, charity, Hindu Law, gender issues, overpopulation problem, yoga for business management and human capital growth. The scholarly essays provide a unique reference work for students, teachers, businessmen, India investors and general readers. Michael Szenberg, editor of The American Economist wrote: "Hindu Economics and Business Handbook is an engaging and informative survey of the economics of Hinduism. I highly recommend it. Jagdish Bhagwati of Columbia University said "... interesting collection ... will be widely read" Prof. Panchamukhi, Former Chairman, Indian Council for Social Science Research, New Delhi and editor of Indian Journal of Economics wrote: ".. systematically arranged into different themes and chapters ...Protection and prosperity, Importance of animals, Four-fold Objectives of Life, Hindu Social Corporate form, Ayurvedic Medicines, Impact of Rituals, (etc.)...perceptive articles on the recent thoughts on development and governance ...extremely valuable reading material...the most useful addition to the literature" Prof. Rishi Raj of CCNY, president of SIAA, wrote: "...many methods and strategies ..(by).. Hindu economists are desperately needed to help solve the present day world economic crisis." Narain Kataria, President of Indian American Intellectual Forum wrote: "...review of contrasting viewpoints... This unique reference work edited by Prof. Vinod belongs not only in every public library, but also in the home of everyone interested in India, including non-Hindus and international investors." List of distinguished authors includes the likes of: (1) former Harvard professor and president of Janata Party, Subramanian Swamy, (2) Suresh Tendulkar, Chair, Indian Prime Minister's Economic Advisory Council, (3) Shankar Abhyankar, founder of Aditya Pratishthan, (4) Anil Bokil, founder of ArthaKranti Pratishthan, (5) Prof. R. Vaidyanathan, IIM Banglore, (6) Balbir Sihag of U. Mass. (7) M.G. Prasad of Stevens Tech. (8) M. V. Patwardhan former Fellow Institute of Bankers, London, (9) Gautam Naresh, formerly at the National Institute of Public Finance, (10) M. V. Nadkarni, founder of Journal of Social and Economic Development, (11) Prof. R. Kulkarni, IIT Bombay, (12) K. Kulkarni, editor of the Indian Journal of Economics and Business, (13) Prof. S. Kaushik, Pace University, NY, Founder of Women's College in India, (14) H. Mhaskar, von Neumann distinguished professor, Technical University, Munich, Germany, (15) Vasant Lad, founder of Ayurvedic Institute in Albuquerque, NM, (16) Yogi S. Vinod, founder MVRF, Pune, (17) S. Kalyanaraman, Director, Sarasvati Research Centre, Chennai, (18) M. and P. Joshi, founders of Gurukul Yoga Center, NJ, (19) Advocate S. Deshmukh, formerly at Citibank and president, Maharashtra Foundation, and (20) Advocate C. Vaidya, among others.
Chili Recipes by Laura Sommers
Chili Recipes! Americans love chili. Whether served as a hearty family dinner, a potluck with friends, or as the main dish for football tailgaters, chili is a crowd-pleaser. This cookbook contains tons of delicious recipes from traditional to vegetarian to venison. There is no greater comfort food than a delicious mouth-watering bowl of chili. Great with sour cream, topped with cheese or poured over a hotdog. This cook book is sure to satisfy your chili cravings! Recipes Include: Classic Chili Recipe Vermont Chili Drunk Ginger Honey Chili Drunk Kentucky Deer Chili Texas Deer Chili Venison Wine Chili Venison Tequila Chili Pumpkin Turkey Chili Spicy Pumpkin Chili Mile High Green Chili German Texas Chili Chili Mac Denver Turkey Chili Verde Chipotle Fiesta Chili Fajita Chili Con Carne Cincinnati Chili & Rice Spicy White Chicken Chili White Turkey Chili Creamy White Chili Tex-Mex Chili Vegetarian Chili Habanero Five Alarm Chili Lamb Chili Lamb Chili With Lentils Sweet Pork Chili Chinese Chili Vegetarian Chili with Winter Vegetables Smoky Chipotle Turkey Hominy Chili Classic Chili Con Carne
A Canticle For Leibowitz by Walter M. Miller
Yoga Therapy Theory by Kazuo Kimura
Yoga therapy holds the key to effectively addressing stress and lifestyle diseases. Conventional medicine is useful for alleviating symptoms, but yoga therapy that is grounded in traditional theory identifies and addresses causes deeper than the physical body. Yoga therapy practices build resistance to stress and increase resilience. Kazuo Keishin Kimura is a Raja Yoga Acharya who has devoted himself to making traditional yogic wisdom accessible in Japan. With this English translation of his book, he hopes to contribute internationally to yoga therapy's development as a respected modality. In this book, Kimura points out how traditional yoga theory is missing from modern-day yoga instruction. He then explains traditional yoga's view of the mind-body complex as five koshas (sheaths), each with specific functions and attributes. Just as medical doctors examine patients before deciding on treatment, yoga therapists must obtain informed consent and assess the conditions of all koshas. Understanding yoga's horse-drawn chariot metaphor for human structure and function is also helpful to see beyond symptoms and to identify root causes of disease. Kimura skillfully guides readers to understand these two theories of human structure and function, and illustrates how they can be incorporated into both yoga therapy assessment and practice.