Vegan SourceBook or Practical Japanese Cooking

Vegan SourceBook

Author: Joanne Stepaniak

Increasing numbers of people--including actress Drew Barrymore, pop star Moby, and actor Alec Baldwin--are embracing veganism, a lifestyle that entails avoiding all animal-based products and behaving ethically and conscientiously within our surroundings. In The Vegan Sourcebook, long-time activist Joanne Stepaniak further explores and illuminates the principles and practical aspects of compassionate living.

Joanne Stepaniak, M.S.Ed., is a writer, an educator, a cooking instructor, and the author of several cookbooks, including The Saucy Vegetarian and Vegan Vittles.

Books about: Flash CS4 Professional Digital Classroom or C Pocket Reference

Practical Japanese Cooking: Easy and Elegant

Author: Shizuo Tsuji

Sushi, yakitori, tempura, tofu, miso-the Japanese food explosion is here and many new and inviting dishes from Japan are finding their way into the Western heart and home.
For far too long Japanese food has been treated in the West as something precious and over-refined-pure elegant restaurant fare-when in fact it is prepared daily in millions of Japanese households without fuss of any kind. Here is the book that takes all that is good about Japanese food and brings it into the home.
All recipes are authentic, practical, and lavishly illustrated in color. Techniques, too, are represented in color and lucidly explained. Most important, however, is the selection of ingredients: only those available in supermarkets and oriental food shops in the West are used.
From the dainty and delicate dishes that have garnered Japanese cuisine a worldwide reputation to the hearty barbecue and one-pot cornucopias of fresh meat, seafood, and vegetables-all are here at their edible best, charming and accessible, in a cookbook that is a feast for the eyes as well as the family.

Publishers Weekly

The striking photographs and creative design of this oversize cookbook stressthe physical beauty of traditional Japanese cuisine. The wonderful surprise is that the book succeeds in making these artful effects accessible even to novices of Japanese-style preparation and cooking techniques. The most exotic-looking dishesclam soup, for example, or jade green deep-fried shrimpprove to be relatively simple to prepare. Unfamiliar cooking methods are illustrated by detailed, full-color sequence photographs. And in a lovely preface, Tsuji (Japanese Cooking: A Simple Art, president of a professional culinary school in Japan (where Hata is head chef), encourages newcomers to make Japanese cookery their own, experimenting, substituting, rearranging without fear that they will violate the spiritof a most adaptable cuisine. Calories per serving are included with the varied, ample offerings. (September 15)

Table of Contents:

	Preface	7
	Appetizers
	Skewered Omelette, Cucumber, and Shrimp	10
	Rolled Flounder with Egg	11
	Stuffed Minced-Chicken Rolls	12
	Sauteed Duck Breast with Sauce	13
	Steamed Abalone	14
	Jellied Shrimp and Sea Urchin	15
	Grilled Squid with Golden Topping and Oil-Grilled Green Peppers	16
	Shimeji Mushrooms with Pine Needles	16
	Shrimp and Sardine Rafts	17
	Endive Boats with Avocado, Crab, and Salmon Roe	18
	Squid and Asparagus with Mustard-Miso Sauce	19
	Jade Green Deep-Fried Shrimp	19
	Soup
	Crab Ball Soup	20
	Clam Soup	22
	Chicken Ball and Cucumber Soup	22
	Tofu, Pork, and Vegetable Soup	24
	Pureed Corn Soup	24
	Miso Soup with Pork and Vegetables	25
	Scallop and Vegetable Soup	25
	Fish
	Quick-Seared Bonito Sashimi	26
	Tuna Sashimi with Grated Radish	28
	Paper-Thin Sea Bass Sashimi	29
	Night-Dried Sole	30
	Deep-Fried Flounder Boat	30
	Deep-Fried Sea Bass	32
	Simmered Rockfish	32
	Yuan-Style Grilled Butterfish	34
	Yellowtail Teriyaki	35
	Sardines Simmered with Ginger	36
	Simmered Mackerel in Miso	37
	Stuffed Salmon	38
	Deep-Fried Trout in Vegetable Sauce	39
	Seafood
	Stuffed Spiny Lobster	40
	Sake-Simmered Lobster	42
	Whole Prawns Grilled in the Shell	42
	Squid Teriyaki	44
	Clams Grilled in the Shell	45
	Vinegared Crab	46
	Shrimp and Leeks with Mustard-Miso Sauce	48
	Scallops and Kiwi Fruit with Three-Flavors Dressing	49
	Beef and Pork
	Grilled Beef	50
	Beef Tartare, Japanese Style	52
	Grilled Beef with Miso	54
	Simmered Beef with Vegetables	55
	Rolled Beef and Asparagus	56
	Beef Salad	57
	Nagasaki-Style Braised Pork	58
	Deep-Fried Stuffed Pork	59
	Chicken
	Yakitori	60
	Soft-Simmered Chicken	62
	Chicken Escabeche Nanban	63
	Tatsuta Fried Chicken	64
	Chicken, Grapefruit, and Corn Salad with Almond Dressing	65
	Egg
	Savory Custard Cup	66
	Wrapped Custard	68
	Japanese Coddled Egg	69
	Tofu
	Simmered Tofu	70
	Night-Dried Tofu with Chicken Sauce	72
	Simmered Tofu Dumplings	73
	Deep-Fried Tofu	75
	Scrambled Tofu	76
	White Salad	77
	Tofu Sandwiches	78
	Tofu Hamburger Steak	80
	Freeze-Dried Tofu with Egg	81
	Vegetables
	Stuffed Potato Buns	82
	Grilled Eggplant	84
	Deep-Fried Eggplant with Miso Sauce	85
	Deep-Fried Eggplant Sandwiches	86
	Vegetable-and-Shrimp Clusters	87
	Turnip with Ginger-Miso Sauce	88
	Steamed Grated Turnip	88
	Chinese Cabbage and Deep-Fried Tofu	90
	Stuffed Cabbage, Japanese Style	91
	Simmered Bamboo Shoot with Wakame Seaweed	92
	Deep-Fried and Simmered Acorn Squash	93
	Simmered Soybeans	94
	Deep-Fried Zucchini	94
	Sauteed Celery with Sesame	94
	Vegetables with White Sesame Dressing	96
	Marinated Watercress	96
	Okra and Coddled Egg with Wasabi Sauce	97
	Spinach with Sesame Dressing	97
	Rice
	Rice Balls	98
	Mixed Rice	100
	Chicken and Egg on Rice	101
	Sushi
	Decorative Sushi	102
	Scattered Sushi	106
	Bo Sushi	108
	Nigiri Sushi	110
	Thick Roll Sushi	113
	Inari Sushi	114
	Noodles
	Chilled Somen Noodles	116
	Udon Pot	118
	Soba Noodles in a Basket	120
	Udon Noodles with Deep-Fried Tofu	120
	Soba Noodles with Duck	121
	One-pot Dishes
	Sukiyaki	122
	Oden Stew	124
	Seafood Pot	126
	Other Delectables
	Savory Pancake	128
	Tempura	130
	Deep-Fried Mixed Kebabs	132
	Box Meal	134
	Shokado Box Meal	137
	Cooking Tips	140
	Ingredients	144
	Index	150