Pacaritambo

THE BOOK OF SUSHI
by Kinjiro Omae & Yuzura Tachibana. Foreword by Jean-Pierre Rampal. Color photos by various artists. Condition: NEW 1996 Kodansha Trade Paperback (with it's own DJ), 8th printing. Content: Sushi, that so typical Japanese food, has a history going back to prehistoric times. Over the centuries it has been refined into a surprising number of variations, from the simplest everyday fare--such as tuna wrapped in vinegared rice and crisp vitamin-rich nori seaweed--to elegant and imaginative sushi created for festive occasions. The centerpiece of this book is Edomae-zushi, the delicate, natural, fresh variety first made in Tokyo in the early nineteenth century and now popular throughout the world. B&W step-by-step "how-to" illustrations are excellent. [1 copy available]
$ 8.79 + shipping.

EASY & ARTFUL ASIAN COOKING (The Creative Cook series)
by Richard Cawley. Foreword by Ken Hom. Color photos to Michelle Garrett. Color illustrations by Alison Barratt. Condition: Gently pre-read 1992 Cole Group large hardcover (pictorial boards) & DJ (in mylar jacket), third printing. Gift inscription loose endpage. Content: This book emphasizes simplicity and ease of preparing Asian cuisine, including buying and using ingredients, equipment, and recipes from Thai to Chinese. [1 copy available]
$ 3.75 + shipping

THE FOOD OF THAILAND: Authentic Recipes from the Golden Kingdom
by Sven Krauss, Laurent Ganguillet, Vira Sanguanwong, & Luca Invernizzi Tettoni. Color photos of completed dishes. Condition: UNREAD 1995 Periplus Editions softcover, first printing. Tiny edgewear bottom front cover corner. Content: Reviewer: "A book that is both lovely and practical, with a mouth-watering selection of do-able recipes, 64 in all. It includes brief chapters on the history of the food, regional cooking, palace cuisine, and more; and an informative chapter on Thai ingredients describes 48 exotic ingredients, some with photos, from 'agar-agar' to 'water spinach'. The recipe directions are concise and clearly written. I like the fact that the recipes are not overly complicated and the number of ingredients called for in most of the recipes is fairly small. Many of the recipes are simple and in my opinion authentic and non-westernized. One thing they do not tell you is how spicy the resulting dish will be. "Red Chicken Curry with Bamboo Shoots" and "Pumpking Custard" are my favorites. Last but not least, if you are like me and love the visuals, sumptuous color photos abound, with exquisitely presented food in beautiful (table) settings, some with fascinating antiques or objets-d'art." [1 copy available]
$ 8.75 + shipping

ORIENTAL VEGETARIAN COOKING
by Gail Duff. B&W illustrations by Jenni Rodger. Condition: UNREAD 1989 Healing Arts Press Trade Paperback, first printing. Content: Blending adventurous, exotic ingredients with familiar whole foods, fruits, and vegetables, one of Europe's leading natural-cooking writers brings together the flavors and culinary techniques of the Orient. Contains 160 recipes. Questions welcome. [1 copy available]
$ 6.75 + shipping.

TASTE OF JAPAN: Delicate Dishes from an Elegant Cusine
by Masaki Ko. Color photos both "how-to" and of the completed dishes. Condition: NEW 2006 Hermes (UK) soft cover, first printing. Content: "This book is a good place to start when learning to cook Japanese. A useful glossary is featured at the front, helping familiarize readers with the usual ingredients you'll encounter in Japanese cooking. The steps are clearly written and illustrated. The photography is nicely done--I love just staring at the pictures at times. The recipes I've tried are mostly delicious. Best of all, the book is not intimidating at all and will be useful to both novice and expert cooks." Questions welcome. [1 copy available]
$ 5.49 + shipping