booth michael the meaning of rice a culinary tour of japan
Booth Michael The Meaning of Rice. A Culinary Tour of Japan
Food and travel writer Michael Booth and his family embark on an epic journey the length of Japan to explore its dazzling food culture. They find a country much altered since their previous visit ten years earlier (which resulted in the award-winning international bestseller Sushi and Beyond). Over the last decade the country’s restaurants have won a record number of Michelin stars and its cuisine was awarded United Nations heritage status. The world’s top chefs now flock to learn more about the extraordinary dedication of Japan’s food artisans, while the country’s fast foods – ramen, sushi and yakitori – have conquered the world. As well as the plaudits, Japan is also facing enormous challenges. Ironically, as Booth discovers, the future of Japan’s culinary heritage is under threat. Often venturing far off the beaten track, the author and his family discover intriguing future food trends and meet a fascinating cast of food heroes, from a couple lavishing love on rotten fish, to a chef who literally sacrificed a limb in pursuit of the ultimate bowl of ramen, and a farmer who has dedicated his life to growing the finest rice in the world… in the shadow of Fukushima.
2605 Руб.
Booth Alan The Roads to Sata. A 2000-mile walk through Japan
One sunny spring morning in the 1970s, an unlikely Englishman set out on a pilgrimage that would take him across the entire length of Japan. Travelling only along small back roads, Alan Booth travelled on foot from Soya, the country's northernmost tip, to Sata in the extreme south, traversing three islands and some 2,000 miles of rural Japan. His mission: 'to come to grips with the business of living here,' after having spent most of his adult life in Tokyo. The Roads to Sata is a wry, witty, inimitable account of that prodigious trek, vividly revealing the reality of life in off-the-tourist-track Japan. Journeying alongside Booth, we encounter the wide variety of people who inhabit the Japanese countryside - from fishermen and soldiers, to bar hostesses and school teachers, to hermits, drunks and the homeless. We glimpse vast stretches of coastline and rambling townscapes, mountains and motorways; watch baseball games and sunrises; sample trout and Kilamanjaro beer, hear folklore, poems and smutty jokes. Throughout, we enjoy the wit and insight of a uniquely perceptive guide, and more importantly, discover a new face of an often-misunderstood nation.
3617 Руб.
SUPER CHEF GINGER PICKLE 400GM
Indulge your taste buds with SUPER CHEF GINGER PICKLE 400GM. Made by culinary experts, this 400gm jar of culinary delight is a must-have addition to your pantry. Crafted with premium quality ingredients, this ginger pickle offers a burst of zesty and aromatic flavors that will elevate your meals to a whole new level. Experience the perfect balance of tanginess and spice in every bite, adding a delectable kick to your favorite dishes. Whether paired with rice, bread, or as a condiment to your snacks, this ginger pickle is sure to impress even the most discerning palates. With its authentic recipe and traditional preparation methods, this pickle captures the essence of homemade goodness in every spoonful. Treat yourself to a culinary adventure and savor the rich, complex flavors of this gourmet ginger pickle. Elevate your dining experience with this gourmet delicacy that promises to add a touch of sophistication to your meals. Embrace the culinary artistry embodied in every jar of this exceptional ginger pickle.
0 Руб.
Rice Alanga 1kg
Alanga rice is one of the most popular varieties of Uzbek rice for pilaf. White dense smooth rounded grains are suitable for garnish, cooking rice porridge, adding to soups and second courses (pilaf). Rice contains a lot of complex carbohydrates, which quickly saturate the body and give strength and energy. Lecithin contained in rice improves brain activity. Rice also contains vitamins B, E, and P. Rice is a gluten-free product, suitable for dietary nutrition. Alanga is a fairly popular species that does not require special culinary skills, it is perfect for cooking pilaf. The appearance is round-shaped, dense, rather large. The grains are whitish-vitreous transparent pearl color. The variety is suitable for sweet and meat dishes of national Uzbek and Tajik cuisine, gives excellent texture and great taste. Before cooking, the rice must be thoroughly rinsed with cold water and soaked for a small amount of time. The water absorption of Alang grains is good, they double when cooked, perfectly absorb all the flavors of pilaf.
0 Руб.
Flavory Red Rice Flakes 250 g
Introducing our Flavory Red Rice Flakes, a nutritious and flavorful option for your breakfast or snack time. This 250g pack of red rice flakes is a wholesome and delicious choice for those seeking a healthy alternative to traditional breakfast cereals. Made from high-quality red rice, these flakes are carefully processed to retain their natural goodness and rich flavor. Our Flavory Red Rice Flakes are packed with essential nutrients, including fiber, vitamins, and minerals, making them a nutritious addition to your diet. They are gluten-free and low in fat, making them suitable for a wide range of dietary preferences. Whether you enjoy them with milk, yogurt, or as a crunchy topping for your favorite dishes, these red rice flakes offer a satisfying texture and a delightful taste. With their natural and earthy flavor, our red rice flakes are a versatile ingredient that can be used in a variety of recipes. From homemade granola bars to crispy coatings for chicken or fish, these flakes add a unique and wholesome touch to your culinary creations. The 250g pack size ensures you have plenty of red rice flakes on hand for all your cooking and snacking needs. Experience the nutty and slightly sweet flavor of our Flavory Red Rice Flakes. Add a pack to your cart today and elevate your breakfast or snack time with this nutritious and delicious option. Embrace the wholesome goodness of red rice in every bite and savor the natural taste of these flavorful flakes. Enjoy the convenience of having this nutritious ingredient at your fingertips and explore the endless culinary possibilities with our Flavory Red Rice Flakes.
0 Руб.
SUPER CHEF LEMON PICKLE 400GM
Savor the tangy goodness of this 400gm jar of culinary magic that promises to elevate your meals to new heights. Crafted by expert chefs, this lemon pickle is a flavor-packed delight that will tantalize your taste buds with its zesty and aromatic notes. Made with premium quality ingredients, SUPER CHEF LEMON PICKLE 400GM offers a burst of citrusy flavors that will add a burst of excitement to your dishes. Experience the perfect balance of tanginess and spice in every bite, transforming even the simplest meal into a gourmet experience. Whether paired with rice, bread, or as a condiment to your snacks, this lemon pickle is sure to impress even the most discerning palates. With its authentic recipe and traditional preparation methods, this pickle captures the essence of homemade goodness in every spoonful. Treat yourself to a culinary adventure and savor the rich, complex flavors of this gourmet delight.
0 Руб.
Heller Steven, Selvaggio Marc Menu Design in Europe
A culinary and graphic travelogue through Europe Jim Heimann’s new book on Menu Design in Europe is a mouthwatering feast for the eyes, featuring hundreds of European menus from the early 19th century to the end of the millennium. At once a history of continental cuisine and a sprawling survey of graphic styles, Menu Design in Europe satisfies the craving for foodies and design enthusiasts alike. The dominance of French cuisine provided the template for the culinary delights that spread throughout (and beyond) the continent. As restaurants and dining experiences increased in the 19th century, the need for a more formal presentation of available items resulted in a range of printed menus that could be both extravagant and simple. The 1891 menu from Paris’s Le Grand Vefour, with its intricate die-cut design, evokes a bustling Belle Epoque bistro, while the 1932 menu from London’s Royal Palace Hotel transports you to the bar at a spirited, Jazz Age nightspot. On the opposite side of the design spectrum, the menu for the mid-century Lasserre restaurant expresses a surrealistic simplicity. A range of stylistic decades is represented, from masterpieces of Art Nouveau and Art Deco to the graphic appropriations of the German Democratic Republic. Also showcased are the Michelin awarded restaurants of the celebrity chef–era and rarities such as a German military menu from World War II. More than just bills of fare, these menus often represent a memorable dining experience, at times being presented with as much care and attention to detail as the meal itself. So, although one cannot sit in La Tour D’Argent in 1952 and sample its famous duck dish Le Caneton Tour d’Argent, we can surely imagine what it was like when looking at the waterfowl-themed illustration displaying the night’s offerings. Featuring an essay by graphic design historian Steven Heller and captions by leading ephemerist and antiquarian book dealer Marc Selvaggio, Menu Design In Europe features menus from leading collectors and institutions, providing a sumptuous visual banquet and historical document of two centuries of culinary traditions.
11721 Руб.
Backstreet Boys Виниловая пластинка Backstreet Boys In A World Like This
Состояние носителя: S. Состояние конверта: S. In A World Like This. Виниловая пластинка . 2 lp 1 In A World Like This 2 Permanent Stain 3 Breathe 4 Madeleine 5 Show 'Em (What You're Made Of) 6 Make Believe 7 Try 8 Trust Me 9 Love Somebody 10 One Phone Call 11 Feels Like Home 12 Soldier 13 Hot Hot Hot 14 In A World Like This (Live In Japan) 15 Show 'Em (What You're Made Of) (Live In Japan) 16 Show Me The Meaning Of Being Lonely (Live In Japan) 17 Love Somebody (Live In Japan) 18 The One (Live In Japan) 19 Breathe (Live In Japan) Тип носителя: Виниловая пластинка
8073 Руб.
Oz Amos My Michael
One of Amos Oz's earliest and most famous novels, My Michael was a sensation upon its initial publication in 1968 and it has an enduring power to surprise and mesmerize. 1950s Jerusalem. Hannah Gonen has just married and is thrilled and pained by her young well-meaning husband, Michael. Haunted by her dreams of two boys who disappeared from Jerusalem after the establishment of the state of Israel, Hannah gradually withdraws from her husband into a private world of fantasy and suppressed desires.
2419 Руб.
Clavell James Shogun
This is James Clavell's tour-de-force; an epic saga of one Pilot-Major John Blackthorne, and his integration into the struggles and strife of feudal Japan. Both entertaining and incisive, Shogun is a stunningly dramatic re-creation of a very different world. Starting with his shipwreck on this most alien of shores, the novel charts Blackthorne's rise from the status of reviled foreigner up to the heights of trusted advisor and eventually, Samurai. All as civil war looms over the fragile country.
3425 Руб.
Мариани Дж., Хеллер С. Menu Design in America. 1850–1985
Until restaurants became commonplace in the late 1800s, printed menus for meals were rare commodities reserved for special occasions. As restaurants proliferated, the menu became more than just a culinary listing. The design of the menu became an integral part of eating out and as such menus became a marketing tool and a favored keepsake.Menu Design is an omnibus showcasing the best examples of this graphic art. With nearly 800 examples, illustrated in vibrant color, this deluxe volume not only showcases this extraordinary collection of paper ephemera but serves as a history of restaurants and dining out in America.In addition to the menu covers, many menu interiors are featured providing an epicurean tour and insight into more than a hundred years of dining out. An introduction on the history of menu design by graphic design writer Steven Heller and extended captions by culinary historian John Mariani accompany the menus throughout the book. Various photographs of restaurants round out this compendium that will appeal to anyone who enjoys graphic and gastronomic history.
10145 Руб.
Мариани Дж., Хеллер С. Menu Design in America. 1850–1985
Until restaurants became commonplace in the late 1800s, printed menus for meals were rare commodities reserved for special occasions. As restaurants proliferated, the menu became more than just a culinary listing. The design of the menu became an integral part of eating out and as such menus became a marketing tool and a favored keepsake.Menu Design is an omnibus showcasing the best examples of this graphic art. With nearly 800 examples, illustrated in vibrant color, this deluxe volume not only showcases this extraordinary collection of paper ephemera but serves as a history of restaurants and dining out in America.In addition to the menu covers, many menu interiors are featured providing an epicurean tour and insight into more than a hundred years of dining out. An introduction on the history of menu design by graphic design writer Steven Heller and extended captions by culinary historian John Mariani accompany the menus throughout the book. Various photographs of restaurants round out this compendium that will appeal to anyone who enjoys graphic and gastronomic history.
10145 Руб.
Schlombs Adele Hiroshige. 1797-1858. Master of Japanese Ukiyo-e Woodblock Prints
Utagawa Hiroshige was one of the last great artists in the ukiyo-e tradition. Literally meaning "pictures of the floating world", ukiyo-e refers to the famous Japanese woodblock print genre that originated in the 17th century and is practically synonymous with the Western worlds visual characterization of Japan. Though Hiroshige captured a variety of subjects, his greatest talent was in creating landscapes of his native Edo (modern-day Tokyo) and his most famous work was a series known as "100 Famous Views of Edo" (1856-1858). This book provides an introduction to his work and an overview of his career.
1049 Руб.
Morland Paul The Human Tide. How Population Shaped the Modern World
Every phase since the advent of the industrial revolution - from the fate of the British Empire, to the global challenges from Germany, Japan and Russia, to America's emergence as a sole superpower, to the Arab Spring, to the long-term decline of economic growth that started with Japan and has now spread to Europe, to China's meteoric economy, to Brexit and the presidency of Donald Trump - can be explained better when we appreciate the meaning of demographic change across the world.The Human Tide is the first popular history book to redress the underestimated influence of population as a crucial factor in almost all of the major global shifts and events of the last two centuries - revealing how such events are connected by the invisible mutually catalysing forces of population. This highly original history offers a brilliant and simple unifying theory for our understanding the last two hundred years: the power of sheer numbers. An ambitious, original, magisterial history of modernity, it taps into prominent preoccupations of our day and will transform our perception of history for many years to come.
2306 Руб.
Heimann Jim, Heller Steven, Mariani John Menu Design in America. A Visual and Culinary History of Graphic Styles and Design. 1850–1985
A la carte Appetite for art: over one hundred years of menu graphics Until restaurants became commonplace in the late 1800s, printed menus for meals were rare commodities reserved for special occasions. As restaurants proliferated, the menu became more than just a culinary listing. The design of the menu became an integral part of eating out and as such menus became a marketing tool and a favored keepsake. Menu Design is an omnibus showcasing the best examples of this graphic art. With nearly 800 examples, illustrated in vibrant color, this deluxe volume not only showcases this extraordinary collection of paper ephemera but serves as a history of restaurants and dining out in America. In addition to the menu covers, many menu interiors are featured providing a epicurean tour and insight to more than a hundred years of dining out. An introduction on the history of menu design by graphic design writer Steven Heller and extended captions by culinary historian John Mariani accompany the menus throughout the book. Various photographs of restaurants round out this compendium that will appeal to anyone who enjoys dining out and its graphic and gastronomic history. Nearly 800 stunning examples of menu design Covers more than a century of exquisite vintage design
5060 Руб.
Booth Michael Three Tigers, One Mountain. A Journey through the Bitter History and Current Conflicts
Two tigers cannot share the same mountain - Chinese proverb Despite geographical proximity, cultural similarities, and shared status as highly powerful nations, China, Korea and Japan love to hate each other. Why? In search of an answer, Michael Booth journeys across East Asia to explore the mutual animosity that frequently threatens to draw the world into all-out war. From misjudged cake decorations to electoral meddling, contradictory origin myths to territorial disputes, this deeply researched and hugely entertaining book shows that no conflict is too small to keep the fires of neighbourly hostility burning.
2607 Руб.