Cookbook Cat 10

YUM-YUM TIME!

KINOKUNIYA COOKBOOK CATALOGUE

YUM-YUM TIME AT KINOKUNIYAWelcome to our newest cookery catalogue.

This year has truly been the ‘Year of Food’. Masterchef has made us all think we can cook, plate, and devour a gourmet feast - and that is a good thing! Trying new recipes is a favourite pasttime for us Kinokuniyians - when we take a break from reading and sipping wine.

While you are seeking out new foods, why not give Japanese cuisine a second look? Sometimes Japanese food is thought difficult to cook, to arrange, or even to eat; in reality, it can be very simple. This October we celebrate the many Japanese cooking traditions which have found their way into a fascinating selection of cookbooks. From bento box to baked goods to barbecues and beer, let yourself be pleased and astonished by the culinary wealth of this amazing country! Of course we are not biased…

Itadakimasu!

Kino Bake Fair

30 October, 12pm - 4pm

Lots of home-made goodies to sample and buy!

With special guest Planet Cake.

See a special sneak preview of their new book.

Interested in a stall? Please see in-store for further details.

BOOKS KINOKUNIYA 1BOOKS KINOKUNIYA

Kitcho: Japan’s Ultimate Dining ExperienceKunio TokuokaRRP $65.00

Chef Tokuoka stands at the top of his profession. Yet his approach to cooking is remarkably simple. How can he draw the best flavors for a hearty stock? How can he cook a fish dish so that it becomes a transforming experience for even the most jaded diner? Answer: Simply by finding the optimum way to prepare or cook each ingredient so as to draw out peak flavor. Over and over again, he demonstrates how he has reinvented an old technique or created new dishes to astonish loyal patrons.

At Kitcho, a full-course meal is a multisensory experience to be savored on many levels. It can be a revelation. It can change the way people think about food. This book will do the same.

From innovative cooking techniques to an artist’s touch in food arrangement, Kitcho: Japan’s Ultimate Dining Experience reveals every aspect of entertaining in the Japanese mode through brilliant photography; the chef’s recipe notes; and essays on cooking, food arrangement, Japanese aesthetics, food philosophy, and the exquisite Japanese art of entertaining at the table, penned by Nobuko Sugimoto, one of Japan’s leading food writers.

Kaiseki: The Exquisite Cuisine of Kyoto’s Kikunoi RestaurantYoshihiro MurataRRP $65.00

The specialized cuisine served at Kyoto’s famed Kikunoi restaurant is a feast for the eyes as well as the palate, and Kaiseki, by owner / chef Yoshihiro Murata, is at once a cookbook and a work of art. This sumptuously illustrated volume features the style of cooking that began as tea ceremony accompaniment and developed into the highest form of Japanese cookery.

Kaiseki celebrates the natural ingredients of each season with a spectacular presentation.

He shares his thoughts on ingredients, preparation methods and the philosophy behind his dishes. He explains how the cuisine has changed over the years and continues to do so. His professional and personal accounts are enlightening; ranging, for example, from how some dishes evolve in the search for the proper com-bination of ingredients to a description of a learning encounter with a zen master.

Approximately twenty dishes from each season, chosen by chef Murata,have been lovingly and carefully photographed to convey the experience of being an honored guest at his restaurant. Also included are the exact recipes direct from the Kikunoi kitchen, and a glossary of kaiseki terms.

Restaurant Chefs

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Izakaya: The Japanese Pub Cookbookby Mark RobinsonRRP$39.95Japanese pubs, called izakaya, are attracting growing attention in Japan and overseas. A venue for socializing and an increasingly innovative culinary influence, the izakaya serves mouth-watering and inexpensive small-plate cooking, along with free-flowing drinks.

Mark Robinson includes knowledgeable text on the social and cultural etiquette of visiting izakaya, so the book can used as a guide to entering the potentially daunting world of the pub.

Mashed Potato Salad with MayonnaiseServes 4

1 carrot 1tbspn, unsalted butter1 tbsp, granulated sugar 3 medium russet potatoes3 tbspn, ginger pickles with picking liquid 1 tspn, sake¾ cup (170g) cucumber pickles 8 slices of ham, cut into bite-size pieces¾ mayonnaise Freshly ground black pepper

1. Pell the carrots and cut into bite size pieces. In a medium saucepan, add the carrots and barely cover with water. Bring to a simmer and cook for 10 minutes. Add the butter and sugar and cook another 10 minutes until tender. Set aside

2. In a large pot with boiling salted water, cook the potatoes until tender, then peel. While still hot, place in a large bowl and mash the potatoes to your liking. Add the ginger pickles with pickling liquid and sake and cool to room tempature.

3. When the mashed potato is cooled, combine with the carrots, picked cucumbers and chopped ham. Season to taste with the mayonnaise. Top with freshly ground black pepper when serving.

Japanese Dishes for Wine Loversby Machiko ChibaRRP $39.95Japanese food is not commonly associated with wine, yet many Japanese dishes may be perfectly paired with red and white, dry and sweet wines. Reflecting the increasing popularity of wine as an accompaniment to food in Japan, this is a great book for wine lovers seeking new ways to stimulate their palates and enhance the enjoyment of their favourite wines.

Best-selling cookery author Machiko Chiba provides easy-to-follow recipes for 58 mouth-watering recipes while leading wine expert John Whelehan explains how to pair wine with typical Japanese flavourings, such as soy sauce, ginger, sake, and sesame, and recommends the best wines to savour with each dish.

Pork and Plum Stir-fryServes 6 – can be served with a nice Riesling

280g Pork Shoulder 1 tbsp olive oil4 large umeboshi pickled plums, with pit removed 1 tspn sugar1 package mizuna or tender green leaf lettuce (110g) 1 tspn soy sauce

Cut the pork into bite-sized slices. Heat the olive oil in a large frying pan. Add th pork and sauté on medium heat until cooked through. Add the pickled plums and continue to cook, using a wooden spoon to pull apart the flesh of the plums. Add the sugar and soy sauce, and mix well. Cut the mizuna into 5cm lengths and arrange on a plate. Arrange the pork slices on top, and serve.

Food with Drink


Yum-Yum Bento BoxCrystal Watanabe and Maki OgawaRRP $24.95

Japanese boxed lunches are called bento (or obento). These cute, yummy, healthy lunches are all the rage in Japan, where mothers think of them as an expression of love for their children. Bento boxes can be made from scratch, but they are also a great way to enjoy leftovers. Easy, nutritious, super-cute meals are just minutes away! Yum-Yum Bento Box is a collection of simple recipes for adorable bento box lunches suitable for children and adults. They are almost too cute to eat!

Fluffy LambThis little lam’s fleece can be white as snow – or pretty in pink! If you would like to tint the egg, peel it and soak in food colouring or foomemmi sauce, a soy-sauce-based dipping sauce. Sprinkle Fluffy Lamb with salt as a snack or pack into a bento box with carrot and celery sticks and cupcake cup filled with fresh fruits.

½ to 1 cup pink cooked rice 1 chicken or quail egg, hard-boiled and peeled 2 dabs of ketchup 1 piece of nori 1 slice of cheese

1. Scoop rice into a small cup or container. Nestle egg in the centre.

2. Use a punch or scissors to cut nose and eyes out of nori. Slice two ears out of cheese. Use a toothpick to dab on rosy ketchup cheeks.

3. To slice a lamb ear out of cheese you can make two cuts with one drinking straw.

Cute Yummy TimeLa CarminaRRP $24.95

The cult of kawaii (ka-why-ee, or all things cute) has spread to every aspect of living including food. Take Japanase wackiest new trend: school lunches dolled up as adorable creatures. They are feasts for the eyes, but their ingredients such as natto and nori do not exactly sit well with Western stomachs.

Cute Yummy Time interprets this Japanese phenomenon for the Western palate. Using familiar foods, La Carmina turns mundane meals into adorable sensations. Each recipe includes step-by-step instructions, illustrations, and eye-popping full-color photos.

Woodland CapreseThe Japanese have designed special food cutters for turning ham, cheese, and veggies slices into cute character. However, a careful hand with a paring knife will achieve the same, if slightly rougher, effect. Toothpicks and straws are especially helpful for punching out the eyes.

4 (4 x 4 inches) slices soft mozzarella cheese 4 sprigs fresh basil, for garnish 4 cherry tomatoes on the vine 2 tablespoons balsamic vinegar, or to taste

Cut 1 (2 x 1 ½ inch) bear head and 1 (1 ½ x 2 inch) bunny head from the soft mozzarella with cookie cutters or a paring knife. Cut 4 ( 1 ½ x ½ inch) arms, 1 (¾ inch) star, and 1 (¾ inch) heart from the mozzarella.

Arrange the basil leaves on the plate. Place the animal, arm, heart, and star on the basil leaves. Add the cherry tomatoes to the plate. Dip a chopstick or the tip of a paring knife into the balsamic vinegar and draw “MMM” and “YUM” as well as 2 arrows on the plate. Serve with additional balsamic vinegar on the side, if desired.

Bento Box


Mayumis’ Kitchen: Macrobiotic Cooking for Body and SoulMayumi NishimuraRRP $39.95

Mayumi Nishimura’s unique style of cooking is healthful, intuitive, and easy to stick with. She draws her inspiration not only from Japanese food, but also from Chinese, French, Italian, and any number of other world cuisines, as well as from macrobiotic traditions.

The centerpiece of Mayumi’s Kitchen is her ten-day detox diet. Here readers can enjoy a macrobiotic menu that will transform them from the inside out. Following this are meal-planning tips and recipes for more than fifty dishes, including such favorites as Salmon Soup, Avocado Rolls, Vegetable Lasagna, and Seitan Pot Stickers. For beginners and lifelong macrobiotic practitioners alike, these dishes will wow and delight.

Creamy Potato and Leek SoupServes 2

This nontradiotional macrobiotic soup is filling, but not rich and buttery like other creamy potato soups.

1 Tbsp olive oil 2 chopped leeks 1 large potato, cut into 2.5cm cubes, 3 cups spring water with 4 to 6 thin slices julienned, panfried on oilive oil 1 vegetable bouillon cube 1 Tbsp white miso, diluted in 2Tbsp spring water white pepper to taste

Heat the oil in a saucepan over a medium heat, add the leek, and saute for about 5 minutes.

Add the potato cubes and saute for 3 more minutes so that they are coated in oil.

Add the water and vegetable bouillon and simmer for 20 mintues over medium-low heat, or until the potato is soft. Remove from the heat.

In an oiled pan, fry the potato matchsticks for 3 minutes, or until crispy.

Add the miso and white pepper to soup and blend until creamy with a hand blender. Transfer to serving bowls and garnish with panfried potato strips.

Macrobiotic


Okashi Treats: Sweet Treats Made with LoveKeiko IshidaRRP $29.95

Okashi Treats is a collection of cakes, cookies and pastries that represent the intricacy of French-style baking, and the delicate simplicity of Japanese flavours. The featured recipes have been refined and given a new edge through the delicate fusion of French-style baking and Japanese flavours and techniques. Replete with a fully illustrated section on essential baking equipment, with step-by-step pictures, concise information on baking techniques and useful tips and headnotes for each recipe, experienced bakers and beginners in baking will be in no lack of inspiration.

Green Tea CookiesMakes about 20

Unbleached plain flour (all-purpose) 100g, sifted Baking powder a pinch, sifted Green tea powder 5g, sifted Ground Almonds 50g, sifted Brown rice syrup 15g Maple syrup 45g Sea salt a pinch Safflower or grapeseed oil, 25g

Preheat oven to 150 oC. Sift flour, baking powder, green tea powder and ground almonds twice. Chill in the refridgerator for a few minutes.

Combine brown rice syrup, maple syrup, sea salt and saffflower or grapeseed oil in a bowl and mix well. Add chilled flour and fold with spatula, then rub dough quickly with your fingers until crumpy.

Sandwich dough with parchment paper or a nonstick baking mat and roll it out to a thickness of 5mm. If dough becomes too soft, refrigerate it for a few minutes.

Cut cookie out with a pastry cutter of your desired shape, then place on a baking sheet lined with parchment paper. Bake cookies for 15-20minutes or until firm. Remove from heat and leave to cool on a wire rack.

Store cookies in an aitight container at room tempature for up to 10 days.

Desserts


Harumi’s Japanese KitchenHarumi KuriharaRRP $32.95

Simply Japanese: Modern Cooking for the Healthy HomeYoko ArimotoRRP $39.95

Washoku: Recipes from the Japanese Home KitchenElizabeth AndohRRP $85.00

Kawaii Bento Box: Cute and Convenient Japanese Meals on the GoJoie StaffImport

TetsuyaTesuya WakudaRRP $59.95

Tetsuya’s Pursuit of Excellence DVDRRP $24.95

A Little Taste of JapanMurdoch Books Test KitchenRRP $29.95

A Cook’s Journey to JapanSarah Marx FeldnerRRP $45.00

Japanese Cooking: A Simple ArtShizuo TsujiRRP $59.95

Nobu WestNobuyuki MatsuhisaImport

Oishinbo: Japanese Cusine, vol. 1Tetsu KariyaImport

Oishinbo: Sake, vol. 2Tetsu KariyaImport

More Yum-Yum Books

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• Stock available until sold out and is subject to availability.• All titles are included in good faith.• All prices are valid until close of business on 31 October 2010• RRP refers to the supplier’s current Recommended Retail price for

Australian booksellers.• All prices are current at the time of printing and are GST inclusive.• While every attempt has been made to ensure the accuracy of prices and

availability, these may be subject to change without notice.

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Level 2, The Galeries, 500 George Street (opp QVB), Sydney Telephone: 9262 7996Front cover: Miss Octopus bento box from Yum-Yum Bento Box Catalogue designed by www.happyenddesigns.com

Cookbook Cat 10

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