Hungry? Cuisine and Cooking Books

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You don’t have to have the culinary skills of  Delia Smith or a Jamie Oliver to whip up a meal in the confines of your ‘compact’, little kitchen. A guide to the ingredients available in Japanese supermarkets and a good recipe in front of you is a great start.

The Nagoya International Center Library has over 150 books covering all aspects of cooking. The Japanese Culture section (shelf 30) has a rich collection of books covering Japanese food and the Reading Room’s Cooking Section has over 100 titles that cover various types of cooking and represent cuisine from all around the World (including Japan).


Below is a selection of books
of what the NIC Library has to offer.

 

      

101 Things to Do with Ramen Noodles by Toni Patrick – a must-have for noodle lovers everywhere! Give your tastebuds a whirl with these simple ramen noodle recipes.

The Sake Handbook by John Gaunter – a compact guidebook to Japan’s national beverage

The Tofu Book:The New American Cuisine by John Paino & Lisa Messinger – Its history, health benefits, shopping tips, how to make your own, and over 100 recipes.

The Book of Miso by William Shurleff, Akiko Aoyagi (Contributor) – a complete introduction to miso cookery with more than 400 recipes.

The Connoisseur’s Guide To Sushi by Dave Lowry – a guide to everything you need to know about sushi
The Book Of Sushi by Kinjiro Omae – Jammed with tips on how to make these succulent morsels yourself, or order them like a veteran at a sushi bar

Bento Boxes: Japanese Meals on the Go by Naomi Kijima – more than 40 main dish recipes and step-by-step illustrations.

Japan on a Full Stomach: Japan Survival and International Cookbook by Katherine Halas Moulton – loads of tried and tested recipes for Japanese and international favorites. Written specifically for cooking in Japan.

Zen Vegetarian Cooking by Soei Yoneda – simple, nutritious and easy-to-follow vegetarian recipes as prepared in a Zen temple.

A Guide to Being and Remaining Vegetarian (and Vegan) in Japan by Karen Brown
125 recipes,  a useful Japanese food glossary, and information about cooking and equipment – there’s no need to spend your time in Japan eating nothing but tofu and brown rice!

Harumi’s Japanese Cooking by Harumi Kurihara – more than 75 Authentic and Contemporary Recipes from Japan’s Most Popular Cooking Expert

  

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