MARC Record from harvard_bibliographic_metadata

LEADER: 02921cam a22005058i 4500
001 013823709-3
005 20140219104742.0
008 130524s2013 caua 001 0 eng
010 $a 2013020776
016 7 $a016483009$2Uk
020 $a9781607743521 (hardback)
020 $a1607743523 (hardback)
020 $z9781607743538 (ebook)
035 0 $aocn825733498
040 $aDLC$beng$erda$cDLC$dBTCTA$dBDX$dUKMGB$dYDXCP$dRLS$dOCLCO$dPNX$dNYP$dOCLCF$dCUV$dCZA
042 $apcc
043 $aa-ja---
050 00 $aTX724.5.J3$bO564 2013
072 7 $aCKB048000$2bisacsh
072 7 $aCKB090000$2bisacsh
072 7 $aCKB030000$2bisacsh
082 00 $a641.5952$223
100 1 $aOno, Tadashi,$d1962-$eauthor.
245 10 $aJapanese soul cooking :$bramen, tonkatsu, tempura, and more from the streets and kitchens of Tokyo and beyond /$cTadashi Ono and Harris Salat ; photography by Todd Coleman.
250 $aFirst edition
264 1 $aBerkeley, CA :$bTen Speed Press,$c[2013]
300 $avii, 247 pages :$billustrations ;$c24 cm
336 $atext$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
500 $aIncludes index.
520 $a"A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Japanese food is often thought of as precise, austere, and time-consuming. But along with the high (kaiseki and tea ceremony) there is also the low (food carts and fried chicken). Through recipes, fascinating narrative, and lush location photography, Tadashi Ono and Harris Salat explore Japan's long history of homey fare, which has now firmly taken root in the US. Some of the dishes are already loved here, like ramen, soba, tempura, and gyoza, but others, like Japanese-style fried chicken, rice bowls and okonomiyaki, and savory pancakes, will be deliciously delightful surprises, perfect for a weeknight meal or weekend entertaining"--$cProvided by publisher.
520 $a"A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura"--$cProvided by publisher.
505 00 $tRamen --$tGyoza --$tCurry --$tTonkatsu --$tFurai & korokke --$tKara-age --$tTempura --$tOkonomiyaki --$tDonburi --$tSoba --$tUdon --$tItame & chahan --$tYoshoku.
650 0 $aCooking, Japanese.
650 7 $aCOOKING / Regional & Ethnic / Japanese.$2bisacsh
650 7 $aCOOKING / Regional & Ethnic / Asian.$2bisacsh
650 7 $aCOOKING / Essays.$2bisacsh
650 7 $aCooking, Japanese.$2fast
655 7 $aCookbooks.$2lcgft
700 1 $aSalat, Harris,$eauthor.
700 1 $aColeman, Todd,$ephotographer.
988 $a20131107
049 $aSLRR
906 $0DLC