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Japanese Foods That Heal: Using Traditional Ingredients to Promote Health, Longevity & Well-being (Anglais) Broché – 28 février 2007


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Book by Belleme John Belleme Jan



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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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58 internautes sur 58 ont trouvé ce commentaire utile 
Food is Medicine 7 janvier 2008
Par Zack Davisson - Publié sur Amazon.com
Format: Broché
I tend to be highly skeptical about this kind of book, mainly because they usually present some sort of idealized fantasy of a health-conscious and simple Japan where everyone is deeply in tune with the rhythms of nature, whilst I know from many years of experience living in Japan that your average Japanese person is much more likely to sit down to a steaming pile of fried chicken, reconstituted ramen and a few cans of beer rather than ocean-harvested kombu and mountain vegetables gently simmered followed by a sweet cup of amazake. However I was pleasantly surprised when the authors stated up front that "Japanese people don't eat this way", and acknowledged that many of these foods will be more readily available in an American health food store than in a Japanese supermarket.

With that fresh start, I was able to enjoy "Japanese Foods that Heal" for what it is, a brilliant guide to eighteen traditional Japanese ingredients that are powerhouses of health, with medicinal properties that strengthen the human body and provide resources and defenses against all manner of illnesses. Each ingredient is considered in-depth, talking about the traditional harvesting/creation methods, the known medicinal properties of that ingredient, and the traditional healing powers associated with it. The authors are careful to state what is a proven effect of the food and what is only a "potential" effect. Some of the foods, such as miso and green tea, are quite familiar and well-known for their health value. Others, such as soy sauce and the sweetener mirin, were more of a surprise, as I had not thought of them as having any particular value other than as a flavoring agent. Some of the ingredients I had never heard of, such as seitan and mizu ame, which the author admits you would need to either make yourself or find at a specialized store.

While there are recipes for each ingredient included, "Japaneses Foods that Heal" cannot really be considered a cookbook. About five or six simple recipes with no photographs are all you get for each item, and the bulk of the text is educating you about the food itself. While the recipes are easy to make and delicious, I was more intrigued by the concept put forward of using these foods in regular recipes replacing items of little nutritional value, such as refined salt or white sugar, with more nutritious substitutes like mirin or the salty picked-plum umeboshi. Definitely something to give a try.

The only drawback to this book is that the authors reinforce the stereotype that eating healthy means eating expensive. When they talk about soy sauce, they are quick to distinguish between the mass-produced condiment available anywhere, and the healthy, hand-processed variety only made in few places and only available at specialty stores for quite a bit more than you would expect to pay. The cheap stuff, they say, isn't worth your time. The same story is told for almost every food, with a lengthy description of its traditional, healthy processing method followed by a disclaimer saying how the majority is now chemically produced in factories, and you will have to search out and be prepared to pay for the good stuff.
13 internautes sur 13 ont trouvé ce commentaire utile 
Miracle Foods 21 février 2011
Par Nathanael Greene - Publié sur Amazon.com
Format: Broché Achat vérifié
This is a superb gem of a book, extremely valuable for the rare nutritional "food is medicine" information it provides concerning 18 different, "traditionally"-made, Japanese ingredients - I know of no other book, including Japanese cookbooks, which provides this unique nutritional information.

The appearance of a book containing this unique information is long overdue.

The authors are highly qualified to write this unique book, John being a research biologist with extensive (25 years) laboratory experience in medical research at two U.S. universities. Both John and Jan spent over a year in Japan living with a Japanese family and learning how to make miso in the "traditional" way.

Japanese medicinal foods produced by "traditional" methods include UNREFINED, FERMENTED, UNPASTEURIZED or MALTED foods, which means that one has to read the product labels or vendor websites VERY CAREFULLY, e.g., on Shoyru, Tamari, toasted sesame oil, brown rice MALT syrup, miso and tofu. Included at the end of the book (p. 221) is an indispensable "Shopping Resources" guide, in which vendor websites are listed. Unfortunately, South River Miso company is not listed: [...] - this company's traditionally-made and unpasteurized miso and tamari are rare and excellent, but this company DOES NOT SHIP ITS PERISHABLE PRODUCTS DURING THE SUMMER MONTHS!

Regular Japanese food stores in the U.S. DO NOT carry the "traditionally" made Japanese medicinal foods discussed in this book, but only carry products produced in Japan by modern, INDUSTRIALIZED methods.

Each chapter in the book uniformly and consistently follows a standardized analytical format. This book's contents must be read very carefully, particularly the information under each chapter's "Shopping For . . . " entry.

This book is not a traditional cookbook. However, some representative recipes are included. The few recipes provided in each chapter are very good ones.

These "traditionally"-made Japanese foods have nearly become extinct in post-WW II Japan. However, because of their unique "food is medicine" qualities, these rare foods deserve to make a major popular comeback. Oddly, this comeback is happening in U.S. health-food stores - which are a major export market for these rare Japanese-made foods - rather than in Japan (at least so far).
16 internautes sur 18 ont trouvé ce commentaire utile 
Great Reference and Recipes 13 décembre 2007
Par John D. Paine - Publié sur Amazon.com
Format: Broché
Wonderfully straightforward and informative, I learned much about the beneficial properties of the foods discussed in the book. Every recipe I've tried is concise and the results have been universally splendid.
3 internautes sur 3 ont trouvé ce commentaire utile 
Great Book & Recipes 6 janvier 2013
Par debi athos - Publié sur Amazon.com
Format: Broché Achat vérifié
First, I want to say that I'm friends with the authors of Japanese Foods That Heal. I have the good fortune of enjoying their cooking talents personally....and can say that they are fabulous cooks! Jan and John Belleme were two of the greatest inspirations for me to improve my way of eating and including many of the "power" foods of Japan ~ especially marvelous miso. Miso is a food that everyone would benefit from in their daily meals. Jan and John were founding partners in the first miso company here in the USA, the American Miso Company. John is an awesome "Miso Master." What I like about Japanese Foods That Heal is the wealth of information about many of the healthiest and tastiest specialty foods from Japan ~ from miso and shiitake mushrooms to umeboshi and Japanese teas. I like to learn everything I can about the food that I choose to eat including its history, health and healing benefits and about the people behind the company producing the products I buy. Japanese Foods That Heal is packed with this valuable and inspiring information along with tasty recipes to inspire you into the kitchen to begin enjoying some of the healthiest foods of Japan.
Extraordinary, fascinating everyone should read and us 20 juillet 2013
Par Malgorzata Jaroszczyk - Publié sur Amazon.com
Format: Broché Achat vérifié
I ordered two of these books, one to share. The information provided is amazing, so helpful. I feel everyone should read this wonderful book and use at least some of the information,at least on or two recipes for healthy living. Every page astonishes me with precious details, insights and recipes.The sources for pure ingredients is provided at the end of the
the text.How can anyone live without this exceptional publication? I am making it the main source and base for my daily cooking recipes.This book has reshaped my daily life.
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