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Kibo ("Brimming with Hope"): Recipes and Stories from Japan's Tohoku
 
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Kibo ("Brimming with Hope"): Recipes and Stories from Japan's Tohoku [Format Kindle]

Elizabeth Andoh

Prix Kindle : EUR 3,06 TTC & envoi gratuit via réseau sans fil par Amazon Whispernet

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Descriptions du produit

Présentation de l'éditeur

  This cookbook is a heartfelt and fascinating tribute to the food, traditions, and courage of the people of Japan’s Tohoku region before and after the devastation of the earthquake and tsunami of March 11, 2011. It features traditional recipes such as Miso-Seared Scallops, Pinched-Noodle Soup with Pork, Salmon-Stuffed Kelp Rolls, and basics like rice, stocks, and sauces, along with sake pairings and essays on Japan in recovery from journalists and food writers.
 
 Kibō was written by Japanese culinary authority Elizabeth Andoh, who was in her Tokyo kitchen when the Great Eastern-Japan Earthquake struck. Over the following months she witnessed the strength of the people of the Tohoku region—one of the largest miso- and sake-producing areas in Japan—as they struggled with the effects of the resulting tsunami and nuclear accident. She was inspired to write Kibō (meaning “brimming with hope”) to not only tell the story of the food of the Tohoku region but also to document the experiences of its people, both before and after the disaster. This lushly photographed original eBook will honor the region and its rich culture on the first anniversary of the earthquake, with a portion of the proceeds going to Japanese recovery efforts.


Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 6267 KB
  • Nombre de pages de l'édition imprimée : 165 pages
  • Editeur : Ten Speed Press (28 février 2012)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B005X0JHOC
  • Synthèse vocale : Activée
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  • Classement des meilleures ventes d'Amazon: n°295.641 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)
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Amazon.com: 4.5 étoiles sur 5  8 commentaires
8 internautes sur 8 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Great recipes for local dishes from the Tohoku region 30 mars 2012
Par Yukari Sakamoto - Publié sur Amazon.com
Format:Format Kindle
My mother is from the Tohoku region so I grew up eating some of the recipes in this Ebook. The idea for this book came after the triple catastrophe (earthquake, tsunami, and nuclear meltdown) of 3/11. Elizabeth helps to document some of the local foods from the three prefectures in Japan most affected by 3/11; Fukushima, Miyagi, and Iwate.

The recipes include rice dishes as simple as rice "sandwiches" to rice with salmon and ikura. Several side dishes such as a simmered dish of squid jerky and carrots and walnut-miso stuffed shiso leaves. There are hot pot or hearty soup dishes like a miso and oyster hot pot and even dessert of zunda (edamame) with rice taffy. What I love more than anything is Elizabeth's attention to detail. Even if you are not familiar with cooking Japanese food Elizabeth's easy-to-follow directions guide you through each step.

Some of the recipes are already staples in our home, including the salmon and ikura rice, the mountain vegetable rice, and the miso-seared scallops. Others are new to us and we have enjoyed trying these new dishes.

My only disappointment is that this book is not in print. I don't own an electronic reader so can only read this on my laptop. I like to dog-ear my cookbooks and write notes on the pages as I cook dishes.

Best of all, a portion of the proceeds from the sales of this Ebook are going to help with the recovery efforts.
2 internautes sur 2 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 a beautiful tribute to the people and culture of Tohoku 1 avril 2012
Par H. Kawakami - Publié sur Amazon.com
Format:Format Kindle
Elizabeth Andoh has again produced a marvelously detailed, well explained, and beautiful book that this time focuses on the Tohoku region, the area devastated by last year's triple disasters of earthquake, tsunami and nuclear accident on March 11th. Elizabeth is a long time resident of Japan and an expert on Japanese cuisine. She is an award winning cookbook author of beautiful volumes, Washoku and Kansha, but this is her first ebook. She experienced the earthquake in her kitchen in Tokyo and felt she must do something to give back to her adopted country. Amazing that she could get this ebook ready in time for the first anniversary of the disasters. She and the publisher (Ten Speed) are contributing half of all profits to assist the recovery of Tohoku. You can read more about the details in the book. This book is for anyone who is interested in Japan as you will learn a lot about an off-the-beaten track part of Japan. Even if you don't plan to cook the dishes, you will enjoy learning about traditional dishes, the people of this region and how they are coping now. If you thought you wanted to do something to help but didn't know how, this is the answer. Then tell your friends.
5.0 étoiles sur 5 Great book great cause". 17 juin 2013
Par brandon hale - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
I have one other of Andoh's book and this one is just as fine. She make preparing complex Japanese dishes less daunting, if you are interested in Japanese cooking this is a must.....
4.0 étoiles sur 5 Interesting & Informative 3 juin 2013
Par ZiaCon - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
Recipes and related Stories to go with them, what could be better. Insight into the affected area was moving. We know recovery will take a while but this gives hope.
5.0 étoiles sur 5 Great book about food and Tohoku region! 28 décembre 2012
Par Gromer - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
Great book precisely because it focuses on regional Japanese culture which is not often showcased to Americans. This little Kindle book is an excellent way to get to know the Tohoku region - which most people probably have not heard of outside of Japan until disaster struck. I enjoyed the "down home" recipes of the kind you don't see elsewhere, written up by the knowledgeable Elizabeth Andoh. The working class feel of the recipes are a perfect antidote to the usual media coverage about Jiro's sushi and kaiseki, as if that's all Japanese cuisine is all about. My only complaint is I would have preferred to buy a real book, but the author explains that the e-book concept was all they could come up with in time to help the earthquake victims. I have her other "real books" and enjoy using them to cook, but I'll probably never dig up this one in my Kindle again to cook with.
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