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Robert Lymans deep knowledge & understanding of the war in Burma & the great battles at Kohima & Imphal in 1944 are well known. In this book he uses original documents published works & personal accounts to weave together an enthralling account of some of the bitterest fighting of the Second World War. Not only does he use British sources for his research but he has also included material from the Naga tribes of north-east India on whose land these battles were fought & from Japanese accounts including interviews with Japanese veterans of the fighting. Thus he has been able to produce what is arguably the most balanced history of the battles that were pivotal in ending the Japanese empire. Fergal Keane journalist & author of Road to Bones: The Siege of Kohima 1944 wrote to the author saying What a triumph! I finished it last night. You have done a wonderful job. I only wish Id read it before writing my own book! He goes on to say Robert Lyman is one of the great writers about men & war & in this book he has succeeded in conveying the courage genius & folly of an epic struggle. I cannot think of a writer engaged in the subject of the Second World War who can match Lyman for his integrity or the soundness of his judgements. ...
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Originally published only in Japanese this in-depth study provides an in-depth review of the fighter units of the Imperial Japanese Air Force & their pilots. Commencing with a detailed study of the development equipment & operations flown by this force since its inception immediately after the end of World War I until the catastrophic conclusion of World War II the initial section deals with the wars in China & Manchuria as well as the Pacific War of 1941-45. The second section provides details of each of the units from formation onwards listing the types of aircraft used the bases from which they flew & the unit & formation commanders. Details of the more notable actions in which each unit was involved are also provided. Biographical notes relating to all of the more notable fighter pilots form the third section whilst the book also provides supporting listings & a glossary of Japanese terms. ...
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Take a master class with Japans first lady of beadwork
- Sonoko Nozue! This unique entry in the best-selling Beadweaving Master
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This book will introduce you to the basics of Japanese braiding. There are full step-by-step instructions for each move followed by pictures of lovely examples to inspire you. 'I strongly recommend this book for the timid beginner & others already addicted'
- Jennie Parry World of Embroidery"."
...
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From its renaissance in the 1840s Japanese cloisonne enamel manufacture rapidly reached a peak of artistic & technological sophistication between 1880 & 1910 a period referred to as the Golden Age of this exquisite craft. Cloisonne enamels rapidly became one of Japans most successful exports in the late nineteenth-century. Through the recent gift of a superb collection of enamels from Edwin Davies OBE which now combines with the V& As historical collection this book explores these exquisite objects from the elegant inlaid metalwork of the late seventeenth-century through the Golden Age & into the twentieth-century. Gregory Irvine is Senior Curator in the Asian Department at the V&A responsible for the collections of Japanese metalwork. > ...
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Demystified" makes learning Japanese a no-brainer! " Demystified Japanese" provides you with a friendly non-intimidating method that takes the confusion out of learning the language walking you step by step through the fundamentals & moving on to more advanced topics. Each chapter concludes with a self-test that means that you can track your progress & a comprehensive final exam at the end of the book gives you instant feedback on new language skills." ...
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The pickled Martians tentacles are fraying at the ends & Professor Coffins Most Meritorious Unnatural Attraction (the remains of the original alien autopsy performed by Sir Frederick Treves at the London Hospital) is no longer drawing the crowds. Its 1895; nearly a decade since Mars invaded Earth chronicled by H.G. Wells in THE WAR OF THE WORLDS. Wrecked Martian spaceships back-engineered by Charles Babbage & Nikola Tesla have carried the Queens Own Electric Fusiliers to the red planet & Mars is now part of the ever-expanding British Empire. The less-than-scrupulous sideshow proprietor likes Off-worlders cash so he needs a sensational new attraction. Word has reached him of the Japanese Devil Fish Girl; nothing quite like her has ever existed before. But Professor Coffins quest to possess the ultimate showmans exhibit is about to cause considerable friction amongst the folk of other planets. Sufficient in fact to spark off Worlds War Two. ...
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Look & learn to recall a wealth of everyday vocabulary in Japanese with this intuitive easy-to-use visual language dictionary. Whether its for business or pleasure the Japanese English Bilingual Visual Dictionary" will help you pick up 6 000 key Japanese words & phrases on a range of subjects: from shopping & eating out to sport & beyond quickly & easily. Find every word you need to know fast using the clearly labelled colour illustrated scenes from everyday life. Plus find helpful features on key Japanese nouns verbs & phrases to improve your understanding of the language & benefit from the pronunciation guide for each Japanese word throughout the book. This is pocket-sized so you can take it wherever your travels take you." ...
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This is a timeless cuisine: the traditions techniques ingredients & recipes. You can discover the philosophy & traditions that influence Japanese food preparation its specialist equipment cooking techniques & presentation. It

Includes::
a photographic identification guide to Japanese ingredients from abura-age to yuzu. It features classic & contemporary Japanese dishes from salmon teriyaki & vegetarian tempura to cold somen noodles & slow-cooked shiitake with shoyu. All courses are covered: sushi & rice; soups & noodles; vegetables & seaweed; beans tofu & eggs; fish & shellfish; poultry & meat; & desserts. It features over 140 timeless recipes including such famous regional dishes as sashimi tempura teppan yaki miso soup jewel-box sushi & h&-rolled sushi. This comprehensive guide covers all aspects of Japanese cuisine from its history & underlying philosophy to the unique ingredients methods of preparation & cooking techniques. Over 140 recipes ranging from simple miso soups to raw fish sashimi explain how to make all the well-known Japanese dishes as well as regional variations. Each of the recipes is presented with clear step-by-step instructions & stunning photographs. Published here in a handback format the original volume won the World Cookbook prize as the best book on an Asian subject. It will be treasured by all who enjoy creating simple & elegant food.

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£12.15
Japanese for Busy People is the most popular Japanese language textbook series in the world. With over 20 components including texts workbooks CDs videos & teacher's manuals it is also one of the most comprehensive. Now a decade after its first revision the entire series has been redesigned updated & consolidated to meet the needs of 21st-century students & businesspeople who want to learn natural spoken Japanese as effectively as possible in a limited amount of time. The book features not only a sleek new design but also a unit structure that groups thematically linked lessons together making it easier than ever to learn Japanese. Moreover it now comes with a CD containing audio for the dialogues & listening exercises from the text. The exercises in the book have also been thoroughly revised to incorporate more comprehension & production tasks. Many of these exercises are illustrated making for a stimulating learning experience & the purpose of each one is clearly stated. This first of three volumes introduces survival Japanese"-the absolute minimum amount of Japanese needed to live in Japan. Thus the vocabulary & grammatical items it introduces are limited to about a third of what is typically introduced in a first-year course. In addition the book features notes on Japanese culture intended to expand the learner's understanding of Japan its customs & people. Japanese for Busy People I is available in two formats: romanized & kana. The Romanized Version uses romanized Japanese throughout with kana in the Opening Dialogues of each lesson. The Kana Version-exposing students to hiragana & katakana from the very beginning-uses only kana. The content of the two books is otherwise exactly the same. The companion volume Japanese for Busy People 1: The Workbook for the Revised 3rd Edition contains a variety of illustrated exercises for mastering the basic sentence patterns presented in the main text." ...
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Japanese Cooking

When it was first published Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking moving it from obscure ethnic food to haute cuisine. Twenty-five years later much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers bagels and burritos but some Japanese chefs have become household names. Japanese flavors ingredients and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years however are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art Shizuo Tsuji a scholar who trained under famous European chefs was so careful and precise in his descriptions of the cuisine and its
vital philosophies and so thoughtful in his choice of dishes and recipes that his words--and the dishes they help produce--are as fresh today as when they were first written. The 25th Anniversary edition celebrates Tsuji's classic work. Building on M.F.K.Fisher's eloquent introduction the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new preface by the author's son and Tsuji Culinary Institute Director Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings and containing 230 traditional recipes as well as detailed explanations of ingredients kitchen utensils techniques and cultural aspects of Japanese cuisine this edition continues the Tsuji legacy of bringing the Japanese kitchen within the
reach of Western cooks.
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    • Supplier: WHSmith
    • SKU: 9781568363882
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    £19.84

    Product Description

    When it was first published Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking moving it from obscure ethnic food to haute cuisine. Twenty-five years later much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers bagels & burritos but some Japanese chefs have become household names. Japanese flavors ingredients & textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years however are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art Shizuo Tsuji a scholar who trained under famous European chefs was so careful & precise in his descriptions of the cuisine & its vital philosophies & so thoughtful in his choice of dishes & recipes that his words--and the dishes they help produce--are as fresh today as when they were first written. The 25th Anniversary edition celebrates Tsuji's classic work. Building on M.F.K. Fisher's eloquent introduction the volume now

    Includes::
    a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl & a new preface by the author's son & Tsuji Culinary Institute Director Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos & over 500 drawings & containing 230 traditional recipes as well as detailed explanations of ingredients kitchen utensils techniques & cultural aspects of Japanese cuisine this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.

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    Jargon Buster

    World - A physical grouping, commonly used to describe earth and everything associated with ti
    Traditional - Something that has become the same through a period of time and thus repeated.
    Precise - A measurement on the accuracy of something
    Traditional - Something that has been around for a while and is repeated regularly.
    Thoughtful - When someone is thinking and absorbed in what they are thinking
    Wide - Something with a large width.
    Simple - Basic, easy no difficulty in understanding.
    Utensils - An implement, commonly found in houses such as knives and forks.
    Classic - Something that is still like it was originally a high quality standard.

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