Quick Fixes for Kids Parties or Japanese Dishes for Wine Lovers

Quick Fixes for Kid's Parties

Author: Tommy Donbavand

Party themes for every occasion
ideas for entertainment, food and decoration
plus dozens of tips on everything from guest lists to goody bags.

See also: Amministrazione di cartella per i nuovi prodotti

Japanese Dishes for Wine Lovers

Author: Machiko Chiba

A new book that explains how to pair wine with modern Japanese food.
Much has been written about the pairing of food and wine but almost nothing that focuses on Japanese food. It could be because Japanese food is not commonly associated with wine but actually many of its flavors may be perfectly paired with red and white, dry and even sweet wines. Reflecting the increasing popularity of Japanese food in the West and the new interest in wine as an accompaniment to food in Japan, Japanese Dishes for Wine Lovers seeks to explain some simple ways to enjoy this non-traditional combination.
Pairing wine goes beyond matching red wine with meat and white wine with chicken. The right match depends on personal tastes and adherence to some general guidelines intended to enhance the aromas of both the wine and the food and to prevent a clashing of flavors. In Japanese Dishes for Wine Lovers, leading wine expert John Whelehan explains the elements of typical Japanese flavorings-soy sauce, ginger, sake, mirin, and sesame-as well as some of the more delicate flavors like raw fish and exotic mushrooms, and describes the best wine selections for each. He also gives descriptive recommendations for the best wines to savor with the 58 contemporary Japanese dishes created and presented in this book by best-selling cookbook author Machiko Chiba.
The dishes in this book are simple to make and represent the new wave of cookery in Japan today. Amond the 58 mouthwatering recipes are White Fish Simmered in Spicy Miso, Thin-Sliced Octopus with Citron-Flavored Sesame, Tuna Tataki with Wasabi, Beef with White Sesame and Sweet Sake, Grated Mountain Yam and Carrot, Daikon Radish Gyoza Dumplings,and Tiny Dried Fish and Pine Kernel Onigiri Rice Balls.
Beautifully illustrated and packed with innovative recipes, Japanese Dishes for Wine Lovers fills a much needed place in our understanding of how to enjoy wine with today's dynamic Japanese inspired menus.

ForeWord Magazine

"A culinary meeting of East and West at its sumptuous best."

The Daily Yomiuri

"While I hear that wine does not suit Japanese cuisine, author and cookery instructor Machiko Chiba [in her new book Japanese Dishes for Wine Lovers] writes that Japanese cuisine, whose natural flavors dominate without being too spicy or sweet, suits wine perfectly. J.K. Whelehan, who provides expert and detailed pairing advice in the book, destroys the myth that only white wine matches Japanese food."

Star Newspapers

"This is a book whose handsome appearance may be deceptive. It is not a coffee table book. This one should be used in the kitchen!"

Four Seasons Magazine

"An award-winning Japanese cook, Chiba reveals the recipes that have been hits at her parties. Spirits expert Whelehan recommends wines for the dishes."

Wine Enthusiast Magazine

"What's most remarkable about this book is that it's clearly the product of a top-notch team: wine consultant J.K. Whelehan deftly offers multiple wine recommendations for each recipe, as well as more general advice. . . Chiba's recipes contain only a handful of ingredients, and can be prepared in under 30 minutes. .. Photographs are unadorned and lovely as is the graphic design . . . A beautiful volume that contains elegant, simple dishes, whether or not you know your way around miso, mirin and wasabi."

Culinary Thymes Magazine

"You don't have to be a wine lover to enjoy the recipes in Japanese Dishes for Wine Lovers . . . this fabulous book of recipes will please picky eaters with subtle flavors, beautiful designs and healthy preparation . . . recipes are simply prepared with astonishing results . . . recipes such as 'Beef and Orange Roast,' 'Steamed Scallops,' and 'Wasabi flavored Chicken' will open a world of 'umami' (savory delicious flavors)."

Kirkus Reports

"The perfect guide to combining the sophisticated tastes of wine and Japanese dishes. . . . the bright photos make every dish attractive and even unexpected combinations start to make sense when seen together."

Library Journal

Chiba, who had her own cooking school in Japan and is now a culinary consultant there, also teaches classes in New York City, where she found that many of her students asked about serving wine with Japanese food. In this attractive book, she offers recipes for 60 "modern Japanese" dishes intended to be served with wine, along with extensive pairing notes by Whelehan, marketing manager for a premium wine supplier in Japan. The recipes, most of them for appetizers, are elegant and sophisticated, but few are complicated. Color photographs show off Chiba's striking presentations, and a glossary explains unfamiliar ingredients and suggests substitutions. Whelehan also provides a thoughtful overview on pairing wine with Japanese food. This unique take on a cuisine that is becoming increasingly popular with Americans is recommended for all subject collections. Copyright 2005 Reed Business Information.