But in JapanEasy, Tim Anderson reveals that many Japanese recipes require no specialist ingredients at all, and can in fact be whipped up with products found at your local supermarket. In fact, there are only seven essential ingredients required for the whole book: soy sauce, mirin, rice vinegar, dashi, sake, miso and rice. You don't need any special equipment, either. No sushi mat? No problem – use just cling film and a tea towel! JapanEasy is designed to be an introduction to the world of Japanese cooking via some of its most accessible (but authentic) dishes. If you are looking for fun, simple, relatively quick yet delicious Japanese dishes that you can actually make on a regular basis – the search stops here.

    Gary Regan, the "most-read cocktail expert around" (Imbibe), has revised his original tome for the 15th anniversary with new material: many more cocktail recipes--including smart revisions to the originals--and fascinating information on the drink making revival that has popped up in the past decade, confirming once again that this is the only cocktail reference you need.A prolific writer on all things cocktails, Gary Regan and his books have been a huge influence on mixologists and bartenders in America. This brand-new edition fills in the gaps since the book first published, incorporating Regan's special insight on the cocktail revolution from 2000 to the present and a complete overhaul of the recipe section. With Regan's renowned system for categorizing drinks helps bartenders not only to remember drink recipes but also to invent their own, The Joy of Mixology, Revised and Updated Edition is the original drinks book for both professionals and amateurs alike.

    You’re interested in fueling your body for the combination of ideal health and performance, and you’re ready for weight loss, longevity, health, and breaking your sugar addiction. But is that even possible? Can you really escape the pasta binges and gastrointestinal distress that often accompanies an over-reliance on sugar? Can you really be a low-carb endurance athlete? Enhanced Performance Without Expensive Supplements Maybe you know it’s possible, but did you also know that there are certain supplements no low carb athlete should be training without? You’re probably worried that you’ll need to shell out big bucks for obscure supplements, right? Pine pollen? Ant protein? Thankfully, you just need some tried and true favorites that have proved the test of time. The number one supplement for low-carb athletes? It’s likely to be sitting on your kitchen table right now. And there’s another one that 70% of the population is deficient in…don’t let that be you, especially when deficiency can lead to fatigue and muscle cramps. Edge Out the Competition with Superior Nutrition As an Ironman triathlete who eats low-carb, author Ben Greenfield walks his talk. He’s developed a detailed system that will put you nutritionally ahead of 99% of your competitors. From training days, to race week, to the day of the race itself, you’ll learn exactly what you need to be eating and when for best performance and best health. The Low-Carb Athlete is the go-to resource for low carb athletes and those wishing to switch up their diet protocol from the old school carb-based diets of yesterday.

    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.

    This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

    It's not likely to be advice you'll hear from anyone else. It is only about an hour to read, but the concepts will ring in your ears for years. [From the Book's Introduction] Many people have been incredibly generous to me throughout the first decade of my career. To return that good karma, I try to pay it forward… to be open and available for people who ask me for insight or advice or just have questions about where to go next. I find myself having many conversations about career decisions. Recently, many of these conversations have repeating many of the same pieces of advice. Over the years I’ve gotten enough positive feedback that publishing these thoughts seems worthwhile. After our conversations I’m often told that this advice was unique, counterintuitive, and valuable. That is a high compliment. And if more people would think the same, then I should put these thought somewhere more scalable and accessible. So, I’ve written them down here.

    If you are looking for a basic Japanese for beginners textbook that teaches Japanese kanji, vocabulary, and grammar, you will not find it here. But if you are struggling with the question of how to learn Japanese more effectively or if you have trouble speaking Japanese, why not try something new and different? Half of the people who see the title to this book might be thinking, "Learn Japanese by watching anime? What a load of crap!" Such a thing certainly sounds like a crazy pipe dream that a great number of anime fans share. And if you watch anime with English subtitles like most people, Japanese fluency will remain merely a dream. You will not learn Japanese outside a small handful of basic words. If you turned off the English subtitles, however, you would be taking your first steps towards a successful Japanese language learning program. Of course, this is not the only step either. The following steps contained within this book describe a fascinating process of how anyone can learn to speak Japanese fluently through mostly reading and listening to native Japanese language materials. Inside of this book is a system that allows you to learn and never forget thousands of new Japanese kanji, vocabulary words, phrases, and grammar structures that you encounter from any Japanese language source of your choice. This includes anime, manga, dramas, movies, videos, music, video games, visual novels, and anything else that uses the Japanese language. Whether you are at the basic Japanese for beginners level or intermediate levels, use this book to help you learn Japanese to fluency faster and easier starting today!

    Kramer explores connoisseurship through the practical devices of “thinking wine” and “drinking wine,” making for an engrossing journey through one of life’s great pleasures. Wine’s complexities are often glossed over in favor of sound bites tailored to the novice. Kramer embraces and celebrates these complexities. The superbly written text covers the basics, from food and wine pairings to setting up a wine cellar.

    Through classical art, traditional proverbs, and superb research, this exquisitely designed volume takes a look back into the origins and history of these notorious “shadow warriors.” Explore their traditions and guiding philosophy, their weapons and martial-arts skills, their mystique as stealthy black-clad assassins, and their enduring appeal as icons of popular culture. A timeline goes back beyond even the very first ninjalike figure, and follows the movement right through the 1800s, when the final ninja mission ever was recorded: the attempt to infiltrate Commodore Perry’s “black ships” off Japan.

    But in this case, what's new is old--specifically, the centuries-old European tradition of making bitter cordials and liqueurs. In Amaro, Parsons takes readers on a bittersweet tour of Italian bars, cafés, and distilleries, opening readers' eyes to the rich history and vibrant culture of amaro today. Then, he returns to the United States, where contemporary mixologists are incorporating amari into a delicious and eclectic array of cocktails. Gorgeous location and cocktail photography; an impeccable package; and more than 100 recipes for DIY amaro, amaro cocktails, and amaro-spiked desserts will make this the must-have beverage book of the season.From the Hardcover edition.

    In his characteristically engaging, witty style, Tristan explores the origins of whiskey, from the extraordinary Chinese distillation pioneers well over 2,000 years ago to the discovery of the medicinal ‘aqua vitae’ (water of life), through to the emergence of what we know as whiskey. Explore the magic of malting, the development of flavor and the astonishing barrel-aging process as you learn about how whiskey is made. In the main chapter, Tristan takes us on a journey through 56 distilleries around the world, exploring their remarkable quirks, unique techniques and flavors, featuring all new location photography from the Scottish Highlands and Ireland to Kentucky and Tennessee. After that, you might choose to make the most of Tristan’s formidable bar skills with some inspirational whiskey-based blends and cocktails. This fascinating and comprehensive book is sure to appeal to whiskey and bourbon aficionados and novices alike.

    That's the premise of this book: how to cook what Zen Buddhists call "the supreme meal"—life. It has to be nourishing, and it has to be shared. And we can use only the ingredients at hand. Inspired by the thirteenth-century manual of the same name by Dogen, the founder of the Japanese Soto Zen tradition, this book teaches us how we can "enlarge the family we're feeding" if we just use some imagination. Bernie Glassman founded Greyston Bakery in Yonkers, New York, in 1982 to employ those whom other companies deem unemployable—the homeless, ex-cons, recovering addicts, low-skill individuals—with the belief that investing in people, and not just products, does pay. He was right. Greyston has evolved into an $8 million-a-year business with clients all over New York City. It is the sole supplier of brownies to Ben & Jerry's Ice Cream, and has even sold cakes to the White House. But financial profit is only one of two bottom lines that Greyston is committed to. The other one is social impact, and this goal is certainly being met. The bakery enterprise has led to the creation of the Greyston Foundation, an integrated network of organizations that provide affordable housing, child care, counseling services, and health care to families in the community. Using entrepreneurship to solve the problems of the inner city, Greyston has become a national model for comprehensive community development. Its giving back is more than just sloughing off a percentage of its profits and donating it to charity; it's about working with the community's needs right from the beginning—bringing them from the margins to the core. As its company motto goes, "We don't hire people to bake brownies. We bake brownies to hire people." This book is as much a self-manual as a business manual, addressing such concepts as    • Beginner's mind    • The Middle Way of Sustainability    • The "hungry ghosts" of Buddhism as a picture of all humanity    • Working with our faults    • Indra's Net and the interconnectedness of life    • Leaving no trace

    Jeff Berry (or 'Beachbum Berry', as he is better known), is America's leading authority on tropical drinks and polynesian pop culture. In this all-new book, Berry not only offers up tantilizing new drink recipes, but tells stories about some of the most famous figures of their time. The Bum applies the same dogged research to the untold stories of the people behind the drinks. Stories culled from over 100 interviews with those who actually created the mid-century tiki scene - people as colorful as the drinks they invented, or served, or simply drank. People like: Leon Lontoc, Don The Beachcomber's waiter who served Frank Sinatra and Marlon Brando by night and acted in their movies by day; Henry Riddle, the Malibu Seacomber bartender who fed items about his famous customers to infamous gossip columnist Louella Parsons, till the day Howard Hughes found him out; and Duke Kamanamoku, whose manager turned him from Olympic champion into reluctant restaurateur.

    During the 1920s and 1930s, Prohibition-dodging Americans visiting London for tea-dances and cocktails made the bar at the Savoy their home. Here they were entertained by legendary American barman Harry Craddock, inventor of the White Lady and popularizer of the Dry Martini. Originally published in 1930, the Savoy Cocktail Book features 750 of Harry's most popular recipes. It is a fascinating record of the cocktails that set London alight at the time—and which are just as popular today. Taking you from Slings to Smashes, Fizzes to Flips, and featuring art deco illustrations, this book is the perfect gift for any budding mixologist or fan of 1930s-style decadence and sophistication.

    Legendary figures such as Koizumi Isenokami, Tsukahara Bokuden, Yagyu Munenori, Miyamoto Musashi, and Ito Ittosai have been revered as deities for countless years, forged into the history of Japan's martial arts. But there were also many lesser known samurai who carried the spirit of Bushido, Tirelessly devoting themselves to Japan's martial traditions and mastering their many fighting forms. Japan's rich legacy of swordsmanship has been passed on through these generations of samurai, who developed many techniques using the long sword, short sword, and Ninja sword, among others.In this book, Masaaki Hatsumi, the most renonwned Budo and Ninja grandmaster in the world, explores the venerable history of Japanese sword fighting, sharing with the reader his reflections on the hidden essence of this revered martial art. He covers a variety of classical techniques including Ninja kenpo, Yagyu Shinkage-ryu, as well as two-sword techniques. Drawing on his deep knowledge, the author demonstrates advenced, practical applications of the art, using the stick, spear, naginata, and kusarigama. More mysterious, secret techniques are also discussed, including those involving armor, and the variety of renowned mutodori (no-sword) forms-the ultimate martial skill of the samurai. Works of calligraphy by famous samurai masters, such as Asari Matashichiro and Yamaoka Tesshu, accompany the descriptions, as well as important historical scrolls and an array of lavish illustrations that help demonstrate the grace and beauty of Japanese sword fighting.After his highly acclaimed works The Way of the Ninja and Advanced Stick Fighting, Masaaki Hatsumi continues to pursue his life's ambition of fostering and spreading Budo throughout the world, with this definitive book on the art of Japanese sword fighting. Within his technical descriptions and musings on the history of Bushido, Hatsumi's philosophy of promoting a world of peace and tolerance is ever present, as is his firm belief in the universality of Budo, espoused in his own words: ". . . if the seed of Japan's Budo is planted anywhere in the world, it will continue to grow and flourish."