ASIAN EATS

This new masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo's decades of culinary virtuosity. Learn More

This warm and funny tale of an earnest preppy editor finding himself trapped behind the counter of a Brooklyn convenience store is about family, culture and identity in an age of discombobulation. Learn More

Nobu’s restaurants are known the world over for the quality of their ingredients and for the skill and originality with which the food is prepared and presented. Now, in this first cookbook by Nobu to focus on vegetable dishes, the master chef shares his expertise and deep knowledge of Japanese cuisine in sixty recipes that showcase vegetables in all their variety. Learn More

Introduces us to the fundamental ingredients--rice, sashimi, green tea, and dashi (cooking stock)--that constitute the soul of the Japanese kitchen. Learn More

In this volume, the focus shifts from food to drink--specifically, to sake. Learn More

Few foods inspire as much passion and partisanship as the dish of noodles in broth known as 'ramen.' Learn More

Yamaoka and his father, Kaibara Y zan, have never enjoyed an ideal father-son relationship. Learn More

When you can float through the air and conjure up monsters out of ectoplasm, you're bound to attract atteWeekly Time magazine sets up a series of culinary battles between the T zai News's 'Ultimate Menu,' represented by Yamaoka, and the Teito Times's 'Supreme Menu,' represented by Kaibara Y zan, Yamaoka's father and nemesis. The ingredient this time is vegetables, specifically cabbages and turnips. Who will win the Vegetable Showdown? Learn More

In this volume of Oishinbo, Yamaoka and company look into the single most essential food in Japanese cuisine: rice. Learn More