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英文版 エリックさんの新・和食 - The Breakaway Japanese Kitchen : Inspired New Tastes
 
 
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英文版 エリックさんの新・和食 - The Breakaway Japanese Kitchen : Inspired New Tastes [ハードカバー]

エリック・ガワー , 渡邉 文彦
5つ星のうち 5.0  レビューをすべて見る (4件のカスタマーレビュー)

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内容紹介

The Breakaway Japanese Kitchen is a coup d'etat. Its elegant, easily prepared, and highly original dishes combine Japanese and Western elements in ways that produce compeletely new tastes.
Author and Chef Eric Gower artfully combines staple ingredients or seasonings from Japanese cooking-like edamame, shiitake, ginger, or soy sauce-with the easygoing, flexible approach of his native California. His dishes are born of passion for good home-cooked food and experimentation over 15 years spent living in Japan. He achieves his big flavors with citrus fruits, vinegars, ginger, shallots, fresh herbs, and plenty of coarsely ground black pepper.

Edamame Mint Pesto with almonds and garlic is an aromatic and satisfying departure from the usual basil. Tofu Salmon Mousse, lightly flavored with walnuts, is a smooth, rich-tasting spread for thinly-sliced toast and perfect for a Sunday brunch. Scallops with Miso, Ginger, and Ruby Grapefruit is an unforgettable blend of flavors, with citrus offsetting the deeper miso.

Many of the dishes can be made in ten minutes, and can be paired with a salad and bread to make a meal.

While incorporating Asian ingredients, the author tailors the recipes directly to American kitchens, and frequently offers suggestions for substitutions, such as fresh tarragon in place of shiso seeds.

内容(「MARC」データベースより)

10分でできる、和と洋の絶妙な味のコラボレーション。シーフード料理、サラダ、豆腐、パスタ&うどん、肉料理、ポテト&ライス…。カリフォルニアテイストを取り入れたおいしい新・和食を紹介。本文は英語。

登録情報

  • ハードカバー: 112ページ
  • 出版社: 講談社インターナショナル (2003/6/7)
  • 言語: 英語, 英語, 英語
  • ISBN-10: 4770029497
  • ISBN-13: 978-4770029492
  • 発売日: 2003/6/7
  • 商品パッケージの寸法: 24.5 x 18.7 x 1.5 cm
  • おすすめ度: 5つ星のうち 5.0  レビューをすべて見る (4件のカスタマーレビュー)
  • Amazon ベストセラー商品ランキング: 本 - 1,220,023位 (本のベストセラーを見る)
  •  カタログ情報、または画像について報告


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5 人中、5人の方が、「このレビューが参考になった」と投票しています。
5つ星のうち 5.0 エリックさんの素敵なレシピ満載! 2003/6/20
形式:ハードカバー
身近にある食材を使って、お洒落で美味しいお料理をつくることができる素敵な本です。
まず、アイデアが凄い!エリックさんならではの組み合わせの妙に、あなたも唸るはず。
作り方は、いたってシンプル。いくつか既に作りましたが、買ったはいいが作るのが面倒な料理本ではありません。
そして、とても美味しくてヘルシーです。恋人や家族に作ってあげたら、あなたの株は上がるはず。
それだけでは、ありません。お料理の写真の美しいこと!料理写真家を目指すあなたにもお薦めです。
最後に、英語もシンプルなので大丈夫ですよ。
「エリックさんちの台所」を持っている方にもお薦めします。
Enjoy! and Bon Apetit!
このレビューは参考になりましたか?
3 人中、3人の方が、「このレビューが参考になった」と投票しています。
5つ星のうち 5.0 エリックさんの新・和食 2003/6/14
形式:ハードカバー
日本人のための日本人によるアレンジ和食はここ最近よくお目にかかりますが、エリックさんの新和食はそれとはまたひと味もふた味も違う、まさに和と洋の融合そのものです。
日本人にとってはどうしても馴染みがないので思いつかないような西洋ハーブを和のハーブとも言えるシソとふんだんに組合わせたり、どのお料理も斬新で、美しい写真とともにページをめくる度に新しい驚きを覚えます。
想像(創造)力がかきたてられる本当に素敵な本です。
このレビューは参考になりましたか?
8 人中、6人の方が、「このレビューが参考になった」と投票しています。
5つ星のうち 5.0 LIFE IS BEAUTIFUL =) 2003/6/30
形式:ハードカバー
前作・日本語版の『エリックさんちの台所』に魅せられて、
また購入してしまいました。そして今回も相当数、家族に友人に
道通り過ぎる人に紹介できる、そんな本です。
しかも今度は写真が超豪華!!
シンプルに素材の良さを十二分に引き出している『素に生きる』
というコンセプトが満載です。
僕はいつになっても料理が上達しません(というか美味しいものを
求めていても、料理上手になるよう努力したことは一度もありません)
が、何故人生着飾る必要があるのだろう、格好つけなくてもこんな
に美味しいものが食べられるじゃないか、とただ痛感するばかりです。
勝つ訳でもなく誇るわけでもなく、ただ涼しい顔をして美味しいもの
を作って素に生きる、本を通じてそんな人生観が湧いて!きました。
そんな自信をつけてくれるきっかけを提供してくれるのです。
これ、本当なんです。
絶対に得をする本なので是非ご購入あれ!
このレビューは参考になりましたか?
1 人中、1人の方が、「このレビューが参考になった」と投票しています。
5つ星のうち 5.0 つくるのがうれしい料理です 2005/2/2
形式:ハードカバー
~つい好きなもの、作りやすいものばかり作ってしまってたときに、この本に出会いました。自分では思いつかない食材の組み合わせだけど、レシピを見てると確かにおいしそう・・というメニューばかり。誰か遊びにきたときにつくると、ちょっとビックリされて、それからほめられます。乾燥しいたけを使った「しいたけペスト」は大好評でした。写真がきれいですが~~、器の使い方も参考になります。英語もカジュアルな語り口で、それにつられて、リラックスして料理ができます。日本語版が出たら友達にあげたいなーと思うのですが、出ないんでしょうか。~
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Amazon.com で最も参考になったカスタマーレビュー (beta)
Amazon.com: 5つ星のうち 4.6  23 件のカスタマーレビュー
16 人中、16人の方が、「このレビューが参考になった」と投票しています。
5つ星のうち 5.0 Finally getting some flavor punch 2005/5/2
By C. Adair - (Amazon.com)
形式:ハードカバー
I was getting a little tired of tiny, pretty portions of subtle food. I was starting to lose faith in ever becoming anything but a fair fried-chicken cook, when WHAM! I was hit with a cookbook that delivers flavor and elegance. I first saw one of Eric Gower's recipes in an issue of Sunset magazine - scallops with miso, ginger and ruby grapefruit. I followed the directions carefully, and I had about the best meal of my life. All of a sudden, I was a good cook! I bought the book -Breakaway Japanese Kitchen- and by now, I've made just about everything in it. I can now produce all kinds of robust, Asian-ish dishes that burst with flavor and joy and abudance. Garlic, tarragon, ginger, lemon and mint and blended here and sprinked there. And, I've learned that with these recipes, you really can make the substitutes that Grower suggests. It's all good. It's all easy. I understand Grower is publishing a new cookbook soon. I can hardly wait.
10 人中、10人の方が、「このレビューが参考になった」と投票しています。
5つ星のうち 5.0 Professional cooks will steal these recipes 2003/9/11
By Jonathan Wilder - (Amazon.com)
形式:ハードカバー
As a guest in Eric's home several times over the past nine or ten years, I've seen Eric blossom from an excellent cook to a truly inspired one. And, recently, from the other side (a host's point of view) incorporating his unique recipes and their underlying themes of simplicity and uncompromising commitment to quality and taste into my menus has resulted in many compliments from guests.
Their palates ranging from the dullest and most provincial to the most jaded have been awakened and they have literally cried out with sensuous moans of delight.
Unlike previous parties where I have been able to take most of the credit for the recipes, I've had to give the credit where it was due.
Plus, the recipes from The Breakaway Japanese Kitchen, with their accompanying luscious photographs, are easy to re-create and given me time to enjoy the marvelous food along with my guests.
My favorites for parties:
Ceviche Japonesa --It works equally well with salmon instead of scallops. Chunk the seafood and make the dressing in advance, so all you need to do before serving is to mix in the dressing.
Broiled Pork loin with Dates, Umeboshi and Walnuts --the secret to this dish is not to broil it but to braise it!
Mint-Cilantro Udon -- making the sauce ahead of time and cooking fresh pasta just before serving makes this a super easy dish that is as close to perfectly refreshing as any pasta dish could possibly be.
Pan-fried Rib-eye with Ginger and Shallots -- an excellent party dish that does not suffer from further simplification by combining the first sauce-making step with the last one in the final stage. This way, you can also give the meat resting time before slicing it.
Hot Vegetable Summer Salad Vinaigrette -- hold back on serving all of it, because the leftovers eaten cold the next day are very good too.
Baked Onion Chicken Thighs Umeboshi and Shiso -- this is the one that really has people knocking each other over for the recipe. Prepare it in advance, but just leave the final baking step until forty minutes before you plan to serve.
I expect I'll be turning to this cookbook time and again as there are recipes that I willl make again and plenty more new ones to try.
PS I understand that if you go to Eric's web site [...] after you purchase your copy, you can learn how to get it signed.
7 人中、7人の方が、「このレビューが参考になった」と投票しています。
5つ星のうち 5.0 Incredible food meets easy preparation 2005/3/23
By Joshua Barratt - (Amazon.com)
形式:ハードカバー
I placed this book on my wish list based on the strength of one recipe ("Boozy Potatoes") which I'd picked up off a food blog. It was subtle, delicious, and simple -- blending japanese flavors (sake, soy) into a medium I'd only approached with a more western palate in the past.

Now, having received the book as a gift, I can see that the Boozy Potatoes recipe was just the tip of the iceberg. After reading the book cover to cover in one sitting (it's not large, but it's densely packed with goodness) I broke out 3 of the recipes the following night. Preparation was easy, and the flavors popped, there was minimal fat and salt -- and best of all each dishes flavors were incredibly well balanced. I would have been happy to be served any of them at a restaurant. Some of his simple ideas (make a sauce by carmelizing shallots/thyme, then reducing rice vinegar) led to explosive flavors.

The only 'glitch' in the whole process, as mentioned by some of the other reviewers, is sourcing ingredients. Living in Southern California I thankfully have access to some great Asian markets, but since so many of the recipes require Shiso, (which I presume must be gotten fresh) it means planning ahead if I want to prepare many of them. Also -- if you plan to buy this book, you'll need a blender or a food processor. It seems to be by far his favorite kitchen tool! (Not that I mind, the results are spectacular.)
6 人中、6人の方が、「このレビューが参考になった」と投票しています。
5つ星のうち 5.0 Zen and the Art of Improvisation 2003/11/22
By Randy Ulland - (Amazon.com)
形式:ハードカバー
The Breakaway Japanese Kitchen is an excellent little cookbook with a passionate ethos that speaks to the Michelin star in all of us.
Imagine Alice Waters meets Nigel Slater at a Zen barbeque, without the celebrity cook idolatry. A nice twist on Asia-Pacific, emphasizing citrus, vinegars and lots of fresh herbs. Try Crab with Lime Ponzu and Chipotle, Persimmon Yogurt Salad with Ginger, Red Onion and Mint, or Broiled Pork Loins with Dates, Umeboshi (pickled plum), and Walnuts. Gower brings more of a trans-cultural than cross-cultural quality to the kitchen - despite the Japanese inspiration - with his focus on fun, improvisation, spontaneity.
This slender book is beautifully produced, with economic and lively writing, salivating photography and well-organized contents, glossary and index.
Gower's book will appeal to the confident and unconfident cook alike, and especially the jester accustomed to breaking the rules. Anyone looking to break from tradition may want to give thanks to his Soy-Brined Roast Turkey with Ruby Grapefruit and Fennel Gravy. Or, do as I plan and spike Santa's gravy with a fine dusting of minced Habanero.
6 人中、6人の方が、「このレビューが参考になった」と投票しています。
5つ星のうち 5.0 LA Times review says it all 2003/11/4
By カスタマー - (Amazon.com)
形式:ハードカバー
"Cookbook Watch"
FROM THE WILD, WILD EAST
AN INVENTIVE COOK CORNERS FUSION AND
TAKES JAPANESE FOOD ON AN ADVENTURE.
By Regina Schrambling , Special to The Times
Japanese and fusion are two cuisines that make me nervous. One is daunting and the other usually a disaster. But the best new book I've cooked from in months dabbles in both - with dishes such as edamame in mint pesto and shiso with corn - and nothing is lost in translation.
"The Breakaway Japanese Kitchen" (Kodansha, $27) is by Eric Gower, a self-trained San Francisco cook who lived in Japan for 15 years and whose first cookbook was written in Japanese. Like a photographer who knows his technique so well he will shoot out of focus for greater effect, Gower takes Japanese ingredients and concepts into territory undoubtedly never explored in Tokyo. Or California.
Gower clearly is so comfortable with the flavors and traditions of his second home that he can take a mad-scientist approach to them and make every recipe work in a few steps and very little time. Tofu baked with a pistachio-mint pesto is a combination that would never occur to me, but it's one of the most amazing things ever to come out of my oven.
This is not "Japanese Cooking for Dummies," although a kitchen virgin would have no trouble mastering any of the 45 recipes, each gorgeously photographed by Fumihiko Watanabe. One of the few typical Japanese dishes is a twist on tonkatsu in which the breaded pork cutlets are baked rather than fried. More often Gower borrows concepts and tastes to produce Western food with just enough Eastern exoticism.
His lively interpretation of coleslaw is dressed with ginger and brown rice vinegar and garnished with roasted peanuts. His beet salad is a wonderment with smoked trout, ginger and walnuts; his pot roast is braised with soy sauce and orange (and a hint of very un-Asian chipotle chile). The tofu recipes would convert a carnivore. Even his rice is a hemisphere away from Uncle Ben's: He seasons it with bay leaves and Dijon mustard and substitutes carrot juice for water. With all those, you can forgive him for including the requisite miso-glazed fish.
Gower has a thing for pesto, but he takes one of the most clichéd concepts into another universe. His version made with ground dried shiitakes and roasted almonds borders on brilliant. Like the other reinterpretations, one with edamame and another with pistachios, it was just as great as a sauce for steamed green beans and a spread for bruschetta as it was on pasta.
"Breakaway" lives up to its title in other ways. It includes no appetizers or desserts, and it makes a persuasive case for taking as much care with the choice of serving bowls as with the food in them. (A list of sources is included.) None of the recipes calls for anything more exotic than shiso leaves, miso or brown rice vinegar, all easily located in an Asian grocery. But the vinegar alone was worth the detour: It's as smooth and deep as balsamic but tarter and not as syrupy. Not every one of Gower's creations is a winner - potatoes with sake were soggy, for instance - and yields are sometimes off. But those are quibbles. After I cooked four dishes for a dinner party, one guest went out the next morning to buy his own copy of the book.
At a time when originality seems to be the missing ingredient in far too many cookbooks, "Breakaway" is a good cure for the comfort-food blues.
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