<p>Terry Madden provides products, instruction, and live workshops for the watercolor artist.The 1000 Series workbook, volume 1 contains full-color instructions, photographs, stage layouts, and detachable 8.5 x 11 sketches for all 12 paintings listed below:Waiters, Magnolias, Sea Turtle, Bahama Market, Blue Vase, Macau &amp; Ruins, Jungle Cat, Abstract Flower, Island Tanker, European Street, Carousel, Lighthouse.</p>

Terry Madden's Watercolor Workshop 1000 Series Volume 1

Terry Madden

Cross Media

Deluxe edition with color photographs. For more than a decade, Akasha Richmond, "Health Food Chef to the Stars," has been creating her enlightened vegetarian cuisine for Hollywood celebrities. Now, she proudly introduces the deluxe edition of her gourmet cookbook, The Art of Tofu, published by Morinaga Publications and Cross Media Ltd. Filled with the trade secrets of one of Hollywood's best loved chefs, The Art of Tofu includes many of the colorful, eclectic dishes that Akasha has prepared as a personal chef or private caterer to the stars: recipes like Spicy Vietnamese Green Papaya Salad, Bisque of Fresh Asparagus, and Spicy Pumpkin Cheesecake. And within the book, Akasha reveals how to use tofu--her secret ingredient--in soups, low fat salad dressings, meatless burgers, casseroles, cakes, and cookies. Includes 50 vegetarian recipes.

The ART OF TOFU DELUXE

Cookbooks, Food & Wine

Akasha Richmond

Cooking by Ingredient

Healthy Recipes Rice

UNKNOWN

<p>Japanese cuisine is appreciated worldwide for its healthiness and its beauty in both appearance and flavour. The characteristic 'savoury-ness' (umami) is achieved despite minimum use of oil, salt and flavourings. Dashi ('stock') and the resulting umami are said to be the reason Japanese-cuisine is special. But what are they? How do they work? And why? This beautifully illustrated book reveals these secrets through both explanation and superb recipes introduced by Japan's top chefs. It is not only an essential read for people in the food industry, it is also a godsend to anyone who cares about what they eat. The body of the book is in 3 parts. "Discovering Japanese Cuisine" introduces the background and essence - nature and the four seasons, ingredients, philosophy, and history and development in the art of dashi by Japan's four finest the top chefs. Each introduce a dashi-based recipe for spring, summer, autumn and winter. It is a practical guide to dashi and umami explains what dashi is, what the ingredients are, how it is made and used in the kitchen - also the nature of umami and how and why it was discovered. A concluding section Umami - the science of dashi - introduces the principal natural elements that constitute or combine to produce umami: glutamate (from konbu), inosinate (from katsuobushi), guanylate (from dried shiitake). The endmatter includes a Glossary, Index, Conversion Tables and Bibliography. This title includes: the true secrets behind the healthiness and deliciousness of Japanese cuisine revealed for the first time in a sumptuously illustrated book backed by the biggest world chefs; hundreds of colour photos, recipes by the 4 leading chefs of Japan, and lucid explanations and nutritional/scientific explanations that combine to offer a full understanding of umami &amp; dashi.</p>

Dashi and Umami: The Heart of Japanese Cuisine

Pascal Barbot

Nobu Matsuhisa

Kiyomi Mikuni

Heston Blumenthal

Clearspring - The Real Taste of Japan : Using the Finest Ingredients

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