Are You Ready to Untangle Your Chopsticks and Get Started on Some Japanese Cooking?

16 12 2010

I wanted to officially announce the start of our next round here at Cook the Books.  I will be hosting this round and have selected Victoria Abbott Riccardi’s book “Untangling my Chopsticks: A Culinary Sojourn in Kyoto“, about her time in Japan, where she scratched the surface of learning about the art of tea kaiseki.  Kaiseki is the highly stylized cooking that accompanies the Japanese green tea ceremony and there is much to learn about presentation, garnishing, ingredients and the aesthetics of this ethereal cooking style and about traditional and modern Japanese culture in Riccardi’s wonderful book.

Ms. Riccardi has also agreed to serve as our guest judge of our upcoming posts about her book, so I am delighted to announce that as well.  If you have any questions for our esteemed author about her book please either leave a comment below or contact me by email at oldsaratogabooks (at) gmail (dot) com and I will be happy to relay them to her.

In the meantime, please find some time during this hectic holiday and end-of-the-year season to put your feet up and curl up with this great foodie memoir.  Remember, the deadline to post your Cook the Books post is Friday,  January 28, 2011.  We love to have new members come join us.  No registration or anything fancy is required other than buying (you can buy a signed copy of the book at the author’s website) or borrowing a copy of our featured book, and then blogging up your thoughts and culinary inspirations, with a link back to this Cook the Books blog.

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12 responses

16 12 2010
Arlene

Great. I just had it sent to my Kindle after reading the first few pages. It promises to be a good read.

19 12 2010
Andreas

Chopsticks locked and loaded. 😉

19 12 2010
Can't Believe We Ate...

Loving it more with every page I read!

29 12 2010
Arlene

I’m really enjoying Riccardi’s book, but am wondering what I’m going to cook since this style of cooking and the ingredients are so far removed from what we eat. Hmmmm.

30 12 2010
Andreas

Arlene, maybe you can find some inspirations in this round-up post:

http://www.lafujimama.com/2010/01/the-washoku-warriors-celebrate-the-new-year/

3 01 2011
Can't Believe We Ate...

Arlene…study up on Japanese cuisine… Some of it is very simple and quite a bit like what you’re used to. Tonkatsu is a breaded and fried pork cutlet for instance… Yakitori is marinated grilled food… And if raw fish just isn’t going to work for you, there are a lot of nigiri sushi dishes made from cooked sea food…shrimp, octopus, crab… Sushi is the vinegared rice, rather than the rice and fish morsel. If you recall, “David” created a kaiseki course around turkey at the tea house (Chapter 7)…so why not use familiar ingredients with the different cooking style? A bit of fusion is always nice!
I’m posted if that helps…
http://cantbelieveweate.wordpress.com/2011/01/02/cook-the-books-untangling-my-chopsticks/
Happy New Year!

12 01 2011
Foodycat

Hoping to get my post up on the weekend – so much fun!

15 01 2011
Rachel @ The Crispy Cook

Andreas: Chopsticks locked and loaded makes me crack up every time I read that. Thanks for passing on that inspirational link to the LaFujiMama roundup.

Just got my own post up and really enjoyed savoring this book again. I hope everyone is able to find the ingredients needed to try out some cool new recipes. Exploring Japanese food was just the thing to wake up my taste buds in the New Year after being oversaturated during the holidays.

I saw Natashya’s and Glennis’ CTB posts already, thanks! Do remember to either comment here or send me an email or comment at the Crispy Cook to let me know that your post is up so that I can be sure to include you in the roundup.

20 01 2011
Claudia

I’ll be posting my take on this lovely book today.

23 01 2011
25 01 2011
DebinHawaii

I loved re-reading this favorite book–thanks Rachel!

My Kinoko no Chawan Mushi (Savory Steamed Egg Custards with Mushrooms) is posted. (http://kahakaikitchen.blogspot.com/2011/01/kinoko-no-chawan-mushi-savory-steamed.html)

Can’t wait to get around and see everyone’s posts. 😉

25 01 2011
Simona

I am so proud of myself for getting the post out ahead of the deadline! Here it is: green tea ice cream and mochi ice cream
http://briciole.typepad.com/blog/2011/01/gelato-al-te-verde-e-mochi-con-gelato.html

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