Kazuko (Mehr als 1.700 Ergebnisse)

Paperback. Zustand: Good. Healthy, delicious, modern, everyone loves sushi. But if you thought sushi was hard to make yourself that isnot so. With clean, fresh flavours and great good looks, sushi has never been so popular.

Paperback. Zustand: Good. Asian/Pacific American Award for Literature - Asian/Pacific American Librarians Association (APALA) For hundreds of years, school children in Japan have been introduced to poetry through the work of Issa. Born in 1763 on a farm in central Japan, Issa began writing poetry as a young child, inspired by his deep love for the natural world. Later in his boyhood and throughout his life, poetry was also Issa's refuge in times of joy and in times of suffering. Matthew Gollub's poignant rendering of Issa's life and over thirty of his best-loved poems, along with Kazuko Stone's sensitive and humorous watercolor paintings, make Cool Melons a classic introduction to Issa's work for readers of all ages. With authentic Japanese calligraphy, a detailed Afterword, and exhaustive research by both author and illustrator, this is also an inspirational book about haiku, writing, nature, and life. Kazuko Stone (illustrator).…

Paperback. Zustand: Very Good. First Edition. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Paperback. Zustand: Fair. Kazuko (illustrator).

Paperback. Zustand: Good. Kazuko (illustrator).

Paperback. Zustand: Very Good. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting. Kazuko (illustrator).

Paperback. Zustand: Good. Based on the constructivist Jean Piaget's theories on how children develop logico-mathematical thinking, this text describes and develops a programme for teaching arithmetic to young primary school children. The authors provide a theoretical foundation and an explanation of goals and objectives.…

Hardcover. Zustand: Very Good. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting. Yamamoto, Kumiko (illustrator).

Paperback. Zustand: Fair. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.

Paperback. Zustand: Good. At dusk, on a beach in Japan, a young boy falls asleep and begins to dream, but soon he has company -- a tiny oni, creeping up from the sand. Throughout the night, one by one, more oni appear, until there are ten in all, and they grow bigger, too. They begin beating their taiko drums, louder and louder. They sail on a raft, play games, have a big meal, and eventually chase away the boy's scary dreams. Kazuko G Stone (illustrator).…

Paperback. Zustand: Very Good. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting. Kazuko G Stone (illustrator).

Paperback. Zustand: Good.

Paperback. Zustand: Good. Kantarou, a folklore scholar living in the Taisho period, has various and sundry adventures. But Kantarou moonlights as an exorcist solving the problems of ghosts and demons, all with the help of Haruka, the legendary demon-eating tengu.

Paperback. Zustand: Good.

Paperback. Zustand: Fair.

Paperback. Zustand: Very Good. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Hardback. Zustand: Fair. This is a comprehensive and beautiful guide covering all aspects of Japanese cuisine, from learning about its history and underlying philosophy to exploring its unique ingredients, methods of preparation and cooking techniques. Over 100 recipes show in clear step-by-step format how to make all the well-known classic Japanese dishes, plus many more regional specialities. Each of the recipes are presented with attention to detail and beauty, with clear instructions and stunning photographs ensuring readers can achieve the same results. The book is divided into three main parts; the first section discusses Japanese cuisine, including history and development, the role of the tea ceremony in Japanese culture, and the importance of regional and seasonal produce in selection, preparation and serving of food. Important feast days are also included, providing examples of specific foods prepared for special occasions. The second section is a thorough look at the variety of ingredients that are unique to Japanese cuisine. It provides a full description of each ingredient, with step-by-step text explaining specific preparation and cooking methods and techniques. Equipment particular to Japanese cooking, including chopsticks, serving bowls, trays and cups, is also included. The third section contains over 100 recipes, from simple miso soups to elegant sashimi. Seven chapters cover rice and sushi, noodles and soups, vegetables, beans and tofu, fish, meat and poultry, and desserts. The recipe selection covers all the various parts of a Japanese meal, from simple meals to more formal banquets. Dishes are beautifully prepared to be pleasing to the eye as well as to the palate.…

Hardback. Zustand: Very Good. This is a comprehensive and beautiful guide covering all aspects of Japanese cuisine, from learning about its history and underlying philosophy to exploring its unique ingredients, methods of preparation and cooking techniques. Over 100 recipes show in clear step-by-step format how to make all the well-known classic Japanese dishes, plus many more regional specialities. Each of the recipes are presented with attention to detail and beauty, with clear instructions and stunning photographs ensuring readers can achieve the same results. The book is divided into three main parts; the first section discusses Japanese cuisine, including history and development, the role of the tea ceremony in Japanese culture, and the importance of regional and seasonal produce in selection, preparation and serving of food. Important feast days are also included, providing examples of specific foods prepared for special occasions. The second section is a thorough look at the variety of ingredients that are unique to Japanese cuisine. It provides a full description of each ingredient, with step-by-step text explaining specific preparation and cooking methods and techniques. Equipment particular to Japanese cooking, including chopsticks, serving bowls, trays and cups, is also included. The third section contains over 100 recipes, from simple miso soups to elegant sashimi. Seven chapters cover rice and sushi, noodles and soups, vegetables, beans and tofu, fish, meat and poultry, and desserts. The recipe selection covers all the various parts of a Japanese meal, from simple meals to more formal banquets. Dishes are beautifully prepared to be pleasing to the eye as well as to the palate.…

Hardcover. Zustand: Very Good. First Edition. With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Paperback. Zustand: Good. Responding to their research on how children learn mathematics, this work has revised this textbook to provide practical advice on what works and what should be avoided when teaching second graders.

Paperback. Zustand: Very Good.

Paperback. Zustand: Very Good. First American Edition. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Hardback. Zustand: Good. Does Roquefort go with red wine? Are you supposed to eat the ash in Morbier? With details on appearance, flavour and aroma, this is the complete guide to selecting and serving more than 350 types of French cheeses. Reference maps pinpoint the origins of the cheeses and handy symbols reveal facts such as fat content. Includes top tips on buying, storing and serving cheese plus wine recommendations. A must-have for any gourmet's bookshelf.…

Hardback. Zustand: Fair. Does Roquefort go with red wine? Are you supposed to eat the ash in Morbier? With details on appearance, flavour and aroma, this is the complete guide to selecting and serving more than 350 types of French cheeses. Reference maps pinpoint the origins of the cheeses and handy symbols reveal facts such as fat content. Includes top tips on buying, storing and serving cheese plus wine recommendations. A must-have for any gourmet's bookshelf.…

Hardcover. Zustand: Very Good. 2nd. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Paperback. Zustand: Good.

Paperback. Zustand: Fair.

Paperback. Zustand: Good. This guide gives an analytical profile of over 350 French cheeses. It describes each cheese's origins, constituents, shape, weight, fat content, best season, taste and recommended wines, as well as advising on how to buy, store, cut and serve cheese to gain maximum advantage of its flavour. Symbols and maps identify the origin of each cheese. It also provides information about the making of cheeses, from goat's cheeses produced traditionally by small farmers in alpine areas, to cheese produced in dairies with milk provided by cooperatives.…

Paperback. Zustand: Very Good. This guide gives an analytical profile of over 350 French cheeses. It describes each cheese's origins, constituents, shape, weight, fat content, best season, taste and recommended wines, as well as advising on how to buy, store, cut and serve cheese to gain maximum advantage of its flavour. Symbols and maps identify the origin of each cheese. It also provides information about the making of cheeses, from goat's cheeses produced traditionally by small farmers in alpine areas, to cheese produced in dairies with milk provided by cooperatives.…

Paperback. Zustand: Very Good. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.