Featured Selections

The Book of Sushi
By Kinjiro Omae Yuzuru Tachibana

Sushi, that so typical Japanese food, has a history going back to prehistoric times. Over the centuries it has been refined into a surprising number of variations, from the simplest everyday fare. The centerpiece of this book is Edomae-zushi, the delicate, natural fresh variety first made in Tokyo in the early nineteenth century and now popular throughout the world.

Sushi
By Mia Detrick, Kathryn Kleinman (Photographer)

The Indispensable Handbook for Sushi Lovers. Here is a beautifully illustrated guide to sushi--its variety, its origins, and the customs, etiquette, and repertoire of the American sushi bar. This book will delight lovers of this unique cuisine. (from the book)

Asian Tapas and Wild Sushi:
A Nibblers Delight of Fusion Cooking
By Trevor Hooper, James Renwick (Illustrator),
Akio Tsunashima (Photographer)

This entertaining text offers a wealth of linguistic and cultural information for anyone studying Japanese, going to Japan, or in contact with Japanese friends or colleagues. Each idiom is accompanied by an explanation and then incorporated into a dialogue to illustrate the idiom's everyday use.

Chinese Dim Sum:
Wel-Chuan Cultural and Educational Foundation
By Wei Chuan Wei-Chuan Cultural & Educational Foundation

Responding to the popularity of dim sum, Master Chef Chang Hung-Chin shares his expertise in step-by-step descriptions and abundant photographs in this collection of delicacies. Whether for a Sunday brunch or office party, these delicious accompaniments will delight any guest.

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