Jean Bottera, “The Oldest Cuisine in the World", 2011.

Cyril Darlington, “Chromosome Botany; and the Origin of Cultivated Plants“, 1963 was the topic of an earlier blog post.  Cyril Darlington was a botanist who stated that the “origin of farmed plants” was 10,000 BC; and, at a “dozen centers” around the globe.  Here I present:  Jean Bottera, “The Oldest Cuisine in the World”, 2011 … Continue reading Jean Bottera, “The Oldest Cuisine in the World", 2011.

Weber-Sunset, “Fish and Shellfish: Grill by the Book”, 1996.

Paul Greenberg, “Four Fish: The Future Food“, 2010 was the topic of an earlier blog post.  Here I present another seafood book:   Weber-Sunset, “Fish and Shellfish: Grill by the Book”, 1996 which was a fishes grilling cookbook.   Finfish (refer to the photograph below) are best described as five “flesh appearance” categories:  1. “dark … Continue reading Weber-Sunset, “Fish and Shellfish: Grill by the Book”, 1996.

Roy Yamaguchi, “Roy’s Fish & Seafood: Recipes from the Pacific Rim”, 2005

Roy Yamaguchi, “Roy’s Fish & Seafood: Recipes from the Pacific Rim”, 2005 was a cookbook of Hawaiian fishes.  Roy Yamaguchi is a celebrity-chef that was born in Tokyo, Japan: and, he is famous for the “Roy’s Hawaii” restaurant franchise.  This is a cookbook about finfish; and, finfish consist of “five flesh types” of substitution. Substitution … Continue reading Roy Yamaguchi, “Roy’s Fish & Seafood: Recipes from the Pacific Rim”, 2005

Namiko Chen, “Just One Cookbook: Essential Japanese Recipes”, 2013.

Namiko Chen, “Just One Cookbook: Essential Japanese Recipes”, 2013 was a cookbook published of essential recipes in Japanese cooking.  Namiko Chen (shown in the above photograph) presents in “Just One Cookbook” in my opinion is the most, focused book of essential Japanese recipes available.  For example, chicken & scallion on bamboo skewers usually referred as … Continue reading Namiko Chen, “Just One Cookbook: Essential Japanese Recipes”, 2013.