{"product_id":"banzai-banquets-paperback-by-riko-yamawaki","title":"Banzai Banquets Paperback by Riko Yamawaki","description":"\u003cbody\u003e\n                \n                    \n                        \u003ch2\u003e\u003cstrong\u003eProduct Details\u003c\/strong\u003e\u003c\/h2\u003e\n                        \u003cul\u003e\n                            \u003cli\u003e\n\u003cstrong\u003ePublisher\u003c\/strong\u003e: \u003cb\u003eVertical\u003c\/b\u003e \u003cb\u003e(2013-05-28)\u003c\/b\u003e\n\u003c\/li\u003e\n                            \u003cli\u003e\n\u003cstrong\u003eLanguage\u003c\/strong\u003e: \u003cstrong\u003eEnglish\u003c\/strong\u003e\n\u003c\/li\u003e\n                            \u003cli\u003e\n\u003cstrong\u003ePaperback\u003c\/strong\u003e: \u003cstrong\u003e80\u003c\/strong\u003e \u003cb\u003epages\u003c\/b\u003e\n\u003c\/li\u003e\n                            \u003cli\u003e\n\u003cstrong\u003eISBN-13\u003c\/strong\u003e: \u003cstrong\u003e9781935654926\u003c\/strong\u003e\n\u003c\/li\u003e\n                            \u003cli\u003e\n\u003cstrong\u003eItem Weight\u003c\/strong\u003e: \u003cstrong\u003e235.87\u003c\/strong\u003e \u003cb\u003egrams\u003c\/b\u003e\n\u003c\/li\u003e\n                            \u003cli\u003e\n\u003cstrong\u003eDimensions\u003c\/strong\u003e: \u003cstrong\u003e24.46 x 18.21 x 0.69\u003c\/strong\u003e \u003cb\u003ecm\u003c\/b\u003e\n\u003c\/li\u003e\n                        \u003c\/ul\u003e\n                        \u003cbr\u003e\n                        \u003cp\u003eAs the world has become smaller our dinning habits have changed. With new fusion cuisines and a variety ideas for decor and design being incorporated everywhere, Riko Yamawaki's \u003cb\u003e\u003ci\u003eBanzai Banquets\u003c\/i\u003e\u003c\/b\u003e is a good example of Japan's take on this exciting global movement in dining.\u003cbr\u003e\u003cbr\u003eAsk anyone about catering and party meals, and they will all say they wish to see dishes that are easy to make and equally easy on the eyes. For the best experiences, they also hope for a few surprises to their senses, as even little dishes and stylish decorative designs can turn a good into great. So for even the most busy of times, food coordinator Riko Yamawaki, of Tokyo's Riko's Kitchen cooking school, has compiled a treasure-trove of casually stylish dishes that will make every meal a memorable event and every party into a bash!\u003cbr\u003e\u003cbr\u003eBy using simple sense and an eye for design, you an make menus that will have people calling for these 105 recipes.\u003cbr\u003e\u003cbr\u003eChapters:  \u003cbr\u003e\u003cbr\u003eNouveau Japoinese Dishes\u003cbr\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePoached Eggs and Avo-Veggie Salad\u003c\/li\u003e\n\u003cli\u003eAnchovy and Pine Nut Pasta\u003c\/li\u003e\n\u003cli\u003eJapanese Egg-Salad Sandwiches with Walnut-Tofu Mousse\u003c\/li\u003e\n\u003cli\u003eMeat Miso Lettuce Wraps\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eDishes from Traditional Japanese Ryotei\u003cbr\u003e \u003cul\u003e\n\u003cli\u003eGrilled Sea Bream\u003c\/li\u003e\n\u003cli\u003eBaked Apples in Pork Belly\u003c\/li\u003e\n\u003cli\u003eHerbed Saury on a bed of Rice\u003c\/li\u003e\n\u003cli\u003eBeef Marrow with Japanese Fruit\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eAppealing Appetizers\u003cbr\u003e \u003cul\u003e\n\u003cli\u003eRum-raisin Pork\u003c\/li\u003e\n\u003cli\u003eGoya-Burgers\u003c\/li\u003e\n\u003cli\u003eYellow-tail Meatball Soup\u003c\/li\u003e\n\u003cli\u003eBlanched Cucumber and Celery Salad\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eCoordinate for the Scene and Season\u003cbr\u003e \u003cul\u003e\n\u003cli\u003eSummer Picnics\u003c\/li\u003e\n\u003cli\u003eThe Japanese Inn Dinner\u003c\/li\u003e\n\u003cli\u003eA Casual Christmas\u003c\/li\u003e\n\u003cli\u003eFirst Impressions\u003c\/li\u003e\n\u003c\/ul\u003e\n                        \u003ch3\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/h3\u003e\n                        \u003cp\u003eAfter studying and cooking in New York City, Riko Yamawaki takes an American perspective to Japan to reinvent the way people look at Asian catering and party meals.\u003cbr\u003eRiko Yamawagi is a Tokyo based food coordinator and culinary instructor. Born and raised to a traditional Japanese inn (ryokan) family, Riko has always been aware of how the seasons and local fresh ingredients are critical to dining. She further cemented those ideals when she began studying French cuisine under 3-Star Michelin chef Alain Ducasse. While Riko still considers her mother to be her true cooking mentor, Riko has taken inspiration from a variety of cuisines from across the globe. In 2007 she spent a year in New York taking in the culture of food in America, before returning to Japan to open her cooking school in Tokyo's fashion trendy Daikanyama district and releasing her first book through the iBookstore, \u003ci\u003eMeals Tokyo@Summer\u003c\/i\u003e.\u003c\/p\u003e\n                    \n                \n            \u003c\/body\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":46556635005089,"sku":"BBSNIJ9781935654926","price":16.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/files\/9781935654926.jpg?v=1781823314","url":"https:\/\/www.bestbookstore.ca\/products\/banzai-banquets-paperback-by-riko-yamawaki","provider":"Best Book Store","version":"1.0","type":"link"}