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An Enterprising small business owner gets a fresh idea for a restaurant theme when a Kaiju is killed on her property. Why not cook and serve the giant monster?
“A beautifully photographed . . . introduction to Japanese cuisine.” —New York Times “A treasure trove for . . . Japanese recipes.” —Epicurious “Heartfelt, poetic.” —San Francisco Chronicle “Expand a home chef’s borders” with this “essential guide to Japanese home cooking” featuring 100+ recipes—for seasoned cooks and beginners who crave authentic Japanese food (Martha Stewart Living). Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry. From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.
Supernatural creatures surround us. An ancient order founded by Einar the Evergood, a Viking sent to the first crusade by the church, is set against them. Mary is a warrior bound to destroy these abominations in a world that does not know its danger.
To celebrate Godzilla's 70th year as a pop culture icon, this official cookbook, inspired by the Toho Godzilla movies and creatures, features over 60 food and drink recipes to suit all tastes and skill levels. Get ready to unleash the culinary power of monstrous flavors with Godzilla: The Official Cookbook! This officially licensed hardback cookbook features over 60 jaw-dropping recipes inspired by the iconic Godzilla and other kaiju creatures such as Mothra, Mechagodzilla and King Ghidorah. Embark on a gastronomic journey like never before, exploring a menu as vast as the Pacific Ocean. From fiery drinks that erupt with flavor to starters that capture the essence of destruction, every recipe is crafted to unleash your inner food monster. Whether you crave meaty creations or prefer vegetarian and vegan options that still pack a punch, this cookbook has something for every kaiju-loving palate—and stunning photography showcases the finished dishes in all their towering glory. Each page will transport you to the heart of epic culinary battles that will leave you craving more, so put on your chef's hat and prepare to embrace some unique creativity in the kitchen. Godzilla: The Official Cookbook is a must-have for fans of all ages, perfect for themed parties, family gatherings, or just indulging your monstrous cravings!
Kafka hopes to one day keep his pact with his childhood friend Mina to join the Japan Defense Force and fight by her side. But while she’s out neutralizing kaiju as Third Division captain, Kafka is stuck cleaning up the aftermath of her battles. When a sudden rule change makes Kafka eligible for the Defense Force, he decides to try out for the squad once more. There’s just one problem—he’s made the Defense Force’s neutralization list under the code name Kaiju No. 8. -- VIZ Media
The Kaiju Preservation Society is John Scalzi's first standalone adventure since the conclusion of his New York Times bestselling Interdependency trilogy. When COVID-19 sweeps through New York City, Jamie Gray is stuck as a dead-end driver for food delivery apps. That is, until Jamie makes a delivery to an old acquaintance, Tom, who works at what he calls “an animal rights organization.” Tom’s team needs a last-minute grunt to handle things on their next field visit. Jamie, eager to do anything, immediately signs on. What Tom doesn't tell Jamie is that the animals his team cares for are not here on Earth. Not our Earth, at least. In an alternate dimension, massive dinosaur-like creatures named Kaiju roam a warm, human-free world. They're the universe's largest and most dangerous panda and they're in trouble. It's not just the Kaiju Preservation Society who have found their way to the alternate world. Others have, too. And their carelessness could cause millions back on our Earth to die. At the Publisher's request, this title is being sold without Digital Rights Management Software (DRM) applied.
Supernatural creatures surround us. An ancient order founded by Einar the Evergood, a Viking sent to the first crusade by the church, is set against them. Mary is a warrior bound to destroy these abominations in a world that does not know its danger.
Japan's about to get WRECKED! The bounty on Crash's head has gone public, and Killtopia's deadliest Mech hunters are ready to collect. Leading the charge is King Kaiju; a mechanised corporate mascot of death, who belongs to the evil Kaiju Cola Mega-Corporation. There's just one problem: the world's greatest Wrecker - Stiletto - has gotten to Crash first. Their explosive showdown sends Stiletto's peak celebrity status into a flaming tailspin that threatens to change Japan forever.
A celebration of Japan's vegan and vegetarian traditions with 100 vegan recipes. Kansha is an expression of gratitude for nature’s gifts and the efforts and ingenuity of those who transform nature’s bounty into marvelous food. The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources. In these pages, with kansha as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. She has culled classics from shōjin ryōri, or Buddhist temple cuisine (Creamy Sesame Pudding, Glazed Eel Look-Alike); gathered essentials of macrobiotic cooking (Toasted Hand-Pressed Brown Rice with Hijiki, Robust Miso); selected dishes rooted in history (Skillet-Scrambled Tofu with Leafy Greens, Pungent Pickles); and included inventive modern fare (Eggplant Sushi, Tōfu-Tōfu Burgers). Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. Then she demystifies ingredients that are staples in Japanese pantries that will boost your kitchen repertoire—vegan or omnivore—to new heights.