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134 books
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18 voters
Bento Books
Showing 1-50 of 73
The Just Bento Cookbook: Everyday Lunches to Go (Paperback)
by (shelved 7 times as bento)
avg rating 4.10 — 1,598 ratings — published 2011
The Manga Cookbook: Japanese Bento Boxes, Main Dishes and More! (Paperback)
by (shelved 3 times as bento)
avg rating 3.97 — 585 ratings — published 2007
Effortless Bento: 300 Japanese Box Lunch Recipes (Paperback)
by (shelved 2 times as bento)
avg rating 4.09 — 212 ratings — published 2014
Yum-Yum Bento Box: Fresh Recipes for Adorable Lunches (Paperback)
by (shelved 2 times as bento)
avg rating 3.83 — 502 ratings — published 2010
Real Japanese Cooking: Traditions, Tips, Techniques and Over 600 Authentic Recipes (Hardcover)
by (shelved 1 time as bento)
avg rating 4.52 — 23 ratings — published
Real Bento: Fresh and Easy Lunchbox Recipes from a Japanese Working Mom (Hardcover)
by (shelved 1 time as bento)
avg rating 4.13 — 68 ratings — published
50 Kreasi Bento Rumahan (Paperback)
by (shelved 1 time as bento)
avg rating 5.00 — 3 ratings — published
The Woman Who Killed the Fish (Hardcover)
by (shelved 1 time as bento)
avg rating 3.62 — 760 ratings — published
Healthy Japanese Cooking: Simple Recipes for a Long Life, the Shoku-Iku Way (Paperback)
by (shelved 1 time as bento)
avg rating 3.35 — 23 ratings — published 2015
How Did I Get Here?: Your Story from the Big Bang to Your Birthday (Hardcover)
by (shelved 1 time as bento)
avg rating 4.30 — 197 ratings — published
Life in the Ocean: The Story of Oceanographer Sylvia Earle (Hardcover)
by (shelved 1 time as bento)
avg rating 4.07 — 1,074 ratings — published 2012
The Old Woman Who Named Things (Paperback)
by (shelved 1 time as bento)
avg rating 4.37 — 2,531 ratings — published 1996
Benedict of Nursia: His Message for Today (Paperback)
by (shelved 1 time as bento)
avg rating 4.20 — 35 ratings — published 1992
Oração e comunidade (Unknown Binding)
by (shelved 1 time as bento)
avg rating 5.00 — 1 rating — published
O louvor perene: Introdução à Liturgia das Horas (Paperback)
by (shelved 1 time as bento)
avg rating 5.00 — 1 rating — published
Liturgia das Horas. Iniciação à Oração (Paperback)
by (shelved 1 time as bento)
avg rating 4.50 — 2 ratings — published
Teologia da Oblação Beneditina (Paperback)
by (shelved 1 time as bento)
avg rating 0.0 — 0 ratings — published
A Vida Monástica na Escola de São Bento (Paperback)
by (shelved 1 time as bento)
avg rating 5.00 — 1 rating — published
No Ritmo dos Monges: Convivência com o tempo, um bem valioso (Paperback)
by (shelved 1 time as bento)
avg rating 3.33 — 6 ratings — published
Liturgia das horas e contemplação (Portuguese Edition)
by (shelved 1 time as bento)
avg rating 4.50 — 2 ratings — published
São Bento o Eterno no Tempo (Unknown Binding)
by (shelved 1 time as bento)
avg rating 0.0 — 0 ratings — published
Eis o Servo Fiel e Prudente (Unknown Binding)
by (shelved 1 time as bento)
avg rating 0.0 — 0 ratings — published
Aprendendo com São Bento (Unknown Binding)
by (shelved 1 time as bento)
avg rating 0.0 — 0 ratings — published
Sentido e Espírito da Regra de São Bento (Unknown Binding)
by (shelved 1 time as bento)
avg rating 0.0 — 0 ratings — published
A Sabedoria dos Monges na Arte de Liderar Pessoas (Paperback)
by (shelved 1 time as bento)
avg rating 3.67 — 3 ratings — published
Vida e Milagres de São Bento (Paperback)
by (shelved 1 time as bento)
avg rating 4.75 — 16 ratings — published
The Benedict Option: A Strategy for Christians in a Post-Christian Nation (Hardcover)
by (shelved 1 time as bento)
avg rating 3.80 — 6,557 ratings — published 2017
Chant: The Origins, Form, Practice, and Healing Power of Gregorian Chant (Hardcover)
by (shelved 1 time as bento)
avg rating 3.80 — 30 ratings — published 1994
Uma idéia toda azul (Paperback)
by (shelved 1 time as bento)
avg rating 4.10 — 133 ratings — published 1978
Palavras, Palavrinhas & Palavrões (Paperback)
by (shelved 1 time as bento)
avg rating 4.30 — 20 ratings — published 1998
A Bruxinha Atrapalhada (Paperback)
by (shelved 1 time as bento)
avg rating 4.24 — 49 ratings — published
Histórias à Brasileira #1: A Moura Torta e Outras (Paperback)
by (shelved 1 time as bento)
avg rating 3.95 — 22 ratings — published 2002
Os Saltimbancos (Paperback)
by (shelved 1 time as bento)
avg rating 4.56 — 55 ratings — published 2002
A arca de Noé (Paperback)
by (shelved 1 time as bento)
avg rating 4.19 — 164 ratings — published 1970
Historia medio al revés (Spanish Edition)
by (shelved 1 time as bento)
avg rating 3.76 — 109 ratings — published 1978
Marcelo, marmelo, martelo e outras histórias (Paperback)
by (shelved 1 time as bento)
avg rating 4.21 — 469 ratings — published 1986
O Gato Malhado e a Andorinha Sinhá: Uma História de Amor (Paperback)
by (shelved 1 time as bento)
avg rating 3.85 — 5,294 ratings — published 1976
شجرتي شجرة البرتقال الرائعة (سلسلة زيزا، #1)
by (shelved 1 time as bento)
avg rating 4.38 — 84,020 ratings — published 1968
Cantigas por um passarinho à toa (Paperback)
by (shelved 1 time as bento)
avg rating 4.33 — 12 ratings — published 2003
Felpo Filva (Portuguese Edition)
by (shelved 1 time as bento)
avg rating 4.28 — 169 ratings — published 2007
O fantástico mistério de Feiurinha (Paperback)
by (shelved 1 time as bento)
avg rating 3.80 — 706 ratings — published 1986
O Menino Maluquinho (Paperback)
by (shelved 1 time as bento)
avg rating 4.27 — 2,651 ratings — published 1980
“They pop in the mouth, just like salmon roe! But inside...
... is the savory saltiness of seaweed!"
"Those pearls are seaweed?!"
But how?!"
"Delicious! Not only is the pop of the pearl a fun texture, the salty, savory flavor of the seaweed melts seamlessly with the rice! I can barely stop myself! It's an addicting combination!"
"Wait... how do you know that technique? Those pearls are seaweed extract gelled into a spherical shape. The only way to do that is by using a calcium-chloride bath and an alginic-acid gelling agent!"
"What the heck?!"
"That's food science!"
"Yukihira pulled a page from Alice Nakiri's own book!"
"I've experimented with this stuff before, y'know. When I was a little kid, anyway."
"Wha-?! But that's-"
"Convenience store Dagashi Candy?!"
"Dagashi?! What's that?"
Both chemicals are on the ingredients list!
"It's what's called an educational candy. Kids play with that to learn how to make their own jelly pearls. I had a blast with it when I was little. I made lots of different stuff."
"Dad, look! I made miso pearls!"
"Aha ha ha! That's great! Now don't let any of the customers see that."
"You can get both alginic acid and calcium chloride at any pharmacy. I used those, along with some seasoned seaweed extract and a little bit of ingenuity...
... to make these savory seaweed bombs- my own spin on the traditional seaweed bento!"
"That's right! There were some educational candies in that pile of sweets he got from the kids yesterday!"
"The transfer student used a food-science trick?"
"And it was one he got off of a package of children's dagashi candy?!"
"Hmm? What's this? I see something that looks like okaka minced tuna hiding inside the rice..."
Mmmm! It's dried tunatsukudani!
This, too, earns full marks for flavor! And its smooth, juicy texture is a wonderful contrast to the pop of the seaweed pearls!”
― 食戟のソーマ 9 [Shokugeki no Souma 9]
... is the savory saltiness of seaweed!"
"Those pearls are seaweed?!"
But how?!"
"Delicious! Not only is the pop of the pearl a fun texture, the salty, savory flavor of the seaweed melts seamlessly with the rice! I can barely stop myself! It's an addicting combination!"
"Wait... how do you know that technique? Those pearls are seaweed extract gelled into a spherical shape. The only way to do that is by using a calcium-chloride bath and an alginic-acid gelling agent!"
"What the heck?!"
"That's food science!"
"Yukihira pulled a page from Alice Nakiri's own book!"
"I've experimented with this stuff before, y'know. When I was a little kid, anyway."
"Wha-?! But that's-"
"Convenience store Dagashi Candy?!"
"Dagashi?! What's that?"
Both chemicals are on the ingredients list!
"It's what's called an educational candy. Kids play with that to learn how to make their own jelly pearls. I had a blast with it when I was little. I made lots of different stuff."
"Dad, look! I made miso pearls!"
"Aha ha ha! That's great! Now don't let any of the customers see that."
"You can get both alginic acid and calcium chloride at any pharmacy. I used those, along with some seasoned seaweed extract and a little bit of ingenuity...
... to make these savory seaweed bombs- my own spin on the traditional seaweed bento!"
"That's right! There were some educational candies in that pile of sweets he got from the kids yesterday!"
"The transfer student used a food-science trick?"
"And it was one he got off of a package of children's dagashi candy?!"
"Hmm? What's this? I see something that looks like okaka minced tuna hiding inside the rice..."
Mmmm! It's dried tunatsukudani!
This, too, earns full marks for flavor! And its smooth, juicy texture is a wonderful contrast to the pop of the seaweed pearls!”
― 食戟のソーマ 9 [Shokugeki no Souma 9]
“Shokado bento boxes were originally paint boxes, you know--- that's why they're divided up into squares like that. Anyway, in the top left are the appetizers. Wakasa winter mackerel, marinated in vinegar and served sashimi-style; Hinase oysters simmered in a sweet soy and mirin sauce; Kyoto-reared chicken, deep-fried in the Toji temple style using a yuba batter; vinegared Taiza crab; stewed Shishigatani pumpkin; and Omi beef, marinated and deep-fried Tatsuta-age style. All served bite-size. In the top right is what we call 'imobo'--- dried codfish stewed with ebi-imo taro. I've served it with grated yuzu from Mio. Should brighten up the flavor a little. Bottom right is a selection of sashimi: lightly salted Wakasa tilefish served on a bed of kelp, and Toyama winter yellowtail, sliced extra thin and wrapped in thin slices of lightly pickled Shogoin turnip. Try those with a bit of the shredded shio-kombu--- kelp simmered in soy sauce. And bottom left is the rice, cooked in soft-shelled turtle broth. It's a very delicate flavor, so you can eat it just like you would plain white rice. In that little sake cup is some squeezed ginger juice--- try drizzling that on the rice, if you like. It'll really bring out the flavor. The soup is white miso with chunks of millet cake. Take your time, and enjoy!”
― The Restaurant of Lost Recipes
― The Restaurant of Lost Recipes
