Delicious Recipes to Save Time, Effort and Energy

Microwave Meals

Microwave Meals teaches you how to raise your microwave game, with over 60 delicious recipes that can all be easily whipped up in the microwave. 
 
Microwave Meals is full of delicious recipes that are all simple and accessible enough to prepare even on the busiest of weekdays. You can try your hand at Pork with Miso and Stem Ginger Syrup, Spaghetti Carbonara, Jackfruit and Mushroom Enchiladas, Crab and Artichoke Gratin, and even Overnight Cinnamon Rolls and Emergency Mixing Bowl Cookie Cake. Plus, it also covers basic skills, including cooking rice, steaming vegetables and creating stocks, all with the help of the microwave. 
 
 The microwave has the capacity to improve and expedite our cooking processes, as well as to save on time, effort, energy and money. Full of tips and tricks, you will learn how to make the microwave your own little sous chef. 
 
Microwave Meals shows you how to let the microwave take care of dinner, so you can take care of yourself.

Tim Anderson is a chef, writer, restaurateur and MasterChef champion.

Recipes for Ramen Success

Ramen Forever

Ramen Forever showcases the world&rsquo;s most perfect food: ramen. In Ramen Forever, Tim Anderson shows you the way to enjoy delicious homemade ramen on a regular basis, and gives you the tools to build your own ramen, just the way you like it! It is broken into five sections &ndash; Broth, Seasoning, Aromatic Oils and Fats, Noodles and Toppings &ndash; to enable you to mix and match to create your own ramen to suit your taste. Alternatively, you can choose to follow one of several complete ramen recipes provided. Recipes include Double Garlic Tonkotsu Ramen, Tan Tan Men and Tsukemen, as well as The Ramen Sandwich and Garlic Sesame Miso Ramen Salad. With recipes for beginners and casual cooks as well as serious noodle nerds, you can enjoy this superlative Japanese comfort food at home, regardless of your skill level.

Tim Anderson is a chef, writer, and MasterChef champion. Born and raised in Wisconsin, Tim has been studying Japanese food culture for more than two decades, first as a hobby, then as a profession. He is also the author of Nanban: Japanese Soul Food, JapanEasy, Vegan JapanEasy, Tokyo Stories (for which Tim won the John Avery prize at the Andr&eacute; Simon Awards), Your Home Izakaya and JapanEasy Bowls and Bento.

Simple and Satisfying Japanese Recipes for All Day, Every Day

JapanEasy Bowls & Bento

"There&rsquo;s nothing in this book I wouldn&rsquo;t be ecstatic to share... I return to his books again and again; his recipes have become part of my life." &ndash; Nigella LawsonJapanEasy: Bowls &amp; Bento is your essential guide to having super-satisfying Japanese meals 24/7. Tim Anderson shows you how you can build your own delicious bowl from scratch as well as how you can construct your very own bento (Japan&rsquo;s beloved and beautiful lunch boxes) from the comfort of your own home. Fun to make (and eat) JapanEasy: Bowls &amp; Bento celebrates the versatility, simplicity and joy of Japanese food. This is everyday self-care and self-love, in bowl and bento form. Tim will show you just how easy it is to cook your very own Japanese meals any time of day. You can expect to find everything from soups and noodle bowls to Japanese donburi and curries: warming, filling dishes that can function as either fun, crowd-pleasing dinner party dishes or soothing sofa-based suppers. You will also discover a wide variety of effortless bento recipes that can be made by mixing and matching various small, super-fast dishes prepared in advance (or leftover from dinner) &ndash; all of which can also easily be converted into exquisite Japanese breakfasts! Almost everything in this book can be prepped ahead and eaten later, either cold or re-heated, with no loss in quality, allowing you to have Japanese food for breakfast, lunch, and dinner in a matter of minutes. Because after all, Japanese food is not just for dinner &ndash; Japanese food is forever.

It will not only arm a home cook with secret weapon recipes but also with the skillset and mindfulness it takes to create their own uncomplicated at-home meals. Largely composed of elements his readers can prep ahead of time, Bowls &amp; Bentos reads like a guide on how to cook as an act of self-care.

Tim Anderson is a chef, writer, restaurateur and MasterChef champion. Born and raised in Wisconsin, Tim has been studying Japanese food culture for more than two decades, first as a hobby, then as a profession. He majored in Japanese Studies at university, where he was awarded a grant to conduct independent research on local food museums in Japan. Subsequently, he lived in Fukuoka prefecture for two years to further develop his knowledge of Japanese food, and then moved to London, where he won MasterChef in 2011. He has since opened the Japanese &lsquo;ramen izakaya&rsquo; restaurant Nanban, which inspired a book, Nanban: Japanese Soul Food. He is also the author of JapanEasy, VeganJapanEasy, Tokyo Stories, for which Tim won the John Avery prize at the Andr&eacute; Simon Awards, and Your Home Izakaya.

Fun and Simple Recipes Inspired by the Drinking-and-Dining Dens of Japan

Your Home Izakaya

Financial Times Best of Books 2021In Your Home Izakaya, chef Tim Anderson explores the &lsquo;anything goes&rsquo; concept of izakaya by showcasing over 100 flavour-packed recipes.Izakaya began as sake stores that allowed their customers to drink on the premises, and, over time, they began to serve food as well. The food is simple to prepare but big on flavour, making it conducive to sociable snacking in between gulps of booze.From Radish and Watercress Salad and Sweetcorn with Soy Sauce Butter, to Spicy Sesame Ramen Salad and Udon Carbonara with Bacon Tempura, the recipes are impressive yet simple to achieve and no specialist equipment is needed. Plus, it includes a guide on how to stock a Japanese bar as well as how to knock up a few choice cocktails.Full of delicious dishes, Your Home Izakaya is perfect for anyone wanting to make show-off food fit for a dinner party with minimum fuss and maximum fun.

[Your Home Izakaya has] some of the most genuinely inspiring food writing I&rsquo;ve seen in years. You&rsquo;ll want to cook pretty much every recipe in this one.

Tim Anderson is a chef, writer, restaurateur, and MasterChef champion. Born and raised in Wisconsin, Tim has been studying Japanese food culture for more than two decades, first as a hobby, then as a profession. He majored in Japanese Studies at university, where he was awarded a grant to conduct independent research on local food museums in Japan. Subsequently, he lived in Fukuoka prefecture for two years to further develop his knowledge of Japanese food, and then moved to London, where he won MasterChef in 2011. He has since opened the Japanese &lsquo;ramen izakaya&rsquo; restaurant Nanban, which inspired a book, Nanban: Japanese Soul Food. He is also the author of JapanEasy, VeganJapanEasy and Tokyo Stories, for which Tim won the John Avery prize at the Andre Simon Awards.

Classic & Modern Vegan Japanese Recipes to Cook at Home

Vegan JapanEasy

Believe it or not, Japanese cuisine in general is actually quite vegan-friendly, and many dishes can be made vegan with just a simple substitution or two.You can enjoy the same big, bold, salty-sweet-spicy-rich-umami recipes of modern Japanese soul food without so much as glancing down the meat and dairy aisles. And best of all, it&rsquo;s super-easy to make!In Vegan JapanEasy, Tim Anderson taps into Japan&rsquo;s rich culture of cookery that&rsquo;s already vegan or very nearly vegan, so there are no sad substitutes and zero shortcomings on taste. From classics like Vegetable Tempura, Onigiri, Mushroom Gyoza and Fried Tofu in Dashi, to clever vegan conversions including Cauliflower Katsu Curry, French Onion Ramen and Sichuan-Style Hot and Numbing Tofu with Ancient Grains, you don&rsquo;t need to be vegan to enjoy these tasty recipes. Add to that some outrageously good drinks and desserts, like the Watermelon Mojito and Soy Sauce Butterscotch Brownies, and you&rsquo;ll be spoilt for choice!With ingredients like tangy miso, savoury shiitake mushrooms and zingy ponzu, to name a few, who needs meat? So if you&rsquo;re new to veganism, new to Japanese cooking, new to both, or you just want to expand your meat-free repertoire, this is the book for you!

It is, quite apart from being a ravishingly beautiful book, full of recipes that make even this meat eater hungry and happy. It&rsquo;s also something of a primer on flavour, pointing the home cook towards one taste sensation after another.

Tim Anderson is a chef, food writer and MasterChef champion. Born and raised in Wisconsin, Tim studied Japanese food culture at university and lived in Japan for two years. After moving to London, he won MasterChef in 2011, which catapulted him into a position as one of the UK&rsquo;s most prominent voices on Japanese food, American food, and craft beer. Tim&rsquo;s restaurant Nanban, opened in the heart of Brixton at the end of 2015, and has been widely supported by critics and customers alike. He is also author of JapanEasy and Tokyo Stories.

A Japanese Cookbook

Tokyo Stories

WINNER OF THE JOHN AVERY AWARD 2019 at the Andr&eacute; Simon AwardsTokyo is rightfully known around the world as one of the most exciting places to eat on the planet. From subterranean department store food halls to luxurious top-floor hotel restaurants, and all the noodle shops, sushi bars, and yakitori shacks in between, there may be no other city so thoroughly saturated with delicious food.Tokyo Stories is a journey through the boulevards and backstreets of Tokyo via recipes both iconic and unexpected. Chef Tim Anderson takes inspiration from the chefs, shopkeepers, and home cooks of Tokyo to showcase both traditional and cutting-edge takes on classic dishes like sushi, ramen, yakitori, and tempura.Also included are&#160;dishes that Tokyoites love to eat with origins from abroad, like Japanese interpretations of Korean barbecue, Italian pizza and pasta, American burgers and more. Tim tackles his food tour of Tokyo from the ground up, with chapters broken down into: LOWER GROUND FLOOR: Tokyo on the Go (Department Store Basements, Subway Stations, and Convenience Stores); FIRST FLOOR: Tokyo Local (food traditional to Tokyo); SECOND FLOOR: Tokyo National (food traditional to Japan); THIRD FLOOR: Tokyo Global (Japanese food with an international twist) FOURTH FLOOR: Tokyo at Home (Japanese home cooking); and, FIFTH FLOOR: Tokyo Modern (experimental Japanese food found in high-end hotel bars). With Tim&rsquo;s easy-to-follow recipes, this is make-at-home Japanese food, authentic yet achievable for the home chef &ndash; without cutting corners.The real thrill of eating in Tokyo is in the sense of discovery &ndash; of adventurous curiosity rewarded. And that may come in the form of an unexpectedly good convenience store sandwich, an &lsquo;oh my god&rsquo; sushi moment, or just the best damn bowl of ramen you&rsquo;ve ever had. With Tokyo Stories you can explore Tokyo and discover its incredible food without leaving your home kitchen. Featuring over 90 recipes, all set to the backdrop of Tokyo location shots, this is essential for the Japanophile in your life.

Tim Anderson is a chef, food writer, and MasterChef champion. Born and raised in Wisconsin, Tim studied Japanese food culture at university and lived in Japan for two years. After moving to London, he won MasterChef in 2011, which catapulted him into a position as one of the UK&rsquo;s most prominent voices on Japanese food, American food, and craft beer. He has operated the pop-up Japanese restaurant Nanban since 2013, which inspired a book, Nanban: Japanese Soul Food. Tim&rsquo;s restaurant of the same name, opened in the heart of Brixton at the end of 2015, and has been widely supported by critics and customers alike. He is also author of JapanEasy.

Tim Anderson

To sit&#160;with Tim and talk about food is a joyful, wonderful thing, and this new&#160;beautiful book&#160;Hokkaido&#160;continues that dreamy, inspiring stream of&#160;consciousness.

Tim Anderson is the perfect combination of eater, teacher and guide and this thrilling exploration of the food&#160;of Japan&#39;s Hokkaido brings all those talents together.

A fascinating,&#160;mouthwatering journey into the food and history of the northern Japanese island that brilliantly showcases its unique&#160;cultural and culinary heritage.

A&#160;joyous read seasoned generously with love and compassion, and many delicious discoveries.

&ldquo;Anderson opens new vistas to understand Japanese cuisine in all its complexity. Pushing us to grasp that&#160;washoku&#160;goes beyond serene temples and raw fish, he delves into the history recipes from the northern regions and explores the tasty but less well-known Ainu indigenous influences.&rdquo;

Barak Kushner, Author of Slurp and Professor of East Asian History, University of Cambridge

Recipes from the Seas, Fields and Farmlands of Northern Japan

"Tim Anderson is the perfect combination of eater, teacher and guide and this thrilling exploration of the food&#160;of Japan&#39;s Hokkaido brings all those talents together. It&#39;s a must have for any cook&#39;s kitchen." &ndash; Jay Rayner 
 
 "A fascinating,&#160;mouthwatering journey into the food and history of the northern Japanese island that brilliantly showcases its unique&#160;cultural and culinary heritage." &ndash; Melissa Thompson 
 
Hokkaido is a cookbook that celebrates Japan&rsquo;s northernmost island. 
 
 Known especially for its seafood and dairy products, Hokkaido is a Japanese prefecture that has long been beloved for its vibrant culinary scene. The prefecture incorporates three foodways &ndash; European agricultural models; traditional and modern Japanese cuisine; and indigenous Ainu gastronomy &ndash; which have led to it to have a distinct food culture from the rest of Japan. 
 
Hokkaido showcases the variety &ndash; and quality! &ndash; of the food that the prefecture has to offer with a selection of delicious recipes. Think Sweetcorn with Soy Sauce Butter and Rice Dumplings with Walnut Sauce; big dishes such as Fried Salmon Rice Bowl and Sapporo Miso Ramen; and sweet treats like &lsquo;Snowmelt&rsquo; Cheesecake and Crispy Sweetcorn Chocolate. 
 
 The recipes mostly fall into two categories: traditional, regional dishes and homages to specific dishes. There are also four Ainu recipes, which have been contributed by an Ainu chef, Hiroaki Kon. 
 
 With travelogues exploring different regions, as well as beautiful photography, Hokkaido showcases one of the most unique and wonderful places to eat in the world. 
 &#160;

Tim Anderson

Praise for Hokkaido

To sit with Tim and talk about food is a joyful, wonderful thing, and this new beautiful book Hokkaido continues that dreamy, inspiring stream of consciousness.

Tim Anderson is the perfect combination of eater, teacher and guide and this thrilling exploration of the food of Japan's Hokkaido brings all those talents together.

A fascinating, mouthwatering journey into the food and history of the northern Japanese island that brilliantly showcases its unique cultural and culinary heritage.

To sit with Tim and talk about food is a joyful, wonderful thing, and this new beautiful book Hokkaido continues that dreamy, inspiring stream of consciousness.

Tim Anderson is the perfect combination of eater, teacher and guide and this thrilling exploration of the food of Japan's Hokkaido brings all those talents together.

A fascinating, mouthwatering journey into the food and history of the northern Japanese island that brilliantly showcases its unique cultural and culinary heritage.

To sit with Tim and talk about food is a joyful, wonderful thing, and this new beautiful book Hokkaido continues that dreamy, inspiring stream of consciousness.

Tim Anderson is the perfect combination of eater, teacher and guide and this thrilling exploration of the food of Japan's Hokkaido brings all those talents together.

A fascinating, mouthwatering journey into the food and history of the northern Japanese island that brilliantly showcases its unique cultural and culinary heritage.

Books by Tim Anderson

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