Yoshiharu Doi – författare

This is the first book to present a topical overview of the research and development of microbial polyesters. Comprehensive and amply illustrated, it covers the* biosynthesis* structure* properties* applicationsof these biodegradable and biocompatible thermoplastics. The book provides the reader with the necessary background to understand the nature and mechanism of biological polymerization. It unites aspects from both the biological and polymer sciences and is a typical modern example of the analysis of biological macromolecules.

'A joyful exploration of Japanese philosophy on food, home, and family - rich with practical insights for newcomers and longtime admirers alike.' Kenji Morimoto, author of Ferment'An insightful perspective on Japanese cooking and culture, full of sensitivity and wisdom.' Tim Anderson, food commentator and cookery writerRice, Miso Soup, Pickles: the Japanese secret to a long and happy life is for lovers of all things Japanese and reveals much about the country and its people.Not a cookbook, but a unique insight into Japanese cuisine and culture by one of its most revered food writers, Rice, Miso Soup, Pickles has sold almost half a million copies in Japan and is now for the first time translated into English.Traditional Japanese food is a way of eating that embodies seasonality and simplicity; encourages health and longevity; and delights in the meditative peace to be found in preparing the same meal time and again . . . a simple bowl of rice, miso soup containing seasonal vegetables, and salty pickles. Yoshiharu Doi, Japan's best-known cookery writer, urges readers to adopt this traditional Japanese diet to make life and cooking easier - creating a routine, a modest way of eating that is in sympathy with the body, that nurtures and soothes the mind and which makes home a place of reassurance and comfort.

'A joyful exploration of Japanese philosophy on food, home, and family - rich with practical insights for newcomers and longtime admirers alike.' Kenji Morimoto, author of Ferment'An insightful perspective on Japanese cooking and culture, full of sensitivity and wisdom.' Tim Anderson, food commentator and cookery writerRice, Miso Soup, Pickles: the Japanese secret to a long and happy life is for lovers of all things Japanese and reveals much about the country and its people.Not a cookbook, but a unique insight into Japanese cuisine and culture by one of its most revered food writers, Rice, Miso Soup, Pickles has sold almost half a million copies in Japan and is now for the first time translated into English.Traditional Japanese food is a way of eating that embodies seasonality and simplicity; encourages health and longevity; and delights in the meditative peace to be found in preparing the same meal time and again . . . a simple bowl of rice, miso soup containing seasonal vegetables, and salty pickles. Yoshiharu Doi, Japan's best-known cookery writer, urges readers to adopt this traditional Japanese diet to make life and cooking easier - creating a routine, a modest way of eating that is in sympathy with the body, that nurtures and soothes the mind and which makes home a place of reassurance and comfort.