Creator: Kaz Tanabe
Publication date: 2006-10-30
Dewey code: 641.5952
List Price: $26.95
Price: $26.95
Review Japanese Cooking Hawai'i Style / Mutual Publishing:
Authors
- Katarzyna Cwiertka
- Akira Oshima
- Patrick Faas
Dewey code: 641
List Price: $69.50
Price: $39.72
Review Yamazato: Kaiseki Cuisine: Hotel Okura Amsterdam / Stichting Kunstboek:Akira Oshima, chef of the restaurant Yamazato in Hotel Okura, is the only Japanese chef who has been awarded with a Michelin star. His kitchen distinguishes itself from an ordinary Japanese sushi kitchen through its originality and authenticity. The Kaiseki cuisine is based on a hundred years old tradition and has a lot of symbolism and rituals. All dishes and recipes in the Kaiseki kitchen are made in function of festivities or important moments throughout the year. This unique publication tells the story of the original Japanese Kaiseki kitchen, of course richly illustrated and with dozens of wonderful dishes. The Kaiseki cuisine of the Yamazato is a truly unique reference work for those who want to discover the soul and the art of the Japanese cuisine. Also available: Yamazato: Kaiseki Recipes, Secrets of the Japanese Cuisine ISBN 9789058562159.
Edition: illustrated edition
Publication date: 2005-10-01
Dewey code: 641.5952
List Price: $35.00
Price: $21.97
Review Washoku: Recipes from the Japanese Home Kitchen / Ten Speed Press:"Elizabeth Andoh's groundbreaking cookbook introduces Western audiences to the age-old concept of washoku, the art of creating nutritional and aesthetic harmony at the table, one that transforms our thinking about Japanese cuisine and culture. Composed with deep scholarship and loving craftsmanship, Washoku is filled with authentic recipes and personal stories that place the Japanese cooking and dining experience in a much needed cultural perspective only an insider could share. " -Grace Young, author of The Breath of a Wok "For American cooks, Elizabeth Andoh is THE guru of Japanese cuisine. It seems there's nothing she doesn't know, her language is clear and understandable, and her recipes work. What more could you want?" -Mark Bittman, author of How to Cook Everything "We cook from the heart (kokoro) and express our feelings with our dishes. In this book, Elizabeth Andoh conveys the way of the Japanese kokoro through cooking to people around the world. " - Nobu Matsuhisa "Elizabeth Andoh’s beautiful new book is not just a cookbook filled with enticing recipes, but a fascinating treatise explaining the philosophy behind Japanese home cooking and Japanese cuisine as a whole. Washoku confirms Elizabeth’s stellar reputation as one of the most knowledgeable authorities on Japanese food and culture. " -Nina Simonds, author of A Spoonful of Ginger In 1975, Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. [+]She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world ’s most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book’s comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. If the food of a culture has a pulse, in Japan that pulse would be called washoku. It's a set of principles in fives that takes into account color, taste, ways of preparing food, the diner's senses, and the outlook brought to bear on both the cooking and the dining experience. The result? Meals that are balanced, pleasing, invigorating, healing, and satisfying-all in ways that seep deep into the soul. It's the great good luck of the West that Elizabeth Andoh chose a life in Japan and a focus on food. Her expertise has brought forth the award-winning An Ocean of Flavor as well as countless newspaper and magazine pieces. With Washoku Andoh takes the reader into the heart of the Japanese home kitchen. She explains the guiding philosophy then brings it into practical terms with a section on the essential washoku pantry. Her section on the washoku kitchen begins with cutting and ends with shaping and molding. Recipes are found in chapters on Stocks and Condiments; Soups; Rice; Noodles; Vegetables; Fish, Meat and Poultry; Tofu and Eggs; and Desserts. You might never prepare an entire Japanese meal from beginning to end (though with this book in hand you certainly could), but there's no reason not to believe you wouldn't begin to include some of these recipes in an expanding foodway. The sauces and condiments are particularly exciting. As is the underlying thinking that goes into how you are cooking and why you are cooking-the washoku of it all. Not a bad lesson to learn from an exemplary teacher. -Schuyler Ingle.
Authors
- Shizuo Tsuji
- Yoshiki Tsuji
Edition: 25th anniversary
Publication date: 2007-02-16
Dewey code: 641.5952
List Price: $45.00
Price: $25.58
Review Japanese Cooking: A Simple Art / Kodansha International:When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine. Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels, and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients, and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words-and the dishes they help produce-are as fresh today as when they were first written. The 25th Anniversary edition celebrates Tsuji's classic work. Building on M. F. [+]K. Fisher's eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new preface by the author's son and Tsuji Culinary Institute Director Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks. Japanese food was virtually unknown in many Western cities in the 1980s, when Shizuo Tsujii wrote Japanese Cooking: A Simple Art. M. F. K. Fisher's introduction eloquently sets the stage for Tsujii's classic work. It may be the most thought-provoking piece ever written about Japanese food for non-Asians, pointing out how food and even the physical act of eating differ from what they are in Japan. Tsujii's writing is clear and educational. He talks specifically to a Western, non-Asian audience, demonstrating far more awareness of our culinary preferences and prejudices than most Westerners have for his. Following the preface (which should not be skipped), an arrangement of color photos of key ingredients and dishes sets the scene. Next, part 1 provides a thorough explanation of techniques for Japanese cooking and instructions for making all the basic elements of dishes. These "lessons" cover cutting vegetables, steaming, grilling, and deep frying the Japanese way, and even how to make sushi. Recipes cover Basic Vinegar Salad Dressings, Sushi Rice, and Teriyaki. To prepare Vinegared Octopus, a complete series of drawings clearly demonstrates each step. Part 2 consists solely of recipes. Gather together fresh ginger, soy sauce, the sweet wine mirin , sake, and rice vinegar and you can make many of them. Beginners might start with Deep Fried Chicken Patties, Steak Teriyaki, Tortoise Shell Tofu, simply bathed in a tasty sauce, and Asparagus Rice, a light and colorful dish. Because of its combination of background information, comprehensive recipes, and excellent instructions, Japanese Cooking: A Simple Art will always remain an important book for learning about this simple yet complex cuisine. -Dana Jacobi.
Edition: 3
Publication date: 2008-01-30
Dewey code: 641
List Price: $48.95
Price: $37.20
Review Cocina japonesa para occidentales/ Japanese Cuisine For Westerns (Sabores Del Mundo/ Flavors of the World) (Spanish Edition) / Grupo Oceano:
Creator: Keiko Yoshida
Publication date: 2009-05-10
Dewey code: 641
List Price: $39.95
Price: $22.04
Review Essentially Japanese: cooking & cuisine / New Holland Publishing Australia Pty Ltd:Hideo Dekura is a Japanese chef and teacher who learnt the principles of sushi and Kappou-ryori food preparation, cooking and presentation at his father's restaurant. There is so much more to Japanese cuisine than sushi. Hideo Dekura takes you on A tour from Honshu to Kyusho, tasting the food, meeting the people, cooking, sharing the special regional ingredients that makes Japanese cuisine one of the world's most beautiful and spiritual—Essentially Japanese is the result.
Creator: Ferran Adria
Publication date: 2006-09-08
Dewey code: 641.5952
List Price: $45.00
Price: $26.12
Review Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant / Kodansha International:The specialized cuisine served at Kyoto's famed Kikunoi restaurant is a feast for the eyes as well as the palate, and Kaiseki, by owner / chef Yoshihiro Murata, is at once a cookbook and a work of art. This sumptuously illustrated volume features—in seasonal format—the style of cooking that began as tea ceremony accompaniment and developed into the highest form of Japanese cookery. Kaiseki celebrates the natural ingredients of each season with a spectacular presentation. After a front section explaining the history and components of kaiseki cuisine, Murata introduces his establishment's impressive menu. With candor and insight, he shares his thoughts on ingredients, preparation methods and the philosophy behind his dishes. He explains how the cuisine has changed over the years and continues to do so. His professional and personal accounts are enlightening; ranging, for example, from how some dishes evolve in the search for the proper combination of ingredients to a description of a learning encounter with a zen master. Approximately twenty dishes from each season, chosen by chef Murata, have been lovingly and carefully photographed to convey the experience of being an honored guest at his restaurant. Also included are the exact recipes direct from the Kikunoi kitchen, and a glossary of kaiseki terms. "It seems fitting that Kyoto should be the home of a cuisine, which, like the city itself, is born of an intimate communion between the work of man and the gifts of nature. [+]This is what makes Yoshihiro Murata a truly unique chef. " —Ferran Adrià [elBulli] "Chef Murata represents the best of a rarified area of Japanese cuisine: he has a firm commitment to traditional excellence along with a desire to always look for something fresh and innovative. " —Nobu Matsuhisa [Nobu].
Publication date: 2009-09-22
Dewey code: 641
List Price: $29.99
Price: $19.79
Review Everyday Harumi / Conran:Harumi Kurihara, Japan's most famous cookbook writer, selects her favorite ingredients and presents 70 new home-style recipes for you to make for family and friends. In Everyday Harumi, Harumi Kurihara, Japan's most popular cookbook writer, selects her favorite foods and presents more than 60 new home-style recipes for you to make for family and friends. Harumi wants everyone to be able to make her recipes and she demonstrates how easy it is to cook Japanese food for every day occasions without needing to shop at specialist food stores. Arranged by her favorite ingredients, Harumi presents recipes for soups, starters, snacks, party dishes, main courses and family feasts that are quick and simple to prepare, all presented in her effortless, down-to-earth and unpretentious approach to sylish living and eating. Every recipe is photographed and includes beautiful step by step advice that show key Japanese cooking techniques, such as chopping skills or how to serve rice. Texture and flavor are important to Japanese food and Harumi takes you through the basic sauces you can make at home and the staples you should have in your store cupboard. Photographed by award-winning photographer Jason Lowe, this warm and approachable cookbook invites you to cook and share Japanese food in a simple and elegant style. .
Authors
- Jeanne Jacob
- Michael Ashkenazi
Dewey code: 394.10952
List Price: $59.95
Price: $56.95
Review Food Culture in Japan (Food Culture around the World) / Greenwood Press:Americans are familiarizing themselves with Japanese food, thanks especially sushi's wild popularity and ready availability. This timely book satisfies the new interest and taste for Japanese food, providing a host of knowledge on the foodstuffs, cooking styles, utensils, aesthetics, meals, etiquette, nutrition, and much more. Students and general readers are offered a holistic framing of the food in historical and cultural contexts. Recipes for both the novice and sophisticated cook complement the narrative.
Authors
- Katarzyna J. Cwiertka
- Akira Oshima
Dewey code: 641
List Price: $49.50
Price: $32.30
Review Yamazato: Kaiseki Recipes: Secrets of the Japanese Cuisine / Stichting Kunstboek:Akira Oshima , chef of the restaurant Yamazato in Hotel Okura, is the only Japanese chef in Europe who has been awarded with a Michelin star. His kitchen distinguishes itself from an 'ordinary' Japanese sushi kitchen through its originality and authenticity. The Kaiseki cuisine is based on a hundred years old tradition and has a lot of symbolism and rituals. Twenty-two delicious recipes from the book Kaiseki Cuisine (or the Japanese haute cuisine) were photographed and explained step by step. Beginning as well as experienced cooks will find something to their liking in these gems of Japanese food art. The Yamazato chefs are generous in giving tips and straightforward information about ingredients, kitchen tools, the menu, garnishing and the presentation of these culinary tours de force. A choice of alternatives for less accessible ingredients make sure that every amateur cook can cook Kaiseki style. Also available: Yamazato: Kaiseki Cusine ISBN 9789058561114.
Authors
- Michael Ashkenazi
- Jeanne Jacob
Dewey code: 641.5952
List Price: $47.50
Price: $47.30
Review The Essence of Japanese Cuisine: An Essay on Food and Culture / University of Pennsylvania Press:"It was a most exquisite repast, a veritable feast of the senses. " Such is the fond memory of Michael Ashkenazi and Jeanne Jacob of a late summer meal in Japan which in every taste, texture, and aesthetic detail signaled the turning of the season. Vividly describing this and countless other fine meals, The Essence of Japanese Cuisine seats the reader at a table rich in culinary tradition. From menu arrangement to cooking techniques, course selection to entertainment styles, The Essence of Japanese Cuisine studies the Japanese meal and the historical, social, and economic principles that underpin Japanese food culture. Drawing from extensive fieldwork, surveys, and sources ranging from contemporary shop advertisements to classical writings and paintings, Ashkenazi and Jacob analyze how meals are structured, where food is prepared, where it is consumed, and what rituals and cultural rules define the art of the Japanese food event. Their personal experiences as diners serve as sensory tools for examining Japanese cuisine and its place in Japanese society, and they draw as well on Japanese and other culinary studies from such writers as Goody, Harris, Brillat-Savarin, Fisher, Ishige, and Mennell. The book concludes by assessing some of the lessons that can be learned from the Japanese dining experience, especially as Japanese cuisine takes its place among world foods.
Publication date: 2009-04-25
Dewey code: 641
List Price: $60.00
Price: $37.80
Review Sazanka: Refined Teppanyaki Cuisine / Stichting Kunstboek:Illustrates 20 delicious Japanese grill dishes.
Publication date: 2007-11-27
Dewey code: 641
List Price: $38.95
Price: $29.60
Review Cocina japonesa/ Japanese Cousine: Tradiciones, Tecnicas, Ingredientes Y Recetas (Spanish Edition) / Editorial Libsa Sa:
Authors
- Yuhei Hoshino
- Kiyoshi Hayamizu
Publication date: 2000-07-30
Dewey code: 641
List Price: $27.00
Price: $27.00
Review Cuisines of the World: Japan / Diane Pub Co:Japan, the island kingdom of temples, shrines, and teahouses, also has the most modern electronics industry in the world. Japanese cuisine also offers many contrasts. Even though fast food outlets now abound in Japan, its culinary culture is still dominated by ancient traditions. Now two expert Japanese chefs take you on a journey through this fascinating land and its rich cooking traditions. An abundance of authentic and original recipes are provided with detailed, step-by-step instructions. Gorgeous, full-color photos illustrate not only the recipes, but also the chapters on the people, festivals, and regional life. Recipe variations and drink suggestions are included, as well as instruction in planning a complete menu.
Publication date: 2007-08-20
Dewey code: 641.5952
List Price: $40.00
Price: $21.28
Review Morimoto: The New Art of Japanese Cooking / DK Publishing:Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the chef calls it, "global cooking for the 21st century. " Morimoto's unique cuisine is characterized by beautiful Japanese color combinations and aromas, while the preparation infuses multicultural influences such as traditional Chinese spices and simple Italian ingredients, presented in a refined French style. Bringing all these elements home, with helpful step-by-step instructions and gorgeous photography, this accessible book explains Chef Morimoto's cooking techniques and plating philosophies and brings Japanese cooking to your own home. AUTHOR BIO: Chef Morimoto has been the Japanese iron chef on the Food Network's weekly show, "Iron Chef," and its spinoff "Iron Chef America," since 1999. The show airs in the United States, Canada, Australia, Israel, and Hong Kong. Formerly the Executive Chef of the Sony Club and Nobu, Chef Morimoto now has his own restaurants in New York, Philadelphia, Tokyo, and Mumbai, and also created his own brand of sake and beer.
Publication date: 2005-10
Dewey code: 641.5952
List Price: $26.99
Price: $25.64
Review El Sabor De Japon/ The Flavor of Japan (Spanish Edition) / Everest De Ediciones Y Distribucion:
Edition: Spi Pap/Co
Publication date: 2008-06-30
Dewey code: 641
List Price: $33.95
Price: $25.80
Review Todo el sabor de Japon/ Easy Japanese Cookbook (Spanish Edition) / Grijalbo Mondadori Sa:
Publication date: 2009-10-27
Dewey code: 641
List Price: $40.00
Price: $26.40
Review Momofuku / Clarkson Potter:
Creator: Adam Bengal
Publication date: 2007-11-06
Dewey code: 641.5952
List Price: $29.50
Price: $29.50
Review Japanese Kosher Cooking: Sushi Sushi and More / KTAV Publishing House:107 recipes for such delicacies as: tofu, custard, dumplings, miso soup, grilled salmon, teriaki, tempura, noodles in casserole, deserts and, of course, sushi, sushi, sashimi and more sushi. Over 100 full color photographs. All kosher. The recipes also show how all the ingredients are available at your local grocery store.
Creator: Noboru Murata
Publication date: 2009-06-10
Dewey code: 641.692
List Price: $34.95
Price: $19.39
Review The Sushi Lover's Cookbook: Easy-to-Prepare Recipes for Every Occasion / Tuttle Publishing:The Sushi Lover's Cookbook is sure to fire the imagination of the beginner sushi cook and to stoke the passions of the experienced cook who had thought they'd tried everything. People who are fanatic about their sushi will find much to love in this exquisitely illustrated cookbook, which features traditional favorite sushi recipes—such as Inside-Out Rolls, Nigiri Sushi, Hand Rolls, Inari Sushi (Tofu Pouches)—as well as exciting new recipes with international flair. In an accessible and friendly tone, Japanese cooking expert Yumi Umemura leads you through 85 easy recipes combining sushi rice—the key to authentic sushi—with ingredients that range from time-honored favorites to more recently popular ingredients such as avocados and smoked salmon. Many recipes reflect sushi's worldwide popularity—incorporating the diverse tastes of Thai fish sauce or French ratatouille and atypical (and yes, cooked!) sushi ingredients such as roast beef, chicken or sun-dried tomatoes. Whether you're making the classic thick rolls or thin rolls, or experimenting with one of the author's fun and easy-to-make sushi inventions such as ball or pizza sushi, you will enjoy using and being inspired by this beautiful cookbook.
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Japanese Cooking Hawai'i Style, Yamazato: Kaiseki Cuisine: Hotel Okura Amsterdam, Washoku: Recipes from the Japanese Home Kitchen, Japanese Cooking: A Simple Art, Cocina japonesa para occidentales/ Japanese Cuisine For Westerns (Sabores Del Mundo/ Flavors of the World) (Spanish Edition), Essentially Japanese: cooking & cuisine, Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant, Everyday Harumi, Food Culture in Japan (Food Culture around the World), Yamazato: Kaiseki Recipes: Secrets of the Japanese Cuisine, The Essence of Japanese Cuisine: An Essay on Food and Culture, Sazanka: Refined Teppanyaki Cuisine, Cocina japonesa/ Japanese Cousine: Tradiciones, Tecnicas, Ingredientes Y Recetas (Spanish Edition), Cuisines of the World: Japan, Morimoto: The New Art of Japanese Cooking, El Sabor De Japon/ The Flavor of Japan (Spanish Edition), Todo el sabor de Japon/ Easy Japanese Cookbook (Spanish Edition), Momofuku, Japanese Kosher Cooking: Sushi Sushi and More, The Sushi Lover's Cookbook: Easy-to-Prepare Recipes for Every OccasionTop headlines: Factory orders rise more than expected in May: Orders to U.S. factories jumped in May by the largest amount in nearly a year, another sign that the nosedive in manufacturing is nearing an end. ›17:29 2 Jul, Thu Facebook: Why not give your ex another shot?: Users are beginning to notice that the social network's 'friend suggestions' are getting a little ... um ... inappropriate. What's up with that? ›14:58 2 Jul, Thu Obama plugs new lighting standards: Aiming to keep the focus on climate change legislation, President Barack Obama put a plug in for administration efforts to make lamps and lighting equipment use less energy. ›18:57 29 Jun, Mon GPS for autos starting to get smarter: GPS navigation systems will soon get much smarter about applying their encyclopedic knowledge, letting drivers know where traffic is slowing and what roads may be closed down. ›12:50 1 Jul, Wed Jobless rate rises to 26-year high: Out-of-work with no place to land, the legions of America's unemployed are growing. The nation's unemployment rate rose to 9.5 percent in June, a 26-year high. ›17:57 2 Jul, Thu How Martian clouds create snowfall: Scientists say the Red Planet's scant snow falls from clouds that are similar to the thin clouds of ice crystals seen over Earth's polar regions. ›20:15 2 Jul, Thu Technology Review: 2007 Ford Expedition: Ford's full-size SUV is big on conveniences and standard features. ›07:00 19 Oct, Fri Video: Jermaine Jackson: You feel him in the music: July 2: In an interview with NBC's Matt Lauer, Michael Jackson's brother Jermaine talks about his final moments with the singer, the legacy of his music and how the family is coping with the loss.(Nightly News) ›23:04 2 Jul, Thu Newsweek: Veterans eye green-collar jobs: Why ex-servicemen are stepping out of their camouflage and into the renewable energy industry. ›06:00 Drink up! Guinness offers seat on a spaceliner: The company behind the dark Irish beer Guinness will give loyal drinkers a taste of space along with their stout, but only if they win new contest. ›18:13 2 Jul, Thu Climate friendly car windows? Calif. to require: California air regulators voted unanimously Thursday for a mandate requiring auto manufacturers to include sun-reflecting glass on all vehicles sold within the state by 2014. ›14:04 26 Jun, Fri Newsweek:Chemicals in fireworks dangerous?: This Saturday, Americans all across the country will look to the skies to witness fireworks. But what goes up must come down, and some researchers think that what drifts back to earth after the spectacle subsides could negatively affect both our bodies and our ecosystem. ›16:58 2 Jul, Thu Natures fireworks on display: In honor of July 4, we've cobbled together a collection of nature's best fireworks displays. Get an an eyeful of red-hot volcanic eruptions, dazzling lightning storms and more. ›15:20 2 Jul, Thu 524,000 apply for Jackson memorial tickets: More than half a million fans from around the world applied for 17,500 free tickets to Michael Jackson's public memorial service next week, organizers said on Friday. ›10:34 Shrinking sheep mystery solved: Blame warming: Two years after scientists concluded that a breed of wild sheep in Scotland was shrinking over time, a new study reveals why: milder winters tied to global warming. ›18:10 2 Jul, Thu 2007 Tokyo Motor Show: Top 10 Production Cars: Editors' ten favorite production vehicles at the biennial show. ›07:00 29 Oct, Mon Video: Michael Jackson's last dance: July 2: Michael Jackson's concert promoters released videotape on Thursday that shows Jackson rehearsing on stage at the Staples Center two days before his death. NBC's Lee Cowan reports.(Nightly News) ›22:49 2 Jul, Thu Video: What recovery?: July 2: Nearly 15 million Americans are out of work, wages are stagnating, and economists say a recovery in the job market is unlikely any time in 2009. CNBC's Trish Regan reports.(Nightly News) ›22:51 2 Jul, Thu Video: Fourth of July weekend wind-up: July 2: Almost 100 flights were canceled at Chicago O'Hare airport on Thursday; the Williams sisters will meet up in the Wimbledon women's final; Slim Jims may have seen their last days; and rain is forecast for the Sunshine state over the weekend. NBC's Brian Williams reports.(Nightly News) ›23:07 2 Jul, Thu ConsumerMan: Magazine subscription rip-offs: This summer, like every summer, deceptive door-to-door magazine sales crews are out in full force across the country. Just say no to these offers. ›18:14 1 Jul, Wed Video: U.S. Marines target the Taliban: July 2: A major new offensive in Afghanistan is aimed at a key Taliban stronghold and heroin trafficking center. NBC's Chief Pentagon Correspondent Jim Miklaszewski reports.(Nightly News) ›22:52 2 Jul, Thu N. Korea marks July 4 with missile barrage: North Korea fired seven ballistic missiles off its eastern coast Saturday, South Korea said, a violation of U.N. resolutions and an apparent message of defiance to the United States on its Independence Day. ›13:59 'Tuna summit' aims to save species: The debate about how to save tuna species is playing out at a meeting in Spain this week. ›16:07 1 Jul, Wed DDT deposit off L.A. gets EPA's attention: A plan to cap a vast, long-neglected deposit of the pesticide DDT on the ocean floor off Southern California got its first public airing nearly four decades after the poison was banned from use. ›19:57 26 Jun, Fri |
