on 15 January 2002
This is a great book for Japanese food lovers. It has a interesting introduction about Japanese food culture and a section devoted to Japanese equipment and ingredients.
The book is divided into 11 more sections, ranging from soups to sashimi and noodles. Each section explains a different cooking method: grilled, fried and baked dishes, simmered dishes, steamed ones and so on. The pictures are really nice, though not every recipe has one; clear illustrations explain the unusual techniques, like the one to make carrot flowers and the different ways to cut fish for sashimi or even the way to use chopsticks.
I also like the fact that the Japanese translation is given for all the recipe titles. "At the Japanese Table" is really inviting and will encourage you to step into the kitchen and try something new.
on 14 March 2002
A very interesting book, full of information, both cultural and useful.
Only two small criticisms:
* Very few recipes give any guide to the number of people to be served by the quantities given.
* Japanese food is unfamiliar to most people and despite the very good descriptions more photographs would help get the finished look across.
I know that this would make the book more expensive but most non-Japanese only want one book which will be a "bible". This would be "the book" with more illustrations.
By the way, the press reviews on the back of the book rave about the illustrations. It is a great pity there aren't more illustrations?