Japanese cuisine, like any cooking, may be difficult or easy. At times, its very simplicity can be daunting; this, combined with unfamiliar ingredients, has discouraged many cooks from attempting to make Japanese dishes part of their daily fare. Author Masako Yamaoka believes that the Western cook has been ready for a long time to enjoy Japanese food at home but lacks only easily obtainable ingredients and easy-to-follow recipes.
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Primary bonito stock is used in all clear soups and can be used in dishes that call for a particularly subtle stock. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Primary bonito stock is used in all clear soups and can be used in dishes that call for a particularly subtle stock. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.2 out of 5 stars
6 reviews
17 of 17 people found the following review helpful
4.0 out of 5 stars
Good Book--But Beginner Beware!
28 April 2000
By A Customer
- Published on Amazon.com
I bought this book while I was in Japan thinking it would be an easy introduction to Japanese cooking that an inspired but unskilled beginner like me could take on--that was a mistake! The book has lots of detailed description and ideas, including illustrations, but the author certainly doesn't cut corners for simplicity. Traditional Japanese home cooking takes time, preparation and practice, and for the most part the recipes in this book are no exception. However, if you're a fairly experienced cook already, and want to get a taste of what Japanese cuisine in all about, then this book is probably what you're looking for.
3.0 out of 5 stars
A few highlights, but nothing special.
23 April 2011
By C. J. Thompson
- Published on Amazon.com
This book could have been quite a bit better had int included photographs with each recipe. There is a collection of very nice color plates of some dishes near the front of the book but that is not quite the same. A few recipes have line drawings which were moderately helpful but, again, photographs illustrating the various techniques would have been much preferred. It is the lack of photographs in particular that makes it difficult for me to recommend this as a good starting place for beginners and this is a pity because the recipes are, for most part, fairly simple, 'homey' dishes rather than the beautiful but daunting creations featured in some Japanese cookery books. Personally, I did not find a lot in this book to excite me but there are a few interesting little finds (such as the 'Soft Simmered Chicken Gizzards' Appetizer) that make me not sorry I bought it.
4.0 out of 5 stars
Helpful for beginning Japanese Cooking
29 Jun 2009
By K. Grago
- Published on Amazon.com
Amazon Verified Purchase
This predominantly black & White book does have a few colorful albeit dated pictures in the front.
Japanese-style food is always beautiful though and it gives you an idea of the finished product.
Throughout the book simple black and white drawings illustrate various techniques used to prepare a myriad of recipes.
Simple instructions are easy to follow and there are many yummy recipes.
A good book for beginners.
Japanese-style food is always beautiful though and it gives you an idea of the finished product.
Throughout the book simple black and white drawings illustrate various techniques used to prepare a myriad of recipes.
Simple instructions are easy to follow and there are many yummy recipes.
A good book for beginners.
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4.2 out of 5 stars
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