- Paperback: 126 pages
- Publisher: Weatherhill Inc; illustrated edition edition (1 Feb 1998)
- Language English
- ISBN-10: 0834803976
- ISBN-13: 978-0834803978
- Product Dimensions: 22.6 x 15 x 1.3 cm
- Average Customer Review: 3.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 2,595,396 in Books (See Top 100 in Books)
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Synopsis
When most of us think of Japanese food, we think of sushi, tempura and sukiyaki. But the actual daily diet of most Japanese is quite different from such restaurant fare and it is that home-cooked diet that has given the Japanese one of the highest life expectancies and the lowest rates of obesity and heart disease in the world. This work is an introductory text to the basics of home-style Japanese cooking. It includes recipes and a colour illustration for each dish presented. The authors also discuss typical Japanese ingredients and offer substitutions, as well as a glossary of Japanese words to make shopping easier.
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Most Helpful Customer Reviews
9 of 11 people found the following review helpful:
3.0 out of 5 stars
Japanese cooking for health freaks.,
By Jakob Schmidt (London, United Kingdom) - See all my reviews
This review is from: Healthy Japanese Cooking (Paperback)
Ok, my title might be a bit strong, but this book is more a book for vegetarians/vegans than it's a 'generic japanese' cooking book. From reading the synopsis I was expecting a more common Japanese cooking book, but that it isnt. It does have some interesting rice-recipes, but missed out on a lot of the other good stuff (tempura, teriyaki, gyoza) in favour of some bizarre things.It will though, probably be a good addition to the vegetarian/vegan who wants to try something different than the plain tofu.
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.0 out of 5 stars (1 customer review) 9 of 9 people found the following review helpful:
4.0 out of 5 stars
Great little collection vegetarians will appreciate!,
By A Customer - Published on Amazon.com
This review is from: Healthy Japanese Cooking (Paperback)
This book contains simple, yet elegant Japanese recipes. Apart from the use of a small bit of honey in one or two recipes, it is also vegan. You will not find any meat or dairy in this collection. What you will find are many wonderfully photographed, tempting dishes. The instructions are straightforward and the introduction explains where to find the more exotic ingredients and what are suitable substitutes if those cannot be found. It also gives suggested cutting techniques for best food presentation.There is enough room in the margins for scribbling down a few notes, and if you use a white or silver gel pen, even more space on the solid color sections under the photos. The entrees are shown as a double page layout -- with one whole page as the color photograph and the other page as the recipe. The side dishes feature one recipe per page (two recipes per double page layout.) There are no recipes here for maki sushi (the more familair "roll" type of sushi) -- but you will find some variants of inari (stuffed tofu pockets) and other things you an do with sushi rice. Rice or a mixture of rice and millet feature dominantly in the recipes. Each recipe contains nutritional info for calories, fat carbohydrates, fiber and sodium. It does not have nutritional info for protein, vitamins or minerals. (I would have liked that, so this is why I only gave it four stars rather than five.)Those wanting a low-sodium collection won't be happy with the high sodium amounts, but those looking for a low-calorie cookbook may be pleased with something new to try. The recipes yield modest portions so it will be nice for a single person or couple. Those needing more can simply double the amount. Overall, a nice little book. |
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