- Hardcover: 256 pages
- Publisher: Lorenz Books; illustrated edition edition (31 Aug 2001)
- Language English
- ISBN-10: 0754807991
- ISBN-13: 978-0754807995
- Product Dimensions: 30.5 x 23.6 x 2.5 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 818,889 in Books (See Top 100 in Books)
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Product Description
Product Description
This is a comprehensive and beautiful guide covering all aspects of Japanese cuisine, from learning about its history and underlying philosophy to exploring its unique ingredients, methods of preparation and cooking techniques. Over 100 recipes show in clear step-by-step format how to make all the well-known classic Japanese dishes, plus many more regional specialities. Each of the recipes are presented with attention to detail and beauty, with clear instructions and stunning photographs ensuring readers can achieve the same results. The book is divided into three main parts; the first section discusses Japanese cuisine, including history and development, the role of the tea ceremony in Japanese culture, and the importance of regional and seasonal produce in selection, preparation and serving of food. Important feast days are also included, providing examples of specific foods prepared for special occasions. The second section is a thorough look at the variety of ingredients that are unique to Japanese cuisine. It provides a full description of each ingredient, with step-by-step text explaining specific preparation and cooking methods and techniques. Equipment particular to Japanese cooking, including chopsticks, serving bowls, trays and cups, is also included. The third section contains over 100 recipes, from simple miso soups to elegant sashimi. Seven chapters cover rice and sushi, noodles and soups, vegetables, beans and tofu, fish, meat and poultry, and desserts. The recipe selection covers all the various parts of a Japanese meal, from simple meals to more formal banquets. Dishes are beautifully prepared to be pleasing to the eye as well as to the palate.
From the Publisher
Winner of the Gourmand World Cookbook Awards Best Asian
Cookbook in the World, 2001
Cookbook in the World, 2001
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Most Helpful Customer Reviews
17 of 17 people found the following review helpful:
4.0 out of 5 stars
An excellent guide,
By
This review is from: Japanese Food and Cooking (Hardcover)
This book is a good starter book, although some of the recipes may not suit western tastes - this is a very much a Japanese cookbook, not in the least westernised. Consequently anyone who lives far from a Japanese food store (an index of UK stores is handily listed in the back of the book) may have problems actually cooking many of the recipes.The book is divided into two halves. The first covers in detail all the ingredients in Japanese cooking, with some of the history and cultural information thrown in where relevant. This part is extremely useful as it meant when going into a japanese store I knew what to look for (even if I couldn't read most of the labels..!). The second half is the recipes, which like the rest of the book are beautifully presented, and like Japanese cooking in general, are also quite simple. A good first japanese cookbook, and also an interesting read in the first half of the book.
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.8 out of 5 stars (11 customer reviews) 22 of 22 people found the following review helpful:
5.0 out of 5 stars
Japanese primer,
By pleomorphic "pleomorphic" - Published on Amazon.com
This review is from: Japanese Food and Cooking (Hardcover)
Absolutely a fabulous book for those who are just starting in Japanese cooking or for those who just love gorgeous pictures. The first section of the book is comprised of a short cultural history to help you get the feel of why Japanese food is how it is-this includes a little section on regional foods and their differences-and goes from there to a short menu ideas section that divides the menus into the four seasons. After that, there is page after page of color photos and descriptive text that introduces you to not only foreign foods, but equipment, utensils, crockery and cutlery, drinking vessels, and much more. The next section is comprised of the popular ingredients used in Japanese cooking-rice/rice products, sauces, pickles, tea, tofu, mushrooms, seaweeds, herbs/spices...this section in it of itself is worth the price of the book. For those of us who cannot read Japanese, the pictures are detailed and beautiful-a boon in the Asian grocery. Lastly, the recipes are well written and tasty covering everything from sushi to soups and noodles to desserts and cakes. Inluded at the end there's also a shopping index for Japanese resources. This book is well rounded and a definate jewel to add to your collection. My only complaint would be that the recipes themselves use the Japanese names for the ingredients without a corresponding English name in parentheses. Although there is a glossary included, it's kind of a pain to keep flipping back and forth. All in all, that's such a minor part of a fab book.
17 of 17 people found the following review helpful:
5.0 out of 5 stars
Excelent book! Beautiful pictures, recipes, and explanations,
By Jean Pierre Candelier - Published on Amazon.com
This review is from: Japanese Food and Cooking (Hardcover)
I am an American with no prior experience cooking Japanese food but with this book I can now walk into an Asian super market where no one speaks English, and nothing is written in English and still be able to buy everything I need to make these great recipes! Why? Because much to my delight (and the other reviewers dismay) the first half of this book shows and explains tons of typical ingredients. EVERY ingredient has a beautiful picture so I can stroll through an asian supermakret isle and find katsuo-bushi without reading a single label. How many average Americans can do that? If you are familiar with Japanese ingredients then the first half of this book might be useless to you. If you want to learn how to cook Japanese recipes but feel intimidated because you have no idea what some ingredients are then this book is PERFECT for you!PS katsuo-bushi is dried shaved samon flakes. :) 2 of 2 people found the following review helpful:
5.0 out of 5 stars
Clear, Concise, and Well-Organized,
By R. Rodgers "Rick Rodgers" - Published on Amazon.com
This review is from: Japanese Food and Cooking (Hardcover)
As a cookbook author, I often use other works for research. I am working with a Japanese chef on his book, and I felt I needed a brush-up on Japanese ingredients. This was mainly because so many new foods have been introduced to America since I first shopped for them in San Francsico when I was learning Japanese food basics in my youth. I flipped through many books, including the ones I had already, and this book blew the others out of the miso soup, hands down. The book does the reader a great service by giving two in-depth, encyclopedic sections on Japanese cooking equipment (including food culture)and ingredients. While these two sections take up half of the book, you won't be flying blind, mixing up udon and soba or the different kinds of miso. The writing is excellent, and the recipes interesting and only mildly challenging. If you are in the market for a primer on Japanese food, look no further.
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