- Paperback: 160 pages
- Publisher: Japan Publications Trading Co; Ill edition (Jan 2000)
- Language English
- ISBN-10: 4889960368
- ISBN-13: 978-4889960365
- Product Dimensions: 25.8 x 21.1 x 1.1 cm
- Average Customer Review: 4.7 out of 5 stars See all reviews (7 customer reviews)
- Amazon Bestsellers Rank: 348,114 in Books (See Top 100 in Books)
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Inside This Book
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First Sentence
The same vegetables require different cooking methods and seasoning according to the way they are cut. Read the first page
Front Cover | Table of Contents | Excerpt | Index | Back Cover
The same vegetables require different cooking methods and seasoning according to the way they are cut. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
27 of 28 people found the following review helpful
Format:Paperback
I bought this on recommendation and am delighted with it. The 'homestyle' dishes may not reflect current trends in Japan, but these are dishes I've been served by my grandmother-in-law and in Japanese Inns. The book is certainly full of the 'homestyle' dishes I wanted to replicate.
Everything is clear, the step by step instructions are accompanied by photos, the layout is unfussy and easy to follow yet somehow seems stuffed with useful additional tips and advice. All the tools and utensils you would find in a traditional Japanese kitchen are shown and explained so that you can make an informed decision about suitable substitutes.
As long as you have access to Asian markets (I live in London so can get most of the ingredients) this is highly recommended as a simple, straightforward and friendly, encouraging guide to competency in a Japanese kitchen. I just wish I'd known about it years ago. I've not seen, nor can I imagine, anything better.
Everything is clear, the step by step instructions are accompanied by photos, the layout is unfussy and easy to follow yet somehow seems stuffed with useful additional tips and advice. All the tools and utensils you would find in a traditional Japanese kitchen are shown and explained so that you can make an informed decision about suitable substitutes.
As long as you have access to Asian markets (I live in London so can get most of the ingredients) this is highly recommended as a simple, straightforward and friendly, encouraging guide to competency in a Japanese kitchen. I just wish I'd known about it years ago. I've not seen, nor can I imagine, anything better.
10 of 11 people found the following review helpful
Format:Paperback
I refer to it regularly. Not only are the pictures great as illustrations for important steps, the layout is clear and organised, and the ingredients are exactly those used by the Japanese for these dishes, without 'compromising' say, sake with other types of wine; and yet the ingredients can be conveniently purchased at Japanese, even other Asian, supermarkets
A lot of the recipes - but seemingly not as many as my favourites, "Japanese: 70 Delectable Dishes from an Elegant Cuisine" and "Everyday Harumi" - are easy to source and prepare. There are sections on simmered dishes (over 15 recipes), broiled and pan-fried dishes (11), deep-fried dishes (9), vinegared and dressed dishes (16), rice and noodles (8), soups (8), 1 or 2 recipes each for steamed dishes, sashimi, one-pot; plus 4 seasonal menus, each with a dozen or so recipes.
My favourite is now "Everyday Harumi" by Harumi Kurihara, who can be seen on NHK (Your Japanese Kitchen) and is known as the Delia Smith of Japanese Cooking.
A lot of the recipes - but seemingly not as many as my favourites, "Japanese: 70 Delectable Dishes from an Elegant Cuisine" and "Everyday Harumi" - are easy to source and prepare. There are sections on simmered dishes (over 15 recipes), broiled and pan-fried dishes (11), deep-fried dishes (9), vinegared and dressed dishes (16), rice and noodles (8), soups (8), 1 or 2 recipes each for steamed dishes, sashimi, one-pot; plus 4 seasonal menus, each with a dozen or so recipes.
My favourite is now "Everyday Harumi" by Harumi Kurihara, who can be seen on NHK (Your Japanese Kitchen) and is known as the Delia Smith of Japanese Cooking.
2 of 2 people found the following review helpful
Format:Paperback
Very authentic , translated from Japanese and gives you a good insight in Japanese home cooking. I particularly liked the explanations about the food presentation.
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Most Recent Customer Reviews
Simply Japanese
Excellent book for a beginner with clear, easy to follow instructions. Brilliant pictures,shows many different methods of preparation, advice and presentations.
Published 6 months ago by Mrs. Alyson Farr
Ok-ish
Nice book and easy to follow/do recipes. However a lot of the ingredients are hard to find here in the UK, so keep needing to google to find an alternative. Read more
Published 8 months ago by Ali Cat
One of the best recipe book
This is one the best recipe book that I've purchase. She covers most of the basics like how to prepare the ingredients and the tools to use. Read more
Published 23 months ago by Brenda
Clear, Concise, Worth Every Penny
Read the title.
I learn best with images always have always will.
This book shows you how to do it :) Very helpful for an amateur like myself
I learn best with images always have always will.
This book shows you how to do it :) Very helpful for an amateur like myself
Published on 24 April 2010 by Ms. N. E. Ralph
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