- Unknown Binding
- Publisher: Corycian Press (1981)
- ASIN: B0006ED9Z8
- Average Customer Review: 4.8 out of 5 stars See all reviews (11 customer reviews)
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First Sentence
This book goes beyond a presentation of authentic recipes for you to imitate. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
This book goes beyond a presentation of authentic recipes for you to imitate. Read the first page
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Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
14 of 14 people found the following review helpful
Format:Hardcover
This book is essential if you want to cook proper Japanese food that tastes like Japanese food should do. It covers a wide range of Japanese food types that don't get much coverage outside Japan but are at the heart of Japanese food culture. From fried foods (agemono) and traditional one pot dishes (nabemono) to how to make your own Japanese pickles (tsukemono), you don't get more comprehensive or authentically Japanese than this.
The author is well know and respected in Japan and I know some Japanese people also use this as a reference for cooking, even though this is designed for a Western audience as the introduction shows.
The author is well know and respected in Japan and I know some Japanese people also use this as a reference for cooking, even though this is designed for a Western audience as the introduction shows.
27 of 28 people found the following review helpful
Format:Hardcover
Don't be put-off by the fact that this book is over 25 years old, has few photographs, more than 500 pages and that it "takes 20 years to acquire enough experience to make truly perfect rice"!
This book is packed with 220+ authentic, easy-to-follow recipes with interesting comparisons of traditional vs modern preparation techniques and plenty of fasinating background information. Buy Kimiko Barber's "Sushi: Taste & Technique" (Dorling Kindersley) for the basics and the photos but buy this book as your trusted reference work. A must for Japanese foodies.
This book is packed with 220+ authentic, easy-to-follow recipes with interesting comparisons of traditional vs modern preparation techniques and plenty of fasinating background information. Buy Kimiko Barber's "Sushi: Taste & Technique" (Dorling Kindersley) for the basics and the photos but buy this book as your trusted reference work. A must for Japanese foodies.
9 of 9 people found the following review helpful
Format:Hardcover
Thank goodness I came across this book in the Amazon reviews, and was convinced to buy it. I hadn't heard of it before, and it looked a bit old fashioned, but it is truly excellent. I bought it along with another more modern Japanese cookery book 'just in case' and this one beats it hands down. I am constantly referring to it, while the newwer one gathers dust. It provides a wealth of information, such a level of detail, yet is still a great read, I love that I can pick it up and just read it for interest's sake. If you have any interest at all in Japanese food, buy it!
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Most Recent Customer Reviews
A deep cook book
Reading this book is more than a cookbook. I understand now better the sophistication of the japanese culture, this book describes in detail exactly how to cut your ingredients,... Read more
Published 18 months ago by Belle Among Vikings
Thorough, accesible and delicious!
I was bought this book as a gift, despite its intimidating size I've found it to be a superb book that not only provides great, easy to follow recipes but also provides a lot of... Read more
Published 22 months ago by Steven M. Pickering
Wonderful Insight Into Traditional Japanese Food
I had been searching for a good authoritative text on Japanese cooking and I fell in love with this book after previewing it online. Read more
Published 23 months ago by Denise Sa
Japanese Cooking
This book was brought as a gift so I am unable to pass comment on it. The person I sent it to is very happy with it.
v/r
Geoffrey
v/r
Geoffrey
Published on 24 April 2010 by DG Mackett
Excellent, comprehensive, informative and very authentic (definitely...
This is a brilliant book. The recipes are completely authentic, no fusion. As another reviewer has mentioned, the author is famous in Japan and even the Japanese use this as a... Read more
Published on 30 Mar 2010 by al
Professional information station
Ok this is the definitive work on the subject giving precise and concisive information to allow you to produce the real thing. Read more
Published on 26 Sep 2009 by Mr. Adrian E. Webb
If our Sunday roast is anything to go by...
This book has worked wonders (as in, we rarely have plain old roast beef these days!) I've always been a fan of Japanese food, but my better half had always been a fan of messing... Read more
Published on 28 Sep 2008 by Grey'um
excellent: ingredients, methods, menu planning
This is an excellent book with an absolute wealth of information on ingredients, cooking techniques, background information and presentation. Read more
Published on 20 Feb 1999
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