For people taking their first step into Japanese cuisine, the book provides a full explanation of the Japanese eating style, from small serving bowls and chopsticks, to the Japanese philosophy of healthy eating. Methods range from simple one-two-three steps, like learning to make your own teriyaki salmon to, for example, the twenty-step detailed process of making tofu from scratch at home. Each finished dish has a beautiful picture, styled by the author using her every-day dishes. The key points of each method are also illustrated in detail with colour pictures, with the author's helpful commentaries and brief tips. There are sections, with texts and pictures, regarding Japanese essential seasonings, home kitchen equipment and cooking techniques. The reader will find here an alternative way for making dashi stock, learn useful supplemental information, etc.
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A great starting point for those interested in stepping into Japanese cuisine, this book provides a full range of culinary methods and the philosophy of Japanese cuisine. A picture accompanies each finished product with helpful tips and commentary; so whether you are serving up two- or three- step dishes like shiozake salted salmon or the more involved home-made tofu, you can compare your finished results with the pretty ictures of how they should look. --Food & Wine magazine
About the Author
Yoko Arimoto is a charismatic home cook who has written about 100 bestselling cookbooks. After a career as a designer and editor, she found herself enjoying cooking at home for her family. She soon started working on food-related magazine articles, which was quickly followed by appearances on television food shows and writing cookbooks. She gives full play to her talent for sharing easy yet attractive recipes with a sophisticated presentation. She also loves travelling all over the world and encountering local tastes, which she adapts to her home recipes.
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2 of 2 people found the following review helpful
By Bookworm
Format:Hardcover
A very well designed book with an interesting selection of recipes and illustrations. This is an excellent introduction to Japanese cooking for those unfamiliar with it as well as being useful for those who have some knowledge of Japanese cooking.
The recipes are set out clearly and are easy to follow, even for novice cooks, and the book would make an ideal addition to students' bookshelves when they go off to college or university.
The recipes are set out clearly and are easy to follow, even for novice cooks, and the book would make an ideal addition to students' bookshelves when they go off to college or university.
1 of 1 people found the following review helpful
By Helene
Format:Hardcover|Amazon Verified Purchase
I made pickled Ginger based on recipe in this book and it came out great! I cannot wait to try more. It has really beautiful pictures with detailed instructions.
The only thing is that, it does not have many recipes. Under each category, there are only six or seven variations.
The only thing is that, it does not have many recipes. Under each category, there are only six or seven variations.
1 of 1 people found the following review helpful
By John Davis
Format:Hardcover
This book is a worthy addition to my collection of Asian cookery books. While the recipes are [at least those l've tried] quite delicious, l feel that the author is holding back a bit. l would like to see with her next book in english [l hope] a more adventurous menu. Well done!
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