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The Japanese Kitchen: A Book of Essential Ingredients with over 200 Authentic Recipes (Kitchen Series) Paperback – Illustrated, 9 Sep 2010

16 customer reviews

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Product details

  • Paperback: 240 pages
  • Publisher: Kyle Cathie; new paperback edition edition (9 Sept. 2010)
  • Language: English
  • ISBN-10: 1856269701
  • ISBN-13: 978-1856269704
  • Product Dimensions: 20.4 x 1.3 x 26.2 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Bestsellers Rank: 246,222 in Books (See Top 100 in Books)

More About the Author

Kimiko Barber is a Japanese cook and demonstrator, who teaches regularly at cookery schools around the UK and writes for the Financial Times. She is also the author of seven books; 'The Chopsticks Diet', 'Sushi', 'Taste and Technique', 'Easy Noodles', 'The Japanese Kitchen' (winner of the IACP Best Designed Book of the Year award), 'YO! Sushi Cookbook' and 'Japanese Pure and Simple' (shortlisted for the World Food Media and Guild of Food Writers' healthy eating awards).

Product Description

Review

Stunning photography, excellent writing and mouth-watering recipes make this an instant classic -- Olive, November 2004

a gentle way into the cuisine with a history, health properties, advice on availability and simpler recipes -- Observer Food Monthly, December 04 --This text refers to an out of print or unavailable edition of this title.

From the Publisher

It is no secret that the Japanese enjoy the longest life expectancy in the world due to their healthy diet, but there is a misapprehension that difficult techniques and obscure ingredients are needed to cook authentic Japanese food. From soba (noodles) and nori (seaweed) to more exotic fare such as umeboshi (pickled plum), the Japanese Kitchen details the history, appearance, taste, health benefits and culinary use of each ingredient, with full instructions on buying, storing and preparing. Recipes such as Beef Tataki with Cucumber and Mustard Cress, Green Bean Salad with Creamy Tofu Dressing and Baked Sweet Miso-Marinated Salmon complete the sections, to take the ingredients from the store cupboard to the table. With specially commissioned recipe shots by an award-winning food photographer, plus close-ups of ingredients for easy identification and stunning location photography, the Japanese Kitchen tells the story of Japanese cuisine, as well as enabling you to create it at home. --This text refers to an out of print or unavailable edition of this title.

Inside This Book

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Customer Reviews

4.2 out of 5 stars

Most Helpful Customer Reviews

7 of 7 people found the following review helpful By Kitsune on 25 Nov. 2014
Format: Paperback Verified Purchase
So I bought this, thinking it would be a good resource to learn how to prepare and cook Japanese dishes. 200 recipes sounded quite appealing as well, I thought this was a good buy. How wrong I was. 90% of the recipes "require" pre-packaged products, food that has been ready made. Hang on a minute; isn't the point of learning to cook to... you know, learn to cook? Here's a corker of an example: Age mochi to yaki miso (Deep-fried rice cake with sweet miso canape). The first ingredient is... "4 ready-made, vacuum packed mochi." I literally facepalmed upon reading that. How am I supposed to learn to make Mochi, if I'm supposed to buy it ready made? There are many more recipes just like this in the book, telling you to buy ready made ingredients instead of making it yourself. Isn't one of the main attractions to Japanese cuisine the fact that it's freshly and skilfully made? What, pray tell, is so fresh and skilful about food that's been sealed in packaging for days, weeks, or even months? This book should be called "Japanese food for lazy people". It's basically a microwave meal book. Ever hear the saying "Give a man a fish and you'll feed him for a day, teach a man to fish and you'll feed him for a lifetime?" This book basically just throws a trout at you and tells you to stick it in the microwave for five minutes. A complete waste of time and money. I would strongly advise people interested in buying this book to look elsewhere. You're better off looking up specific recipes online, if you know any that interest you that is. Even if you don't, Google would be a vastly more valuable resource than this travesty of a book.

Needless to say I'll be sending this back for a full refund. It isn't worth the paper it's printed on.
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7 of 7 people found the following review helpful By Sarushti on 18 Jan. 2012
Format: Paperback
This is a great book. Appropriate for non-beginner cook, although still good for a beginner! Many Japanese cook books seem to be too complicated or too easy with a limited selection of recipes. I like that this has lots of classic favourites that I recognise from my time in Japan. I can't wait to go shopping to stock up on ingredients this weekend. I also really enjoyed reading the introduction about the history of food and the different flavours associated with Japanese cuisine. Very educational!
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30 of 36 people found the following review helpful By G. Collini on 7 Jan. 2005
Format: Hardcover
This is an amazing book: it contains some wonderful recipies and the combination of ingredients and of tastes is just divine! The quantities suggested and the instructions are a 100% reliable. It is also a must if u want to start a healthy diet.
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2 of 2 people found the following review helpful By oakdes on 18 April 2012
Format: Paperback Verified Purchase
This book is very informative and lists all the ingredients you would need to cook a Japanese meal - hav tried some of the recipes and they were very good.
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6 of 7 people found the following review helpful By Ms. A. C. Jones on 21 Aug. 2011
Format: Paperback
A great book to really explain the origins and history of Japanese foods and ingredients. Seperate sections for individual ingredients that relate to simple recipies for its use. Stylish photographs that make it a treasured book.
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1 of 1 people found the following review helpful By Jinsy on 10 Sept. 2013
Format: Paperback Verified Purchase
This is a very informative book and gives the history of Japans food culture as well as recipes. Easy reading too
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Format: Paperback
This is a good book, but i rarely use it. I think the layout of the chapters makes it difficult to use. Some of the ingredients are very difficult to find in the UK, there are too many recipes for these to it to be a truely accessible book. Whereas the easier to source and more popular recipes are not highlighted enough. So mainly it's just the design that lets this book down, but that means it doesn't get used in my house.
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Format: Paperback Verified Purchase
bought as a present but after having a quick look is a very easy to follow and interesting book glad i chose this one out of all of the others
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