Japanese Food and Cooking Hardcover – 31 Aug 2001
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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
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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.
Most helpful customer reviews on Amazon.com
The photos are stunning and this is one of the most extensive books on Japanese food that I've found. I will admit, Japanese cookbooks written by Japanese are really the best. The few books I have written by Western authors pale in comparison. They also tend to have fewer photos for some reason.
Alot of Japanese food and the ingredients are kind of odd. Some may not appeal to Western tastes so there are substitutions which is a great idea. There are some things the Japanese love and eat which will never translate to the Western palate such as devil's tongue jelly and natto. Eww. They taste terrible (though actually it is the texture of both that really offend!).
This book however tastes great. If you are going to own one Japanese cookbook - it should be this one.