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Product Description
From Publishers Weekly
The publisher calls Kurihara "Japan's Martha Stewart" because of her numerous bestselling cookbooks, her lifestyle magazine and line of kitchenware, but judging by the overall simplicity of these recipes—and that Kurihara is "not interested in decorating [her] food for the sake of it"—that comparison is questionable. The recipes in this volume are divided into basic categories: appetizers, soups and noodles, rice, tofu, seafood, chicken and egg, beef and pork, sushi, vegetables, and desserts and drinks. They range from extremely accessible, such as Beef on Rice and Chicken with Red and Green Peppers, to more intimidating, such as Shrimp and Squid Tempura. But even the more involved entries are doable thanks to Kurihara's encouraging and straightforward (if not always elegant, thanks to an occasionally awkward translation) prose. She covers traditional Japanese favorites like Okonomiyaki Hiroshima fu (Japanese-Style Savory Pancake) and more contemporary takes with international influences, like Tofu with Basil and Gorgonzola Dressing, which she describes as "a rather Italian way to serve up tofu." Throughout, the emphasis on eating mindfully, varying ingredients and keeping portions small (especially for dessert) means that this is a healthful cookbook that doesn't try too hard to be one. Photos. (Apr. 4)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Book Description
Cooking expert and lifestyle guru Harumi Kurihara has won over the hearts of Japanese home cooks with her simple, delicious recipes. After selling millions of copies of her cookbooks, magazines, and housewares in her home country, this charismatic former housewife now shares her award-winning kitchen secrets with Americans for the first time.
These elegant, effortless recipes reflect Harumi's down-to-earth approach to Japanese cooking. Simply written and featuring everyday ingredients, recipes include Pan-Fried Noodles with Pork and Bok Choy, Warm Eggplant Salad, Japanese Pepper Steak, Seafood Miso Soup, and Harumi's popular Carrot and Tuna Salad, along with a chapter on simple ways to make delectable sushi at home.
Demystifying Japanese cooking and celebrating freshness, seasonality, and simplicity, this delightful book introduces Americans to one of the food world's brightest stars, and invites us to cook with her, one gracious dish at a time.
Inside This Book
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First Sentence
I was lucky to grow up in a very traditional and beautiful part of Japan, and to have a mother who worked in the home as well as helping with the family business. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Back Cover
I was lucky to grow up in a very traditional and beautiful part of Japan, and to have a mother who worked in the home as well as helping with the family business. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Back Cover
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Most helpful customer reviews
2 of 2 people found the following review helpful
5.0 out of 5 stars
Simple, easy, tasty all japanese!,
By
This review is from: Harumi's Japanese Cooking: More than 75 Authentic and Contemporary Recipes from Japan's Most PopularCooking Expert (Hardcover)
I've been spending money on loads of other kind of japanese cooking book, some that I havent even tried one recepie. This little miracle here changed it all! Very easy to follow and create, everyone I tried tasted great! An excellent buy to every japanophile!
5.0 out of 5 stars
Excellent cookbook,
By
This review is from: Harumi's Japanese Cooking: More than 75 Authentic and Contemporary Recipes from Japan's Most PopularCooking Expert (Hardcover)
I understand why this book won a prestigious award. It's a great introduction to a different, healthier and more elegant style of eating. This book taught me the beauty of simple, fresh ingredients, light desserts, lots of variety and small portions; all accompanied with antioxidant-rich green tea. That was the take-home message of the book, far more than any of the individual recipes. It also doesn't hurt that Harumi looks amazing for her age and she exudes a sense of happiness in all of her photos. Her tone is genuine, friendly and upbeat. I should mention however that it is hard for me to make the recipes because I don't use alcohol (and thus mirin) in cooking and it's hard for me to acquire sashimi grade meat.
5.0 out of 5 stars
Great modern twist on Japanese cooking,
By Ezequiel Perez "Izou" (Vancouver, BC Canada) - See all my reviews
This review is from: Harumi's Japanese Cooking: More than 75 Authentic and Contemporary Recipes from Japan's Most PopularCooking Expert (Hardcover)
While staying true to what makes Japanese cooking unique among world cuisines, Harumi's book provides a great modern twist that brings it in the realm of the everyday home kitchen. Harumi's Japanese Cooking is neither austere nor exuberant, deeply satisfying without being indulgent, modern but not trendy or faddish ... love it!
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