- Hardcover: 104 pages
- Publisher: Kodansha International; 1 edition (Oct 19 2000)
- Language: English
- ISBN-10: 4770025041
- ISBN-13: 978-4770025043
- Product Dimensions: 26.3 x 19.7 x 1.3 cm
- Shipping Weight: 640 g
- Average Customer Review: 3.0 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: #458,255 in Books (See Top 100 in Books)
- See Complete Table of Contents
|
||||||||||||||||||||
|
||||||||||||||||||||
|
||||||||||||||||||||
Product Details |
Product Description
The Oregonian
"This is the real thing -- real Japanese family food. Visually appealing, it's a home-cook-friendly book."
The Oregonian
"This is the real thing -- real Japanese family food. Visually appealing, it's a home-cook-friendly book."
Tag this product(What's this?)Think of a tag as a keyword or label you consider is strongly related to this product.
Tags will help all customers organize and find favorite items. |
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most helpful customer reviews
1 of 1 people found the following review helpful:
4.0 out of 5 stars
A staple Japanese cookbook,
By A Customer
This review is from: Japanese Cookbook (Hardcover)
Being cable deprived, I've seen the Iron Chef only once. Each episode's backbitingly brutal commentary on the competing chefs' techniques, choice of ingredients and finished product positively enthralls! Naturally, I was enticed by the caption of the author's photograph. It says, "Katsuyo Kobayashi can make anybody into an IRON CHEF." Well, I doubt that, since she'd have to give me culinary creativity and an ironclad ego, while teaching me to prepare her Iron Chef-winning Japanese delicacies. The book, however, had enough simple, creative recipes, beautiful full-color glossy photographs and some of the best food preparation advice I've experienced. Simply arranged into ingredient-themed sections, the book also has a section on the basic techniques of Japanese cooking (rice and stock making) and a glossary that you will want to take to the Asian market. Many of the ingredients will only be found there, but Kobayashi does give some Western equivalents, as well as the calories per serving. Time to prepare and cook helps, too, since most people have the impression that Asian cuisine is time intensive with all that chopping and dicing. Now I'm ready to tackle Clams steamed in sake, assorted tempura and steamed shumai dumplings with the best of them.
3.0 out of 5 stars
needs updating,
By A Customer
This review is from: Japanese Cookbook (Hardcover)
I was excited to buy this book after seeing the author beat an Iron Chef on FoodTV. I love to cook Japanese dishes, and her recipes cut my prep time in half, and they still taste as good as the fancier version. However, I wish the book offered more recipes, and more variety. I feel it barely scratched the surface of Japanese cuisine. Still, the recipes offered here are delicious. It's just a matter of whether you feel it is worth spending the money on so few recipes.
1 of 2 people found the following review helpful:
2.0 out of 5 stars
quick and easy but not so tasty,
By A Customer
This review is from: Japanese Cookbook (Hardcover)
After having lived in Japan for 3 years I was very interested in preparing home-cooked Japanese meals and received this book as a gift. The recipes are easy to measure out and prepare, but I have not been satisfied with the outcome of any of the dishes. They do not taste the way I have had the pleasure of eating them at homes or restaurants in Japan. If you would like to prepare authentic Japanese meals I would not recommend this book.
Share your thoughts with other customers: Create your own review
Want to see more reviews on this item?
|
|
Listmania!
Look for similar items by category
Look for similar items by subject
Feedback
Would you like to update product info or give feedback on images?
|
