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Japanese Homestyle Cooking Paperback – Nov 15 1998


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Product Details

  • Paperback: 160 pages
  • Publisher: Japan Publications; Ill edition (Nov. 15 1998)
  • Language: English
  • ISBN-10: 4889960368
  • ISBN-13: 978-4889960365
  • Product Dimensions: 25.7 x 1 x 20.8 cm
  • Shipping Weight: 522 g
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: #322,765 in Books (See Top 100 in Books)

Product Description

About the Author

Tokiko Suzuki is a Kodansha International author.

Inside This Book (Learn More)
First Sentence
The same vegetables require different cooking methods and seasoning according to the way they are cut. Read the first page
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Front Cover | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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5 of 5 people found the following review helpful By Seideric on July 9 2002
Format: Paperback
Japanese Homestyle Cooking is one of my favorite cookbooks. It has over 135 easy to follow recipes. The directions are simple and straightforward. It has pictures of tools used, like the deep-fry pan (Tempura-nabe), wooden tub (Handai), etc. Has an average of about 7 great pictures per page showing dishes at various stages of preparation. It shows oil at various temperatures, different types of knife cuts, how to tell if a clam is alive or dead, how to clean a squid, and more. The tools and ingredients are listed in both English and Japanese, in the recipe the ingredients are listed by name, if it is not that common of a name, say like mitsuba, it will have the English common name listed in parentheses (honewort); Kinugoshi-dofu (silken tofu). The book is broken down into 14 basic sections, four being seasonal menus (each recipe also has a season in the corner just to let you know the what season is recommended for that dish), and another 12 that cover things such as: Basic stocks, Unique Ingredients, Daily Menus, or How to eat Dobin-mushi. There are also tips throughout the book. One last note on the pictures, they are all in color with many wonderful dishes and bowls, very visually pleasing. This cookbook is great for everybody, beginner on up that wants to add Japanese Homestyle Cooking to his or her lives.
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2 of 2 people found the following review helpful By "imcamping" on March 7 2001
Format: Paperback
I am an American currently living in Japan and have grown very fond of the Japanese cuisine. I take Japanese cooking classes and have found that the techniques I have learned are included in this book both in description and in easy to follow pictures. A great reference when I can't quite remember what the next step is. I have found that I can duplicate some of my favorite meals with this book. The recipes are easy to follow. The directions are as simple as they can be. The breakdown of recipes includes seasonal recipes as well as categories such as deep-fried dishes, steamed dishes, broiled dishes, sashimi, one pot dishes, rice and noodle dishes, and soups. There are also some very useful photos of the equipment used to prepare the dishes. In this book you will find that they go beyond many cookbooks by providing information and pictures on table settings and manners for eating Japanese foods. To sum things up - simple easy to follow recipes, GREAT pictures showing techniques and step-by-step images of what the preparation should look like, pictures of required cooking equipment. If this hasn't convinced you then the last thing I have to back this up - I showed this book to some of my Japanese friends and they wanted to know where to buy it!!!
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1 of 1 people found the following review helpful By Y. Trisno on Dec 1 2008
Format: Paperback
If I am allowed only to have one Japanese cookbook, this book will be my first pick. It has full color pictures and step by step instruction for every recipe, which helps me (who's not Japanese) to visualize the outcomes. It also has brief but enough descriptions on the tools/ingredients that you need. I've tried many recipes and it works great. Everyone was impressed when I made chawan mushi, tastes just like the one in the restaurant.
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Format: Paperback
I like having this book in my collection. I flip through it fairly often when I am looking for ideas. The book is simple and straightforward enough to be useful to beginners, and there are plenty of decent step-by-step photographs to help out. The reference materials on ingredients and cutting techniques are very good and thought the section on the use of plates was excellent. Indeed, I am surprised this is not a feature in more books on Japanese cooking because plating and presentation is so important in this cuisine. A little more material on actually arranging food on the platters would have been nice but astute readers can probably pick up the basics from examining the beautiful pictures of the completed recipes. More advanced cooks will also enjoy this book because the range of recipes is extensive and there is lot to provide inspiration. I probably would have given 5 stars but for the following criticisms:

- The presentation of the material is a little cluttered. The pictures are excellent but the text and illustrations are haphazardly organized and this sometimes makes reading confusing and detracts from the visual appeal of the book;

- Although the supplementary technical material is very good, a more thorough textual introduction to Japanese cuisine in general would be better, as would a little more background information on the various dishes presented. Such information is readily available in a host of other Japanese cookery books, but the inclusion of it here would have rounded out this particular book nicely;

- Finally, I have to note that the title of the book is a little misleading.
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