- Hardcover: 152 pages
- Publisher: Kodansha International; 1 edition (Sep 1 1986)
- Language: English
- ISBN-10: 0870117629
- ISBN-13: 978-0870117626
- Product Dimensions: 30.5 x 22.7 x 2 cm
- Shipping Weight: 1 Kg
- Average Customer Review: 4.3 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: #718,340 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Publishers Weekly
The striking photographs and creative design of this oversize cookbook stressthe physical beauty of traditional Japanese cuisine. The wonderful surprise is that the book succeeds in making these artful effects accessible even to novices of Japanese-style preparation and cooking techniques. The most exotic-looking dishesclam soup, for example, or jade green deep-fried shrimpprove to be relatively simple to prepare. Unfamiliar cooking methods are illustrated by detailed, full-color sequence photographs. And in a lovely preface, Tsuji (Japanese Cooking: A Simple Art, president of a professional culinary school in Japan (where Hata is head chef), encourages newcomers to make Japanese cookery their own, experimenting, substituting, rearranging without fear that they will violate the spiritof a most adaptable cuisine. Calories per serving are included with the varied, ample offerings. (September
Copyright 1986 Reed Business Information, Inc.
Copyright 1986 Reed Business Information, Inc.
Book Description
Practical Japanese Cooking is a Kodansha International publication.
Inside This Book
(Learn More)
First Sentence
Lightly sweetened omelette, salted cucumber, and shrimp boiled in the shell make a colorful prelude to any meal. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Lightly sweetened omelette, salted cucumber, and shrimp boiled in the shell make a colorful prelude to any meal. Read the first page
Explore More
Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
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Most helpful customer reviews
4.0 out of 5 stars
Authentic Step-by-step Recipes with Gorgeous Pictures,
By Otto Yuen (Toronto, ON Canada) - See all my reviews
Ce commentaire est de: Practical Japanese Cooking: Easy and Elegant (Hardcover)
Looking for authentic recipes? Yes, this is the right one and covers a wide range of Japanese cuisine like appretizers, soup, sashimi, yakitori, tempura, tofu, sushi, noodles, pot dishes, and even box meal. All recipes come with detailed and easy-to-follow instructions, large & beautiful photo pictures, and some delightful illustrations for showing the preparation steps. In addition, it covers some tips on using various ingredients like bonito stock, mirin, miso paste, wasabi, and ginger, etc. Very practical. Yet, if you're more interested in cooking methods, secrets, and techniques, you should go for one of the author's book by Shizuo Tsuji, "Japanese Cooking: A Simple Art", which is also the well-known bible in Japanese cooking.(Reviewed by Otto Yuen, 19-Jan-2006)
4.0 out of 5 stars
P. J. C. is a nice expansion from sushi only cookbooks,
By heron@hiline.net (McAllen, Texas, USA) - See all my reviews
Ce commentaire est de: Practical Japanese Cooking: Easy and Elegant (Hardcover)
P. J. C. expands the novice Japanese cooks horizons from "sushi only" to a more complete Japanese cuisine experience. The recipes are clear and ingredients listed are by and large available. While this is certainly not a Japanese cooking "bible" it certainly serves as an excellent jumping off point for those new to Japanese cooking.
5.0 out of 5 stars
An excellent cookery book,
By C. J. Thompson "Arctic John" (Pond Inlet, Nunavut Canada) - See all my reviews (TOP 100 REVIEWER) (REAL NAME)
Ce commentaire est de: Practical Japanese Cooking: Easy and Elegant (Hardcover)
This book is one of the gens in my collection. The range of dishes it covers is extensive and well laid out and the photography is terrific. I wouldn't say that the actual recipes are particularly better than one can find in other books but I love flipping through this book looking for inspiration and there are plenty of dishes I still look forward to experimenting with in my own kitchen. I should add that this book is probably not for novice cooks looking to learn the basics of Japanese cooking. Many dishes in the book require a fair amount of skill to execute. Beginners may have a frustrating time trying to make their attempts end up looking anywhere like the beautiful photographs that accompany each recipe. I have what I hope are intermediate skills in the kitchen but I have yet to attempt the 'Karei Kara-age' featured on pages 30-31 and I will be very surprised if I manage to pull it off successfully the first time I try.
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