- Paperback: 128 pages
- Publisher: Whitecap Books; Revised edition (Mar 1 2004)
- Language: English
- ISBN-10: 1552855422
- ISBN-13: 978-1552855423
- Product Dimensions: 23.2 x 24.2 x 0.8 cm
- Shipping Weight: 454 g
- Average Customer Review: 3.7 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: #446,110 in Books (See Top 100 in Books)
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Product Details |
Product Description
Product Description
If there is one word to describe Japanese cuisine then it has to be "artistic" in its purest sense. No other cuisine is so in harmony with nature, reflecting the rhythm of the seasons. No other accords food such awesome respect. No other prepares it with such an eye to detail - color, texture, flavor, balance - each ingredient's roll perfectly defined in the final dish. In Japan they first feast with their eyes, then comes the aroma, then taste, the palate pleasure.
The secret to preparing Japanese cuisine at home is an understanding of the basic ingredients and of how a meal is composed; the culinary methods used are basically very simple.
We trust that this book will encourage people at home to be adventurous and start preparing and cooking Japanese food in their own kitchens, however, the most important requirement of all is a love of good food prepared and presented with a sense of harmony.
About the Author
Founded in 1977, Whitecap Books has grown to become one of the top ten Canadian-owned book publishing and distribution companies. During the 1970s and early 1980s Whitecap made a name for itself as Canada's foremost producer of full-color gift and coffee table books on Canadian provinces, cities, and natural wonders. The company continues to publish in this area and has launched a 27-book series on Canada and 36 books in the America Series.
Whitecap's list of titles currently consists of more than 300 Canadian-originated titles and more than 1,000 agency listed titles. Whitecap is known for its expertise in the cookbook market. Since 1984, Whitecap has been responsible for some of the most innovative and familiar titles that can be found in kitchens across North America today. In addition to cookery, Whitecap publishes and distributes books on gardening and crafts, photo-scenic, history, arts and entertainment, children's fiction and non-fiction, travel, sports and transportation books.
Inside This Book
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First Sentence
It's a mystery. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
It's a mystery. Read the first page
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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
3.0 out of 5 stars
Flashy but insubstantial,
By C. J. Thompson "Arctic John" (Pond Inlet, Nunavut Canada) - See all my reviews (TOP 100 REVIEWER) (REAL NAME)
This review is from: The Great Sushi And Sashimi Cookbook (Paperback)
This book is really all about the illustrations. It is a nice book to look at but it rather lacks substance in my view. I would say that if you reduced the size of the pictures a little and condensed the text, you could easily end up with a book of only 30 pages or so. The sashimi section contains quite a few entries but, while it covers a bit of basic knife technique, it is fairly perfunctory and hardly comprehensive. The sushi section does provide step by step pictures but I suspect that novices will have a hard time if they try to use this book as a guide. I would instead recommend Sushi Cookbook from the Quick and Easy series.
3.0 out of 5 stars
Not for Beginners,
By
This review is from: The Great Sushi And Sashimi Cookbook (Paperback)
Takahasi's cookbook is great, tasty, and the food is to die for. If you've the means, that is. The sad thing about this cookbook is that there's alot of tasty stuff, and all the ingredients are hard to come by. Plus, if you've never made sushi before, you're in for a wild ride.I only wish it came with a bamboo roll mat. My kitchen would be much cleaner that way.
5.0 out of 5 stars
Quality book, hits all the key points,
By Thomas Gilg (USA) - See all my reviews
This review is from: The Great Sushi And Sashimi Cookbook (Paperback)
For 3+ years I have endavored to learn the finerpoints of eating and making sushi, and to date my skills have been derived from 3 books (Sushi Made Easy, Tsuda; Quick & Easy Sushi Cook Book, Tohyama; The Book of Japanese Cooking, Kazuko), eating at many sushi restaurants, and trial and error by making sushi at home weekly to monthly. I am now convinced that there is no single source for Written by two sushi chefs trained in Japan, what impresses I would score 'Sushi Made Easy' and 'Quick & Easy Sushi
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