The Book of Japanese Cooking

Rating:
Summary: Japanese food is art, but I am not an artist.
Review: At least thats what I thought before I purchased this book. The picture on the cover, showing me three delectable plates of Japanese cooking, basicaly sold this book for me. When I recieved Emi's book I was starting to think that maybe this was just a little to advanced for me. As I browsed through the pages looking at all the beautiful photographs of the finished dishes and reading parts of the recipes my confidence started to return to me and I remember why I purchased this book, to make authentic tasting and exquisite looking Japanese food in my own kitchen. That very night I attempted the Nori rolled sushi and the Fried fish stuffed-chicken and I was surprised how it looked, just like the picture, and the taste reminded me of being in Japan. All the recipes in this book are perfect for those who want great tasting and attractive looking food. Each recipe is superbly photographed, showing the steps and the finished dish. Thank you Emi for creating such a superlative book on a subject that Im eager to keep on learning about. ~Andrew

Rating:
Summary: A great introduction to Japanese cooking.
Review: In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Japanese Cooking, starts with a brief introduction into the basics of the Japanese cuisine, the necessary equipment and utensils and a glossary of ingredients, and then presents recipe suggestions for all major courses, from soups to rice, noodles and desserts. Special chapters are dedicated to sushi, egg and tofu dishes, vegetables, fish, chicken, pork and beef, and hot pots and griddle dishes. Classics such as teriyakis, rice bowls, miso dishes, sashimi, ramen dishes, sukiyaki and tempura appear next to unique recipes such as chicken rolled asparagus, and spinach and sesame dressing.

From baby clam rice to vegetable tempura, this collection of recipes, while not all-encompassing, is a great introduction to the richness of the Japanese cuisine - and at a relative bargain price, to boot. Also recommended for fans of Asian cooking: this series' installments on Vietnamese, Thai and Chinese Cooking, on Stir-Fries, and on Curries and Indian Foods.

Rating:
Summary: A great introduction to Japanese cooking.
Review: In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Japanese Cooking, starts with a brief introduction into the basics of the Japanese cuisine, the necessary equipment and utensils and a glossary of ingredients, and then presents recipe suggestions for all major courses, from soups to rice, noodles and desserts. Special chapters are dedicated to sushi, egg and tofu dishes, vegetables, fish, chicken, pork and beef, and hot pots and griddle dishes. Classics such as teriyakis, rice bowls, miso dishes, sashimi, ramen dishes, sukiyaki and tempura appear next to unique recipes such as chicken rolled asparagus, and spinach and sesame dressing.

From baby clam rice to vegetable tempura, this collection of recipes, while not all-encompassing, is a great introduction to the richness of the Japanese cuisine - and at a relative bargain price, to boot. Also recommended for fans of Asian cooking: this series' installments on Vietnamese, Thai and Chinese Cooking, on Stir-Fries, and on Curries and Indian Foods.