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Learn to COOK - The Japanese Kitchen
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List Price: $21.95
Our Price: $14.93
Your Save: $ 7.02 ( 32% )
Availability: Usually ships in 24 hours
Manufacturer: Harvard Common Press
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641.5952
EAN: 9781558321779
ISBN: 1558321772
Label: Harvard Common Press
Manufacturer: Harvard Common Press
Number Of Items: 1
Number Of Pages: 384
Publication Date: 2000-10
Publisher: Harvard Common Press
Studio: Harvard Common Press
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Editorial Reviews:
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The first comprehensive introduction to Japanese cooking for the U.S. market in two decades.
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Spotlight customer reviews:
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Customer Rating:
Summary: authentic recipes and instructions, explained for the novice or experienced japanese cook
Comment: this is a wonderful resource for the novice or the experienced cook of japanese food. the recipes are authentic and varied. explanations of techniques, ingredients and traditional tools are presented along with substitutions for hard to find items.
Customer Rating: 
Summary: Good Food
Comment: I purchased this book in 2001 and have had a chance to use it many times. I must admit that it isn't always the most user friendly book but that isn't because of the instructions. The problem is finding some of the ingredients. It would have been nice to have information for alternative ingredients. I have, however, found a few favorites and most of the attempts I've made have had favorable results. I think this is a very good book and would recommend it.
Customer Rating:
Summary: Especaly perfect for anyone who's ever lived in Japan and misses the food.
Comment: This is my favorite cooking book, for western or japanese food. In terms of being able to produce food that really feels like it came from Japan (as opposed to a trendy Japanese resturant in america) you really cannot do better. Its not the easiest book to work with if you don't have a basic idea of what you are makeing, there are few pictures, but if you just want to recreate "that thing that I ate all the time in Kyoto, with the cold noodles and the brown stuff" it's perfect. Particularly valuable are the discriptions of the cooking tecniques, tools and foods, both as a matter of curiosity and incorperating tecniques into your kitchen. I've learned more about basic cooking from just reading over this book then the Joy ever taught me.
Customer Rating:
Summary: Best Japanese cookbook I've seen.
Comment: I am an American who lived in Japan for several years. I teach Japanese language at the high school level. I have been cooking some of the Japanese foods that I loved in Tokyo, Odawara, Koenji, Fuchu, and other places, for years. This is the first cookbook I've seen that gives clear instructions on how to prepare these foods and explains the ingrediants so that a gaijin (non-Japanese) can understand and execute. She gives great stories of the foods that add to your understanding. When I get done cooking recipies from this book, my food tastes like the foods I ate in Japan.
I recommed this as the first and primary Japanese cooking book in your kitchen.
Customer Rating:
Summary: Masterpiece of Japanese Home Cooking
Comment: This is the pinnacle of Japanese cooking. Here for our kitchen and table comes this expert advice on enjoying entry into this fascinating cuisine.
It is full of tips and advice on ingredients, techniques and preparation of authentic Japanese dishes.
There is task of finding rare ingredients first, from international cuisine section of supermarket or better yet from gourmet store, or mail order source in this book.
Book is void of photos but has fine drawings which aid in prep techniques and ingredients.
Have tried some new eating experiences from this book and have heard raves of diners who enjoyed the likes of: Japanese Stuffed Pancakes (Okonomiyaki); Swordfish in Yuan Style; Chicken Breast Fillets in a Crust of Mung-Bean Noodles.
There is sizeable section on Sushi.
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