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1 Burnside Cooking and Food- Japanese

Let's Cook Japanese Food!: Everyday Recipes for Home Cooking

by

Let's Cook Japanese Food!: Everyday Recipes for Home Cooking Cover

 

Synopses & Reviews

Publisher Comments:

"Yum!" thought Amy Kaneko when she tasted the Japanese home cooking she'd married into. Even better, turned out it uses easy-to-find ingredients, and she couldn't believe how simple the techniques are for food this delicious. This terrific cookbook showcases 70 of Amy's favorite recipes, including Tonkatsu (crispy pork cutlets in a tangy sauce) and Onigiri (cute little rice balls stuffed with salmon). A glossary describes the more unusual ingredients and a source list makes it a snap to find and use Japanese specialties such as daikon, miso, and wasabi. It's tasty, it's practical, it's a wow with family and friends so "Let's Cook Japanese Food!"

Review:

"Home-style Japanese cooking is demystified in this refreshing and informative cookbook. After marrying into a Japanese family, the American author was taken under her mother-in-law's wing to learn the ins and outs of Japanese cooking. Here she presents her acquired knowledge in an appealingly designed book with Japanese graphic motifs and color photos. The recipes themselves are a mix of family favorites and restaurant dishes Kaneko learned to recreate at home. Yet readers will see few of the familiar foods available in Japanese restaurants in the U.S. Instead, the book illustrates how to make dense, exotic creations like a sumo wrestler's stew with fish, bacon, chicken and tofu, as well as Yoshuko (fusion) dishes combining Japanese and Western influences, like Beef and Onions in Tomato Gravy over Rice. In the first few pages, Kaneko identifies the basic ingredients and equipment needed. Chapters devoted to Tofu and Eggs; Vegetables, Fish and Shellfish; Meat and Poultry; and Rice Noodles and Dumplings intersperse recipes with boxes that highlight Japanese traditions. Though she includes a labor-intensive Okonomiyaki (a pan-fried dish), Kaneko recognizes the home chef's limits: she readily employs the concept of mottai nai (don't waste) and saves readers time with suggestions for reusing leftovers." Publishers Weekly (Copyright Reed Business Information, Inc.)

Product Details

ISBN:
9780811848329
Author:
Kaneko, Amy
Publisher:
Chronicle Books (CA)
Photographer:
Ory, Deborah
Author:
Kaneko
Subject:
General
Subject:
Cookery, japanese
Subject:
Regional & Ethnic - Japanese
Subject:
Cooking and Food-Japanese
Copyright:
Publication Date:
20070431
Binding:
TRADE PAPER
Language:
English
Illustrations:
Y
Pages:
167
Dimensions:
8.68x7.96x.58 in. 1.39 lbs.

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Related Subjects

Cooking and Food » Regional and Ethnic » Japanese
History and Social Science » Military » General History
Young Adult » General

Let's Cook Japanese Food!: Everyday Recipes for Home Cooking Used Trade Paper
0 stars - 0 reviews
$11.50 In Stock
Product details 167 pages Chronicle Books - English 9780811848329 Reviews:
"Publishers Weekly Review" by , "Home-style Japanese cooking is demystified in this refreshing and informative cookbook. After marrying into a Japanese family, the American author was taken under her mother-in-law's wing to learn the ins and outs of Japanese cooking. Here she presents her acquired knowledge in an appealingly designed book with Japanese graphic motifs and color photos. The recipes themselves are a mix of family favorites and restaurant dishes Kaneko learned to recreate at home. Yet readers will see few of the familiar foods available in Japanese restaurants in the U.S. Instead, the book illustrates how to make dense, exotic creations like a sumo wrestler's stew with fish, bacon, chicken and tofu, as well as Yoshuko (fusion) dishes combining Japanese and Western influences, like Beef and Onions in Tomato Gravy over Rice. In the first few pages, Kaneko identifies the basic ingredients and equipment needed. Chapters devoted to Tofu and Eggs; Vegetables, Fish and Shellfish; Meat and Poultry; and Rice Noodles and Dumplings intersperse recipes with boxes that highlight Japanese traditions. Though she includes a labor-intensive Okonomiyaki (a pan-fried dish), Kaneko recognizes the home chef's limits: she readily employs the concept of mottai nai (don't waste) and saves readers time with suggestions for reusing leftovers." Publishers Weekly (Copyright Reed Business Information, Inc.)
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