This beautifully illustrated collection of fifty-three recipes represents the best of Japanese home cooking, ranging from soups and main dishes to snacks and desserts. You'll find mouth-watering Chicken-and-Egg Donburi, delicious Yellowtail Teriyaki, and simple yet satisfying Salmon Tea Rice.

Dishes Westerners have come to love include that simmering cauldron of beef, tofu, and vegetables known as sukiyaki; grilled chicken kebabs (yakitori); and crispy vegetable tempura.

Sure to appeal to America's renewed interest in the virtues of plain home cooking, Japanese Family-Style Recipes presents wholesome, tasty dishes that are not only low in calories but easily prepared by the busy cook in the average kitchen. Gone are the elaborate, time-consuming food preparation and

arrangement methods typically associated with Japanese cooking. Written in a clear and practical style, each recipe is accompanied by a tantalizing color photo of the completed dish. Hints for ingredient substitutions are provided, and as a special bonus to the health-conscious cook, a recipe table

providing a nutritional analysis per serving.

HIROKO URAKAMI attended the Tsuji Cooking School before embarking on a career in cooking. She has taught and demonstrated Japanese cooking both at home and abroad for many years. She has served as an instructor of Japanese cooking in the Department of Extension, University of California, Riverside

and for more than ten years has hosted the radio program "Hiroko's Joyful Quick Cooking" on Radio Pacific Japan, California. She is an instructor at Yomiuri Culture Center and other culture centers and the author of many cookbooks. She lives with her husband, an economics professor, in Tokyo.