The Art of Japanese Vegetarian Cooking [Hardcover]

Max Jacobson (Author)

Book Description

Publication Date: May 21, 1996

Japanese cuisine uses fresh vegetables, tofu, noodles, rice, and a variety of tangy sauces in imaginative ways for uniquely delicious results. Authentic and adventurous, The Art of Japanese Vegetarian Cooking takes you on a fascinating culinary tour of Japan, visiting steamy tempura counters and traditional Buddhist temples alike. Here are dozens of basic recipes for noodle and rice dishes, salads, soups, and stews you’ ll want to use again and again, as well as wonderful Japanese specialties such as:


• Mizunna Erini—Sautéed Japanese Greens with Fried Tofu and Chili
• Kikuna Shiro Ae—Chrysanthemum Leaf and White Miso Dip
• Renkon Daikon Ae—Cold Lotus Root and White Radish Salad
• Onigiri—Savory Rice Triangles
• Harumaki—Spring Rolls


About the Author

Max Jacobson, a food critic for the Orange County edition of the Los Angeles Times, spent four years in Japan, where he wrote extensively about food, restaurants, and cooking. He is the author of Going Out in Orange County, has contributed to Wine Spectator, Epicure, California, the San Francisco Examiner, and has hosted his own radio show, Dining and Entertaining for the 90s. A dedicated and adventurous cook, he has visited more than sixty countries, exploring the diverse cooking traditions of the world.

Editorial Reviews

Review

Light, Savory, Wonderfully Healthful

From the Inside Flap

Japanese cuisine uses fresh vegetables, tofu, noodles, rice, and a variety of tangy sauces in imaginative ways for uniquely delicious results. Authentic and adventurous, The Art of Japanese Vegetarian Cooking takes you on a fascinating culinary tour of Japan, visiting steamy tempura counters and traditional Buddhist temples alike. Here are dozens of basic recipes for noodle and rice dishes, salads, soups, and stews you? ll want to use again and again, as well as wonderful Japanese specialties such as:


? Mizunna Erini?Sautéed Japanese Greens with Fried Tofu and Chili
? Kikuna Shiro Ae?Chrysanthemum Leaf and White Miso Dip
? Renkon Daikon Ae?Cold Lotus Root and White Radish Salad
? Onigiri?Savory Rice Triangles
? Harumaki?Spring Rolls


About the Author

Max Jacobson, a food critic for the Orange County edition of the Los Angeles Times, spent four years in Japan, where he wrote extensively about food, restaurants, and cooking. He is the author of Going Out in Orange County, has contributed to Wine Spectator, Epicure, California, the San Francisco Examiner, and has hosted his own radio show, Dining and Entertaining for the 90s. A dedicated and adventurous cook, he has visited more than sixty countries, exploring the diverse cooking traditions of the world.

Product Details

• Hardcover: 224 pages
• Publisher: Prima Lifestyles (May 21, 1996)
• Language: English
• ISBN-10: 0761503080
• ISBN-13: 978-0761503088
• Product Dimensions: 7.1 x 7.1 x 1 inches
• Shipping Weight: 14.4 ounces
• Average Customer Review: 3.3 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #2,570,118 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

8 of 10 people found the following review helpful:

4.0 out of 5 stars Well Travelled., October 11, 2000

By A Customer

This review is from: The Art of Japanese Vegetarian Cooking (Hardcover)

Being vegetarian and having lived in Japan for many years, I found this book a welcome relief to the narrow band of books that are available to people like myself. The recipes are very 'Japanese' in the sense that few ingredients and spices are used. Japanese food is very much based on the 'season' and if you have not lived in Japan this is a great way to sample Japanese cuisine without meat.

'Bland' is not a word I would use when describing Japanese food, but then if you're used to 'over oily' American or European style food then you may find these reciepes somewhat lite.

3 of 3 people found the following review helpful:

5.0 out of 5 stars Good Japanese food, overall good cookbook..., December 2, 2008

By 

D. DeJarnette "Karma Kitty" (Denton, Texas United States) - See all my reviews
(REAL NAME)   

This review is from: The Art of Japanese Vegetarian Cooking (Hardcover)

This is a pretty amazing book for someone who has had a long-standing interest in both Far East cooking and vegetarianism. It adds a bit of the history of the dishes as well as their everyday uses, plus some of the author's personal experiences.

I have tried many of these recipes and while they are definitely "lite", a discerning palate will learn to appreciate those qualities. I wouldn't recommend this a a starter for someone who has not had some prior experience in the cooking of Japanese foods. It definitely takes practice, but the payoff is worth it. I cook something from this book at least once a week, if not more. Fortunately, I have access to stores which carry some of the more obscure goods which are required in the recipes. That could become an issue as well.

But for the adventurous and at least moderately experienced vegetarian cook this is definitely a good book to pick up.

(Also, when I began to add these recipes in to my regular vegetarian diet, I began to lose weight. Could be an added bonus for people who share a similar body type!)

6 of 12 people found the following review helpful:

1.0 out of 5 stars Did Anyone Test These Recipes?, July 5, 1999

By A Customer

This review is from: The Art of Japanese Vegetarian Cooking (Hardcover)

Mr. Jacobson's recipes simply do not work. His dishes come out either too bland, or hopelessly salty. Though only one of those descriptives works for his prose -- bland as baby food. No wonder this book went out of print almost instantly.