The essence of Japan is captured in this collection of recipes ranging from essential stocks, sauces and pickles, to rustic one-pot dishes such as soba noodles and elegant and exotic presentations. This fascinating book of recipes, gathered and photographed in Japan, also explains the correct use of ingredients and the way Japanese meals are traditionally structured and presented.
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Book Description
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About the Author
Prize-winning chef Takayuki Kosaki, was born in Ishikawa Prefecture. In 1994 he became Chef de Cuisine at Hyatt Regency Osaka's finest Japanese Restaurant, Irodori.
Walter Wagner, Executive Chef at Hyatt Regency Osaka since its opening in 1994, gained experience in his native Switzerland and abroad. Since coming to Japan in 1988, he has been drawn to the aesthetics of Japanese cuisine.
Walter Wagner, Executive Chef at Hyatt Regency Osaka since its opening in 1994, gained experience in his native Switzerland and abroad. Since coming to Japan in 1988, he has been drawn to the aesthetics of Japanese cuisine.
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Most Helpful Customer Reviews
4.0 out of 5 stars
Good Book, Japanese Home Cooking.,
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This review is from: Authentic Recipes from Japan (Authentic Recipes Series) (Hardcover)
Although not a "sexy" book, it has plenty of pictures for those that might be unfamiliar with many aspects of Japanese cuisine. There is something left to be desired in some of the translation but it is mostly there and no reason to be deterred. Also along these lines some wording, explanation and detailing of techniques is light but this is in no way a technical book. The recipes execute well and are very straight forward. I hate to throw around the term "comfort food" but this applies. Not much in the way of special ingredients are needed if at all. I'm glad I have it as it spelled out some simple ways to do some dishes that I have seen in more complicated books such as "Washoku" by Elizabeth Andoh(a masterpiece). Again, I'm glad I have it and wish I used it more (I've had it for a few years). I'm hungry just thinking about it.
1 of 2 people found the following review helpful:
3.0 out of 5 stars
A good cookery book, but please read the full review,
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This review is from: Authentic Recipes from Japan (Authentic Recipes Series) (Hardcover)
Takayuki Kosaki and Walter Wagner have published two books that are almost exactly the same. In 1996, The Food of Japan: Authentic Recipes from the Land of the Rising Sun appeared and, 8 years later, in 2004, they published Authentic Recipes From Japan. I should hasten to add, that the latter is not merely the first book published under a different name. The supplementary content in the newer version is a bit more in depth and many of the recipes in each book, while being for the same basic dish, are not exactly the same. Indeed, one would likely not notice the similarities in the two books were it not for the identical photographs. Each book does a few things better than the other but the sum total of the differences is not enough to warrant purchasing both. I ended up buying both before being aware of the similarities and I feel a little cheated. The newer book is part of a 'Authentic recipes from ... ' series and I own several, all of which are very good, while the earlier book also appears to be part of a 'The Food of ...' series. I only own the Japanese title from this set but I do not plan to buy anymore in thus series unless I can first be satisfied that I am not going to be buying just a slightly different version of a book I already own in the 'Authentic Recipes' group.
The foregoing notwithstanding, I should note that both books are very nicely done and would each be great for both the novice and the collector. My only advice is that, if you own one then don't buy the other and, if you own neither, the newer version, 'Authentic recipes from Japan' is probably the better buy.
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Inside This Book
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First Sentence:
More than any other cuisine in the world, Japanese food is a complete aesthetic experience-a delight for the eyes, the nose and the palate. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
dashi stock granules, grated yuzu orange, salted salmon flakes, shio zake, shiso flowers, azuki bean paste, sansho powder, enokitake mushrooms, nameko mushrooms, fresh medium shrimp, tonkatsu sauce, dashi broth, grated daikon, tablespoons mirin, young ginger, wasabi paste, bonito flakes, tempura batter, dried kelp, sushi rice, fresh shiitake mushrooms, sweet vinegar, mustard paste, miso sauce, daikon radish Key Phrases - Capitalized Phrases (CAPs): (learn more)
Basic Dashi Stock, Ponzu Dipping Sauce, Sashimi Soy Dip, Clear Broth, Shrimp Flakes, Cold Soba Dashi Broth, Sukiyaki Sauce, Sesame Dipping Sauce, Simmered Greens, Simmered Shiitake Mushrooms, Sweet Soy Sauce, Tosa Vinegar New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
More than any other cuisine in the world, Japanese food is a complete aesthetic experience-a delight for the eyes, the nose and the palate. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
dashi stock granules, grated yuzu orange, salted salmon flakes, shio zake, shiso flowers, azuki bean paste, sansho powder, enokitake mushrooms, nameko mushrooms, fresh medium shrimp, tonkatsu sauce, dashi broth, grated daikon, tablespoons mirin, young ginger, wasabi paste, bonito flakes, tempura batter, dried kelp, sushi rice, fresh shiitake mushrooms, sweet vinegar, mustard paste, miso sauce, daikon radish Key Phrases - Capitalized Phrases (CAPs): (learn more)
Basic Dashi Stock, Ponzu Dipping Sauce, Sashimi Soy Dip, Clear Broth, Shrimp Flakes, Cold Soba Dashi Broth, Sukiyaki Sauce, Sesame Dipping Sauce, Simmered Greens, Simmered Shiitake Mushrooms, Sweet Soy Sauce, Tosa Vinegar New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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