70 Classic Japanese Recipes: From sushi to noodles, from miso soup to tempura--authentic dishes explained step-by-step with 250 color photographs [Paperback]

Masaki Ko (Author)

Book Description

Publication Date: March 12, 2008

This inspiring and evocative volume is a fascinating introduction to the art of Japanese cuisine for the Western cook that will delight the eye as well as exciting the palate.

Product Details

• Paperback: 96 pages
• Publisher: Anness (March 12, 2008)
• Language: English
• ISBN-10: 1844764559
• ISBN-13: 978-1844764556
• Product Dimensions: 10.9 x 8.3 x 0.5 inches
• Shipping Weight: 13.4 ounces
• Average Customer Review: 3.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #2,051,324 in Books (See Top 100 in Books)
  • #18 in Books > 4-for-3 Books > Cooking, Food & Wine > Regional & International > International

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Customer Reviews

Most Helpful Customer Reviews

3.0 out of 5 stars Not bad for the novice, April 18, 2011

By 

C. J. Thompson "Arctic John" (Pond Inlet, Nunavut Canada) - See all my reviews
(REAL NAME)   

This review is from: 70 Classic Japanese Recipes: From sushi to noodles, from miso soup to tempura--authentic dishes explained step-by-step with 250 color photographs (Paperback)

This text has been released as Cooking Around the World: Japanese and 70 Classic Japanese Recipes: From sushi to noodles, from miso soup to tempura--authentic dishes explained step-by-step with 250 color photographs. The only differences between the two are the dimensions, the title, and the front cover illustration. To my annoyance, I did not discover this fact until I unwittingly purchased the second. Owners of one should avoid buying the other.

That being said, I can recommend either version of the book as a good starting place for beginners to Japanese cuisine. The recipes are easy to follow, well illustrated (with step-by-step photographs in some cases), and the book does not focus too heavily on the intricate Japanese techniques for cutting and presenting foods (which can be a bit daunting for the novice). Either is a good buy, although I personally prefer the '70 Classic Japanese recipes' version because of the larger format.