Customer Reviews

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

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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.