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A Cook's Journey to Japan: Fish Tales and Rice Paddies 100 Homestyle Recipes from Japanese Kitchens Hardcover


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Product Details

  • Hardcover: 160 pages
  • Publisher: Tuttle Publishing; Hardcover with Jacket edition (April 30, 2010)
  • Language: English
  • ISBN-10: 4805310111
  • ISBN-13: 978-4805310113
  • Product Dimensions: 10 x 9.4 x 0.7 inches
  • Shipping Weight: 2.2 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #416,690 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Feldner, a food enthusiast and Japanophile, offers an intimate and colorful guide to traditional Japanese home cooking in this unique and attractive collection. Focusing on recipes collected from a wide swath of life, from grandmothers to waitresses to fishermen, she highlights often overlooked techniques and ingredients. Most recipes are prefaced by a short story about the individual who shared it, offering glimpses into Japanese culture as well as cuisine. Feldner also offers a short tutorial on cooking tools, a section on techniques, including grating wasabi and pressing tofu, and a particularly helpful guide to essential Japanese ingredients such as burdock and dashi. Recipes are homey and mostly uncomplicated, ranging from pork and leek miso soup and sesame fried chicken to salmon teriyaki and spicy pan-seared eggplant. Desserts and drinks are also well represented, with oolong tea chiffon cake, sugar bread sticks, and gingerade. Feldner also includes a section on the basics, such as stocks and various types of rice. Entertaining, with striking full color photographs throughout, this book shows that Japanese home cooking is more than sushi and noodles, providing new perspective on everyday Japanese home fare. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

"A charming, accessible introduction to Japanese home cooking." -The New York Times Book Review

"This inviting book is the warmest introduction to Japanese cuisine you could hope to find. Sarah Marx Feldner worked in Japan as an English teacher, but it was the country's food (everyday home-cooked fare, in particular) that captured her attention. Here, she shares her discoveries through charming stories and 100 appealing recipes, such as Crispy Rice Snacks, Soy-Glazed Chicken Wings, Braised Spare Ribs, and Cold Sesame Noodle Salad. Each hunger-inducing recipe is thoughtfully written and most are tantalizingly photographed. And nothing seems too foreign or difficult, which was Feldner's goal. She hoped readers would say, "I can make that!" And you will."—Fine Cooking

"Filled with step-by-step photos to help novices master essential skills, A Cook's Journey to Japan will give readers the courage to try new recipes. Classic dishes include tori karaage (Japanese-style fried chicken), age-dashi dofu (deep-fried tofu), and tonjiru (pork miso soup). But it's the nontraditional recipes that really catch the eye, like Japanese "cocktail peanuts" (nuts baked in a sweet miso coating), gingerfried soybeans and daikon salad with a spicy karashi-mentaiko dressing. A Cook's Journey to Japan gathers some of the country's best recipes, and will be a treat for anyone looking to expand their repertoire of Japanese cuisine."—Metropolis


"For us, most really good cookbooks are characterized as much by a sense of place and personality as by their recipes. A Cook's Journey to Japan has all three."—Ochef.com

"[The book] welcomes us in with a trove of recipes including Udon Soup with Chicken Meatballs and Japanese-Style Vegetable Gratin, which Feldner collected from everyday people she met in her travels. The recipes are set with the gorgeous illustrative photographs of Noboru Murata. And the forward is by Japanese cooking authority Elizabeth Andoh, who was one of Feldner's mentors."—Milwaukee Journal Sentinel


"In this excellent compilation of traditional and contemporary Japanese cooking, Feldner (senior editor, www.tasteofhome.com) focuses on certain regional specialties like Oyaki (vegetable-stuffed rolls) to reveal the diversity within Japanese cuisine. As Feldner points out, Japan is a small country with extremely different terrains, leading to distinct regional cooking styles. Her extensive travels throughout the lesser-known areas of Japan shine through in her distinctive recipes. Murata's fine photography is both beautiful and useful—many recipes feature a step-by-step photo guide of the preparation. The beginning of the book is an outstanding primer on ingredients and cooking tools that are distinctly Japanese. Verdict: This gorgeous, original, and easy-to-use cookbook is recommended for all levels of experience and for palates that are open to new and varied flavors."—Library Journal

More About the Author

http://www.SarahMarxFeldner.com

Sarah Marx Feldner has been in the food business for over 15 years. She started as the early-morning baker at a co-op and is currently Executive Editor for tasteofhome.com.

She obtained a master's in Library and Information Science from the University of Illinois with an emphasis on Culinary Collections and Food Research. While in graduate school, she wrote food reviews for the local weekly and co-hosted a morning radio show.

In addition, Sarah has apprenticed with the nationally known spice family, the Penzey's, and served as Associate Editor for Cuisine at home magazine--where she developed recipes, wrote articles, and assisted with photo shoots. She also worked as a pastry chef and wrote a regular food feature for the Milwaukee Journal Sentinel.

Sarah has eaten her way through more than ten countries...and counting.

Her next adventure? Treat Bake Shop: http://www.TheTreatBakeShop.com

Customer Reviews

4.7 out of 5 stars
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Recipes aside, this book is also visually beautiful and interesting to read.
M. Carson
Her cookbook opens up with an informative guide to Japanese kitchen utensils, ingredients and basic cooking techniques.
Yukari Sakamoto
For those who are adventurous and interested in Japanese cooking this is your cookbook.
wogan

Most Helpful Customer Reviews

7 of 8 people found the following review helpful By wogan TOP 100 REVIEWER on June 18, 2010
Format: Hardcover
For those who are adventurous and interested in Japanese cooking this is your cookbook. It presents Japanese home cooking as done in ordinary Japanese homes today. There are lots of pictures, almost every recipe has one and also smaller pictures to illustrate techniques.

There are menu suggestions, a list of resources with their web sites, a map of Japan, an explanation of Japanese tea- green of course and how to brew it.
These are recipes that a westerner might be interested in and the ingredients would be readily available.
There are appealing recipes such as: Japanese egg salad sandwich, sesame fried chicken, soy-glazed chicken wings, oolong tea chiffon cake.
The book contains 100 recipes, including: the basics (fish stock, white rice, sushi rice, etc.), snacks and salads, soups, rice and noodles, poultry and meat, seafood, vegetables and tofu, desserts and drinks.

This is indeed a beautiful book and beyond that instructive, educational and useful.
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11 of 14 people found the following review helpful By Gabriel on September 23, 2010
Format: Hardcover Verified Purchase
While the recipes in this book are sound, my largest complaint of this book is that they are all quite bland. They are the kind of foods one gets at Benihana when one orders from the menu instead of the Teppanyaki. Its not bad food, just very white bread and butter. The author's recipe descriptions are more bragging about her travels than anything else, not helpful to the recipes in any way. And I just find the whole book to be rather shallow, albeit nicely photographed. If you are looking for Japanese food recipes of any kind, then let Japanese Cooking: A Simple Art be your bible. As for this book, pick it up in a bargain bin, but pay full price for something else.
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5 of 6 people found the following review helpful By M. Carson on June 16, 2010
Format: Hardcover
My interest in Japanese food comes from having worked in a Japanese restaurant in college. I wanted a recipe for tonkatsu, yakitori, sukiyaki, and sushi, but being unfamiliar with Japanese techniques I need the extra coaching this book provides. Recipes aside, this book is also visually beautiful and interesting to read.
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3 of 4 people found the following review helpful By K. Conrad on July 8, 2010
Format: Hardcover
As a professional food stylist and chef I have a great appreciation for the hard work that goes into producing quality recipes and images that entice the reader while still honestly depicting the dish in question. This book is loaded with gorgeous, honest images and user-friendly recipes --plus tips and tricks to help you get great results.

Sarah Feldner's text is a warm, friendly voice, guiding you through the recipes and their backgrounds. Her enthusiasm for her subject is infectious. The only thing that kept me from reading "A Cook's Journey.." in one sitting was the need to stop reading and start cooking.

Great for cooks at all levels and anyone interested in a glimpse (or a taste) of home-cooking in Japan.

A Cook's Journey to Japan: Fish Tales and Rice Paddies 100 Homestyle Recipes from Japanese Kitchens
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By Tiffany Case on August 24, 2013
Format: Hardcover
I bought this book after meeting the author at a demo. It was a great demo, and she was so incredibly charming, funny, and self-deprecating that I bought the book to support the author and the store where she did the demo. Then it sat on my shelf for years because I was too intimidated by the idea of jumping into a whole new cuisine full of unfamiliar ingredients and techniques.

Boy, am I glad I finally cracked the cover. I've made at least a dozen recipes out of this cookbook so far, and every one of them has turned out great on the first try. The recipe for sesame fried chicken is a huge, huge hit with my family, and it's now part of our regular, weeknight rotation. Sadly, we have no access to good seafood where we live, so I have not tried the seafood recipes (about 15% of the book, maybe?), but the soups, meat dishes, veggies, and noodle dishes we've tried have all been stellar. I bring one of the cold noodle salads to work for lunch almost every week. I even pack onigiri to bring to the zoo for toddler snacks. It's one of those cookbooks that has food stains on the pages because it spends a lot of time in the kitchen, instead of on the coffee table.

One commenter said that the recipes are bland and not the best of Japanese food. Bland I don't agree with. I'm a bit of a food snob, and I thought they were very tasty. Not big, bold flavors, perhaps, but definitely well-balanced, delicious, and somehow wonderfully "homey". I think the cookbook is very much geared towards the Western home cook who wants to try out some everyday Japanese dishes. A lot of the book is "weeknight food," and all of it can be made with ingredients readily available in the US. There's nothing you can't find in a well-stocked grocery store.
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Format: Hardcover Verified Purchase
Being somewhat of a cook book connoisseur, I would have to say this is one of the best on the market for Asian-inspired dishes. The pictures and layout are fantastic. The author not only shares with you some authentic as well as modern recipes, but also talks a little bit about the culture of Japan as well. I have prepared several dishes from the book so far and have yet to be disappointed with any of them. This is a book you will definitely NOT be returning.
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