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Encyclopedia of Japanese Cuisine Hardcover – April 15, 2012


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Hardcover, April 15, 2012
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Product Details

  • Hardcover: 608 pages
  • Publisher: New Holland Australia; 1 edition (April 15, 2012)
  • Language: English
  • ISBN-10: 1742570186
  • ISBN-13: 978-1742570181
  • Product Dimensions: 1.6 x 7.5 x 10 inches
  • Shipping Weight: 4.1 pounds
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #1,323,059 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Hideo was born in Tokyo in 1944. His father owned several restaurants and he began training there, learning the principles of sushi and kappou-ryori food preparation, cooking and presentation that had been passed down through many generations of his family. In keeping with a classical training, he also learnt the philosophy of the tea ceremony cuisine (Chakaiseki), calligraphy, flower arranging and the cooking knife's ceremony at the Shijyoushinryuu School from Master Teacher Shishikura Soken.

Customer Reviews

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Most Helpful Customer Reviews

1 of 1 people found the following review helpful By Vlad Trifa on January 19, 2013
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I love japanese food, and Hideo Dekura is certainly one of my favorite author on this topic. This book is an excellent survey of all Japanese food-related topics, such as a dozen pages on kitchen knives, pretty much all common ingredients or utensils, etc. It's also full with recipes (I'd say easily over 100), half of which are the "classics" you can find in other books on the topic (tempura, miso soup, ramen, sushi, etc.), and quite a lot are recipes unknown to me (by the author I assume and they look tasty, but maybe not what you'd expect in an general encyclopedia).

So it's half a cook-book, half a reference book on common ingredients. If you own already some good japanese cookbooks, half of this book will be redundant (I guess all aficionados know what wasabi or daikon is) and you'll end up with a recipe book you have to sort through (not many recipes have pictures of, so you really need a high threshold of motivation to cook some - which I didn't reach...).

In the end, this book will not be really useful for an amateur wanting an intro to japanese cuisine. If you're an academic looking to grab every information you can get on topic, this book will give you some to chew on. If you're a beginner or intermediate looking for some great recipes then rather get his other book (Contemporary Japanese Cuisine: Classic Recipes, Fresh Flavors), or if you're looking for a serious japanese cookbook, then get the real deal: Japanese Cooking: A Simple Art!

The other major problem I really had with this book is really the size/weight.
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By Brnn on March 1, 2013
This reference is very informative and it includes a fair number of traditional recipes. The format is quite poor however. It goes by alphabetical order instead of meal types, which I think would make it much easier to find recipes and digest the information. There are a lot of foreign components (for US readers). Some of them have descriptions but a lot of them don't and you have to either look it up elsewhere or scour the index for another reference that may or may not include an adequate description or definition.
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By Timothy Brown on February 28, 2013
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So much information on Japanese ingredients and recipes for a wide variety of Japanese cuisine. Regional and National. Especially like the amount of mushroom uses
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