Japanese cuisine, like any cooking, may be difficult or easy. At times, its very simplicity can be daunting; this, combined with unfamiliar ingredients, has discouraged many cooks from attempting to make Japanese dishes part of their daily fare. Author Masako Yamaoka believes that the Western cook has been ready for a long time to enjoy Japanese food at home but lacks only easily obtainable ingredients and easy-to-follow recipes.
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Most Helpful Customer Reviews
17 of 17 people found the following review helpful:
4.0 out of 5 stars
Good Book--But Beginner Beware!,
By A Customer
This review is from: First Book of Japanese Cooking: Good Food for the Home and Family (Paperback)
I bought this book while I was in Japan thinking it would be an easy introduction to Japanese cooking that an inspired but unskilled beginner like me could take on--that was a mistake! The book has lots of detailed description and ideas, including illustrations, but the author certainly doesn't cut corners for simplicity. Traditional Japanese home cooking takes time, preparation and practice, and for the most part the recipes in this book are no exception. However, if you're a fairly experienced cook already, and want to get a taste of what Japanese cuisine in all about, then this book is probably what you're looking for.
3.0 out of 5 stars
A few highlights, but nothing special.,
By
This review is from: First Book of Japanese Cooking: Good Food for the Home and Family (Paperback)
This book could have been quite a bit better had int included photographs with each recipe. There is a collection of very nice color plates of some dishes near the front of the book but that is not quite the same. A few recipes have line drawings which were moderately helpful but, again, photographs illustrating the various techniques would have been much preferred. It is the lack of photographs in particular that makes it difficult for me to recommend this as a good starting place for beginners and this is a pity because the recipes are, for most part, fairly simple, 'homey' dishes rather than the beautiful but daunting creations featured in some Japanese cookery books. Personally, I did not find a lot in this book to excite me but there are a few interesting little finds (such as the 'Soft Simmered Chicken Gizzards' Appetizer) that make me not sorry I bought it.
4.0 out of 5 stars
Helpful for beginning Japanese Cooking,
By
Amazon Verified Purchase(What's this?)
This review is from: First Book of Japanese Cooking: Good Food for the Home and Family (Paperback)
This predominantly black & White book does have a few colorful albeit dated pictures in the front.
Japanese-style food is always beautiful though and it gives you an idea of the finished product. Throughout the book simple black and white drawings illustrate various techniques used to prepare a myriad of recipes. Simple instructions are easy to follow and there are many yummy recipes. A good book for beginners.
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
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First Sentence:
Primary bonito stock is used in all clear soups and can be used in dishes that call for a particularly subtle stock. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
open flame several times, gourd ribbons, bonito stock, loose bonito flakes, flat pan lid, passing shiny side, been pretoasted, cake regular tofu, cakes regular tofu, sweet vinegared ginger, scrub with salt, red vinegared ginger, finely grated daikon radish, tofu pulp, mushroom sushi, turnip chrysanthemums, makeshift steamer, sweet vinegar dressing, kelp stock, sansho powder, canned lotus, wasabi horseradish, small dried red pepper, tsp mirin, grate daikon Key Phrases - Capitalized Phrases (CAPs): (learn more)
Mixed Grill, Do-it-yourself Sushi, Five Vegetables, Plum Wine Gelatin, Shrimp Sushi, Thin Roll Sushi, Cucumber Pickles, Green Pea Rice, Japanese Style, Chilled Fresh Tofu, Deep-fried Chicken Nuggets, Dressed Spinach, Simmered Tofu, Soft Simmered Chicken Gizzards, Thick Roll Sushi New!
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Primary bonito stock is used in all clear soups and can be used in dishes that call for a particularly subtle stock. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
open flame several times, gourd ribbons, bonito stock, loose bonito flakes, flat pan lid, passing shiny side, been pretoasted, cake regular tofu, cakes regular tofu, sweet vinegared ginger, scrub with salt, red vinegared ginger, finely grated daikon radish, tofu pulp, mushroom sushi, turnip chrysanthemums, makeshift steamer, sweet vinegar dressing, kelp stock, sansho powder, canned lotus, wasabi horseradish, small dried red pepper, tsp mirin, grate daikon Key Phrases - Capitalized Phrases (CAPs): (learn more)
Mixed Grill, Do-it-yourself Sushi, Five Vegetables, Plum Wine Gelatin, Shrimp Sushi, Thin Roll Sushi, Cucumber Pickles, Green Pea Rice, Japanese Style, Chilled Fresh Tofu, Deep-fried Chicken Nuggets, Dressed Spinach, Simmered Tofu, Soft Simmered Chicken Gizzards, Thick Roll Sushi New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
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