44 of 45 people found the following review helpful:
5.0 out of 5 stars
Essential and Delicious, February 2, 2008
This review is from: Harumi's Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes (Hardcover)
If I were to use one word to describe Harumi Kurihara's second cookbook, Harumi's Japanese Home Cooking, it would be, "essential". It is 160 pages of bliss. Ms. Kurihara's writing is clear and concise, enabling even the most novice cook to delve into the realm of Japanese cooking with the greatest of ease and complete success.
Harumi Kurihara has become an icon in Japan, and it's easy to see why. Her detailed techniques and stunning photographs convey her love for cooking and draw the reader in.
The book begins with Japanese cooking techniques to help you get started, (and leaves me wanting a ginger grater) and is rounded out with a glossary at the end. Throughout the book there are Harumi's Hints, Ingredients Notes and Menu Planning tips as well as a full section on menu planning at the back of the book and a short, but very informative, section on Bento-or Japanese lunch boxes. There is nothing this book doesn't have to set you on your way to creating beautiful Japanese meals in your own home.
Beyond the miso soup variations, my personal list of must-makes includes Japanese Green Tea Risotto, Pork in Crispy Breadcrumbs and Grilled Salmon "Yuan" Style.
Don't miss the chance to pick up your own copy!
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28 of 30 people found the following review helpful:
5.0 out of 5 stars
Variations on a Theme, August 18, 2008
This is a great little cookbook. It starts off with a very basic recipe for Miso soup. I'm convinced that anyone can look the basics of Japanese cooking, which really isn't that hard to learn. The interesting aspect is all the variations that follow like Miso soup with eggplant, or pork, or even carrots. This is where the strength of the book is. It shows standard favorites outside the box. For example Donburi is a great and filling lunch and there are many different kinds like egg and chicken, beef, tonkatsu, fried chicken but Kurihara offers Sukiyaki Don. Sukiyaki is a favorite dish around the world and its interesting to see how it translates into a donburi. Also, her recipes for Teriyaki burgers look good thanks to the beautiful photographs. There's also a good recipe for Beef and potato croquettes which is fine by itself. I like to make curry and use croquette and curry together. There are so many recipes and variations packed inside this cookbook. My other favorites are Grilled Salmon "Yuan" style, Green tea risotto ochazuke, and for desert White Chocolate cake (the white chocolate is inside the cake and not the frosting.) Ochazuke is a great dish that can be eaten any time. I like Ocazuke for breakfast, especially after drinking too much Chu hai or sake. Its the perfect hangover food. Compared to other cookbooks, this one is easy to jump into and start cooking with. You can learn the basic way and then learn how to improvise and combine many different Japanese and western elements.
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35 of 40 people found the following review helpful:
5.0 out of 5 stars
chic cuisine from Japan, October 3, 2007
This review is from: Harumi's Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes (Hardcover)
Harumi has been compared to Martha Stewart. That's wrong. Harumi is way cooler and way nicer.
This is her first book in English--she's BIG in Japan....superb advice on Japanese cooking techniques---recipes are easy to follow--excellent photos.
Here are some standouts: Eggplant Gratin with Tofu and Miso Sauce
Sukiyaki Donburi
Checked-Top Sushi
Chinese-Style Dumplings
Grilled Salmon "Yuan" Style
Warm Cabbage Salad
Peppers and Crab Mixed Rice
all yum!!
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