From Library Journal
This large-format volume is the first in a new series from the publisher of the "World Cookbook" series, whose attractive paperback cookbooks feature an array of international cuisines. Here, Fukushima offers recipes for traditional, generally uncomplicated dishes, most of them shown in full-page, color close-ups; there are also color photographs of ingredients and techniques for making sushi, preparing tempura, etc. Hiroko Shimbo's authoritative The Japanese Kitchen (LJ 11/15/00) is the new standard on this topic, but Fukushima's book provides a good introduction. For most collections. [Good Cook selection.]
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