At the Japanese Table (Paperback)

by Lesley Downer (Author)

Editorial Reviews

Product Description
The acclaimed book that demystified Japanese cuisine for home cooks returns with a newly designed cover as lovely as the photo presentations within. Over 90 exquisite recipes cover every aspect of modern Japanese meals from elaborate kaiseki dinners--the haute cuisine of Japan--to simply prepared noodle bowls for a casual family supper. The dozens of step-by-step technique illustrations make preparing even the most complicated dishes as easy as ichi, ni, san. Vibrant color photographs take fans of Japanese cookery on a culinary tour of the country, exploring the feasts and festivals, restaurants, sushi bars, street stalls, and even the temples for a taste of this intriguing land. Along the way discover why, as a result of their diet, the Japanese live longer than anyone else in the world. Itadaki masu! Enjoy. --This text refers to an out of print or unavailable edition of this title.

About the Author
Lesley Downer is an award-winning author of many books on Japan. She divides her time between London and Tokyo. --This text refers to an out of print or unavailable edition of this title.

Product Details

• Paperback: 224 pages
• Publisher: Chronicle Books (June 1, 1993)
• Language: English
• ISBN-10: 0811803198
• ISBN-13: 978-0811803199
• Product Dimensions: 7.4 x 7.3 x 0.7 inches
• Shipping Weight: 1.4 pounds
• Average Customer Review: 5.0 out of 5 stars See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #2,110,191 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

37 of 40 people found the following review helpful:

5.0 out of 5 stars Great book - really informative, December 8, 1997

By A Customer

This book is a great introduction to Japanese cooking. It covers everything from sushi to noodles to soup. If you want to learn about what kind of plates to serve dinner on, look here. There's even information about how to hold your chopsticks. I was so inspired I went out, bought the ingredients, and made dinner out of the book the first night I had it.

4 of 4 people found the following review helpful:

5.0 out of 5 stars My #1 book on Japanese Cooking, September 30, 2002

By	Edmund B. Fladung (Puerto Vallarta, Mexico) - See all my reviews (REAL NAME)

This review is from: At the Japanese Table: New and Traditional Recipes (Paperback)

I have an old copy of this book that got so worn out that I had to buy a new one. If you want to be able to make the essential Japanese dishes this is the book. It is just incredibly easy to use. It covers all of the major types of Japanese dishes and sauces.