Food of Japan (Food of the World Cookbooks) (Hardcover)

by Wendy Hutton (Author), Heinz Von Holzen (Author)

Editorial Reviews

From Publishers Weekly
The attractive Periplus Cookbooks series (The Food of Bali; The Food of Thailand) presents Asian national cuisines for preparing in Western kitchens. This volume offers a compact but thorough survey of the fundamentals of Japanese food, highlighted by more than 70 recipes. A long, helpful glossary of ingredients precedes the recipes, and brief essays on the evolution of Japanese food are informative (e.g., the impact of shojin ryori?the "vegetarian Buddhist temple fare"?with its emphasis on providing five colors and six tastes in a meal). Recipes are "grouped to follow the basic pattern of a Japanese meal" rather than by main ingredient. Starters include clear soups, vegetables and sashimi. Entrees range from sushi to yakitori (chicken on skewers) to remarkable fish recipes such as Kelp-Grilled Tuna, in which the miso-and ginger-seasoned tuna is baked in kelp; also featured are duck, pork and beef dishes. Subtle desserts include the ever-popular Green-Tea Ice Cream. This concise, practical cookbook is a solid introduction to a particularly beautiful and healthy cuisine.
Copyright 1995 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Library Journal
Japanese cookbooks are few and far between, making the latest addition to this attractive series particularly welcome. As with the other titles, this one includes a brief, readable introduction to the country's culture and cuisine, followed by a description of specialized cooking techniques, an illustrated glossary of ingredients, and 80 or so recipes, each of which is accompanied by a stylish color photograph. A bargain at the price, this is recommended for most collections. (Previous titles in the far-ranging series have focused on Vietnam, Bali, and other exotic locales; the newly published Food of Australia is something of a departure, with "contemporary recipes" from chefs rather than traditional dishes.)
Copyright 1995 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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Product Details

• Hardcover: 132 pages
• Publisher: Periplus Editions (September 15, 1998)
• Language: English
• ISBN-10: 9625933921
• ISBN-13: 978-9625933924
• Product Dimensions: 9.1 x 8.2 x 0.7 inches
• Shipping Weight: 1.6 pounds
• Average Customer Review: 4.7 out of 5 stars See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #1,360,101 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

5.0 out of 5 stars Introduction to Japanese cuisine with flair, March 10, 2004

By	Julie - See all my reviews

The recipes in this book range from simple to moderately complex. The format is excellent, including an index of Japanese ingredients with accompanying photos and descriptions. The recipes include both traditional favorites and creative new cuisine, each photographed beautifully. This was the first and best Japanese cookbook I've used.

4.0 out of 5 stars Stylish and stylized, January 1, 2001

By	Susan Porjes "Food writer" (Honolulu, HI USA) - See all my reviews (REAL NAME)

Part of the Periplus series on Pacific Rim cooking, this slim volume features a choice selection of recipes ranging from homey classics like Ochazuke (rice with green tea) to elegant Red Snapper with Sea Urchin Threads. The food styling is gorgeous, though something few of us would be willing to spend the hours to accomplish at home. Carve each piece of potato into a 3D hexagon? I think not.

And, despite an extensive pictorial glossary, many recipes call for ingredients that are not available in Japanese markets in the United States, and are not defined anywhere in the book. Ohba leaf, anyone, or Hime radish? The book's editors in Asia are obviously out of touch with American readers.

5.0 out of 5 stars the food of japan great book, April 2, 2000

By	scientificproof (florida) - See all my reviews

Elegant and simple recipes for traditional and popular japanesedishes. Easy format for beginners. Marvelously illustrated with colorphotographs. Includes dictionary of japanese cooking terms first and them proceeds with recipes. Priced reasonably. This is one of a series on international cooking. END