Top critical review
13 people found this helpful
Flawed in many ways
on November 2, 2011
This book has a number of flaws.
Firstly, recipes are really for Japanese person who already knows what 'shokoshu' is and is able to actually get it. There are many ingredients not listed in the glossary that I couldn't find, even in the mega-huge Japanese grocery store, and I'm someone that has mirin, konbu and wakame in my pantry at all times.
Second, many of the recipes are poorly written or difficult to follow. Take the pan fried noodles with pork and bok choy. All the components in the ingredients list are out of order, so you have to jump around in the reading and frequently loose your place. This book needed an editor with attention to detail.
Third, in some instances, the instructions mention an ingredient that isn't in the ingredient list--take the hot tofu with ponzu soy sauce...no mention of tofu in the ingredients list at all!
Fourth, a number of the recipes are flops. Scallop Saute with Miso Sauce includes a sauce with an odd combination of ingredients (miso, cream, mustard, white wine) that amounted to salty mud on the palate and the Chinese style dumplings' filling fell out and scattered all over the pan because the dumplings aren't sealed.
Fifth, there's no index, so you have to flip through the whole book to find anything, not that that's too hard, there's only about 66 recipes in the book, quite pricey for such poor performance.