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Japanese Home Cooking: Quick, Easy, Delicious Recipes to Make at Home (Essential Asian Kitchen Series) Hardcover – January 1, 2002

4.5 out of 5 stars 4 customer reviews

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Editorial Reviews

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.]
Copyright 2002 Cahners Business Information, Inc.
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Product Details

  • Series: Essential Asian Kitchen Series
  • Hardcover: 128 pages
  • Publisher: Periplus Editions (January 1, 2002)
  • Language: English
  • ISBN-10: 0794650031
  • ISBN-13: 978-0794650032
  • Product Dimensions: 10.8 x 9.5 x 0.6 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #2,353,865 in Books (See Top 100 in Books)

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Top Customer Reviews

Format: Hardcover
I LOVE this cookbook! It's a great introduction to simple Japanese cooking at home, with VERY detailed directions and beautiful color photos to show how the end result should look. For example, when Fukushima talks about deep-frying, he doesn't tell you to just add enough oil for frying - as most cookbooks assume you know - he specifies 3 inches of oil, along with the specific frying temperature. Not that this book is about deepfrying - outside of the Tempura and Tonkatsu recipes, he does a wonderful job covering the side dishes ubiquitous at a Japanese table - the pickled cucumbers, cold spinach in sesame dressing, and other dishes that are so wonderfully cooling in the heat of summer. The broiled eggplant is delicious - a much healthier way to eat eggplant (outside of the usual frying or smothering in cheese) and still be able to taste the original vegetable flavor. My only reason for not giving this book 5 stars? I wanted MORE recipes to be included!
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Format: Hardcover
I got this cookbook long before I moved to Japan. Now that I am back, I've turned to it to recreate a lot of the dishes I miss being back in the states. This book does not disappoint. It's easy enough for beginners and has most of the basic recipes you't. I now use this pretty regularly, and definitely more than some of the more complex Japanese cookbooks that I own.
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Format: Hardcover Verified Purchase
Very pleased-book is exactly what I wanted! Easy to follow instructions and pictures. Even I can do this!The glossary is terrific!
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Format: Hardcover
I love this book and have used it for years. He explains not only the recipes, but the history and tools of the trade.
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