The Book of Japanese Cooking

by Emi Kazuko

Japanese cooking is famous for its natural ingredients, clean simplicity, and delicate flavor--which, of course, makes it perfect for today's health-conscious gourmet. Many Westerners may think that Japanese food is too difficult to prepare, but in fact, it's surprisingly easy -- especially with The Book of Japanese Cooking.This new, user-friendly guide makes Japanese cooking accessible to anyone interested in trying new, healthy cuisine. Each recipe is fully illustrated with color photographs and step-by-step instructions. So whether you're in the mood for noodle soup, stir-fry, or sushi, The Book of Japanese Cooking makes it simple, healthy, and exquisitely delicious.

Genres: Cookbooks, Nonfiction, Cooking, Japanese Literature, Japan

96 pages, Paperback

First published December 28, 1994

About the author

Emi Kazuko is the author of numerous food books, and was the winner of the Best in the World Asian Cuisine Book Award from the Gourmand World Cookbook Awards 2001 in Périgueux for the book Japanese Food and Cooking. Another of Emi's books, Street Café Japan has been made into a 3-part TV series transmitted in UK and Australia by the UK Style digital channel. For this, Emi acted as a programme consultant, leading the crew to various culinary centres in Japan.

Emi has also contributed articles to magazines such as Condé Nast Traveller and to bestselling books such as the Eyewitness Travel Guide to Japan. As a professional broadcaster, she has appeared on ‘Woman’s Hour’ (Radio 4) and BBC World Service current affairs programmes.

Japanese home cooking is Emi's strength and she both teaches cooking as well as prepares food for photography. She is particularly thrilled to work as a consultant on food development and leads delegations from the foreign food industry to Japan.

It is Emi's hope that Japanese cooking will one day become part of the daily Western diet. Through her professional work, she is helping to achieve this.

Reviews

[Dimitra · Rating 4 out of 5]

Great book with a lot of information about japanese cooking ingredients and traditions.
The only reason that I rated it with 4 stars, instead of 5, is that there should have been more recipes that are common and with ingredients easy to find.
These look like too much gourmet for me...
But I tried some of them and I really loved them!

[Maria · Rating 3 out of 5]

Ingredients too difficult to find. Would have appreciated tips on what they could be replaced with....

[Laurent Combescot · Rating 4 out of 5]

Un livre de cuisine qui incorpore les éléments culturels. La première moitié se concentre sur la culture, les produits et les techniques. Avoir des recettes japonaises est bien, avoir l'accompagnement culturel est encore mieux, c'est tout du moins mon point de vue ne pouvant séparer cuisine de culture (et de plaisir non plus bien évidemment)