Cooking the Japanese Way

Cooking the Japanese Way

by Reiko Weston
     
 

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Editorial Reviews

School Library Journal - School Library Journal
Gr 5-8-These wonderful series entries will pique the interest of curious young chefs and the adults who assist them in creating the delectable recipes. Revised and expanded, these editions will appeal to the health-conscious as well, as several low-fat and vegetarian recipes have been added. The books open with an introduction to the land and cultural aspects of each cuisine, followed by a discussion of safety measures, cooking utensils and terms, special ingredients, and healthy cooking tips. A discussion of the "table" comes next, followed by more than a dozen recipes for various meals and occasions, including holiday and festival fare. Christian also describes a Spanish market and her experience of sharing a simple supper with a shepherd. Weston emphasizes the role of fresh foods such as wild plants, vegetables, and fish in Japanese cooking. It is apparent that, in this culture, food selection, cooking, and presentation are considered an art. The books are well designed, attractively arranged, and have lots of color photos. Recipe names are in English with the Spanish or Japanese equivalents next to them. Tasteful titles that will be popular and useful.-Augusta R. Malvagno, Queens Borough Public Library, NY Copyright 2001 Cahners Business Information.

Product Details

ISBN-13:
9780822541141
Publisher:
Lerner Publishing Group
Publication date:
10/28/2001
Series:
Easy Menu Ethnic Cookbooks Series
Edition description:
2ND, REVISED & EXPANDED
Pages:
72
Product dimensions:
7.60(w) x 8.80(h) x 0.40(d)
Age Range:
10 - 17 Years

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