The Japanese Kitchen: 250 Recipes in a Traditional Spirit

The Japanese Kitchen: 250 Recipes in a Traditional Spirit

4.7 4
by Hiroko Shimbo, Shimbo Beitchman
     
 

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In this comprehensive IACP Award-nominated cookbook, Hiroko Shimbo gently and authoritatively demystifies Japanese cuisine for Western cooks. In Part One, Shimbo offers up an extended cooking-school lesson in Japanese ingredients, cooking methods, and implements, with ample advice on easy-to-find substitute ingredients and shortcut techniques.This first part also

Overview

In this comprehensive IACP Award-nominated cookbook, Hiroko Shimbo gently and authoritatively demystifies Japanese cuisine for Western cooks. In Part One, Shimbo offers up an extended cooking-school lesson in Japanese ingredients, cooking methods, and implements, with ample advice on easy-to-find substitute ingredients and shortcut techniques.This first part also has all the basic recipes for sauces, stocks, dressings, and relishes, plus time-tested secrets of rice and noodle cookery, all of which give readers the skills to improvise and create their own Japanese meals.In Part Two, Shimbo serves up a stunning feast of Japanese dishes, from updated classics of the traditional repertoire to her own delectable creations. Here are scrumptious appetizers like Tempura Pancakes and Salmon and Vegetables in a Sweet Vinegar Marinade, clear and delicate miso soups, hearty yet refined chicken, duck, and meat entrées, delicious fish and shellfish preparations, and lots of Japan's famous sushi, rice-bowl, and noodle-bowl dishes. A chapter on the fine art of Japanese desserts rounds out the banquet.This is an indispensable book for both aficionados and home cooks eager to learn more about Japanese cuisine.

Editorial Reviews

bn.com
The Barnes & Noble Review
In her own way Hiroko Shimbo wants to start a revolution: She wants you to consider Japanese cuisine as an everyday technique for cooking fresh, nutritious food, not as a once-a-month foray into an exotic culture.

As a cooking teacher, Shimbo found that what her students needed most was information about basic Japanese ingredients: What is it? What's the best way to cook it? Where do you find it? How long is its shelf life? Once they understood why tempura batter is prepared in a particular way or how soy sauce should be treated in cooking, applications to everyday cooking came easily.

The same approach is reflected throughout The Japanese Kitchen, which Ming Tsai praises in the foreword for its "traditionalism and purity of cuisine." Part I of the book concentrates on basic ingredients, from azuki beans to wasabi, while Part II delivers more than 250 recipes -- from appetizers and vegetable dishes to sushi and rice and noodle dishes. Techniques are clearly explained, often with illustrations. (Ginger Curwen)

Publishers Weekly - Publisher's Weekly
While Asian flavors have long been fashionable in the U.S., it is perhaps the hipness of sushi and familiarity of the Tepanyaki style that have been a catalyst for the recent popularity of Japanese cuisine. The author, a veteran cooking-school instructor and food writer, offers a well-rounded introduction to the rich heritage of Japanese cooking (complete with historical, cultural and personal observations from her own childhood). "Nutrition, taste and... a spirit of innovation" are Shimbo's ambitions with this comprehensive and intriguing collection of updated classic and new recipes. Perfect for the Western cook, Shimbo's book explains traditional equipment, techniques and ingredients (although, she says, American cooking implements, and the occasional substituted ingredient, will more than suffice) and how to make such staple elements as tofu. She particularly touts the healthier aspects of Japanese cuisine and offers many simple preparations that support fast-paced lives, including Easy Simmered Chicken and Chestnuts or the quick one-pot meal of Rice, Beef, Burdock Root and Mushrooms made in a rice cooker. Shimbo doesn't disappoint the aficionado, however, with Yakitori grilling, Ponzu Sauce and a far more interesting (and healthy) rendering of ramen than the cellophane-wrapped variety. Based on Japanese home-style cooking, Shimbo's is an indispensable book for the home cook, with recipes such as Chirashizushi and her mother's Green Plum Wine. Nevertheless, Shimbo also shows a fresh modern sensibility by smartly melding Western influences in her own recipes for Clam Chowder (New England meets Edomae style), Lamb Stew--which she enlivens with miso--and Teriyaki Chicken Roll served on a bed of greens. Illustrations not seen by PW. (Nov.) Copyright 2000 Cahners Business Information.
Library Journal
With Asian food becoming ever more popular, the dearth of Japanese cookbooks is surprising. How fortunate, then, to have this ambitious, authoritative new work from a knowledgeable and talented Japanese cooking teacher. Shimbo-Beitchman, who ran a cooking school in Tokyo for eight years and London for two, now teaches in New York City, and part of the appeal of her book is her ready familiarity with Western kitchens and culinary style. She provides a detailed guide to equipment, techniques, and ingredients, followed by a wide-ranging selection of recipes of all sorts. There are both the home-style dishes she grew up on and more elaborate ones for special occasions, as well as the traditional Japanese classics, with her own touches, of course, and innovative new recipes. Shimbo-Beitchman has an appealing, straightforward style, and the headnotes and text convey a vast amount of information; recipe instructions are detailed and clear. An essential purchase. Copyright 2000 Cahners Business Information.

Product Details

ISBN-13:
9781558321779
Publisher:
Harvard Common Press, The
Publication date:
11/28/2000
Pages:
528
Sales rank:
470,030
Product dimensions:
7.25(w) x 9.12(h) x 1.37(d)

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The Japanese Kitchen: 250 Recipes in a Traditional Spirit 4.8 out of 5 based on 0 ratings. 4 reviews.
Anonymous More than 1 year ago
AlaskaCook More than 1 year ago
This book is an excellent starting point for your adventures in Japanese cuisine. The first half of the book is an in-depth exploration of the basic ingredients, equipment, and techniques (along with acceptable substitutes where available). The teriyaki recipe in the first section of the book alone is worth the asking price. It's incredibly simple to make, and will save you tons of money on those bottles of preservative-laden packaged sauces on your grocer's shelves. Although this is not primarily a 'sushi' cookbook, there are a few recipes in that vein. However, where this book excels is in opening your eyes to an entire array of Japanese dishes and cooking styles that you may not know exist. I highly recommend it, and have darned near worn out my copy.
Anonymous More than 1 year ago
Anonymous More than 1 year ago