Let's Cook Japanese Food!: Everyday Recipes for Home Cooking

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Overview

"Yum!" thought Amy Kaneko when she tasted the Japanese home cooking she'd married into. Even better, turned out it uses easy-to-find ingredients, and she couldn't believe how simple the techniques are for food this delicious. This terrific cookbook showcases 70 of Amy's favorite recipes, includingTonkatsu (crispy pork cutlets in a tangy sauce) and Onigiri (cute little rice balls stuffed with salmon). A glossary describes the more unusual ingredients and a source list makes it a snap to find and use Japanese specialties such as daikon, miso, and
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Overview

"Yum!" thought Amy Kaneko when she tasted the Japanese home cooking she'd married into. Even better, turned out it uses easy-to-find ingredients, and she couldn't believe how simple the techniques are for food this delicious. This terrific cookbook showcases 70 of Amy's favorite recipes, includingTonkatsu (crispy pork cutlets in a tangy sauce) and Onigiri (cute little rice balls stuffed with salmon). A glossary describes the more unusual ingredients and a source list makes it a snap to find and use Japanese specialties such as daikon, miso, and wasabi. It's tasty, it's practical, it's a wow with family and friendsso Let's Cook Japanese Food!
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Editorial Reviews

Publishers Weekly

Home-style Japanese cooking is demystified in this refreshing and informative cookbook. After marrying into a Japanese family, the American author was taken under her mother-in-law's wing to learn the ins and outs of Japanese cooking. Here she presents her acquired knowledge in an appealingly designed book with Japanese graphic motifs and color photos. The recipes themselves are a mix of family favorites and restaurant dishes Kaneko learned to recreate at home. Yet readers will see few of the familiar foods available in Japanese restaurants in the U.S. Instead, the book illustrates how to make dense, exotic creations like a sumo wrestler's stew with fish, bacon, chicken and tofu, as well as Yoshuko (fusion) dishes combining Japanese and Western influences, like Beef and Onions in Tomato Gravy over Rice. In the first few pages, Kaneko identifies the basic ingredients and equipment needed. Chapters devoted to Tofu and Eggs; Vegetables, Fish and Shellfish; Meat and Poultry; and Rice Noodles and Dumplings intersperse recipes with boxes that highlight Japanese traditions. Though she includes a labor-intensive Okonomiyaki (a pan-fried dish), Kaneko recognizes the home chef's limits: she readily employs the concept of mottai nai(don't waste) and saves readers time with suggestions for reusing leftovers. (Apr.)

Copyright 2007 Reed Business Information
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Product Details

  • ISBN-13: 9780811848329
  • Publisher: Chronicle Books LLC
  • Publication date: 3/1/2007
  • Pages: 168
  • Product dimensions: 8.75 (w) x 8.50 (h) x 0.50 (d)

Meet the Author

Amy Kaneko spent several years in Tokyo and now lives in San Francisco. Her two children approved the noodle chapter.

Deborah Ory is a New York-based photographer, whose work has been featured in Bon App├ętit and Real Simple.

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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Posted August 2, 2012

    Highly Recommended - Even for Beginners!

    Loved this book. All the recipes & food items have the same taste as when I was in Japan. I started off this book as a beginner in Japanese cooking and was pleased how everything turned out. Easy to understand... easy to read... and tasty!

    Was this review helpful? Yes  No   Report this review
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