My Japanese Table: A Lifetime of Cooking with Friends and Family by Debra Samuels, Hardcover | Barnes & Noble
My Japanese Table: A Lifetime of Cooking with Friends and Family

My Japanese Table: A Lifetime of Cooking with Friends and Family

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by Debra Samuels
     
 

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Bestselling author and food writer Debra Samuels uses her unique skills and deep love of Japan to make the cuisine of her adopted country attainable in My Japanese Table.

Bringing a wealth of experience and a great passion for Japanese cooking to the table, Debra introduces the aesthetics and quality food that are the hallmarks of Japanese cuisine.

Overview

Bestselling author and food writer Debra Samuels uses her unique skills and deep love of Japan to make the cuisine of her adopted country attainable in My Japanese Table.

Bringing a wealth of experience and a great passion for Japanese cooking to the table, Debra introduces the aesthetics and quality food that are the hallmarks of Japanese cuisine. She learned through her years in Japan that true Japanese homestyle dishes are easy to prepare once you master a few basic techniques. And now that authentic Japanese ingredients are available in most supermarkets, Japanese food has become far more accessible than ever before.

The recipes in this Japanese cookbook, the result of decades spent teaching and preparing homestyle Japanese dishes, include familiar favorites like Hand-Rolled Sushi and classic Miso Soup and less familiar but equally welcome dishes such as Lobster Rolls with Wasabi Mayonnaise and Fried Pork Cutlets. There is also a chapter on the increasingly popular bento (obento) lunch boxes, along with a wonderful selection of desserts, including the delectable Mochi Dumplings with Strawberries. All of the recipes come with stories and cooking tips to help bring the sights, aromas and tastes of Japan into your kitchen at home.

This Japanese cookbook includes chapters on:

  • Basic recipes
  • Sushi
  • Snacks and appetizers
  • Soups and salads
  • Rice and noodles
  • Meat and poultry
  • Fish and seafood
  • Vegetable and tofu dishes
  • Bento Boxes
  • Desserts and drinks

Editorial Reviews

From the Publisher
"It's not so much the type of food, but what I call a bento state of mind," Debra Samuels, author of My Japanese Table, said via e-mail. "I see the concept of bento as basically a food sampler, a colorful culinary puzzle. The benefits of the bento are smaller portions and greater variety of food." —Washington Post

"Debra Samuels, author of My Japanese Table: A Lifetime of Cooking With Friends and Family, said it is vital to use the freshest, high-quality sushi-grade fish you can find. While sushi topped with slices of different fish is traditional in restaurants, choose quality over variety when making sushi at home. Follow the usual health caveats if eating the fish raw or undercooked." —Chicago Tribune

"I expect to frequent my favorite sushi bars less often, which is all the more reason to delve into My Japanese Table: A Lifetime of Cooking with Friends and Family by Debra Samuels." —Seattle Times

"The Boston Globe food writer Debra Samuels compiles 125 of her best Japanese recipes in the shiny, heavy and possessable My Japanese Table." —Metropolis

"My Japanese Table takes you on a valuable journey of all the different facets of Japanese cuisine." —Roy Yamaguchi, chef & founder, Roy's Restaurants

"My Japanese Table, by Globe contributor Debra Samuels, provides a bright, clear path into what can seem like a forbidding cuisine." —The Boston Globe

"Cookbook author and Japan expert Debra Samuels says the five main elements of a bento are color, texture, seasonality, presentation and nutrition (and let's not forget portion control—how much can you cram into those little compartments?). She says many Japanese believe that including five colors on your plate—red, yellow, green, white and black—means you have a balanced meal." —NPR's Kitchen Window

"Debra is also a food journalist for The Boston Globe and also authored My Korean Table Cookbook. Her recipes are simple and comforting. You won't find fancy techniques or exotic ingredients in Debra's books, just honest, homestyle cooking based on ingredients you'll find at most well-stocked grocery stores." —Jaden Hair, Steamy Kitchen

Product Details

ISBN-13:
9784805311189
Publisher:
Tuttle Publishing
Publication date:
09/10/2011
Edition description:
Hardcover with Jacket
Pages:
176
Sales rank:
527,653
Product dimensions:
8.64(w) x 10.22(h) x 0.77(d)

Meet the Author

Debra Samuel's invites us to enjoy her lifetime of experiences with the people and cuisine of Japan. The co-author of the bestselling The Korean Table, Debra has been teaching cooking classes on Japanese cuisine for over two decades. She is a regular food writer and food stylist for the Boston Globe. When she's not visiting Japan, Debra lives in Lexington, MA with her husband. CookingAtDebras.com

An avid cook himself, Heath Robbins' passion for food is evident in his mouthwatering imagery. His pictures have graced the pages of national magazines and can be seen in advertisements for Welch's Grape Jelly, Uncle Ben's and French's. Robbins recently photographed Fresh and Honest, Ciao Italia Big Five and The Korean Table cookbooks. He resides in Sherborn, MA with his family.

Roy Yamaguchi is the owner of Roy's restaurants and hosted the PBS-TV show, Hawaii Cooks with Roy Yamaguchi. Yamaguchi is the author of Roy's Fish and Seafood, Roy's Feasts from Hawaii and Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen.

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