Practical Japanese Cooking: Easy and Elegant

Overview


Sushi, yakitori, tempura, tofu, miso-the Japanese food explosion is here and many new and inviting dishes from Japan are finding their way into the Western heart and home.

For far too long Japanese food has been treated in the West as something precious and over-refined-pure elegant restaurant fare-when in fact it is prepared daily in millions of Japanese households without fuss of any kind. Here is the book that takes all that is good about ...

See more details below
Available through our Marketplace sellers.
Other sellers (Hardcover)
  • All (34) from $1.99   
  • New (2) from $9.90   
  • Used (32) from $1.99   
Close
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$9.90
Seller since 2007

Feedback rating:

(2984)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

New
1991 Hardcover New -May have label on cover and remainder mark.

Ships from: San Jose, CA

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$50.00
Seller since 2014

Feedback rating:

(147)

Condition: New
Brand new.

Ships from: acton, MA

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
Page 1 of 1
Showing All
Close
Sort by
Sending request ...

Overview


Sushi, yakitori, tempura, tofu, miso-the Japanese food explosion is here and many new and inviting dishes from Japan are finding their way into the Western heart and home.

For far too long Japanese food has been treated in the West as something precious and over-refined-pure elegant restaurant fare-when in fact it is prepared daily in millions of Japanese households without fuss of any kind. Here is the book that takes all that is good about Japanese food and brings it into the home.

All recipes are authentic, practical, and lavishly illustrated in color. Techniques, too, are represented in color and lucidly explained. Most important, however, is the selection of ingredients: only those available in supermarkets and oriental food shops in the West are used.

From the dainty and delicate dishes that have garnered Japanese cuisine a worldwide reputation to the hearty barbecue and one-pot cornucopias of fresh meat, seafood, and vegetables-all are here at their edible best, charming and accessible, in a cookbook that is a feast for the eyes as well as the family.

The last word in Japanese cookbooks from the author of the bestselling Japanese Cooking: A Simple Art, this is an easy, no-fuss guide for the ordinary American kitchen.

Read More Show Less

Editorial Reviews

Publishers Weekly - Publisher's Weekly
The striking photographs and creative design of this oversize cookbook stressthe physical beauty of traditional Japanese cuisine. The wonderful surprise is that the book succeeds in making these artful effects accessible even to novices of Japanese-style preparation and cooking techniques. The most exotic-looking dishesclam soup, for example, or jade green deep-fried shrimpprove to be relatively simple to prepare. Unfamiliar cooking methods are illustrated by detailed, full-color sequence photographs. And in a lovely preface, Tsuji (Japanese Cooking: A Simple Art, president of a professional culinary school in Japan (where Hata is head chef), encourages newcomers to make Japanese cookery their own, experimenting, substituting, rearranging without fear that they will violate the spiritof a most adaptable cuisine. Calories per serving are included with the varied, ample offerings. (September 15)
Read More Show Less

Product Details

  • ISBN-13: 9780870117626
  • Publisher: Kodansha USA
  • Publication date: 9/15/1991
  • Edition number: 1
  • Pages: 152
  • Product dimensions: 11.80 (w) x 8.90 (h) x 0.90 (d)

Meet the Author

SHIZUO TSUJI was the president of the Ecole Technique HoteliƩre Tsuji, the largest culinary school in Japan. He published extensively, writing the best- selling classic Japanese Cooking: A Simple Art and more than thirty books on gastonomy, music and travel in Japanese. Recognized by the French government for his tireless work in promoting French cuisine and culture in Japan, he was named Meilleur Ouvrier de France (M.O.F.). Mr. Tsuji passed away in 1993.
KOICHIRO HATA, head of the Japanese cookery facilities at Ecole Technique HoteliƩre Tsuji, appears regularly on nationally broadcast television programs, and is the coauthor of numerous cooking books in Japanese. He teaches and lectures on Japanese food not only in his native land, but abroad as well, most notably in the United States and Thailand. A discerning diner by profession, the low-profile head chef is invariably recognized by former students whenever he visits any of Japan's finer restaurants.

Read More Show Less

Table of Contents

Preface 7
Appetizers
Skewered Omelette, Cucumber, and Shrimp 10
Rolled Flounder with Egg 11
Stuffed Minced-Chicken Rolls 12
Sauteed Duck Breast with Sauce 13
Steamed Abalone 14
Jellied Shrimp and Sea Urchin 15
Grilled Squid with Golden Topping and Oil-Grilled Green Peppers 16
Shimeji Mushrooms with Pine Needles 16
Shrimp and Sardine Rafts 17
Endive Boats with Avocado, Crab, and Salmon Roe 18
Squid and Asparagus with Mustard-Miso Sauce 19
Jade Green Deep-Fried Shrimp 19
Soup
Crab Ball Soup 20
Clam Soup 22
Chicken Ball and Cucumber Soup 22
Tofu, Pork, and Vegetable Soup 24
Pureed Corn Soup 24
Miso Soup with Pork and Vegetables 25
Scallop and Vegetable Soup 25
Fish
Quick-Seared Bonito Sashimi 26
Tuna Sashimi with Grated Radish 28
Paper-Thin Sea Bass Sashimi 29
Night-Dried Sole 30
Deep-Fried Flounder Boat 30
Deep-Fried Sea Bass 32
Simmered Rockfish 32
Yuan-Style Grilled Butterfish 34
Yellowtail Teriyaki 35
Sardines Simmered with Ginger 36
Simmered Mackerel in Miso 37
Stuffed Salmon 38
Deep-Fried Trout in Vegetable Sauce 39
Seafood
Stuffed Spiny Lobster 40
Sake-Simmered Lobster 42
Whole Prawns Grilled in the Shell 42
Squid Teriyaki 44
Clams Grilled in the Shell 45
Vinegared Crab 46
Shrimp and Leeks with Mustard-Miso Sauce 48
Scallops and Kiwi Fruit with Three-Flavors Dressing 49
Beef and Pork
Grilled Beef 50
Beef Tartare, Japanese Style 52
Grilled Beef with Miso 54
Simmered Beef with Vegetables 55
Rolled Beef and Asparagus 56
Beef Salad 57
Nagasaki-Style Braised Pork 58
Deep-Fried Stuffed Pork 59
Chicken
Yakitori 60
Soft-Simmered Chicken 62
Chicken Escabeche Nanban 63
Tatsuta Fried Chicken 64
Chicken, Grapefruit, and Corn Salad with Almond Dressing 65
Egg
Savory Custard Cup 66
Wrapped Custard 68
Japanese Coddled Egg 69
Tofu
Simmered Tofu 70
Night-Dried Tofu with Chicken Sauce 72
Simmered Tofu Dumplings 73
Deep-Fried Tofu 75
Scrambled Tofu 76
White Salad 77
Tofu Sandwiches 78
Tofu Hamburger Steak 80
Freeze-Dried Tofu with Egg 81
Vegetables
Stuffed Potato Buns 82
Grilled Eggplant 84
Deep-Fried Eggplant with Miso Sauce 85
Deep-Fried Eggplant Sandwiches 86
Vegetable-and-Shrimp Clusters 87
Turnip with Ginger-Miso Sauce 88
Steamed Grated Turnip 88
Chinese Cabbage and Deep-Fried Tofu 90
Stuffed Cabbage, Japanese Style 91
Simmered Bamboo Shoot with Wakame Seaweed 92
Deep-Fried and Simmered Acorn Squash 93
Simmered Soybeans 94
Deep-Fried Zucchini 94
Sauteed Celery with Sesame 94
Vegetables with White Sesame Dressing 96
Marinated Watercress 96
Okra and Coddled Egg with Wasabi Sauce 97
Spinach with Sesame Dressing 97
Rice
Rice Balls 98
Mixed Rice 100
Chicken and Egg on Rice 101
Sushi
Decorative Sushi 102
Scattered Sushi 106
Bo Sushi 108
Nigiri Sushi 110
Thick Roll Sushi 113
Inari Sushi 114
Noodles
Chilled Somen Noodles 116
Udon Pot 118
Soba Noodles in a Basket 120
Udon Noodles with Deep-Fried Tofu 120
Soba Noodles with Duck 121
One-pot Dishes
Sukiyaki 122
Oden Stew 124
Seafood Pot 126
Other Delectables
Savory Pancake 128
Tempura 130
Deep-Fried Mixed Kebabs 132
Box Meal 134
Shokado Box Meal 137
Cooking Tips 140
Ingredients 144
Index 150
Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)