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Food of Japan: Authentic Recipes from the Land of the Rising Sun

Food of Japan: Authentic Recipes from the Land of the Rising Sun

by Takayuki Kosaki, Walter Wagner

Editorial Reviews

Publishers Weekly - Publisher's Weekly
The attractive Periplus Cookbooks series (The Food of Bali; The Food of Thailand) presents Asian national cuisines for preparing in Western kitchens. This volume offers a compact but thorough survey of the fundamentals of Japanese food, highlighted by more than 70 recipes. A long, helpful glossary of ingredients precedes the recipes, and brief essays on the evolution of Japanese food are informative (e.g., the impact of shojin ryori-the ``vegetarian Buddhist temple fare''-with its emphasis on providing five colors and six tastes in a meal). Recipes are ``grouped to follow the basic pattern of a Japanese meal'' rather than by main ingredient. Starters include clear soups, vegetables and sashimi. Entrees range from sushi to yakitori (chicken on skewers) to remarkable fish recipes such as Kelp-Grilled Tuna, in which the miso-and ginger-seasoned tuna is baked in kelp; also featured are duck, pork and beef dishes. Subtle desserts include the ever-popular Green-Tea Ice Cream. This concise, practical cookbook is a solid introduction to a particularly beautiful and healthy cuisine. (Nov.)
Library Journal - Library Journal
Japanese cookbooks are few and far between, making the latest addition to this attractive series particularly welcome. As with the other titles, this one includes a brief, readable introduction to the country's culture and cuisine, followed by a description of specialized cooking techniques, an illustrated glossary of ingredients, and 80 or so recipes, each of which is accompanied by a stylish color photograph. A bargain at the price, this is recommended for most collections. (Previous titles in the far-ranging series have focused on Vietnam, Bali, and other exotic locales; the newly published Food of Australia is something of a departure, with "contemporary recipes" from chefs rather than traditional dishes.)

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Crossing Press, Inc., The
Publication date:
Periplus World Cookbooks

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