The Japanese Kitchen: 250 Recipes in a Traditional Spirit

The Japanese Kitchen: 250 Recipes in a Traditional Spirit

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Overview

The Japanese Kitchen: 250 Recipes in a Traditional Spirit by Hiroko Shimbo, Shimbo Beitchman

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.

Product Details

ISBN-13: 9781558321779
Publisher: Harvard Common Press, The
Publication date: 11/28/2000
Pages: 528
Sales rank: 795,078
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