The Cook's Encylopedia of Japanese Cooking

by Emi Kazuko

Book Overview

Binding: Trade paperback Publisher: Barnes & Noble Books Date published: 2005 ISBN-13: 9780760749890 ISBN: 0760749892 This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1843098318
• ISBN13: 9781843098317
• Release Date: January 2002
• Publisher: Anness Publishing Limited
• Length: 256 Pages
• Weight: 1.52 lbs.

Customer Reviews

An excellent introductory cookbook for the non-Japanese

We have a large collection of cookbooks, and this little book is one of the standouts. It is VERY hard to find a good cookbook on the basics of a national style, and this one just nails it. Fully one third of this book is devoted to ingredients, techniques, crockery, cookware and cutlery, regional information, and more - fully illustrated and in color. The information in this portion of the book is comprehensive - you aren't going to find it in Larousse (Larousse Gastronomique). I don't know of another source as good for an introduction to Japanese cooking and cuisine generally, for that matter. This section alone is worth buying the book if you can find it. Pages 124-247 are recipes, and every last entry is also pictured in color, usually with an additional picture or two on some relevant preparation technique. There is a reasonable, representative selection of dishes across the cuisine

Fantastic Cookbook

My family just moved to Japan about a year ago and we have tried to replicate a lot of the dishes we get at restaurants at home. It has been tough! Well, this cookbook is awesome--it explains everything to you about the ingredients, Japanese cooking lifestyle, and cooking techniques. I absolutely love this cookbook!!!!