Books: Cooking by Cuisine -> Cooking Japanese
Quick and Easy Japanese Cookbook
Published: September 1, 2000
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"This is the real thing -- real Japanese family food. Visually appealing, it's a home-cook-friendly book."
For nearly thirty years, Katsuyo Kobayashi has been showing people how to make good food with a
minimum of fuss. She's Japan's most trusted and popular television cooking personality, and the best-selling author of 140 books.
In The Quick and Easy Japanese Cookbook, she presents foolproof recipes that anyone can make. All the ingredients
are readily available outside Japan, and the cooking methods are kept simple and straightforward.
A large full-color photograph of each completed dish is shown opposite the recipe, for easy reference. Small photos of the cooking process, also in
color, are in the right-hand margin, with notes from Kobayashi about points to remember or substitutions that can be made for ingredients that may be less familiar. Calories and preparation time are noted for each dish.
This is real Japanese
family-style food--the kind that you won't find in restaurants but that people are really eating every day, at home. Japanese cooking today is made rich in variety by Asian and European influences, and this book reflects that diversity. Many of the great
traditional recipes of Japan are here, such as Japanese Pan-Fried Chicken and Tofu with Sweet Miso Sauce, but so are recipes that came to Japan from China and were adapted to Japanese tastes, like Gyoza Pot Stickers, Steamed Shumai Dumplings, and
Banbanji Chilled Sesame Chicken. There's Japanese-style curry, and the popular "Omrice"--delicious flavored rice wrapped inside a thin omelette. There are even Japanese-style hamburgers, flavored with soy sauce and sake.
Now, you can enjoy
Japanese home cooking without ever leaving home.
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