Item description for Authentic Japanese Cuisine for Beginners: A Step-by-Step Guide by Sabi Shinojima...
HAVE YOU EVER TRIED TO MAKE TEMPURA BUT BEEN DISMAYED BY THE RESULT? In this handy full-color guide, you will discover the simple steps that professional chefs use to attain the perfect texture for every dish and bring out the full depth of flavor for each ingredient. The seventy recipes in this volume are presented in full color, supplemented by full-color photographs of four, five, or more of the steps needed to prepare the dish perfectly. The key step-the professional's touch-for recipes is highlighted for quick reference. Organized by method of preparation, the recipes include simmered dishes, elegant soups, rice dishes, noodle platters, custard-style egg dishes, seafood dishes, deep-fried and pan-fried dishes, and crisp marinated vegetable dishes. Fundamental techniques of Japanese cooking, such as making stock, blanching vegetables, steaming rice, handling dried foods, and grilling fish, are included in each section, with illustrations for every step. With its easy-to-use format and mouthwatering recipes, this book is an essential tool for every kitchen.
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Est. Packaging Dimensions: Length: 7.96" Width: 7.5" Height: 0.4" Weight: 0.55 lbs.
Release Date Apr 4, 2003
Publisher Japan Publications Trading
ISBN 4889960880 ISBN13 9784889960884
Reviews - What do customers think about Authentic Japanese Cuisine for Beginners: A Step-by-Step Guide?
Okay, Not Great Aug 9, 2008
First, I love Japanese food and probably have around ten Japanese cookbooks. There are two major problems with this particular cookbook. First, the pages started falling out the first time I used it. The publisher did not do a good job with the binding. Second, the recipes just aren't very good and use a lot of ingredients that are hard to find even if you live near a Japanese grocery store, which I do. Ingredients such as nuka (rice bran), udo (a kind of vegetable), taro root, konnyaku (devil's tongue jelly), gobo (burdock root), and mitsuba leaves are often difficult to find. As for the recipes themselves, they just aren't very tasty. I do love her thick omelet recipe, but you can find similar recipes in other cookbooks. The photos and directions are the one strength this book has: they are clear and well-done.
For a better cookbook check out Naomi Kijima's Bento Boxes. Most of Naomi's recipes are for single servings, but can easily be doubled or tripled or whatever.
Authentic Japanese cuisine for beginners Feb 27, 2008
Great photos, very detailed explanations. This is a great book to have in your kitchen's library.
Wonderfully detailed book! Sep 8, 2006
This book is perfect for those looking for authentic Japanese cusine that is not overly complicated and has reasonably easy to find ingredients. This book covers all sorts of Japanese food and not only gives a detailed picture explaining how to use certain techniques, but also gives helpful hints along the way to help the reader understand WHY certain steps are made in the cooking process. (such as why you cook certain vegetables with rice in the water or with vinegar water)
I'd have to say the only drawback to this book is that it is so short, if only it was longer!
Good illustrated and easy to follow recipes Dec 10, 2005
The instructions are detailed with great photos to illustrate what the dish should look like. One of the best Japanese recipe books. Some ingredients are hard to find in the States. (Reviewed on 12/9/2005)