Item description for Japanese Homestyle Cooking by Tokiko Suzuki...
A comprehensive, fully illustrated cookbook of popular Japanese recipes Japanese Homestyle Cooking makes use of each season's most plentiful ingredients for preparing delicious meals. Including over 135 recipes, this comprehensive cookbook brings the most popular meals in Japanese homes to your home. The menu variety is stunning, with foods that are simmered, broiled, pan-fried, deep-fried, steamed, and dressed with vinegar. Recipes include Sashimi, one-pot meals, rice, noodles, soups and more. Since Japanese cuisine is world renowned for using healthful ingredients it is no surprise that the dishes featured here are ideal for health-conscious and weight-conscious consumers. All dishes are beautifully photographed in color and include fully illustrated, easy-to-follow directions. A special feature provides an illustrated listing of common Japanese utensils with directions for their proper use. Japanese Homestyle Cooking is the best reference you'll find for making delicious, healthy Japanese meals everyday.
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Est. Packaging Dimensions: Length: 0.5" Width: 8.5" Height: 10.25" Weight: 1.3 lbs.
Release Date Feb 15, 2000
Publisher Japan Publications Trading
ISBN 4889960368 ISBN13 9784889960365
Availability 0 units.
More About Tokiko Suzuki
TOKIKO SUZUKI was born in Hachinohe city in Aomori prefecture. Through appearances on TV, she has gained a great reputation for her cooking. She is frequently featured in magazines and lectures widely. Her innovative style of Japanese cooking is rich in seasonal feeling. Introduced in this book is the essence of Japanese cuisine, intended especially for the novice cook.
Reviews - What do customers think about Japanese Homestyle Cooking?
Japanese Homestyle Cooking May 27, 2008
I tried many of these recipes and found them interesting, challenging and ultimately delicious. My family liked them all!!
Perfect for me Nov 30, 2006
This is the best layout with lots of color pictures to illustrate step by step the recipes. I have a handful of well rated Japanese cookbooks but this one has the best layout so it is my favorite and the one I want to recommend. It makes me WANT to get cooking.
This book's style is of the kind found in books that are sold in Asian bookstores.
As with all the Japanese cookbooks I own, the writers mention Chinese cooking to compare and declare that something is similar but uniquely Japanese. However, that is not true but the authors are not authorities on Chinese cooking and culture so they can't be expected to know everything or anything true about Chinese authenticity. I bear this in mind and forgive the errors because I buy the book out of interest in Japanese not Chinese cooking. This book contains much fewer references and assumptions to Chinese than the other cookbooks such as the false claim that the cheap bamboo steamer baskets are the archetypal Chinese steamer equipment and that the square steamers or metal steamers are not Chinese. One can say that this is more procedure and less editorializing than other cookbooks.
This book could be sold in a Chinese bookstore without being offensive and would delight the Chinese with its recipes. I recommend this book and wish the author had written more than two books.
Lovely book. Apr 4, 2006
Very nice - I love the illustrations and photos!
I find I needed to pair it with a dictionary for shopping, though.
"Homestyle" Oct 7, 2005
Don't buy this book if you expect to make anything that you would see on a standard Japanese table. I was given it after I expressed a desire to make some of the foods I'd learned to love living in Japan and was sorely disapointed. The pictures are lovely, however, and if you are just going for intresting dishes its not that bad. Its a lovely thing to page through to work up an appatite.
Very good, but too tool specific Sep 13, 2004
What some people fail to realize, including apparently the author, is that you can substitute tools that you have for those required for preparation, even is that process is specialized like making square eggs. You only really need a small all-purpose knife, a serrated knife, a square baking tray (for the omelettes), a wok, two pots of different size for cooking soup and/or noodles, a pan, a cutting/rolling board, and a strainer. For steaming, simply put the foods into the strainer, and let the steam pass through.
Buying exotic tools doesn't work, as you can do the same with those you have once you know how to use them for this purpose, whereas odd tools you will only use once if you do not feel comfortable with them.