Let's Cook Japanese Food Learn More
Written by: Amy Kaneko

Publisher: Weldon Owen

ISBN-10: 1681881772

ISBN-13: 978-1681881775

Let's Cook Japanese Food


What's a nice girl from New Jersey doing writing a Japanese cookbook? After marrying into a Japanese family, author Amy Kaneko was taken under her mother-in-law's wing to learn the ins and outs of Japanese home-style cooking. Here she shares her newfound knowledge in a book that both simplifies and demystifies this culinary specialty. The recipes combine family favorites with restaurant dishes Kaneko learned to create at home, as well as eye-catching graphics and full-color photos that bring the dishes to life. You'll learn how to make gyoza and tempura, as well as yoshukidishes that combine Japanese and Western influences. Kaneko's thoughtful glossary identifies basic ingredients and equipment needed to recreate the recipes in a traditional Western kitchen.

About the Author:

Home-style Japanese cooking is demystified in this refreshing and informative cookbook. After marrying into a Japanese family, the American author was taken under her mother-in-law's wing to learn the ins and outs of Japanese cooking. Here she presents her acquired knowledge in an appealingly designed book with Japanese graphic motifs and color photos. The recipes themselves are a mix of family favorites and restaurant dishes Kaneko learned to recreate at home. Yet readers will see few of the familiar foods available in Japanese restaurants in the U.S. Instead, the book illustrates how to make dense, exotic creations like a sumo wrestler's stew with fish, bacon, chicken and tofu, as well as Yoshuko (fusion) dishes combining Japanese and Western influences, like Beef and Onions in Tomato Gravy over Rice. In the first few pages, Kaneko identifies the basic ingredients and equipment needed. Chapters devoted to Tofu and Eggs; Vegetables, Fish and Shellfish; Meat and Poultry; and Rice Noodles and Dumplings intersperse recipes with boxes that highlight Japanese traditions...Kaneko recognizes the home chef's limits: she readily employs the concept of mottai nai (don't waste) and saves readers time with suggestions for reusing leftovers. (Apr. 2007) (Publishers Weekly)

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