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This beautifully illustrated collection of fifty-three recipes represents the best of Japanese home cooking, ranging from soups and main dishes to snacks and desserts. You'll find mouth-watering Chicken-and-Egg Donburi, delicious Yellowtail Teriyaki, and simple yet satisfying Salmon Tea Rice. Dishes Westerners have come to love include that simmering cauldron of beef, tofu, and vegetables known as sukiyaki; grilled chicken kebabs (yakitori); and crispy vegetable tempura.
Sure to appeal to America's renewed interest in the virtues of plain home cooking, Japanese Family-Style Recipes presents wholesome, tasty dishes that are not only low in calories but easily prepared by the busy cook in the average kitchen. Gone are the elaborate, time-consuming food preparation and arrangement methods typically associated with Japanese cooking. Written in a clear and practical style, each recipe is accompanied by a tantalizing color photo of the completed dish. Hints for ingredient substitutions are provided, and as a special bonus to the health-conscious cook, a recipe table providing a nutritional analysis per serving.
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From Publishers Weekly:
HIROKO URAKAMI attended the Tsuji Cooking School before embarking on a career in cooking. She has taught and demonstrated Japanese cooking both at home and abroad for many years. She has served as an instructor of Japanese cooking in the Department of Extension, University of California, Riverside and for more than ten years has hosted the radio program "Hiroko's Joyful Quick Cooking" on Radio Pacific Japan, California. She is an instructor at Yomiuri Culture Center and other culture centers and the author of many cookbooks. She lives with her husband, an economics professor, in Tokyo.
A characteristic Japanese family meal, Tokyo-born Urakami tells us, includes ``a main dish of fish or meat, a side dish of braised vegetables, and a vinegared salad, accompanied by steamed rice and soup.'' The 53 recipes here feature vegetables such as sauteed burdock and braised daikon, as well as familiar dishes like yakitori , but as this book is meant for English-speaking cooks everywhere, Americans may find curious the instruction to ``coat the pot well with beef suet'' in the recipe for sukiyaki . Likewise, for ``marinated spicy fresh-water smelt,'' readers will want to know the size of the smelts (not given), and may be nonplussed by its substitute, ``horse mackerel fillets, cut into slices.'' The recipe for breaded fried swordfish lists only ``breadcrumbs for coating fish'' instead of panko , the coarse Japanese breadcrumbs that give a typically crunchy surface. Information is rather lacking on Japanese ingredients; in the refreshing-sounding recipe for salad with tofu dressing, the author assumes our familiarity with ``deep-fried tofu pouches'' and `` konnyaku (devil's tongue)sic .'' It is necessary to read the front matter; a recipe for the broth called dashi , used in more than half the recipes, appears under ``Cooking Notes.'' Helpfully, each recipe has its own color illustration.
Copyright 1992 Cahners Business Information, Inc.
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Book Description Kodansha USA. Hardcover. Condition: New. 4770015836 . Seller Inventory # Z4770015836ZN
Book Description Kodansha USA, 1992. Condition: New. book. Seller Inventory # M4770015836
Book Description Kodansha USA. Hardcover. Condition: New. 4770015836 New Condition. Seller Inventory # NEW7.0843046