The Food of Japan: Authentic Recipes from the Land of the Rising Sun (Periplus World Cookbooks)

Walter Wagner

ISBN 10: 0895947951 / ISBN 13: 9780895947956

Published by Periplus Editions, 1996

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Bibliographic Details

• Title: The Food of Japan: Authentic Recipes from the Land of the Rising Sun (Periplus World Cookbooks)
• Publisher: Periplus Editions
• Publication Date: 1996
• Language: English
• ISBN 10: 0895947951
• ISBN 13: 9780895947956
• Binding: Soft cover
• Condition: New

About this title

Synopsis

Book by Wagner, Walter

Reviews

The attractive Periplus Cookbooks series (The Food of Bali; The Food of Thailand) presents Asian national cuisines for preparing in Western kitchens. This volume offers a compact but thorough survey of the fundamentals of Japanese food, highlighted by more than 70 recipes. A long, helpful glossary of ingredients precedes the recipes, and brief essays on the evolution of Japanese food are informative (e.g., the impact of shojin ryori?the "vegetarian Buddhist temple fare"?with its emphasis on providing five colors and six tastes in a meal). Recipes are "grouped to follow the basic pattern of a Japanese meal" rather than by main ingredient. Starters include clear soups, vegetables and sashimi. Entrees range from sushi to yakitori (chicken on skewers) to remarkable fish recipes such as Kelp-Grilled Tuna, in which the miso-and ginger-seasoned tuna is baked in kelp; also featured are duck, pork and beef dishes. Subtle desserts include the ever-popular Green-Tea Ice Cream. This concise, practical cookbook is a solid introduction to a particularly beautiful and healthy cuisine.
Copyright 1995 Reed Business Information, Inc.

Japanese cookbooks are few and far between, making the latest addition to this attractive series particularly welcome. As with the other titles, this one includes a brief, readable introduction to the country's culture and cuisine, followed by a description of specialized cooking techniques, an illustrated glossary of ingredients, and 80 or so recipes, each of which is accompanied by a stylish color photograph. A bargain at the price, this is recommended for most collections. (Previous titles in the far-ranging series have focused on Vietnam, Bali, and other exotic locales; the newly published Food of Australia is something of a departure, with "contemporary recipes" from chefs rather than traditional dishes.)
Copyright 1995 Reed Business Information, Inc.