Let's Cook Japanese Food!
Everyday Recipes for Authentic Dishes
$61.61
- Hardcover
168 pages
- Release Date
7 March 2018
Summary
Turn your idea of difficult Japanese cooking on its head with this new edition of “Let’s Cook Japanese Food!’ People love Japanese food but think they have to go out to a restaurant to get it. But it’s something everyone can cook, easily and deliciously, at home! When you think Japanese food—it’s sushi, or ramen, or raw fish—or just too hard. Amy Kaneko, an American married to a Japanese husband, learned from the best—her mother-in-law and sister-in-law—and brings her culinary experience to y…
Book Details
| ISBN-13: | 9781681881775 |
|---|---|
| ISBN-10: | 1681881772 |
| Author: | Amy Kaneko |
| Publisher: | Insight Editions |
| Imprint: | Weldon Owen, Incorporated |
| Format: | Hardcover |
| Number of Pages: | 168 |
| Release Date: | 7 March 2018 |
| Weight: | 708g |
| Dimensions: | 224mm x 191mm x 18mm |
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What They're Saying
Critics Review
“Let’s Cook Japanese Food! , for people who no longer want to feel intimidated by home-cooked Japanese food”
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 *“Let’s Cook Japanese Food!, for people who no longer want to feel intimidated by home-cooked Japanese food” * Food.com *
About The Author
Amy Kaneko
Amy Kaneko is an American home cook and mother who spent 2 years living in Japan with her Japanese husband. Under the tutelage of her mother-in-law and Japanese friends and family, Kaneko, who has worked in the cookbook publishing industry for 20 years, decided to take what she had learned and share it with Westerners unfamiliar with what Japanese people really eat at home. She has lived in Tokyo, New York, and San Francisco, and currently lives in Boulder, CO with her husband and bilingual teenage daughters.
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