The Book of Japanese Cooking

Please Note:

This is a used first edition copy of The Book of Japanese Cooking by Emi Kazuko. The book is in good condition, exhibiting only minor signs of previous use. The cover shows slight wear but remains sturdy and intact. Inside, all pages are free from significant markings or stains, and the vibrant illustrations are clear and well-preserved. There may be minimal shelf wear or gentle creasing on some pages, but these do not affect the overall readability or enjoyment of the recipes.

As a first edition, this copy holds additional value for collectors and enthusiasts alike, which is thoughtfully reflected in the price. Rest assured, this edition maintains the quality and charm that Emi Kazuko’s culinary masterpiece is renowned for, making it a wonderful and valuable addition to your kitchen library.

The Book of Japanese Cooking by Emi Kazuko: A Culinary Bridge Between East and West

Emi Kazuko’s The Book of Japanese Cooking stands as a quintessential guide for both novices and seasoned cooks eager to explore the rich tapestry of Japanese cuisine. This beautifully illustrated collection demystifies the art of Japanese cooking, making it accessible without sacrificing authenticity.

From the outset, the introduction serves as an invaluable resource, offering comprehensive information on essential Japanese ingredients. Emi adeptly explains the nuances of items such as miso, soy sauce, and dashi, ensuring that readers understand not only what to use but also why these ingredients are pivotal to the flavours of Japanese dishes. Additionally, the book looks into various food preparation and cooking techniques, ranging from the delicate art of sushi making to the precise methods required for perfect tempura. This foundational knowledge equips readers with the confidence to approach each recipe with a clear understanding of the processes involved.

One of the standout features of Kazuko’s work is its adaptability for a Western palate. While maintaining the integrity of traditional Japanese flavours, the recipes have been thoughtfully adjusted to cater to Western tastes. This means that some of the more obscure or potentially off-putting dishes have been either refined or substituted with more familiar ingredients, ensuring that the cuisine remains approachable and enjoyable for a broader audience. For instance, while preserving the essence of a classic teriyaki sauce, slight modifications might be made to balance sweetness and savouriness in a way that resonates with Western sensibilities.

The step-by-step instructions are meticulously crafted, ensuring clarity and ease of execution. Each recipe is accompanied by vibrant illustrations that not only enhance the aesthetic appeal of the book but also provide visual guidance, making the cooking process more intuitive. Whether it’s a comforting bowl of ramen, a delicate sashimi platter, or a hearty donburi, Kazuko presents each dish with precision and passion.

In essence, The Book of Japanese Cooking by Emi Kazuko is more than just a collection of recipes; it is a cultural bridge that invites readers to immerse themselves in the culinary traditions of Japan. By balancing authenticity with accessibility, Kazuko has created a timeless resource that celebrates the elegance and simplicity of Japanese cuisine, making it an indispensable addition to any kitchen.

Product details

Publisher: Salamander Books Ltd (First Edition, 1997)

Language: English

Hardback: 96 pages

ISBN-10: 1840651342