Solid But Dated Introduction
Pros: lots of recipes, clear style
Cons: clunky, dated, weak illustrations
[Discussed as part of multi-review -- click here to read]
Asian
The Joy of Japanese Cooking
Pros: lots of recipes, clear style, very straightforward, inexpensive
Cons: dated, images limited
Japanese Kitchen Knives: Essential Techniques and Recipes
Pros: focused, precise, clear, well illustrated, authoritative
Cons: useful to a very small audience
Japanese Cooking: The Traditions, Techniques, Ingredients and Recipes
Pros: pretty, nice plating, solid recipes for basics
Cons: not especially coherent or well written; limited
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641 Results
Classic Indian Cooking
This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods.It is immediately obvious that...
Japanese Cooking: The Traditions, Techniques, Ingredients and Recipes
“ [Discussed as part of multi-review -- click here to read] ” --ChrisLehrer
At the Japanese Table: New and Traditional Recipes
“ [Discussed as part of multi-review -- click here to read] ” --ChrisLehrer
First Book of Japanese Cooking: Good Food for the Home and Family
“ [Discussed as part of multi-review -- click here to read] ” --ChrisLehrer
The Joy of Japanese Cooking
“ [Discussed as part of multi-review -- click here to read] ” --ChrisLehrer
Japanese Home Cooking with Master Chef Murata: Sixty Quick and Healthy Recipes
“ [Discussed as part of multi-review -- click here to read] ” --ChrisLehrer
Tasting India
“ I have always loved Indian food but like many who have never travelled to india itself i have often wondered how authentic the Indian food i have eaten actually is. This book has convinced me of one thing to truly learn about Indian food you have to go to India. Indian food is so diverse and complex that many visits are needed to get your head around this marvellous cuisine. That is...” --Waynus
Bill's Everyday Asian
“ Reviewed by Wayne Crich. Bill Granger has had quite a remarkable background. Today he is a successful restaurateur and well recognized chef. His books have an international audience and he appears regularly on television in many countries. His smile and casual manner are seen in his cooking and in his approach to food. According to his webpage, Granger was "Born...” --ChefTalk.com
Japanese Kitchen Knives: Essential Techniques and Recipes
“ [Discussed as part of a multi-review -- click here to read] ” --ChrisLehrer
Izakaya: The Japanese Pub Cookbook
“ [Discussed as part of multi-review -- click here to read] ” --ChrisLehrer
