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]
ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cookbooks › Regional & International › Asian › Japanese
Japanese
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
Manufacturer
135 Results
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
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
Japanese Cooking: A Simple Art
“ Reviewed: Shizuo Tsuji, Japanese Cuisine: A Simple Art Elizabeth Andoh, Washoku: Recipes from the Japanese Home Kitchen Mark Robinson, Izakaya: The Japanese Pub Cookbook Yoshihiro Murata, Japanese Home Cooking with Master Chef Murata Kuwako Takahashi, The Joy of Japanese Cooking Masako Yamaoka, A First Book of Japanese Cooking Lesley Downer, At the Japanese Table Emi Kasuko...” --ChrisLehrer
Momofuku
“ This book is GREAT to have. While there are mistakes in the recipes here and there (probably typos or something), this is one of my favorite cookbooks. I love the writing and the voice that David Chang has in this book is so incredibly clear. He talks to you like a real Chef would, versus what you think a third-person narrative would be coming FROM a Chef. The dish composition and...” --WannaBGourmande
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