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Reviews by: ChrisLehrer

How To Cook Japanese (multi-review)


Pros: A masterpiece, and the foundation of any collection of Japanese cookbooks

Cons: A bit dated, no photos

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 and Yasuko Fukuoka, Japanese Cooking Hiromitsu Nozaki, Japanese Kitchen Knives: Essential Techniques and Recipes Tsuji Culinary Institute, eds., Kitchen Knife Usage [houchou no tsukai-kata, 包丁の使い方], series “How to Cook Delicious Food [ryōri-o oishi kusaru, 料理をおいしくさる]   There are several...
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ChefTalk.com › ChrisLehrer › Reviews by ChrisLehrer