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Reviews by: ChrisLehrer

How To Cook Japanese (multi-review)

Posted

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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Foundations Of A Classic

Posted

Pros: Clear, usable, unabashedly traditional, well written

Cons: Assumes you want to learn; unapologetic about French tradition; no pictures

It’s always interesting to return to a classic, but who now remembers this book, the first by the extraordinary teacher and chef Jacques Pépin? A slim trade paperback with no photographs or drawings, it speaks of a time before cookbooks became a major publishing genre. It also raises questions about the home cooking and cookbook revolution of the last generation.             In his luminous memoir The Apprentice, Pépin has told us a good deal about his background, his apprenticeship, early jobs, work for presidents, move to the US, work for Howard Johnson, and so on. From his many television series and specials, we all know him:...
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ChefTalk.com › ChrisLehrer › Reviews by ChrisLehrer