The Book Depository Japanese Home Cooking by Sonoko Sakai
643 ratings
TO EXPLORE MORE
Price: £34.00
Brand: The Book Depository
Description: Japanese Home Cooking : Hardback : Shambhala Publications Inc : 9781611806168 : 161180616X : 19 Nov 2019 : The essential guide to Japanese home cooking - the ingredients, techniques, and over 100 recipes - for seasoned cooks and beginners who are craving authentic Japanese flavors. Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles. The Book Depository Japanese Home Cooking by Sonoko Sakai - shop the best deal online on thebookbug.co.uk
Category: Books
Merchant: The Book Depository
Product ID: 9781611806168
MPN: 161180616X
GTIN: 9781611806168
Author: Andrew D Lever
Rating: 5
Review: This cookbook gives useful, well written descriptions of food, tools and utensils, and cooking techniques; great recipes and their preparations clearly explained; and the inclusion of interesting, enriching, personal background information from the author.
Author: L. J. Rolly
Rating: 4
Review: I cannot recall the last time that a cookbook captured my interest as intensely as this one. Ms. Sakai is the consummate teacher and her passion for her craft comes out in so many aspects of this book - they organization, the care in which even simply staples are introduced and explained, the care with which the recipes are written, her regular comments about her own learning and that of her students, the humor and humility that punctuates every page. It all leaves me with a sense that I'm learning from someone who is not only a master but sincerely wants her readers become masters themselves. I have only cooked a handful of recipes from the book to date but all have been outstanding, with the kind of grace and elegance that can only come from using a few simple ingredients of impeccable provenance to create something that is far more than the sum of its parts. The book is also beautifully produced and printed on heavy paper. I really want to give this book 5 stars but there is, in my opinion, one serious flaw, a very poorly designed index. There have been three occasions already in which I could not readily find a recipe and, in one case, where the recipe is completely missing from the index! For example, she has a recipe for Japanese Curry Brick but it is not indexed under curry, brick or roux. To find it you must remember that, even though shown as a stand-alone recipe on p. 153, complete with a two-paragraph introduction, it is listed as part of her Japanese Curry Chicken recipe. Similarly for Tonkatsu sauce, which can only be found by searching for 'pork', even though other sauces can be found by name in the index. The most frustrating example, though, has been for Okonomiyaki (p. 261) which cannot be found by name, as a 'pancake', or under 'cabbage'. In fact, I can't find a reference to it anywhere in the index at all. So, I encourage anyone with a love of cooking to add this book to their collection and, as you peruse it, be sure to flag any recipes of interest lest you waste an inordinate amount of time trying to find them again.
