Harumi's Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes Review
At last, a really good English-language Japanese cookbook. We actually eat many of her recipes on a regular basis, because my wife uses her Japanese-language cookbooks. For what it's worth, her mom cooked professionally in Japan for 40 years and she praises Kurihara's books too. Unlike the other English-language Japanese cookbooks I've seen, she doesn't write about what might be served in restaurants, or an American image of Japanese food, but the sort of things that Japanese people actually like to eat at home. Her commentary on the food and Japanese attitudes towards it is also simple and accurate (IMHO), without any grandiose sociological claims about "Japanese culture," which is refreshing.
The best part for me? Udon, those thick, chewy noodles. I love the stuff, but we can only get it after a 2 hour drive, and it's expensive here in the US. My wife believed that it takes special flour to make, which we can't get, so even though we could eat it pretty much 365 days a year, we only had it occasionally. But Kurihara has a recipe that mixes AP and Bread flour that works! It requires some bad-ass kneading (like stomping on it for 20 minutes--literally) and it isn't quick (it is cheap, though), but they taste great. Even my wife gave it the thumbs up, which says a lot.
Harumi's Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes Feature
- ISBN13: 9781557885203
- Condition: New
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Harumi's Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes Overview
Harumi Kurihara, Japan's most popular cooking expert, earned raves from critics and home cooks around the world for her award-winning English-language debut, Harumi's Japanese Cooking. Now she returns with a second-and more intimate- collection written specifically with the Western palate in mind.
Harumi's Japanese Home Cooking presents seventy new recipes that exemplify her irresistible, down-to-earth style and simplicity-from Clear Soup with Pork, Spinach Dumplings, and Prawns in Chili Sauce to Potato Salad Japanese Style and Harumi's Baked Cheesecake. In addition, the book presents authentic preparation techniques and serving suggestions
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