- The Japanese Kitchen
- 250 Recipes in a Traditional Spirit
- By Hiroko Shimbo
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In this comprehensive IACP Award-nominated cookbook, Hiroko Shimbo gently and authoritatively demystifies Japanese cuisine for Western cooks. In Part One, Shimbo offers up an extended cooking-school lesson in Japanese ingredients, cooking methods, and implements, with ample advice on easy-to-find substitute ingredients and shortcut techniques. This first part also has all the basic recipes for sauces, stocks, dressings, and relishes, plus time-tested secrets of rice and noodle cookery, all of which give readers the skills to improvise and create their own Japanese meals.
In Part Two, Shimbo serves up a stunning feast of Japanese dishes, from updated classics of the traditional repertoire to her own delectable creations. Here are scrumptious appetizers like Tempura Pancakes and Salmon and Vegetables in a Sweet Vinegar Marinade, clear and delicate miso soups, hearty yet refined chicken, duck, and meat entrées, delicious fish and shellfish preparations, and lots of Japan’s famous sushi, rice-bowl, and noodle-bowl dishes. A chapter on the fine art of Japanese desserts rounds out the banquet.
This is an indispensable book for both aficionados and home cooks eager to learn more about Japanese cuisine.
Book Details
- Paperback, $21.95
ISBN 978-1-55832-177-9
- Total Pages: 528 pg.
- Trim Size: 7 ¼ x 9 1/8
- Interior Design:
2 Color
Awards
IACP Cookbook Awards Finalist
From the Press Room
Praise
“Hiroko Shimbo fills an enormous need by bringing us The Japanese Kitchen. It educates the American cook on Japanese cuisine and its health benefits, with innovative yet easy to prepare dishes perfectly geared towards our western culture and palate.“
—Nora Pouillon, Chef/Owner of Nora and Asia Nora
“In a dream world, everybody I work with would have read this book or worked in a Japanese kitchen for five years. Then the fun begins.“
—Daisuke Utagawa, Creative Director of Sushi-Ko
“A gifted cooking teacher, Hiroko Shimbo has put years of experience into this groundbreaking cookbook. Using The Japanese Kitchen‘s clear cut instructions and adaptable recipes demystifies this appealing, healthy cuisine for the Western cook.“
—Barbara Pool Fenzl, Owner, Les Gourmettes Cooking School
“The culinary community owes Hiroko a debt for her clear and comprehensive exposition of Japanese cuisine. The section on ingredients and techniques alone makes the book a necessity for anyone with even a passing interest in this exciting and subtle cuisine. The recipes are easy to follow and filled with helpful hints to ensure success. At our school, Hiroko has become a valuable and respected visiting chef and instructor; her book will undoubtedly earn the same high regard.“
—Rick Smilow, President, Peter Kump’s New York Cooking School