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The Japanese Kitchen: A Book of Essential Ingredients with 200 Authentic Recipes (Kitchen Series) (Englisch) Taschenbuch – 21. Oktober 2010

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Here is a mix of traditional and easy modern-day recipes for creating Japanese food. Kimiko Barber presents 100 essential ingredients used in Japanese cooking. Every ingredient has its own separate entry that covers history, appearance, manufacture, buying, storing, culinary use and health benefits. -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.

Über den Autor und weitere Mitwirkende

Kimiko Barber is a well-respected, self-taught Japanese cook and demonstrator, who teaches regularly at cookery schools around the UK. She is also the author of three other books; Sushi, Taste and Technique, Easy Noodles and Japanese Pure and Simple (which was shortlisted for a Guild of Food Writers' award).


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Format: Taschenbuch Verifizierter Kauf
Dieses Buch ist wunderschön and sehr informative. Es ist, allerdings, kein Kochbuch voll Rezepte sondern eher eine Beschreibung der Japanische Küche.
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I enjoyed this cookbook a lot. The recipes are just great and so easy to follow. Thanks for writing it!
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 4.9 von 5 Sternen 9 Rezensionen
9 von 10 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen a brilliant introduction to Japanese food 7. Februar 2005
Von joey ap simon - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
The ingredients-led entries in this book make it easy to follow and I was amazed by how simple many of the recipes were. The five that I've made have all worked extremely well and been delicious. The photography is stunning and really brought alive the world that is Japanese cooking. I read about the book in Newsweek and thoroughly agree it's one of the best cookbooks I've found in the US during 2004. Just fab.
5.0 von 5 Sternen Mystified by Japanese Ingredients? 27. Mai 2012
Von Nathanael Greene - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
Mystified by Japanese food ingredients? Mystified by visits to Asian grocery markets? Mystified by the Asian languages on the food packaging or store signs in Asian grocery stores, or spoken by cashiers? If so, this is the book for you.

Japanese cuisine is one of the most healthful and pleasurable cuisines in the world, with unique and popular flavors - powerful reasons to become acquainted with Japanese food ingredients, if you want to cook at home or not, by incorporating Japanese ingredients into your SAD diet (Standard American Diet).

Japanese cookbooks make cursory attempts to tackle this task. However, this unique book accomplishes this neglected task with aplomb. The book's coverage is comprehensive, including obscure but important ingredients that are often if not always omitted in Japanese cookbooks - one discovers these ingredients' importance when chefs in New York City know about them but, unaccountably, not chefs in "cosmopolitan" Washington, D.C.!

This book contains recipes that utilize the ingredients discussed in the book. However, this book's main attraction is not the recipes, but the ingredients.

This book is long overdue for the Western market, where Japanese restaurants have long held sway. The author has lived in the UK for nearly a half a century, and has authored a number of English-language books about Japanese cooking - and she gave up a career in the world of high finance to do so.

This book, understandably, does not cover the somewhat arcane subject of the "traditionally" made - and extremely if not impossible to find - Japanese ingredients. See my customer review of JAPANESE FOODS THAT HEAL, by John and Jan Belleme, on this AMAZON.com website.
3 von 3 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen A lovely book for foodies 3. Mai 2011
Von C. J. Thompson - Veröffentlicht auf Amazon.com
Format: Taschenbuch
This is one of the gems in my cookbook library. It is not a typical cookery book as such, although it does contain some 200 recipes. Rather, it is a compendium of articles on 100 basic ingredients in Japanese cuisine all categorized under 14 different headings. Each item is nicely illustrated and accompanied by a useful, detailed explanatory text and each entry includes a couple of recipes using the ingredient in question. In addition, there is a good introductory chapter about Japanese culture and cuisine as well as many beautiful photographs detailing scenes from Japan. Ultimately, it is not a book for the casual cook but it is the sort of publication that all serious foodies will love to browse through.
1 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen A good companion volume 2. November 2014
Von Jadepearl - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
An absolute must have book to add to your collection, in particular, Japanese cookery. I was surprised that this one had slipped by me. It provides historical and cultural context for all the ingredients and includes recipes that are very easy to execute. An example of organization is the ingredient, daikon (Japanese radish), with the kanji and English title then followed with a historic description, how it grows, appearance and taste, buying and storing, health benefits, culinary uses and then simple recipes that focus on it, as an ingredient. If an ingredient has multiple types, like soy sauce, she will choose the most common variant for recipes. One drawback is that she does not provide the names of preferred brands or the kanji so I can purchase the variant, if I want.

The pictures were are well done but are not step-by-step but of the finished product or more general interest photos.

It is a not, however, a complete volume of Japanese cookery. An example is the book does not have an equipment description of common Japanese kitchen items such as, the mandoline, or otabushi. There is also not a Japanese food technique section regarding simmering, as another example. There can be a bit of confusion about an ingredient name and a more common name (kanten is also agar-agar.) This is why the book is an excellent companion volume to other books.
The recipes provide both volume and weight measurements, though the liquid is done with volume. My particular version of the book was NOT in metric measurements.

This is an excellent book to have just for the background it provides, in addition, to the recipes. Highly recommended.
1 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen The Japanese Kitchen Cookbook 9. Januar 2007
Von AliMarie - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
I was thrilled to be able to purchase this book through Amazon. It was out of print in Australia and my father was desperate to have it. The book is the best collection of authentic Japanese recipes we have ever seen.
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