Mastering the Art of Japanese Home Cooking

Great book

Excellent

Mostly above my paygrade and I didn’t like the Westernisation “twists” on some of the dishes. Nice photos and very helpful advice. He’s a Westernised multi-restaurant owner so go figure!

Packaged in cardboard but left in puddle!

What a beautiful book. Explains japanese cooking, how and why and has beautiful recipes and the photographs are stunning. I've just eaten the Dashi soup with soba noodles and duck. Delicious and a lot simpler to make than it appeared. I will be reading it and enjoying the recipes at the same time. All I can say is that if you only buy one japanese cookbook please make it this one

Muy buen libro, enseña lo básico en la cocina japonesa, muy fácil de aprender Buen material a mi juicio a muy buen precio

Explaining "how to" - very easy way and easy to understand. It's covers very basic Japanese Home Cooking. I'm enjoying this book a lot.

Oh, I adore this book. There are fantastic colorful photos throughout of not only the finished product, but tons of process photos. His instructions are crystal clear. The recipes are easy. Many require you to make your own stock, but it’s Dashi, and that only adds about 15 minutes to a recipe. There are little blurb boxes peppered throughout, called Japanese Grandmother Wisdom that are informative and charming. He has an ingredient glossary at the back, but no photos of ingredients. That’s the only bummer. If there are ingredients in a recipe that you’re unfamiliar with, it might be helpful to Google it before running to the store so that you know what you’re looking for. Pictured below: 1) Ingredients for California Temaki 2) California Temaki. It’s hand rolled sushi. I’ve made sushi before, but not Temaki, its much easier, casual, rustic cousin. Delicious and so visually interesting and beautiful. Easy peasy. He mentions that you could put out the ingredients and let people pull together their own Temaki at a party. I could see that. 3) Gyoza (Pork and Cabbage Dumplings – Potstickers!!!) and Yasai Itame (Stir-Fried Vegetables). Amazing! These were the best potstickers we'd ever had! 4) Yasai Tempura (Vegetable Tempura), and Shrimp Tempura. Wonderful! Mess warning! ;) 5) Supagetti No Teriyaki (Chicken Teriyaki Spaghetti). Fantastic! You'll never buy teriyaki sauce again! If you put the water on to boil for the pasta, then get the chicken going, then get the teriyaki going, you'll be eating in 30 minutes. Great for a schedule pressed night. Some other things I have flagged to try are Spicy Tuna Temaki, Suteki Don (Steak Rice Bowls with Spicy Teriyaki Sauce), Tamago Supu (Japanese Egg Drop Soup), Dango Jiru (Japanese-Style Chicken and Dumpling Soup), Tsukune No Teriyaki (Chicken Meatballs with Teriyaki Sauce), Nasu No Misoyaki (Eggplant with Chicken and Miso Sauce), Tori No Teriyaki (Chicken Teriyaki), and Shumai (Japanese-Style Shrimp Dumplings).

Oferece uma grande lista de pratos que podem ser elaborados em casa, com facilidade.

Morimoto has succeeded in making japanese cooking approachable and easy. everything I've tried from this book has been tasty and easy to execute.