Harumi's Japanese Cooking (Anglais) Broché – 15 mai 2008
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Présentation de l'éditeur
These elegant, effortless recipes reflect Harumi's down-to-earth approach to Japanese cooking. Simply written and featuring everyday ingredients, recipes include Pan-Fried Noodles with Pork and Bok Choy, Warm Eggplant Salad, Japanese Pepper Steak, Seafood Miso Soup, and Harumi's popular Carrot and Tuna Salad, along with a chapter on simple ways to make delectable sushi at home.
Demystifying Japanese cooking and celebrating freshness, seasonality, and simplicity, this delightful book introduces Americans to one of the food world's brightest stars, and invites us to cook with her, one gracious dish at a time.--Ce texte fait référence à l'édition Relié .
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Commentaires client les plus utiles sur Amazon.com (beta)
This book does not cover the kinds of foods you will be able to buy at Japanese restaurants but rather the kinds of foods that Japanese eat at home. Her recipes make it easy to make them in your home. She has tested these recipes in Europe and has found some interesting substitutes for materials not easily found outside of Japan.
If you like Japanese cooking and would like to try to make it at home, this is the best introduction. Once you get accostomed to her cooking style, you can then move on to the more difficult methods of Tsuji and Suzuki. But you will find yourself returning to this book regularly because your family will keep requesting her foods.
The best part is that most of these recipes are "Japanese," but they are selectively compiled to cater to the American audience. She steers clear from the so-called "weird" Japanese ingredients, like natto (fermentated soy beans), or umeboshi (really sour pickled plum). A lot of Japanese home cooking are western dishes, like casseroles and hamburgers (surprise!), but Harumi, staying true to her title, has selected authentic Japanese recipes or western dishes with a Japanese twist.
I've cooked about half of the recipes in her book, and they all came out great. The best one so far is the open-faced dumplings, and the salmon cakes, and the chicken salad. There was one questionable recipe - the shredded carrot salad - which is her staple dish (as it's published in many of her cookbooks), but I think either Harumi or her editors may have altered the original recipe (which does NOT include vinegar or mustard) to cater to the more American notion of "salad." The original version is MUCH better; less like a salad and more like a stir-fried side dish.
I can guarantee that many, if not all, of her recipes in this book will turn out great, and this is coming from a girl who was raised by her mom's Japanese cooking for a good part of her life.
There are wonderful international influenced dishes that marry japanese style, with italian and american flavors.
The other great thing is that many of the dishes include items you already have in your fridge. A few trips to speciality grocery stores, and you'll be stocked to be able to cook a wide range of great food for your family and friends. They will be so impressed!
I personally think this book makes a great gift to anyone who has been oversaturated by books from Ina, Rachael, or Giada (though they are still great!)