The Japanese Kitchen: 250 Recipes in a Traditional Spirit (Anglais) Broché – 8 novembre 2000
Aucun appareil Kindle n'est requis. Téléchargez l'une des applis Kindle gratuites et commencez à lire les livres Kindle sur votre smartphone, tablette ou ordinateur.
Pour obtenir l'appli gratuite, saisissez votre adresse e-mail ou numéro de téléphone mobile.
Détails sur le produit
En savoir plus sur l'auteur
Commentaires en ligne
Meilleurs commentaires des clients
Une mine d'information et d'astuces. Je me sens entre de bonne mains pour découvrir le vrai dans la cuisine japonaise.
Commentaires client les plus utiles sur Amazon.com (beta)
Shimbo's recipes are a joy, introducing over 200 wonderful dishes from the Japanese culinary repertoire to Western readers. Agedashi tofu (crisp tofu cubes in tempura sauce), negima-nabe (tuna and leek hotpot), multiple variations on fresh ramen and yakitori skewered chicken, the unusual gyuniku no misozuke (miso-marinated steak), usuyaki senbei (homemade rice crackers), mitsumame (chilled gelatin in syrup), along with modern Japanified Western standards like ebifurai (fried shrimp in a crisp breading), omu raisu (rice-filled omelet), and kurimu korokke (creamy croquettes) are all here. Each recipe is prefaced with a tale about its origin or the author's childhood memories, and clear instructions make preparation of "exotic, foreign" specialties easy.
Less successful are some of Shimbo's unique concoctions: soybean hummus (why?), eel burgers, "creamed" soup made of carrots, celery, garlic, miso, and soy milk. But these misfires, thankfully, can be easily overlooked.
Another of the book's strengths is the author's deep investigation into ingredients.
Shimbo, a native of Japan who teaches frequently at major cooking schools in the United States and Europe, took years to write this book, visiting artisanal food producers across Japan to gather first-hand information about how products are grown and manufactured. Her research is a goldmine for devotees of Japanese food. I've been cooking Japanese food for 25+ years, and am Japanese Food Host at BellaOnline.com, yet only from this book, for instance, did I learn that the plant from which konnyaku--a gelatinous cake used in hotpots and simmered dishes--is made, is related to taro! The plant's name is usually translated into English as "devil's tongue root," which doesn't give a clue to what it really is. To anyone familiar with taro through Hawaiian food, Chinese food, or even taro potato chips, a taro connection makes a lot of sense, given konnyaku's typical speckled gray appearance. It was like a light bulb going on for me.
Each ingredient is described thoroughly with "what to look for" and "storage" sections explaining how to choose top-quality ingredients and keep them in peak condition. I'm especially impressed by Shimbo's clarifications of the differences among types of miso, noodles, and sake.
But the book has two real weaknesses: its lack of photographs and its basic disorganization.
Although line drawings illustrate a few unusual ingredients and cooking techniques difficult to explain in words, there are no photographs of finished dishes--a glaring omission for a cuisine that places so much emphasis on presentation. Okay, I can live with that, as some of my favorite older Japanese cookbooks are sparsely illustrated.
What bothers me more is the book's organization--or lack thereof. I've owned this book for a month now, and still can't find my way around or quickly locate particular recipes. The first part of the book contains several sections that intersperse descriptions of ingredients with recipes that use them. The second half follows a more standard cookbook order of Appetizers, Soups, Vegetable Dishes, Sushi, Rice and Noodle Dishes, Main Dishes and Desserts. This places a recipe entitled "Classic Creamy Sesame-Vinegar Dressing with Broccoli" (Shimbo's variation of the traditional spinach in sesame seed dressing) in the ingredients section under "G" for goma, the Japanese word for sesame seeds.
Moreover, due to the book's equally peculiar indexing, this recipe cannot be located by looking up "broccoli, "goma," or even "classic," but is indexed as "creamy sesame-vinegar dressing with broccoli" and "sesame-vinegar dressing, creamy, with broccoli." So, even if you know a recipe's exact title, it often is not listed that way in the index. I find myself frustratingly leafing through the book time and time again to find a recipe I know is hiding somewhere.
Still, the pluses in this book greatly outweigh the minuses. This is one of the best Japanese cookbooks available in English today.
I recommed this as the first and primary Japanese cooking book in your kitchen.
It is full of tips and advice on ingredients, techniques and preparation of authentic Japanese dishes.
There is task of finding rare ingredients first, from international cuisine section of supermarket or better yet from gourmet store, or mail order source in this book.
Book is void of photos but has fine drawings which aid in prep techniques and ingredients.
Have tried some new eating experiences from this book and have heard raves of diners who enjoyed the likes of: Japanese Stuffed Pancakes (Okonomiyaki); Swordfish in Yuan Style; Chicken Breast Fillets in a Crust of Mung-Bean Noodles.
There is sizeable section on Sushi.
For some reason, many of the recipes call for odd measurements, frequently for 7 ounces of protein or vegetables. I assume that this is a conversion from metric, but it's just plain irritating, because it's not a measure used by American food packagers. There are a number of recipes that call for smoked salmon (which, by the way, does not come in 7 ounce packages). What variety of smoked salmon is never stated. I'm guessing that the author means cold-smoked lox, but it would be nice if that were stated. A recipe made with lox is going to be substantially different from a recipe made with much drier wood-smoked salmon.
Also problematical are the organization and indexing of this book. I find the "appetizers" section particularly irksome, since many of the recipes state things like "serves 4 as an appetizer and 2 as a main course." Traditional Japanese home-style meals don't feature appetizers as such, so why select a somewhat random group of recipes and shoehorn them into a chapter? Further, few of the recipes for "cold appetizers" indicate whether or not the dish should be chilled or served at room temperature. Also irritating is the fact that "basic" recipes are hidden throughout the first third of the book, which supposedly covers Japanese cooking techniques and ingredients. And the index is a disaster and largely useless. I've had to put a paperclip on the page for the recipe in the basic chapter that I use the most, because it does not appear anywhere in the index - salt pickled daikon and carrots in sweet vinegar dressing.
Despite the drawbacks, there are good recipes in the book. Many are fun and reflect the worldliness of modern Japanese cooking, calling for ketchup and other Western seasonings. Certainly not comprehensive, but a decent effort nonetheless. Perhaps future editions could work on organization and indexing.
Update - the spine of the book has cracked in two places and pages are falling out after only two years of use.
Another update. I'm ordering a used hardcover copy of the book. My paperback has split in two and even more pages are falling out, so it's held together with a big rubberband. I still find the organization and indexing of the book irritating, but I find that I use the book frequently, so I upgraded my rating to four stars.