Eleanor E. (shelfspace) reviewed on 1/27/2007 + 28 more book reviews

This is a beautiful, glossy cookbook with many illustrated, step-by-step presentations of Japanese cooking techniques. I've tried a couple of the recipes, and they worked very well.

The chapter titles are:

Introduction; Japanese Cooking Class; Glossary; Sushi; Sashimi; Deep-Fried Foods (Age-mono and Tempura); Pot Cooking; Grilled and Pan-Fried Foods (Yakimono and Teppan-yaki; Stocks and Soups; Steamed Food and Egg Dishes (Mushi-mono and Tamago-yaki); Makunouchi (Dinner Boxes); Pickles; Foods in Vinegar or Dressing (Sunomono and Aemono); Desserts; Index.

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