Japanese Home Cooking

Masui and Ka%C3%A9d%C3%A9's cookbook is a work of art. Lavishly illustrated, with more than 300 full color %E2%80%93 many full-page %E2%80%93 photos by Annabelle Schachmes, it is ideal for both beginners and intermediary cooks looking to learn traditional Japanese household cuisine. It is a highly usable reference text, but its beauty also makes it a great coffee table book. The authors include clear, step-by-step preparation instructions for more than 90 recipes, alongside more basic preparation notes on general aspects of Japanese cuisine, a glossary, multiple indexes, and a variety of introductory topics, both historical and practical. Among them a set of notes on Japanese cooking's rarified and highly valued aim of odorless results, as well as on sauces and condiments, and the assimilation of foreign food elements into local cuisine. The cookbook is both functional and artisanal, striking an effective balance between practical and aesthetic values, mirroring its subject matter. Although it focuses on more traditional, home cooking rather than restaurant fare, the general food groups are the same: cold starters, bowls and soups, vegetables and soy, steamed and simmered dishes, deep-fried and grilled dishes, rice and noodles, and sweets. This cookbook should be considered a necessary acquisition for those looking to better their understanding and preparation of Japanese cuisine and is most highly recommended. (Sept.)