Kimiko Barber is a Japanese cook and demonstrator, who teaches regularly at cookery schools around the UK and writes for the Financial Times. She is also the author of five other books; Sushi, Taste and Technique, Easy Noodles, The Japanese Kitchen (winner of a Guild of Food Writers' design award), Yo Sushi Cookbook and Japanese pure and simple (shortlisted for the World Food Media and Guild of Food Writers' healthy eating awards).
Barber (The Japanese Kitchen) provides approximately 100 recipes ranging from sushi to salads to soups and light suppers. While primarily simple as far as preparation goes, the recipes often call for hard-to-find ingredients, such as burdock root, agar-agar, konnyaku, and umeboshi. A brief section on ingredients includes storage tips for some items but no sources for purchase; many are fresh produce, so online sources wouldn't be applicable. The recipes emphasize freshness, and Barber often mentions specific healthful aspects of the dishes. As many of the dishes are salads or soups, techniques primarily consist of preparing and combining ingredients and heating as required. Many recipes are vegetarian, although fish, chicken, and some pork dishes are also included. Beautifully illustrated with many large, full-color close-ups, this is a nice but somewhat specialized cookbook. Purchase where there is interest (and a comprehensive Asian grocery nearby).-Susan Hurst, Miami Univ. Libs. of Ohio, Oxford Copyright 2009 Reed Business Information.