Amy Kaneko is an American home cook and mother who spent 2 years living in Japan with her Japanese husband. Under the tutelage of her mother-in-law and Japanese friends and family, Kaneko, who has worked in the cookbook publishing industry for 20 years, decided to take what she had learned and share it with Westerners unfamiliar with what Japanese people really eat at home. She has lived in Tokyo, New York, and San Francisco, and currently lives in Boulder, CO with her husband and bilingual teenage daughters.
Home-style Japanese cooking is demystified in this refreshing and
informative cookbook. After marrying into a Japanese family, the
American author was taken under her mother-in-law's wing to learn
the ins and outs of Japanese cooking. Here she presents her
acquired knowledge in an appealingly designed book with Japanese
graphic motifs and color photos. The recipes themselves are a mix
of family favorites and restaurant dishes Kaneko learned to
recreate at home. Yet readers will see few of the familiar foods
available in Japanese restaurants in the U.S. Instead, the book
illustrates how to make dense, exotic creations like a sumo
wrestler's stew with fish, bacon, chicken and tofu, as well as
Yoshuko (fusion) dishes combining Japanese and Western influences,
like Beef and Onions in Tomato Gravy over Rice. In the first few
pages, Kaneko identifies the basic ingredients and equipment
needed. Chapters devoted to Tofu and Eggs; Vegetables, Fish and
Shellfish; Meat and Poultry; and Rice Noodles and Dumplings
intersperse recipes with boxes that highlight Japanese
traditions...Kaneko recognizes the home chef's limits: she readily
employs the concept of mottai nai (don't waste) and saves
readers time with suggestions for reusing leftovers. (Apr.
2007)
*Publishers Weekly*
"Let's Cook Japanese Food!, for people who no longer want to
feel intimidated by home-cooked Japanese food"
*Food.com*
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