Let's Cook Japanese Food!
Home-style Japanese cooking is demystified in this refreshing and informative cookbook.
Turn your idea of difficult Japanese cooking on its head with this new edition of “Let’s Cook Japanese Food!’ People love Japanese food but think they have to go out to a restaurant to get it. But it’s something everyone can cook, easily and deliciously, at home! When people think of Japanese food, it’s usually sushi, sashimi, or ramen — or just too hard. Amy Kaneko, an American married to a Japanese husband, learned from the best — her mother- and sister-in-law — and brings her culinary experience to your kitchen. Using easy-to-find ingredients, familiar techniques, and authentic flavors, you won’t believe how simple it is to make real Japanese food that is this delicious.
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 Japanese home-style favorites, like Gyoza and Tempura, as well as Yoshuko dishes combining Japanese and Western influences, like Curry Rice, and Omu Rice, an omelet stuffed with tomato-y chicken fried rice.
Details:
- 168 pages
- 7.5 x 0.7 x 8.8 inches
Amy Kaneko is an American home cook and mother who spent two 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.
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Let's Cook Japanese Food!
Home-style Japanese cooking is demystified in this refreshing and informative cookbook.
Turn your idea of difficult Japanese cooking on its head with this new edition of “Let’s Cook Japanese Food!’ People love Japanese food but think they have to go out to a restaurant to get it. But it’s something everyone can cook, easily and deliciously, at home! When people think of Japanese food, it’s usually sushi, sashimi, or ramen — or just too hard. Amy Kaneko, an American married to a Japanese husband, learned from the best — her mother- and sister-in-law — and brings her culinary experience to your kitchen. Using easy-to-find ingredients, familiar techniques, and authentic flavors, you won’t believe how simple it is to make real Japanese food that is this delicious.
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 Japanese home-style favorites, like Gyoza and Tempura, as well as Yoshuko dishes combining Japanese and Western influences, like Curry Rice, and Omu Rice, an omelet stuffed with tomato-y chicken fried rice.
Details:
- 168 pages
- 7.5 x 0.7 x 8.8 inches
Amy Kaneko is an American home cook and mother who spent two 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.
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Description
Home-style Japanese cooking is demystified in this refreshing and informative cookbook.
Turn your idea of difficult Japanese cooking on its head with this new edition of “Let’s Cook Japanese Food!’ People love Japanese food but think they have to go out to a restaurant to get it. But it’s something everyone can cook, easily and deliciously, at home! When people think of Japanese food, it’s usually sushi, sashimi, or ramen — or just too hard. Amy Kaneko, an American married to a Japanese husband, learned from the best — her mother- and sister-in-law — and brings her culinary experience to your kitchen. Using easy-to-find ingredients, familiar techniques, and authentic flavors, you won’t believe how simple it is to make real Japanese food that is this delicious.
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 Japanese home-style favorites, like Gyoza and Tempura, as well as Yoshuko dishes combining Japanese and Western influences, like Curry Rice, and Omu Rice, an omelet stuffed with tomato-y chicken fried rice.
Details:
- 168 pages
- 7.5 x 0.7 x 8.8 inches
Amy Kaneko is an American home cook and mother who spent two 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.
