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Let's Cook Japanese Food!: Everyday Recipes for Home Cooking | 
 enlarge | Author: Amy Kaneko
Creator: Deborah Ory
Publisher: Chronicle Books
Category: Book
List Price: $22.95
Buy New: $4.95
You Save: $18.00 (78%)
New (37) Used (15) from $4.95
Rating:  10 reviews
Media: Paperback
Pages: 168
Number Of Items: 1
Shipping Weight (lbs): 1.3
Dimensions (in): 8.2 x 7.9 x 0.8
ISBN: 0811848329
Dewey Decimal Number: 641.5952
EAN: 9780811848329
Publication Date: March 8, 2007
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Condition: Brand new book - May have a remainder mark.
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| Editorial Reviews:
Product Description
"Yum!" thought Amy Kaneko when she tasted the Japanese home cooking she'd married into. Even better, turned out it uses easy-to-find ingredients, and she couldn't believe how simple the techniques are for food this delicious. This terrific cookbook showcases 70 of Amy's favorite recipes, including Tonkatsu (crispy pork cutlets in a tangy sauce) and Onigiri (cute little rice balls stuffed with salmon). A glossary describes the more unusual ingredients and a source list makes it a snap to find and use Japanese specialties such as daikon, miso, and wasabi. It's tasty, it's practical, it's a wow with family and friends so Let's Cook Japanese Food!
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| Customer Reviews: Read 5 more reviews...
 Yay! Yay! August 27, 2008
Cynthia (IL United States)
Ms. Kaneko has created something unique -- a Japanese cookbook that reads, in its way, like Betty Crocker. These are recipes that she and her family make at home in California, and she has used commonly-available ingredients, with substitutions noted for things like teriyaki sauce and tonkatsu sauce. I have used a couple of recipes (and look forward to trying more as our schedule opens up) and found them to be delicious and no more complex than a good American recipe. The measurements are in English (Imperial) rather than metric (which also makes it friendlier to an American cook). If you are trying Japanese cooking for the first time, this is the cookbook you want.
Valuable for more than just the recipes August 18, 2008
Mrs. K (Mojave Desert, CA USA)
1 out of 1 found this review helpful
My hubby was born in Tokyo, but came over at 7. He's a great cook, but his repertoire of from-scratch homecooked Japanese food is pretty limited -- miso soup and fried rice. He's taught me those. Everything else Asian that we eat at home comes partially out of a box/bag from the Asian grocery -- curry, mabo tofu, real ramen, and okonomiyake.
I've bought several Japanese homecooking cookbooks, but something was missing from the translation on the **method.** The author of this book explains those missing methods in ways I can understand.
For example, the author explains how to cook kabocha squash. Kabocha is probably in everyone of my Japanese cookbooks. Being used to boiling potatoes for American fare, I've always put way too much liquid in it. I end up with mush. She says 1/2 inch of liquid at the most. I can't wait to try this out when the weather gets cooler.
I love the narratives that come with every recipe.
You don't get a whole lot of recipes in this book, but I think her explanation of *how* to cook Japanese homestyle food is well worth the price.
 great cookbook with great photos June 30, 2008
D. Zhang (Los Angeles, CA)
the recipes here are great. I love the fact that it's simple, but not boring. It's well organized, although I wish there were photos for every dish in the book. Otherwise, a great cook book for people who want to start cooking japanese food. It also has a decent glossary for ingredients and such.
 A Good Starter book. April 6, 2008
angela santiago (Boston, MA USA)
4 out of 5 found this review helpful
If you want to make some really simple easy to make Japanese food then this is good book to buy. You should know that it is written by an American woman who moved to Japan with her husand. With every recipe there is a paragraph on how the author discovered these dishes. All the ingredants are given a decription at the beginning of the book. In the back of the book there is a short list of websites soyou can get some of these Japanese ingredients, like ponzu sauce or miso paste.
Because the writter is American i feel that most of the recipes are Japanese takes on western food. The books itself is very thin. It's worth buying if you want to try a few new things or you want to learn how to make a few dishes that you have tried in Japanese Resturants. If you want to do more advance food then look at some other books.
One of my most favorites.... January 23, 2008
K. Ryborz (Diamond Bar, CA USA)
1 out of 1 found this review helpful
I absolutely LOVE this book.
Easy to read, great color photos and stories by the writer Amy.
I love that she was an average girl of no Japanese decent, whom wanted to learn her husband's favorites!
Recipes are easy to duplicate and fun, it's one of those "show-off" cookbooks in my collection. It really is pretty!!! And the cover and artwork throughtout is lovely!!
A MUST HAVE!
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