This is more than a Japanese cookbook. It is a presentation- for the esterner- of the background of Japanese food, the specialties that distinguish it from, for instance, Chinese or Indonesian food, the techniques, processes, equipment, ingredients and philosophy- in some cases- behind it. To the traveler, or to the person who wants to experiment with Japanese restaurants in the big cities, this provides good guideposts to ordering a meal characteristic of the Japanese. The recipes themselves fall into accepted order, as one learns the importance of the Japanese equivalent of horsed'oeuvres, the place soup plays in the menu, the special preparation of fish and meats, of rice and noodles, of vegetables and salads, of desserts. A final section lists sources of ingredients, and throughout the importance of using these ingredients (or their suggested equivalents) is stressed. For the Westerner, the housewife interested in making her food international, this is a more practical cookbook than others we have seen.