JAPANESE FOOD AND COOKING

by Stuart Griffin ‧ RELEASE DATE: N/A

Here's an unusual item for inclusion on your specialty cookbook shelf of nationals. Chinese cooking is popular and widely known; Japanese cooking deserves to be better known than it is. Beyond sukiyaki, few Japanese dishes are familiar and yet the comparatively recent distribution of Japanese cooking utensils has created some interest and a demand that this book should fill. Much of the material will be of interest to the experimental housewife, hunting new taste sensations, but many of the recipes are simply additions to known and familiar dishes. There's a section on ingredients; unfortunately the availability is limited in this country. For army wives going to Japan, this would be a godsend. Rice Dishes, Fish, Thirst Quenchers, Soups, ""Roasted on a Plough"" (yes, this is specifically sukiyaku- and the equivalent of the ""plough"" is simply a flat surface), Skewers and Grills (this probably the most popular section in its American applications), Boiled foods, Steamed dishes, Fried foods, Salads, Noodles, Desserts, and Festival dishes -- this is the lineup. Under the specific recipes, ingredients come first, then preparation and service. Frankly, though fun to add to ones cookbook collection, few of us will find this a book that comes off the shelf very often.

Pub Date: N/A

ISBN: N/A

Page Count: -

Publisher: Charles E. Tuttle

Review Posted Online: N/A

Kirkus Reviews Issue: June 15, 1956

Categories: NONFICTION