Download PDF Harumi's Japanese Cooking: More than 75 Authentic and Contemporary Recipes from Japan's Most Popular Cooking Expert, by Harumi Kurihara
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Harumi's Japanese Cooking: More than 75 Authentic and Contemporary Recipes from Japan's Most Popular Cooking Expert, by Harumi Kurihara
Download PDF Harumi's Japanese Cooking: More than 75 Authentic and Contemporary Recipes from Japan's Most Popular Cooking Expert, by Harumi Kurihara
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From Publishers Weekly
The publisher calls Kurihara "Japan's Martha Stewart" because of her numerous bestselling cookbooks, her lifestyle magazine and line of kitchenware, but judging by the overall simplicity of these recipes—and that Kurihara is "not interested in decorating [her] food for the sake of it"—that comparison is questionable. The recipes in this volume are divided into basic categories: appetizers, soups and noodles, rice, tofu, seafood, chicken and egg, beef and pork, sushi, vegetables, and desserts and drinks. They range from extremely accessible, such as Beef on Rice and Chicken with Red and Green Peppers, to more intimidating, such as Shrimp and Squid Tempura. But even the more involved entries are doable thanks to Kurihara's encouraging and straightforward (if not always elegant, thanks to an occasionally awkward translation) prose. She covers traditional Japanese favorites like Okonomiyaki Hiroshima fu (Japanese-Style Savory Pancake) and more contemporary takes with international influences, like Tofu with Basil and Gorgonzola Dressing, which she describes as "a rather Italian way to serve up tofu." Throughout, the emphasis on eating mindfully, varying ingredients and keeping portions small (especially for dessert) means that this is a healthful cookbook that doesn't try too hard to be one. Photos. (Apr. 4) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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About the Author
Harumi Kurihara is Japan's most popular cooking and lifestyle personality. She has sold more than seven million copies of her cookbooks, as well as more than five million copies of her cooking magazine. A nationwide sensation in her home country, she also appears on Japanese television and runs housewares shops and restaurants. This is her first book to be published in the U.S.
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Product details
Hardcover: 160 pages
Publisher: HP Books (April 4, 2006)
Language: English
ISBN-10: 1557884862
ISBN-13: 978-1557884862
Product Dimensions:
8.4 x 0.7 x 10.2 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
49 customer reviews
Amazon Best Sellers Rank:
#457,178 in Books (See Top 100 in Books)
Great book; I learned a lot about Japanese cooking. Most of the recipes are great. I had a couple of so-sos - her okonomiyaki batter is unusual, not the same as other recipes I've seen and it was a bit gummy. She also has a salmon recipe where she cooks the salmon plain in the microwave before assembling the dish. Sorry Harumi, but the thought of microwaved salmon was a bit horrifying; I pan-fried it instead. But overall a great cookbook. The best thing about it is that while Japanese cookbooks can tend toward the haute, with ornate, beautiful, technical dishes, Harumi's book focuses on homestyle recipes cooked every day in Japanese households, which is exactly what I was looking for.
Harumi's recipes are just the thing if you'd like to try your hand at some simple Japanese dishes. Her directions are clear and most of the ingredients are not too hard to find. If you try her recipes for green beans with ground meat or green beans with black sesame sauce, for instance, you will have created dishes that are simple, pleasing, and, well, Japanese. And if you've ever been to Japan and had that delicious pancake called okonomiyaki, then longed to reproduce it, Harumi gives you a pretty good recipe for making it right at home. Her variations on miso soup are good, too. I am less tempted by the "fusion" type dishes like "tofu with basil and gorgonzola dressing," which seem a bit odd to me. And the book does, annoyingly, lack an index, although it has a good glossary. I haven't tried all of her recipes, but my favorite so far is her easy and homey take on gyoza (dumplings). And although she has some recipes for making sushi, I'm leaving that job to the excellent sushi chefs in Portland (Maine).
This is a fabulous cookbook. The recipes are delicious, simple and healthy. Some recipes are workout friendly if you control the portion of dressing. I used some recipes for party and my friends love it.
Good cookbook. The recipes look yummy.
Creative Japanese home cooking
Harumi's cookbooks are great. After owning this book for several years, decided to gift it and the recipient also loves the book.
I've only cooked two recipes from this book, but I've also tasted some recipes taken from her other books, and I believe this woman knows what she's doing! Each recipe has a picture, so you have an idea of what you're aiming to make, and she does a pretty good job of explaining what certain ingredients are and what good substitutions would be if that ingredient is not easily accessible. There are some instances in which she'll say, "cook" but not for how long, but I think it's pretty easy to deduct about how long something should cook for. I'm definitely planning on buying her other books at some point.
Great recipes and good information for a beginner.
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