The Cook's Encyclopedia of Japanese Cooking by Emi Kazuko
The Cook's Encyclopedia of Japanese Cooking
(Barnes & Noble Books: 2003)
READ: April-July 2006 (ongoing)
A book I sorely wanted to bring with me to Japan, but couldn't spare the space for. But I look oh-so-forward to using it when I return home to Canada - it will help me recreate some of the Japanese meals I have eaten here and loved! It's a really nice cookbook. There is a whole first section explaining various Japanese meats, vegetables, noodles, and cooking utensils. Then many, many recipes organized by type. Some of these seem somewhat complicated, but others quite simple. Plus, if you've ever wanted to find out the difference between all those kinds of tofu sitting on the shelf at the grocery store, this book will surely be able to tell you.