Hardcover: 256 pages
Publisher: Ten Speed Press; 8.11.2013 edition (November 5, 2013)
Product Dimensions: 7.6 x 1 x 9.3 inches
Shipping Weight: 1.9 pounds (View shipping rates and policies)
Average Customer Review: 4.7 out of 5 stars See all reviews (193 customer reviews)
Best Sellers Rank: #6,773 in Books (See Top 100 in Books) #1 in Books > Cookbooks, Food & Wine > Asian Cooking > Japanese #19 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > Essays #95 in Books > Cookbooks, Food & Wine > Regional & International
I was a bit intimidated by his first book "Japanese Hot Pots", and less so by his second book "The Japanese Grill", but I did finally get a grip on both of them--and I enjoy using both those cookbooks. So, of course, this one drew my attention. The fact that I find this new "Soul Cooking" personable and approachable, may be because I have become comfortable with many Japanese terms and ingredients because I use his first two books frequently. But I really think it is because Tadashi Ono is a fun guy--and his personality comes shining through in this third book. I think he's finally come into his "own": His own way of teaching, writing and doing.I think he's always been aware of how the Western world influenced Japanese cuisine and culture , from the mid 1800's when foreigners began arriving in Japan, to during and after World War II. But I also think he had to get real comfortable with his place in the scheme of things to write about it. You know, you can't really talk about "soul" and "comfort" until you have a firm handle on what surrounds it. Well, Tadashi has ID'd it beautifully in this book: The book itself is fun and somewhat of a history lesson; the recipes are do-able and they appeal to a "Western" taste, (after all, the dishes were influenced by Western tastes); you can find the ingredients (fairly easily, or with internet help), and the recipes are not complicated.In many cases, you can take short-cuts and buy the condiments needed to pull the dish together, or you can take the advice of Tadashi and make your own with the recipes he has provided.
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