Hardcover: 328 pages
Publisher: Ten Speed Press (October 1, 2005)
Product Dimensions: 9.8 x 1.1 x 9.8 inches
Shipping Weight: 3.4 pounds (View shipping rates and policies)
Average Customer Review: 4.4 out of 5 stars See all reviews (76 customer reviews)
Best Sellers Rank: #59,444 in Books (See Top 100 in Books) #28 in Books > Cookbooks, Food & Wine > Asian Cooking > Japanese #701 in Books > Cookbooks, Food & Wine > Cooking Methods #779 in Books > Cookbooks, Food & Wine > Regional & International
This is definitely a five-star book in theory. It's probably the only Japanese cookbook that comes close to Shizuo Tsuji's in its thoroughness and completeness. But that's also the downfall of this book, it is really too similar to Japanese Cooking: A Simple Art without offering anything that breaks through the precedent. Those of us who own and cook from the previous book a lot might find this book a little bit boring. As soon as I got this book I thumbed through the pages and I only picked out 4 recipes at first blush that I really felt like I needed to try. This is a pretty good size book, too. I've cooked more than those 4 since then, but the book didn't have the profound impact on me that it should have, probably because I've read it all before in Japanese Cooking.I will say though, that this book can offer some things that Japanese Cooking doesn't have, mainly photography. There are pictures not only of finished dishes but of ingredients too, and even though those are artistically well done they are also quite informative. It helps to know what something looks like when you're looking for it in a store, I would suppose. But there are some steps skipped in this book that Japanese Cooking doesn't overlook. A specific example is a couple days ago when I made an asparagus and black sesame salad from Washoku to go along with lunch. Earlier today I was just perusing Japanese Cooking when it mentioned to never use wet ingredients in an aemono. Oops, nothing was mentioned about that in Washoku. I checked and sure enough, my salad, which was perfectly nutty and crisp at lunch, was now sitting in a pool of gray asparagus water.
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