The Sushi Experience and Hiroko’s American Kitchen Combined.

Cover,The Sushi ExperienceThe Sushi Experience, James Beard Award nominee for 2006 published by Alfred A. Knopf in October 2006 is a complete guide to the world of sushi – history and culture, restaurant dining, a wealth of information on ingredients and techniques, dishes and beverages to accompany sushi. The book contains 250 beautiful and useful color photos with more than 125 recipes for the home and professional chef. The book is aimed at both home chefs with sushi-making instruction on quickly and easily prepared dishes based widely available ingredients, and chefs working in the professional sushi kitchen. It includes an interesting and useful tear-out to take with you next time you visit your favorite sushi restaurant.

Your copy will be autographed by Hiroko inscribed to the person you specify. Notify Hiroko of the inscription information when placing your order.

Content: hardback; 280 pages; more than 250 color illustrations; more than 125 recipes

HirokosAmericanKitchenCoverSMALLHiroko’s American Kitchen: Cooking with Japanese Flavors was selected by the prestigious International Association of Culinary Professionals as the winner of the 2013 Best American Cookbook award. Bill Daley of the Chicago Tribune praised the book, noting that “Food authenticity lies in the tongue of the beholder, or so Japanese-born, U.S.-based Hiroko Shimbo would have it in her new book, which combines American ingredients with readily available Japanese seasonings and products. At the book’s core: Six easy sauces that give 125 modern recipes authentic taste. Don’t balk at making them. These sauces will transform such all-American ingredients as corn on the cob into something more intriguing — and truly Japanese in flavor.”

Fine Cooking Magazine also commented: “With this brilliant recipe collection, award-winning cookbook author Hiroko Shimbo demonstrates how easy it can be to bring Japanese cooking to the American table. A few key Japanese ingredients plus your usual supermarket items and you’re ready to go. The secret is Shimbo’s sauce-based approach. All 125 recipes in the book are built upon six easy-to-make core stocks and sauces. While respectful of tradition, Shimbo embraces Western ingredients, and her recipes range from authentic sukiyaki, gyoza, and braised daikon to modern hybrids like Spicy Miso Chicken Wings, Succulent Pork Ribs, and Tempura Fish and Chips, in which Japanese flavors deliciously pair with American favorites.”

Hiroko’s American Kitchen is for every cook and the results are for every diner, every day. You can easily prepare and enjoy the delicious world of Japanese flavors at your home today.

The Sushi Experience and The Japanese Kitchen Combined.

Cover,The Sushi ExperienceThe Sushi Experience, James Beard Award nominee for 2006 published by Alfred A. Knopf in October 2006 is a complete guide to the world of sushi – history and culture, restaurant dining, a wealth of information on ingredients and techniques, dishes and beverages to accompany sushi. The book contains 250 beautiful and useful color photos with more than 125 recipes for the home and professional chef. The book is aimed at both home chefs with sushi-making instruction on quickly and easily prepared dishes based widely available ingredients, and chefs working in the professional sushi kitchen. It includes an interesting and useful tear-out to take with you next time you visit your favorite sushi restaurant.

Your copy will be autographed by Hiroko inscribed to the person you specify. Notify Hiroko of the inscription information when placing your order.

Content: hardback; 280 pages; more than 250 color illustrations; more than 125 recipes

TJKThe Japanese Kitchen, award-winning, best selling cookbook published by Harvard Common Press in 2000 has been acclaimed in the press and by cooking authorities as the standard book for preparing Japanese dishes in a Western kitchen with readily available ingredients using easily mastered techniques. In this book you will find thoroughly explained all you need to know: from shopping for and selecting ingredients, to cooking techniques, to presentation. Healthful, delicious, appealing, and easily prepared Japanese dishes can become part of your cooking repertoire.

The Japanese Kitchen has been translated into Spanish and published in Spain, La Cocina Japonesa (RBA Libros, April 2006). The book is being sold throughout the Spanish speaking world
Your copy will be autographed by Hiroko inscribed to the person you specify. Notify Hiroko of the inscription information when placing your order. Contents: 512 pages; 90 illustrations; 250 recipes “Hiroko Shimbo’s The Japanese Kitchen is as important as Julia Child’s Mastering the Art of French Cooking for anyone who wants to understand the richness and complexity of Japanese Cuisine” Mark Miller, the chef-owner of Coyote Cafe

Hiroko’s American Kitchen: Cooking with Japanese Flavors was selected by the prestigious International Association of Culinary Professionals as the winner of the 2013 Best American Cookbook award. Bill Daley of the Chicago Tribune praised the book, noting that “Food authenticity lies in the tongue of the beholder, or so Japanese-born, U.S.-based Hiroko Shimbo would have it in her new book, which combines American ingredients with readily available Japanese seasonings and products. At the book’s core: Six easy sauces that give 125 modern recipes authentic taste. Don’t balk at making them. These sauces will transform such all-American ingredients as corn on the cob into something more intriguing — and truly Japanese in flavor.”

Fine Cooking Magazine also commented: “With this brilliant recipe collection, award-winning cookbook author Hiroko Shimbo demonstrates how easy it can be to bring Japanese cooking to the American table. A few key Japanese ingredients plus your usual supermarket items and you’re ready to go. The secret is Shimbo’s sauce-based approach. All 125 recipes in the book are built upon six easy-to-make core stocks and sauces. While respectful of tradition, Shimbo embraces Western ingredients, and her recipes range from authentic sukiyaki, gyoza, and braised daikon to modern hybrids like Spicy Miso Chicken Wings, Succulent Pork Ribs, and Tempura Fish and Chips, in which Japanese flavors deliciously pair with American favorites.”

Hiroko’s American Kitchen is for every cook and the results are for every diner, every day. You can easily prepare and enjoy the delicious world of Japanese flavors at your home today.

You can learn more about the book and find additional reviews by clicking the links below:

Wall Street Off Duty: February 22, 2013

Chicago Tribune: December 12, 2012

Fine Cooking: December 12, 2012

Good Morning America – Sara Moulton: December 21, 2013

NPR: December 25, 2013

Star Tribune: December 5, 2013