The 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
“The Japanese Kitchen is an exceptionally clear guide to Japan’s most classic dishes. But it is also a surprising exploration of the flavors that can be achieved when a chef weaned on green tea starts dabbling in sun-dried tomatoes and feta cheese….This is about as good as it gets.”
New York Times
“Hiroko Shimbo’s new book, The Japanese Kitchen, is a god-send. While there are many books on sushi and a few other specific aspects of the cuisine, this is one of the few Western attempts at a full examination.
Los Angeles Times
“Top 100 Cookbooks of the Last 25 Years” Cooking Light Magazine