Ebook The Cooking of Japan (Foods Of The World)
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The Cooking of Japan (Foods Of The World)
Ebook The Cooking of Japan (Foods Of The World)
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Content Chapters include: "The Heritage of a Remarkable Past *Foods to Suit the Seasons * The Logic of Japanese Cookery * The World's Greatest Seafood * and much more.
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Product details
Series: Foods Of The World
Hardcover: 208 pages
Publisher: Time-Life Books (1979)
Language: English
ISBN-10: 0809400405
ISBN-13: 978-0809400409
Package Dimensions:
10.9 x 8.6 x 0.6 inches
Shipping Weight: 1.7 pounds (View shipping rates and policies)
Average Customer Review:
4.0 out of 5 stars
10 customer reviews
Amazon Best Sellers Rank:
#1,309,107 in Books (See Top 100 in Books)
Yes it's "out of date" but like everything, cooking evolves. This is a great snapshot of Japan's cooking in the 1960s. The photos and text are sumptuous and fun for those who appreciate history.
Replaced and copy lost in a move. Book was in excellent condition.
Replaced a book lost in a move. Book was in excellent condition for it's age.
outdated
It's an old book published by Time/Life but the information is timeless. I have several in the series and love them all.
Book was undamaged but yellowed and dingy. Recipes very complex and ingredients difficult to acquire. Doubt I'll prepare any of them.
This book is now over 40 years old and not easy to come by. It won't be of much interest or use to those simply looking for a good Japanese cookery book as it is very dated and the illustrations are, by more recent standards, very poor. However, those who have a serious passion for Japanese cuisine and cookbooks of all sorts, this will be a great addition to a collection. Compared to many contemporary publications, this book is actually quite good (as was most of the series to which it belongs), but it's interest is mainly historical. There is a lot of supplementary textual information that is a bit dated now and it it is interesting to read some recipes for appetizers that appear to have been fashionable at one time but which seem to have fallen out of fashion. I am very pleased to have this book in my collection.
My mother received this cookbook as a gift around 1970, and it now belongs to me. It was my first introduction to the beauty of Japanese cooking. Somewhat outdated now, it is still a nice choice for those interested in the cultural history of Japanese cuisine. The photographs are beautiful, befitting a Time/Life publication. I don't often refer to the book for recipes, having a number of more recent Japanese cookbooks, but I do enjoy reading the text.
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