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FW: [SCA-JML] More book reccomendations

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  • Eric Munson
    ... 054220875/sr=1-1/ref=sr_1_1/002-7037262-0217615?v=glance&s=books If you only get one book, I d say try this one, especially at the current price. It s a
    Message 1 of 1 , May 29, 2003
      > -----Original Message-----
      > From: Munson,Jennifer N. [mailto:MUNSONJN@...]
      > Sent: Thursday, May 29, 2003 11:37 AM
      > To: eric@...; sca-jml@yahoogroups.com
      > Subject: RE: [SCA-JML] More book reccomendations
      > Greetings to the Esteemed Japanese Mailing List!
      > (I am trying to respond directly but trust my husband will
      > forward this message if it does not go through)
      > I am quite disappointed with myself that I do not seem to
      > have listed any of my sources on my website:
      > http://www.geocities.com/anne_liese_w/Japanese/japfood.htm
      > I hope to put them there with complete bibliographical
      > information, but for now I will try to find the ones that are
      > easily available online and give you links for them (I use
      > Amazon, but you can search for the same books on any other
      > bookseller's site):
      > Homma, Gaku. _The Folk Art of Japanese Country Cooking: A
      > Traditional Diet for Today's World_
      > http://www.amazon.com/exec/obidos/ASIN/1556430981/qid=10542191
      > 36/sr=2-2/ref=sr_2_2/002-7037262-0217615
      > This is an excellent book for understanding the integration
      > of food and culture in modern Japan. It contains wonderful
      > gems of historical information that I haven't seen in other
      > books on Japanese cooking. The recipes are written so a
      > novice cook can follow them but with a flexibility that
      > experienced cooks will find liberating; i.e. you think "I
      > want to make a soup" and then you choose from several basic
      > stock recipes for the broth, then add whichever ingredients
      > suit you from a list of suggestions. Unfortunately the book
      > may seem a bit dis-organized, as the author wanders from
      > reminiscing about festivals from when he was a kid to the
      > history of a recipe or ingredient or kitchen tool, but that
      > makes it a very entertaining read. The primary index for the
      > recipes is in Japanese, so it may not be a good reference
      > cookbook for someone who thinks "salmon" and doesn't know
      > that he/she should be looking under "sake".
      > Ishige, Naomichi. _The History and Culture of Japanese Food_
      > http://www.amazon.com/exec/obidos/tg/detail/-/0710306571/qid=1
      > 054220702/sr=1-2/ref=sr_1_2/002-7037262-0217615?v=glance&s=books
      > Not a cookbook! But well worth the $144 if you're committed
      > to understanding the history of Japanese food. I don't know
      > of any comparable source in English.
      > Kazuko, Emi. I think it's _Japanese Food and Cooking: A
      > Timeless Cuisine: The Traditions, Techniques, Ingredients and
      > Recipes_ but the cover doesn't look like mine.
      > http://www.amazon.com/exec/obidos/tg/detail/-/0754807991/ref=p
      > d_sim_books_5/002-7037262-0217615?v=glance&s=books#product-details
      > This book is FUN to cook from because of the gorgeous
      > pictures. This is a great second cookbook... it doesn't have
      > all the basics and is not good for finding "period" recipes,
      > but the recipes are all traditionally inspired and have a
      > very Japanese feel to them (not too "nouveau" or "gourmet"
      > like Nobu the Cookbook) and sound so very good. The first
      > half has the best pictures of raw materials I've seen (so
      > you'll know dried kanpo if you trip over it), but then there
      > aren't always recipes later in the book to tell you what to
      > do with them.
      > Shimbo, Hiroko. _The Japanese Kitchen_
      > http://www.amazon.com/exec/obidos/tg/detail/-/1558321772/qid=1
      If you only get one book, I'd say try this one, especially at the
      current price. It's a wonderful mix of easy-to-follow recipes and
      historical information organized by food item. If you follow it from
      beginning to end, your knowledge builds, just like taking a course in
      Japanese cooking. The author apparently lives in Philadelphia and I've
      heard her speak on "A Cooks Table" (NPR cooking show out of Phila... I
      have no idea whether other NPR stations get it) where she explained very
      eloquently that Japanese cooking is a cuisine based on cooking with
      water, as opposed to most other world cuisines that use oil as the
      primary cooking base. I would love to study under her. If only all
      Japanese arts could have such a wonderful spokesperson!

      Tsuji, Shizuo. _Japanese Cooking: A Simple Art_
      Nice thick book with a nice array of recipes from basic to more
      involved. Unfortunately it seems to score lower on the "wow, it's got
      everything" scale than Shimbo when I look for recipes for specific
      traditional dishes. However I highly recommend it for its organization
      and general basic recipes; in particular I like the dressings for thick
      aemono and thin sunomono and grilling glazes (yakitori, yakidofu).

      I don't have the following books and would love to hear feedback from
      anyone who does:

      Suzuki, Tokiko. _Japanese Homestyle Cooking_
      Suzuki, Tokiko. _The Essentials of Japanese Cooking_

      Yamada-dono, you are certainly welcome to come peruse my cookbooks any

      Happy cooking!
      Matsuyama-hime, Fujiwara no Aki-ame (AnneLiese)

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