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Harumi's Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes, by Harumi Kurihara
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Harumi Kurihara, Japan's most popular cooking expert, earned raves from critics and home cooks around the world for her award-winning English- language debut, Harumi's Japanese Cooking. Now she returns with a second- and more intimate- collection written specifically with the Western palate in mind.
Harumi's Japanese Home Cooking presents seventy new recipes that exemplify her irresistible, down-to-earth style and simplicity-from Clear Soup with Pork, Spinach Dumplings, and Prawns in Chili Sauce to Potato Salad Japanese Style and Harumi's Baked Cheesecake. In addition, the book presents authentic preparation techniques and serving suggestions
- Sales Rank: #238383 in Books
- Brand: Harumi Kurihara
- Published on: 2007-10-02
- Released on: 2007-10-02
- Original language: English
- Number of items: 1
- Dimensions: 10.25" h x .66" w x 8.31" l, 1.74 pounds
- Binding: Hardcover
- 160 pages
- Harumi s Japanese Home Cooking Simple Elegant Recipes for Contemporary Tastes
About the Author
Harumi Kurihara is Japan's most popular cooking and lifestyle personality. She has sold more than seven million copies of her cookbooks, as well as more than five million copies of her cooking magazine. A nationwide sensation in her home country, she also appears on Japanese television and runs housewares shops and restaurants. This is her first book to be published in the U.S.
Most helpful customer reviews
4 of 4 people found the following review helpful.
dope dope dope
By poppyxcheska
Harumi writes beautifully and every time I read her cookbooks (yes, I read em like fiction) I am instantly transported back to Japan. For some reason, she is always able to project a cool, calm and thoughtful demeanor which, honestly, takes the edge of a crazy day better than doing yoga.
Her recipes are dope, precise and reliable. I'm adicted (shhh i also have her other two books-- everyday harumi and harumi's japanese cooking)
27 of 28 people found the following review helpful.
Finally, a Japanese cookbook worth buying
By George Ehrhardt
At last, a really good English-language Japanese cookbook. We actually eat many of her recipes on a regular basis, because my wife uses her Japanese-language cookbooks. For what it's worth, her mom cooked professionally in Japan for 40 years and she praises Kurihara's books too. Unlike the other English-language Japanese cookbooks I've seen, she doesn't write about what might be served in restaurants, or an American image of Japanese food, but the sort of things that Japanese people actually like to eat at home. Her commentary on the food and Japanese attitudes towards it is also simple and accurate (IMHO), without any grandiose sociological claims about "Japanese culture," which is refreshing.
The best part for me? Udon, those thick, chewy noodles. I love the stuff, but we can only get it after a 2 hour drive, and it's expensive here in the US. My wife believed that it takes special flour to make, which we can't get, so even though we could eat it pretty much 365 days a year, we only had it occasionally. But Kurihara has a recipe that mixes AP and Bread flour that works! It requires some bad-ass kneading (like stomping on it for 20 minutes--literally) and it isn't quick (it is cheap, though), but they taste great. Even my wife gave it the thumbs up, which says a lot.
1 of 1 people found the following review helpful.
Recommend as First Purchase
By George Coutts
I saw Harumi's show on Japanese TV on my cable channel and was surprised to see she's published quite a few books. I picked this one as my first and am very pleased with the information, high quality pictures, clear and concise directions and most importantly, the fulfillment of the book's purpose: Japanese cooking made simple and fast. You cannot mess these dishes up and they are delicious.
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