The Japanese Cookbook: Japanese Cuisine, Preparation and Presentation with 92 Authentic Recipes

by James Hogg

The distinctive food and cooking of Japan has long fascinated westerners, but until this volume was written in 1949 there had been no simple yet detailed guide to Japanese cuisine, its preparation and presentation. Today, when the Japanese themselves are concerned about the westernisation of their food and foodways, this book is both a valuable reminder of an era of more authentic Japanese cookery, and the means to recreate it. Commissioned by the Japanese Tourist Authority to introduce visitors to Japanese cuisine and written by an authority on the subject, the volume describes the key Japanese foods, their nutritive value, table utensils, the composition of a meal, table etiquette, and food preparation, before offering 92 recipes along with seasonal and festival menus with specialities like lobster sashimi and clear clam soup. Illustrated with photographs and line drawings of table settings, decorative ways of cutting and presenting food, with a full index. Like a bonsai, small but perfect, this is Japanese cooking at its best.

162 pages, Hardcover

Published August 1, 2007

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