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Authentic Recipes from Japan (Authentic Recipes Series) Hardcover – June 6, 2017

by Takayuki Kosaki (Author), Walter Wagner (Author), Heinz Von Holzen (Photographer)

4.4 16 ratings

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The essence of Japan is captured right here in this beautiful Japanese cookbook!

More than any other cuisine in the world, Japanese food is a complete aesthetic experience—a delight for the eyes, the nose and the palate. The desire to enhance rather than to alter the essential quality of fresh seasonal ingredients results in a cuisine that is unique, a tribute to nature and what people can create from it.

In Authentic Recipes from Japan, the essence of Japanese cooking is captured in a collection of recipes ranging from essential stocks, sauces and pickles, to rustic one-pot dishes such as soba noodles to the famous bento box and everything in between. This fascinating Japanese cookbook, with recipes gathered and photographed in Japan, also explains the correct use of ingredients and the way Japanese meals are traditionally structured and presented.

The secret to preparing Japanese cuisine at home is an understanding of a few straightforward ingredients and of how a meal is composed; the culinary methods used are easy to master. But the most critical requirement of all is merely a love for good food prepared and presented with a sense of harmony.

Recipes include:

Mixed Chicken and Vegetable Yakitori
Rice with Green Tea and Wasabi
Fresh Shellfish Sashimi
Abalone Simmered in Sake and Ginger
Seared Tataki Beef
Oyster and Miso Hotpot
Sweetened Azuki Bean Paste

Print length

112 pages
Language

English
Publisher

Periplus Editions (HK) ltd.
Publication date

June 6, 2017
Dimensions

8.25 x 0.5 x 11 inches
ISBN-10

0804848734
ISBN-13

978-0804848732
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Editorial Reviews

About the Author

Prize-winning chef Takayuki Kosaki was born in Ishikawa Prefecture. In 1994 he became Chef de Cuisine at Hyatt Regency Osaka's finest Japanese restaurant, Irodori.

Walter Wagner, Executive Chef at Hyatt Regency Osaka since its opening in 1994, gained experience in his native Switzerland and abroad. Since coming to Japan in 1988, he has been drawn to the aesthetics of Japanese cuisine.

Heinz von Holzen was the Food and Beverage Director of the Grand Hyatt Bali and now runs his own company in Bali, specializing in food photography and consultancy.

Product details

Publisher ‏ : ‎ Periplus Editions (HK) ltd.; Reissue edition (June 6, 2017)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 112 pages
ISBN-10 ‏ : ‎ 0804848734
ISBN-13 ‏ : ‎ 978-0804848732
Item Weight ‏ : ‎ 1.69 pounds
Dimensions ‏ : ‎ 8.25 x 0.5 x 11 inches

Best Sellers Rank: #3,907,216 in Books (See Top 100 in Books)
- #1,306 in Japanese Cooking, Food & Wine
- #2,597 in Seasonal Cooking (Books)
- #3,065 in Vegetable Cooking (Books)

Customer Reviews:
4.4 16 ratings

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Customer reviews

4.4 out of 5

16 global ratings

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TQ

Good

Reviewed in the United States on January 1, 2019

Verified Purchase

Came in great condition, a day early, and had some great information inside!

Reviewed in the United States on March 17, 2018

Verified Purchase

Good book with very easy to follow recipes.

Helpful

Tuna Bones

Good Book, Japanese Home Cooking.

Reviewed in the United States on November 1, 2011

Verified Purchase

Although not a "sexy" book, it has plenty of pictures for those that might be unfamiliar with many aspects of Japanese cuisine. There is something left to be desired in some of the translation but it is mostly there and no reason to be deterred. Also along these lines some wording, explanation and detailing of techniques is light but this is in no way a technical book. The recipes execute well and are very straight forward. I hate to throw around the term "comfort food" but this applies. Not much in the way of special ingredients are needed if at all. I'm glad I have it as it spelled out some simple ways to do some dishes that I have seen in more complicated books such as "Washoku" by Elizabeth Andoh(a masterpiece). Again, I'm glad I have it and wish I used it more (I've had it for a few years). I'm hungry just thinking about it.

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Frankie

Reviewed in the United States on March 5, 2012

Verified Purchase

This is an excellent book for people interested in Japanese cooking.It is very easy to understand,well written & with good photography.It was received in Australia very promptly & packaged well.

One person found this helpful

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Artisan Rich

Five Stars

Reviewed in the United States on January 30, 2018

Verified Purchase

Beautiful book with delicious recipes.

Reviewed in the United States on March 22, 2016

Verified Purchase

A lot of usable recipes for Japanese food lovers.

Reviewed in the United States on January 26, 2017

Verified Purchase

gorgeous pictures love this book

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C. J. Thompson

A good cookery book, but please read the full review

Reviewed in the United States on April 19, 2011

Takayuki Kosaki and Walter Wagner have published two books that are almost exactly the same. In 1996, The Food of Japan: Authentic Recipes from the Land of the Rising Sun appeared and, 8 years later, in 2004, they published Authentic Recipes From Japan . I should hasten to add, that the latter is not merely the first book published under a different name. The supplementary content in the newer version is a bit more in depth and many of the recipes in each book, while being for the same basic dish, are not exactly the same. Indeed, one would likely not notice the similarities in the two books were it not for the identical photographs. Each book does a few things better than the other but the sum total of the differences is not enough to warrant purchasing both. I ended up buying both before being aware of the similarities and I feel a little cheated. The newer book is part of a 'Authentic recipes from ... ' series and I own several, all of which are very good, while the earlier book also appears to be part of a 'The Food of ...' series. I only own the Japanese title from this set but I do not plan to buy anymore in thus series unless I can first be satisfied that I am not going to be buying just a slightly different version of a book I already own in the 'Authentic Recipes' group.

The foregoing notwithstanding, I should note that both books are very nicely done and would each be great for both the novice and the collector. My only advice is that, if you own one then don't buy the other and, if you own neither, the newer version, 'Authentic recipes from Japan' is probably the better buy.

9 people found this helpful

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Authentic Recipes from Japan (Authentic Recipes Series) Hardcover – June 6, 2017

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