Reviews (5)

A superb "how-to" introduction to Spice Island cuisine
Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore is a compendium of one hundred authentic recipes celebrating Spice Islands cuisine, from Green Mango Sambal and Lemongrass-scented Coconut Rice to Indian-Style Fish Stew with Okra, Javanese Grilled Chicken, Sweet Spiced Mung Bean Porridge, and much more. In addition to the recipes themselves, Cradle of Flavor provides extensive information on obtaining and preparing ingredients that may seem exotic to cooks from outside the Spice Islands, as well as a handful of color photographs. A superb "how-to" introduction to Spice Island cuisine for cooks of all skill and experience levels.

A Delicious Journey along the Ancient Spice Routes
I am not much of a cook, and certainly not of exotic foods that require many spices and shopping in special markets. But I bought this book because I had heard that, apart from recipes, it offers a travelogue and historical glimpse into the mystery and wonder of the ancient "Spice routes," a subject that has always fascinated me. Oseland too is captivated by this mystique and his adventurous spirit also takes him deep into the hills and paddys and homes of the Spice Islnads. We get not only the whiff of history but also perceptive glimpses of modern Indonesia - its religion, politics, social tensions and customs - all boiled down through the experience of individual families around a dinner table of delicious food.
An Inspiring Cookbook
I got this book a few weeks ago and was immediately engrossed by the descriptions of food in the Malay Archipelago.It makes the unknown world of Indonesian and Malaysian cooking approachable.I found the chapter that explains the ingredients very helpful, as were the color photos. (I wish there were even more pictures, though.)Since I've never done any "Spice Islands" cooking before, I figured I'd start with something relatively easy.So I tried the "Sate Ayam" (chicken satay) and it was a big hit with my family.We all thought the flavors were perfectly balanced.The directions for the satay are very clear and walk you through every step.Now I'm ready to try some of the more complex dishes.My only complaint is an esthetic one--I wish the margins were wider and the typeface for the ingredients was less blocky looking.Nonetheless, the cookbook has definitely inspired me.Now I want to go shopping in Chinatown...or better yet, in Indonesia. ... Read more

Subjects:  1. Cookery, Southeast Asian    2. Cooking    3. Cooking / Wine    4. Regional & Ethnic - Asian    5. Regional & Ethnic - Pacific Rim    6. Cooking / Asian   

Reviews (11)

Mangoes and Curry and so Much More, Oh My!
Mangoes & Curry Leaves is one of my favorite cookbooks and I have scores of Indian cookbooks, as I'm sort of a gourmet chef. I wrote a cooking column for a sailing magazine for a couple years and one of my favorite articles was my "Two Ways to Tandoori" which you can read in one of my "Amazon So You'd Like to Guides," if you want. Tandoori chicken is just delicious. Anyway, while I was making the guide, I listed fifty cookbooks from my collection. I have more. I know, I know, one would think a couple books would be enough, but it's sort of an obsession with me, making food taste great and I just love to see how others have done it.
Beautiful and authentic
I cannot imagine anyone writing anything negative about this book...my family and I come from Bangladesh and India and I have tons of Pakistani friends. The depth that the authors have gone into understanding ingredients and the cooking is remarkable. I cannot imagine how they came to know some of those details. Like my neighbor in PA who had written a negative review, I have also Jaffrey's books which i love but Alford and Duguid got into the very essence of real home cooking of the subcontinent.Other authors sometimes focus on party foods while this book advises the readers on what people really eat on a daily basis. The other travel advice is interesting and the photographs gorgeous although i understand the concerns of the Bethlehem, PA reviewer of pictures that are hard to interpret. Just let it go. They still do an even better job with this book than Hot Sour Salty Sweet. The book is great. I'm glad amazon offers it for a lower price than bookstores.

Good work in a cookbook/travelogue
I am a novice American learning to cook Indian style.I have studied enough books to know that sticking curry powder in a melange of stewing vegetables is not really "getting it" in terms of creating an authentic Indian meal.In my search for authenticity, I think Alford & Duguid go a long way in presenting just that, scouring the villages & cities of India.
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Subjects:  1. Cookery    2. Cookery, Asian    3. Cooking    4. Cooking / Wine    5. Essay    6. Essays    7. International And Ethnic Cookery    8. Regional & Ethnic - Asian    9. Regional & Ethnic - Indic    10. South Asia    11. Cooking / Asian    12. Indian sub-continent    13. National & regional cuisine   

Reviews (5)

Sushi
Very nice book, very colorful well explained receipts, and big format.Probably the best one on Sushi around...

Just What I Was Looking For
This book is perfect.Perfect for the beginner, and perfect for the sushi chef.Each recipe has a color picture to inspire you, and detailed directions.
Easily The Best Book On Sushi This Side Of The Rising Sun
Okay, I was going to add some faux-Japanese ambiance here by writing a haiku for my review but it's easier to get half credit by mentioning that I almost did. Moving along, this is as I said the best of several books I've read on the art of making sushi. Not only is the technique of creating sushi carefully explained, but the history of how this most lovely of culinary art forms came about is covered in copious detail. The illustrations here showcase what a master sushi chef can achieve as far as presentation, and of course no effort is spared by the authors in proclaiming the simple truth that sushi is one of the most delicious foods in existence. I have no idea why it took so long for the appreciation of sushi to infiltrate American culture but thank goodness it's finally here. Now that it is, this book can take you to the next frontier, and that is your own personal liberation from the need for another person to prepare your sushi for you. With this book, you can make your own and do it for a fraction of the cost of buying it at a restaurant. It may not look as pretty at first, but umm, it'll be tasty. Yes, it takes confidence to take up the bamboo rolling screen that initial time, but trust me, you can do it and this patient how-to book will get you through from dream to presentation. Soon you'll be serving sushi at every gathering and your friends, co-workers and relatives-by-marriage will be just plain amazed. "Why this sushi thing isn't disgusting at all!" your significant other's Great Aunt Minnie will proclaim while you blush with pride. I seriously liked this book and have bought two more copies to give out to friends this Christmas season. Anything I can do to proliferate the embracing of sushi--metaphorically speaking--by the US public I'll gladly do. I hope after reading The Complete Book Of Sushi, you feel the same. What's left to say? Well, get this book. It's good and it's the one you've been looking for. Trust me. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Regional & Ethnic - Asian    4. Regional & Ethnic - Japanese    5. Specific Ingredients - Seafood    6. Japan    7. National & regional cuisine   

Reviews (1)

Reviewfrom Parul & Arvind Narain (California)
I just got this book after waiting for a few months and was quite thrilled to see familiar names and places mentioned.Being a distant family member, I am probably prejudiced but I think this book is a fascinating read, especially for someone brought up in Delhi.The book even has a family tree in the beginning, going back to the 1500s.As in all her books, Madhur Jaffrey manages to give her recipes a very easy to do feel and very helpful hints for people like us living in the US and I am dying to try out the recipes.Enjoy! ... Read more

Subjects:  1. Asia - India    2. Biography    3. Biography & Autobiography    4. Biography / Autobiography    5. Biography/Autobiography    6. Childhood Memoir    7. Cooks    8. General    9. History    10. India    11. India - History    12. Indian Cookery    13. Regional & Ethnic - Indic    14. United States    15. Women cooks    16. Biography & Autobiography / General   

Subjects:  1. Cookery, Vietnamese    2. Cooking    3. Cooking / Wine    4. Food habits    5. International And Ethnic Cookery    6. Regional & Ethnic - American - Southern States    7. Regional & Ethnic - Vietnamese    8. Vietnam    9. Food & Drink / Cookery   

Reviews (6)

Wonderful ayurveda book but just average cookbook.
I was excited to get this book. Read it attentively and tried two of the recipies. Kitchari for Vata and Spicy Vegetable Fried Rice. The explaination by Vasant Lad was good and detail. I like it very much. As for the recipies, they smells superb but are tasteless. I still recomend this book for those who like to learn to cook a ayurvedic balanced food. But if you are looking into cooking a delicious mouth watering meal. This is not the book. Still an excellent ayurvedic book.

Sometimes the recipes need modification
My main complaint is that some of the recipes create absolute mush. I found that it helped if I reduced the water in some of the recipes (for example for Kitchari, I used 5 cups of water instead of the recommended 6 cups) and/or washing/soaking the rice or beans only briefly instead of overnight. This may be because I live at sea level (?) but some of the recipes seemed to err in favor of cooking too long in too much water.
an excellent guidebook for healthy living
This is a book by Vasant Lad and his wife.They give easy to follow guidelines on the best foods for your body type, along wtih great recipes.I have tried a few so far, and all are excellent.The explanations for each recipe are very detailed and informative, and accurately give the best types for the recipe.
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Subjects:  1. Cooking / Health    2. Cooking / Indic    3. Cooking / Wine    4. Vegetarian - General    5. Alternative Therapies    6. Ayurvedic medicine    7. Ayurvedic therapies    8. Fitness & diet    9. Health & Healing - General    10. Health & wholefood cookery    11. Indian cookery    12. Medicine, Ayurvedic    13. Regional & Ethnic - Indic   

Editorial Review

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Reviews (6)

Awesome compilation of Nobu's over-the-top preparation and presentation
One of the problems with Asian cuisine is that it is often difficult for people who do not "live" in expensive restaurants in Tokyo, New York, or Hong Kong to visualize presentation. Full-page color photos of the recipes (all of them) give you a very precise feel for Nobu's vision. The cuisine is Japanese fusion (Nobu has a fascination for Brazilian and Peruvian), but the presentation is pure Japanese ryotei. A little imagination is required to substitute for some of the more exotic ingredients. Some sauces are available from the Nobu store. I can hardly wait for the Waikiki restaurant.

Eye Candy
Nobu's second cookbook is just as beautiful as the first one, and the recipes are just as intimidating (the first is at the same time my favorite cookbook and possibly the one I've used the least recipes from). So only four stars, there are way too many recipes where the ingredients are just impossible to find unless you commute daily from Tokyo to NY. But it does include the recipe for Nobus to-die-for-Miso marinated Black Cod, something that I've eaten twice in one of his resturants and have unsuccessfully been trying to recreate by guesswork alone at home. Magical and uplifting, just like a visit to one of the resturants, but quite expensive - again like a visit.

For the coffee table, not yourkitchen.
This book has two parts to discover:
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Subjects:  1. Cooking    2. Cooking / Wine    3. Japanese Cookery    4. Regional & Ethnic - Japanese    5. Cooking / Japanese   

Editorial Review

Excruciatingly chic to the highest degree, the Nobu restaurants are among the hardest to get into on three continents. They are the personal inspiration of a Japanese sushi-trained chef, Nobuyuki Matsuhisa, who, with unusual experiences in Peru, Argentina, and Alaska behind him, was fortunate enough to open an establishment in Los Angeles into which part-time restaurant entrepreneur and actor Robert De Niro happened to wander. During those years on the Pacific coast, Nobu began to experiment, combining the pure, fresh, uncomplicated flavors of sushi with the Western flavors of garlic, chili, and coriander. As he attracted a more upscale clientele, he complemented those flavors with luxury ingredients such as truffles and caviar. Read more

Reviews (23)

Some of Nobu's signature dishes in a top quality book
Kodansha's corporate big wigs are Nobu fans so when he chose them to publish his first cook book, they decided to match the quality of the book to the quality of Nobu's ingredients. They used an eight colour separation process (absurdly expensive) for all the fish pictures, and try as you might you can't really see the dots that compose the image, at least not without a magnifying glass.
Model of the excellent coffee table cookbook.
'nobu THE cookbook' by Nobuyuki Matsuhisa is Nobu's first cookbook and as he has a new title on the bookstands now, I thought it was high time I got around to reviewing it.
very satisfied with this provider
The book was in perfect shape, and it arrived promptly. This was a very good transaction, thank you ... Read more

Subjects:  1. Cookery (Fish)    2. Cookery, Japanese    3. Cooking    4. Cooking / Wine    5. Regional & Ethnic - Japanese    6. Specific Ingredients - Seafood    7. Sushi   

Editorial Review

The Mekong region, which extends south from China through Laos and Thailand to Cambodia and Vietnam, offers extraordinary food. Read more

Reviews (31)

Wonderful
This was given to me by a good friend.I love to cook, and over the years have struggled with South East asian, Thai in particular, cooking.But this book lays it all out in such a way, and has such clear instructions that, in combination with an asian grocery store, it is foolproof.As a bonus, the travelogues and side bars are wonderfully interesting. Even if you don't cook, you will be taken away on a wonderful culinary journey through the region.

Some issues with book
Pondering on whether to return book or not. Purchased for Cambodian recipes, having a hard time finding a Cambodian cookbook, this was the best bet = and it does have dishes for things we ate like Khmer soup, pumpkin curry and a similar version to Amok.(oddly i have the amok recipe in my New York Cookbook, a favorite standby)
Very Good Coffee Table Book. Good recipes, but expensive
`Hot Sour Salty Sweet' by husband and wife team, Jeffrey Alford and Naomi Duguid is a troublesome book to evaluate. Its biggest problem is its relatively high list price ($45) for no more than average culinary content. Much of that inflated price is based on its oversized heft and the fact that it mixes cooking content with comments on culinary regionalism and pure travelogue in text and pictures.
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Subjects:  1. Asia - Southeast    2. Cookery, Southeast Asian    3. Cooking    4. Cooking / Wine    5. History    6. Regional & Ethnic - Asian    7. ASIA    8. COOKING / History    9. Cooking / Asian    10. National & regional cuisine    11. South East Asia   

Reviews (3)

A great book for Sake lovers of all levels
I've read many Sake guides over the years. Some leave me with lengthy, lengthy lists of sakes I'd like to try, if I could ever decipher the labels at my local Japanese liquor store. Most leave me even more confused than before I started reading. This book was the first I ever read where I walked away feeling like I could explain why I liked what I liked. But the best part of the book is the list of Sakes to try that are available in the US. Afterall, what's the point of a long list of exotic drinks to try if you're never going to be able to find them?

Great Beginner's Guide to this Mysterious Beverage
Whether you enjoy sake already or are just interested in learning more, this is a wonderful place to start. The book includes a short sake history, a lesson on how it is made, and some key terminology necessary for understanding this amazing beverage. The best part of the book is Beau's detailed reviews of 50 different sakes. Plenty of tastes to begin or continue your journey. There are also recipes in the back that help demonstrate that sake isn't just good with Sashimi, it can taste great with risotto or even a pizza.

Must Have Guide for the Sake Traveler
For those people who love the adventure of good food and soirits, this book is a must have. Very informative, it provides the reader with a very good basic understanding of Sake. With history, science, and etiquette all wrapped into one informative guide, I highly recommend this book. If you love Sake, or are interested in learning more, you MUST read this book. I find I return to it time and time again as I delve deeper into the fascinating world of Japan's most famous beverage. One of the bibles of Sake... ... Read more

Subjects:  1. Beverages - Beer    2. Beverages - Wine & Spirits    3. Cooking    4. Cooking / Wine    5. Japanese Cookery    6. Regional & Ethnic - Japanese    7. Rice wines    8. Wine Buying Guides    9. Cooking / Wine & Spirits    10. Japan    11. Wines   

Subjects:  1. Cookery    2. Cookery (Fish)    3. Cooking    4. Cooking / Wine    5. Fish Cookery    6. Methods - General    7. Regional & Ethnic - Japanese    8. Specific Ingredients - Seafood    9. Sushi    10. Cooking / Japanese   

Reviews (2)

Japanese cooking for Americans
I bought the book, _Japanese Women Don't Get Old or Fat.But I needed more recipes.Japanese cooking simply is not in our culture, even the pictures in most cook books are foriegn.This book met a lot of my needs. It is beautiful, easy to use, and has some terrific ideas, such as breakfast with rice and eggs. I have been trying to cook Japanese maybe three times a week, and I have a lot of variety. I will warn users that if you are on a low sodium diet to be very watchful, but I am doing it.I will say that so far, I am still fat.

Great Introduction to Healthy Eating
Japanese food is famous for being great to look at and great for your body. But it is not easy to make it using traditional methods. Kurihara's book removes that problem. She makes it easy to create both the traditional family meals and some unusual concoctions of her own.
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Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. General    5. Regional & Ethnic - Japanese    6. Cooking / Japanese   

Editorial Review

If the food of a culture has a pulse, in Japan that pulse would be called Read more

Reviews (9)

My favorite cookbook
This is, hands down, my favorite cookbook. There are over 90 pages of extensive notes on food preparation before you even get to the first recipe. If you are like me and have never prepared Japanese food before, these notes are essential. You learn about the basic ingredients (there are hundereds of different misos), basic cooking techniques (how to drain and press miso), and how to make a variety of basic cooking stocks. Each section is filled with beautiful photographs so you will be able to identify exactly what you are looking for when you get to the Japanese market. One of the previous reviewers was confused because they couldn't tell which miso to use in a recipe. The answer: whichever one you like. That is one of the best aspects of this cookbook. This isn't gourmet cooking, this is is Washoku (home cooking) designed to be cooked to your families taste. As an unexpected bonus the author will often point out regional differences in preparing dishes and give the reader the option of which approach they would like to follow. A great book for anyone that wants to learn basic Japanese cooking. Buyer beware: make sure you have access to an Asian grocery store. The typical American grocer carries very few of the necessary ingredients.

Washoku--ole'
Superb book.I am in love with the Asian Groceries and Markets in Ellicott City, Maryland and shop there a couple times a month.I try to buy an unfamiliar item each time I go, but often can not use them.
Fair But Wanting
For a 320pages recipe book, it certainly lacks photos. The few photo that are in this book are beautifully taken in a minimalist style. Need more photos, I personally find photos extremely helpful in deciding if what I cook turns out "correctlly" as well as some idea for other arrangement.
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Subjects:  1. Cookery, Japanese    2. Cooking    3. Cooking / Wine    4. Regional & Ethnic - Japanese    5. Japan    6. National & regional cuisine   

Reviews (9)

Woktabulous!
With my wife's recent interest in Thailand and a pending trip to boot, I picked up Quick & Easy Thai.I still figure one of the best ways to understand a different culture is through a full belly.Quick & Easy Thai has one of my most important prerequisites for a good cookbook...great pictures.Although I have only made a handful of dishes, the pictures which adorn the pages of this well constructed book beg to have me make more.
It really is quick & easy!
I'm a college student who grew up in a family where the most elaborate meal we had was chili dogs, so needless to say I didn't pick up a lot of culinary skills. At first I was worried that the recipes would be too complicated or exotic for me, but my boyfriend and I love asian cuisine so we thought we'd give it a shot. I'm so glad I bought this cookbook! It really lives up to its name - every thing is quick, easy, and delicious! The curries are wonderful and simple to make, and there's even detailed instructions on how to make rice (again, great for the cooking-impaired like myself!) The ingredients are generally inexpensive and easy to find (even at my dumpy little grocery store.) I would definately recommend this cookbook to anyone who is unfamiliar with asian cooking or new to cooking in general. Wonderful book!
Tasty, easy Thai food at home
I purchased this book in order to make the shrimp curry with pineapple which my wife loves.Although I'm sure it's not the most authentic Thai book out there, the recipes are simple and easy to make and taste enough like the real thing for me.So far we've made the above curry, Spicy Basil Stir-Fry, grilled flank steak with Crying Tiger sauce as well as a few of the noodle dishes.All were great and very quick.An added plus; most of the dishes are quite healthy or can be with a few quick changes.I use light coconut sauce to help lower the calorie content.The recipes are really quick too - once you've chopped the food the cooking times are very short.The book has many great pictures too. ... Read more

Subjects:  1. Cookery, Thai    2. Cooking    3. Cooking / Wine    4. Methods - Quick & Easy    5. Quick and easy cookery    6. Regional & Ethnic - Thai    7. Cooking / Thai    8. National & regional cuisine    9. Thailand   

Subjects:  1. Beverages - Wine & Spirits    2. Cookery, Iranian    3. Cooking    4. Cooking / Wine    5. Regional & Ethnic - Asian    6. Wine and wine making   

Editorial Review

Ever get a midnight hankering for onion fritters, or for a plate of lamb stewed in coconut milk? The recipes for these Indian delicacies are widely considered to be on the forbidding side. Yet Madhur Jaffrey, an international authority on Indian food and the host of several tandoori-driven TV shows, makes it all seem relatively easy. The kicker: more than 70 of the dishes can be prepared in a half-hour or less. ... Read more

Reviews (49)

Great, easy introduction to Indian cooking
I've used this book for several years--at least once a week. It's a good introduction to Indian cooking and, with the use of the pressure cooker, it's easy to make a tasty recipe when you don't get home until 6 pm. Once you're used to these recipes, you can adapt those in some of her other books (and recipes by other people) for the pressure cooker. My one warning -- in my experience you need a LOT less liquid in the pressure cooker for some of the recipes. Experiment to see what works for you.

Easy Recipes, not so Authentic
I'm a huge fan of Madhur Jaffrey's show and her restaurants.Her style is to add an American flair to Indian cooking.While her recipes are fun and easy, they aren't pure authentic indian meals.They are, however, still interesting and tasty....just don't go to India expecting to see these items on a menu!

Great cookbook! Make it your first one.
Great cookbook for the beginning Indian cook. Everything I've made has come out tasty according to my Indian son-in-law. Good explanations for ingredients and preparation steps. Also a nice variety of dishes. ... Read more

Subjects:  1. Cookery, Indic    2. Cooking    3. Cooking / Wine    4. Indic cooking    5. Quick and easy cookery    6. Quick and easy cooking    7. Regional & Ethnic - Indic    8. Cooking / Indic    9. Food & Drink / Cookery    10. India   

Subjects:  1. Cookery, Japanese    2. Cooking    3. Cooking / Wine    4. Regional & Ethnic - Asian    5. Regional & Ethnic - Japanese    6. ASIA    7. Cooking / Japanese    8. Food & Drink / Cookery    9. History, World | Asian   

Reviews (9)

Martin Yan Quick and Easy
Martin's cookbook cuts to the heart of food preparation while making the process quick, easy and concise.I found the his cookbook also works in complete correlation to his cooking show.Whether you are new or experienced in the kitchen his books are a informational culinary delight.Stephanie Lui Jan and Sheri Giblin also deserve a kudos for the photographic expertise.

Martin Yan Quick and Easy
I never got the book, and when I went to select another one, the book was not available.

I love this cookbook!
I bought this cookbook about a month ago and I absolutely love it!I have made several recipes and every single one was delicious.Just as the title states, each recipe is so easy to make and usually pretty quick to prepare as well.I highly recommend this cookbook if you are fairly new to Asian cooking, as I was.Martin Yan provides a glossary of Asian terms and ingredients and discusses various methods of cooking.I make recipes from this book at least twice a week and my husband and daughter have already requested that I make many of them again! ... Read more

Subjects:  1. Cookery, Asian    2. Cooking    3. Cooking / Wine    4. Methods - Quick & Easy    5. Methods - Wok    6. Quick and easy cookery    7. Regional & Ethnic - Asian    8. ASIA    9. Cooking / General    10. National & regional cuisine   

Reviews (43)

Good Basic Introduction to Japanese Home Cooking Hidden Among Smarmy Prose
Let's start with the bad (beyond the gimmicky idiotic title).The author's tone is beyond smarmy. She congratulates herself and her countrywomen on almost every page - my favorite being her tale of being 40-something and going to the liquor store to buy alcohol and being asked for her identification to prove she was of age.Oh please.(And as another reviewer noted, the author does like to name drop a lot - where she and her husband have traveled; the upscale hotels they've stayed in, etc.)Ironically, the smarminess is quite un-Japanese or at least, quite untraditional.One of the first things I learned when I studied Japanese was that modesty in language is paramount and that one must always deflect a compliment.Perhaps we can attribute the smarmy tone of the book to Ms. Moriyama's American husband/co-writer.Either that or she has been in the U.S. too long. Be careful
If cover photo was steaming rice as Tanizaki's quote in the book instead of the slim, but wrinkle faced author posing with white teethed grin not readily available in Japan, I might have liked the book better. It's pretty imformative history and how tofu is made and stuff. Her mom might be the last generation of Tokyo kitchen goddesses -- Showa hitoketa age group (b.1925-1935sh) know wartime hardship and re- costructed Japan to what it is today, all the while doting on their kids with luxury they themselves lacked. Result is the totally pampered, princessed, well mannered but self centered, well educated but no clue what's in the big world really, polished by spending tons of money (some of their own but more likely daddy's and honey's) middle aged woman you see on the cover. Other reviewers are correct. Just look at what's on the table in today's Tokyo kitchens run by younger housewives. Their mothers already grew up preferring fast food and ramen noodle packet, no longer bony fish with head and gills intact. I am afraid this book is not practical for diet nor recipe ( sorry, we don't do ounces we do grams) misleading to Americans with better intention. It should be titled and promoted as nostalgic culture guide written in bad English.
Intriguing but difficult to put into practice
I am a big fan of Eastern food and culture so I found this book very appealing. I, however, found it very difficult to put into practice. The types of ingredients you would need to purchase to truly follow the ideas in the book are difficult to find in many areas. I don't put anything down, though, on the book itself. The writer is interesting and has a lot of good information. She presents herself and her history well without coming across as self-righteous "better than you" attitude as can come across in some of these lifestyle/diet books.
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Subjects:  1. Cookery, Japanese    2. Cooking / Wine    3. Diet/Nutrition    4. Diets - General    5. Health & Fitness    6. Healthy Living    7. Japan    8. Japanese Cookery    9. Nutrition    10. Nutrition And Diet    11. Personal Growth - Happiness    12. Reducing diets    13. Regional & Ethnic - Japanese    14. Health & Fitness / Diets   

Subjects:  1. Cooking    2. Cooking / Wine    3. Regional & Ethnic - Indic    4. Cooking / Indic