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My Japanese Table: A Lifetime of Cooking with Friends and Family, by Debra Samuels
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Bestselling author and food writer Debra Samuels uses her unique skills and deep love of Japan to make the cuisine of her adopted country attainable in My Japanese Table.
Bringing a wealth of experience and a great passion for Japanese cooking to the table, Debra introduces the aesthetics and quality food that are the hallmarks of Japanese cuisine. She learned through her years in Japan that true Japanese homestyle dishes are easy to prepare once you master a few basic techniques. And now that authentic Japanese ingredients are available in most supermarkets, Japanese cooking has become far more accessible than ever before.
The recipes in this book, the result of decades spent teaching and preparing homestyle Japanese dishes, include familiar favorites like Hand-Rolled Sushi and classic Miso Soup and less familiar but equally welcome dishes such as Lobster Rolls with Wasabi Mayonnaise and Fried Pork Cutlets. There is also a chapter on the increasingly popular obento lunch boxes, along with a wonderful selection of desserts, including the delectable Mochi Dumplings with Strawberries. All of the recipes come with stories and cooking tips to help bring the sights, aromas and tastes of Japan into your kitchen at home.
- Sales Rank: #797919 in Books
- Brand: Brand: Tuttle Publishing
- Published on: 2011-09-10
- Released on: 2011-09-10
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x .70" w x 8.50" l, 2.29 pounds
- Binding: Hardcover
- 176 pages
- Used Book in Good Condition
Review
"My Japanese Table takes you on a valuable journey of all the different facets of Japanese cuisine."—Roy Yamaguchi, chef/founder of Roy's Restaurants
"The Boston Globe food writer Debra Samuels compiles 125 of her best Japanese recipes in the shiny, heavy and possess-able My Japanese Table."—Metropolis
About the Author
Debra Samuel's invites us to enjoy her lifetime of experiences with the people and cuisine of Japan. The co-author of the bestselling The Korean Table, Debra has been teaching cooking classes on Japanese cuisine for over two decades. She is a regular food writer and food stylist for the Boston Globe. When she's not visiting Japan, Debra lives in Lexington, MA with her husband. CookingAtDebras.com
An avid cook himself, Heath Robbins' passion for food is evident in his mouthwatering imagery. His pictures have graced the pages of national magazines and can be seen in advertisements for Welch's Grape Jelly, Uncle Ben's and French's. Robbins recently photographed Fresh and Honest, Ciao Italia Big Five and The Korean Table cookbooks. He resides in Sherborn, MA with his family.
Most helpful customer reviews
25 of 27 people found the following review helpful.
Homestyle Japanese cooking demystified
By Bundt Lust
Debra Samuels, a longtime resident of Japan, demystifies Japanese homestyle cooking in "My Japanese Table." Included are such favorites as sushi (including hand-rolled sushi and chirashi-zushi), skewers (grilled mixed veggie and tofu, chicken), donburi (one-dish meat and rice bowls), okonomiyaki (cabbage and egg "pancakes"), and a whole chapter devoted to bento, ornate Japanese lunchboxes prepared according to a strict balance of colors, flavors, and ingredients. I liked the photos of Debra's chrysanthemum bento box so much that I ordered an identical one from Japan!
"My Japanese Table" is a perfect starting point if you're new to Japanese cooking; it's not as intimidating or complicated as other Japanese cookbooks, and it uses commonplace American supermarket ingredients whenever possible. The vibrant photography and clear font make it especially easy to read and cook with. The thorough intro on Japanese cuisine includes the handy mnemonic device of "sa shi su se so" (the Japanese hiragana letters that correspond to sugar, salt, vinegar, soy sauce, and miso, the staples of the Japanese kitchen). And kudos for a particularly helpful section on Japanese ingredients with clearly labeled photos to match. There is also a handy bibliography and list of shopping resources (mostly online).
Like Tuttle Publishing's other Asian cookbooks, "My Japanese Table" is designed to fit today's busy lifestyle and includes many main-course recipes that take 30 minutes or less to cook using common (U.S.) supermarket ingredients (both the prep times and cooking times are helpfully included at the top of each recipe). Another bonus is that measurements are given both in metric and imperial measurements; no need to convert if you're cooking overseas.
I just spent six months working in (and cooking my way across) Japan, so I was really looking forward to testing these recipes. First up were the colorful matcha mochi cupcakes. Mochi are sticky pounded rice cakes (no relation to American "rice cakes") traditionally served at New Year's, but variations of mochi are found in many common Japanese desserts. I made the cupcakes as instructed and sprinkled cinnamon on top, but they still needed a little something extra, so I added the matcha frosting from Baked: New Frontiers in Baking. This gave the cupcakes an extra boost of grassy green tea flavor (and color) with a touch of sweetness (see attached photos).
Next up, I tried several of the vegetarian recipes like the Sweet Simmered Mushrooms, Pumpkin Rounds and Japanese Mushroom Mélange with Butter and Soy. In some cases, I found that I had to adjust the cooking time. In the case of the mushroom mélange, you're instructed to bake 2 pounds of mushrooms for 15 minutes (the cooking time at the top said 20), but I had to bake them for closer to 30 before the mushrooms released their juices. Also, it was difficult to fit two pounds of mushrooms into a 10 x 13 piece of parchment paper as instructed!
I was happy to see that some traditional Japanese desserts were included, mostly focused on mochi, anko (sweet red bean paste), and green tea. You'll find favorites like ichigo daifuku (ripe strawberries wrapped in a layer of bean paste and coated in mochi) and matcha and black sesame ice creams. The chapter is rounded out with instructions on how to prepare several kinds of traditional teas (sencha, matcha, and hojicha).
Debra is a patient teacher (Tuttle has dubbed her "The Julia Child of Japanese cooking") and frequently defers to Japanese colleagues, or includes stories of her life in Japan that makes "My Japanese Table" part cookbook and part travelogue. The book could have benefited from a little extra proofreading (there were several typos in addition to mismatches between stated cooking times, conflicting instructions, etc.), but overall "My Japanese Table" has something to appeal to everyone, from the meat-and-potatoes crowd to vegetarians to kids (there are several cute bento box suggestions aimed specifically at kids and teens).
(Many thanks / arigatou gozaimasu to Tuttle Publishing for generously providing a review copy)
8 of 8 people found the following review helpful.
Great intro to cooking Japanese food
By Joanne Brazinski
I really enjoyed this book. It was a great combination of her memories and simple versions of Japanese food. I was particularly happy to find a recipe for Black Sesame Seed Pudding--I'd eaten some in Japan, but didn't know what it was. When I saw the recipe, I realized what it had to be. The recipe was easy to follow, too. I also made okinomiaki and they were delicious--just like the ones I had in Japan. The bento section was very helpful, too.
My only problem was, my version is on my Kindle, which is not the best to cook from. A paper copy would be better to bring into the kitchen.
7 of 7 people found the following review helpful.
Great recipes and a great read
By Nisei-han
Debra Samuels' "My Japanese Table" is the first book I've found that approaches the art of Japanese cooking in a way to which I can relate. Her stories about her experiences in Japan could have happened to me. I am Japanese American, but my knowledge of Japanese customs, cooking, and way of life date back to the 1920s when my father immigrated to the US. Today, Japan is a very different place.
Samuels' book gives us a modern Japanese approach to traditional Japanese cooking. The flavors and tastes remind me of my mother's cooking, but without all that work. I was especially happy to find recipes for some of my favorites: Gyoza (Japanese Pot Stickers), Kara-age (Japanese Fried Chicken), and rice bowls and noodles with different toppings. Her clear and easy to follow instructions have opened up a new way for me to approach sushi, a dish that was always too much work and we made it only once a year for our New Year celebration.
I was so impressed with "My Japanese Table" that it was my Christmas present to all members of the next generation of my family, nephews, nieces, cousins, etc. I would recommend this book at anyone who loves Japanese food!
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