title: Cooking the Japanese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
author:  Reiko Weston 
description: Grade 5-8-These wonderful series entries will pique the interest of curious young chefs and the adults who assist them in creating the delectable recipes. Revised and expanded, these editions will appeal to the health-conscious as well, as several low-fat and vegetarian recipes have been added. The books open with an introduction to the land and cultural aspects of each cuisine, followed by a discussion of safety measures, cooking utensils and terms, special ingredients, and healthy cooking tips. A discussion of the "table" comes next, followed by more than a dozen recipes for various meals and occasions, including holiday and festival fare. Christian also describes a Spanish market and her experience of sharing a simple supper with a shepherd. Weston emphasizes the role of fresh foods such as wild plants, vegetables, and fish in Japanese cooking. It is apparent that, in this culture, food selection, cooking, and presentation are considered an art. The books are well designed, attractively arranged, and have lots of color photos. Recipe names are in English with the Spanish or Japanese equivalents next to them. Tasteful titles that will be popular and useful.<br /><i>Augusta R. Malvagno, Queens Borough Public Library, NY </i><br />Copyright 2002 Reed Business Information, Inc.
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  s t e p - b y - s t e p
  c o o k i n g
  JAPANESE
  delightful ideas
  for everyday
  meals
  
   
    
  
   
    
  step-by-step
  cooking
  JAPANESE
  delightful ideas
  for everyday
  meals
  Keiko
  Ishida
  
   
    
  Dedication and Acknowledgements
  I dedicate this book to my mother, Takako Hamanaka, and my
  husband, Takehisa, who are always
  incredibly supportive of me. I wish to thank my culinary friends, Susan
  Utama, Low Siew Khee, Chen
  Mei Ling Emily, Lin Limei, Elisabeth Lindh, Patricia Nano and Loke Kah
  Yin; I am really fortunate
  to have them as friends. I also thank Shermay Lee who has provided me
  with many opportunities
  to showcase my cooking and baking here in Singapore, and Catherine
  Swann, my English teacher
  and close neighbour. Last but not least, I thank Junko Suzuki for her
  kindness and assistance in
  my kitchen during the photography session. I am very happy to have
  this opportunity to share my
  passion for Japanese cooking and culture in this book, and sincerely
  hope that you will delight in
  sharing 