Free PDF , by Harumi Kurihara
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, by Harumi Kurihara
Free PDF , by Harumi Kurihara
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Product details
File Size: 57921 KB
Print Length: 192 pages
Publisher: Conran (June 2, 2016)
Publication Date: June 2, 2016
Sold by: Hachette Book Group
Language: English
ASIN: B01J24WP6Q
Text-to-Speech:
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Amazon Best Sellers Rank:
#281,546 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I've really like the recipes I've made so far in this book and I like that they seem to be recipes used by Japanese people at home, so they are really different from other Japanese cookbooks out there. However, I do thing the instructions and the list of the ingredients are confusing and poorly written and could use a bit more information, especially if you are newer to cooking. Maybe this all comes down to poor translation, but there are a lot of inconsistencies in the types of measurements used and the instructions. One recipe may call for 3 cups green beans and then another calls for 9oz green beans. Or a lot of the units of measurements are unhelpful and I found myself having to use google to convert things. Like a rice recipe called for 11oz of rice, which is a strange measurement to use.Also, the instructions for the actually cooking are limited. One pork with green bean recipe I made said to lightly cook the green beans in boiling water and that was it. Did it want me to blanch them or cook it longer? I don't know. Just having recommended cooking times would be super helpful especially if you are using an ingredient you're unfamiliar with. Or a grilled fish recipe just said to grill the fish until done. I don't really grill fish that often so I had to look up a rough guide on the timing online. One recipe I glanced at said to add the ingredients to the the pan in a specific order cooking until ready to add the next, without rough outlines of how long to cook each item.So it's been a bit frustrating having to spend so much time with each recipe trying to figure out exactly how it wants me to do stuff and how much of each ingredient to use.
Compared to other Japanese cookbooks this Everyday Harumi is much easier to follow and uses less uncommon ingredients. I don't live near. Major metropolitan city and was able to find most of the listed staple ingredients at my nearby oriental grocery store. The recipe ingredients are also fairly short for the majority of recipes which is nice because you don't have to buy a ton of ingredients to make one recipe. Once you have her staple items on hand you'll find most items can be found at local grocery store and you don't need to make the trip out to the oriental market. I've prepared a number recipes and the only one we didn't like too much was the egg drop soup, it was basically dashi stock with egg dropped in. The recipes also have you make sauces from more common sauces, like halo soba sauce from tonkatsu and oyster sauce or banno and ponzu soy sauces. I'm looking forward to making more of the recipes and trying them.I like this book much more than her other book because it's simpler. Some of the recipes are even in her other cookbook(s) (I only have one of the them two) and these recipes have been simplified and have fewer ingredients. For a simple yet truly Japanese cookbook this is a great book, particularly if you don't have a Japanese market nearby. I believe she also lists recommended online stores for the oriental/specialty items and Amazon.com is one of them. It's a great way to take advantage of Prime membership if you have it.
I bought this book off a recommendation in Saveur magazine. I have always been hesitant of reaching out to Japanese books because of their need for fairly difficult to find ingredients that don't have much place in the other types of cuisine I normally cook. I am a big fan of Japanese food in general and have been eager to bring it home for some time.Construction:This is a very well made book. The paper stock and print is very well done. Aesthetically its very well presented and very clear and easy to follow/understand.5/5 StarsContent:This is where this book shines. I wish I could score this thing A+++ just for the content. The first thing this book does is break down your fear of cooking and then further remove any barriers to entry to Japanese food in general by going over the base ingredients you will need. The thing that's attractive here is that there are alternatives suggested to items so that if you cant find something or don't want to purchase it for a one off recipe there is a suitable alternative suggested. Very very cool. The next part of book that is amazing is the fact that the recipes are all everyday cooking recipes so they are not too involved. This translates to delicately crafted dishes that are not heavy on ingredients so if you were to stock a couple of the base ingredients Harumi recommends you are able to make a large number of dishes in this book. Cant ask for better let me tell you!5/5 StarsOverall:This is a no brainer, this is 5 star over and over again. This is a cornerstone book for anybody who wants to try their hand at Japanese food or even for those that want to take their skills one step further. Harumi is considered Japans Julia Child and this book tells you why. She has demystified Japanese cooking and made it accessible to the masses.5/5 Stars
One of my favorite cookbooks ever. I owned the hard cover version, but I am migrating all my books into kindle versions and I had been repurchasing digitally only those books worth keeping forever, this book made it to my digital selection.
Everyday Harumi is one of my favorite cookbooks! Her recipes are fool-proof and very accessible. I love her writing style and I think she's dope (case in point-- I have purchased her other two cookbooks-- Harumi's Japanese Home Cooking and Harumi's Japanese Cooking, and no, I'm not a Japanese Food Fanatic; I just happen to think that she is extremely authoritative on this cuisine). Love it!
Easy flowing writing/reading style. Good pictures. Mouth watering read. Want to read more from this author. Great first steps into Japanese home cooking.
Every recipe I've tried had been tasty and easy! You will need mirin, soy sauce, rice vinegar, and superfine sugar for most recipes, and some instructions assume you know a bit about cooking.
Good cookbook. I'm looking forward to trying out these recipies.
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