Thursday, January 30, 2014

Book Review #21

Japanese Cooking
Lulu Grimes

First of all, I'm not even sure "Lulu Grimes" is the author of the book. There's no name listed on the cover. The publisher is Parragon Publishing in UK. Printed in China. Produced by the Bridgewater Book Company, Ltd. With Home Economist Kate Moseley. I really don't know what to think of it. The photography, by David Jordan, seems good enough, but there's no blurbs or anything.

The recipe follows a simple procedure.
1. List the ingredients
2. Show one picture of the process
3. Show the text of the preparation process
4. Show a big picture of the finished product

In some cases, this shows the picture of a knife cutting meat, or ingredients being dumped into a pan. So, not much there. Regarding Japanese cooking, they're mostly pure ingredients. In some cases, one short ingredient list. One short preparation steps. Done.

That's my kind of cooking. It annoys me, though, that I can't find the name of the author of this book. Still, if simply prepared Japanese cooking is what you want, then this book is ideal.

By the way, if you haven't done so, try cutting meat in tiny little slices, and use chopstick to drop them into hot oil in a pan. Wait until cooked, and fish it out with the chopstick. Put it in plate. Simple. Quick. Convenient. Done.

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