Japanese Cooking by Emi Kazuko
Japanese Cooking (Collectible Award-Winning Edition)
The Definitive Guide to Authentic Subcontinental Home Cooking
The Definitive Guide to Authentic Subcontinental Home Cooking
Bibliographic Specifications
- Title: Japanese Cooking
- Author: Emi Kazuko
- Publisher: Hermes House, London
- Publication Date: 2003
- ISBN-13: 9781843098638
- Edition Details: Collectible Hardcover Release. Based on the masterpiece that won the Best in the World Asian Cuisine Book Award.
- Binding: Hardcover with original publisher's illustrated boards, complete as issued and housed under a protective archival cellophane cover.
- Physical Format: Large Quarto (4to), 256 pages. Lavishly augmented with hundreds of step-by-step masterclass technique photographs and cultural culinary guides.
- Language: English
Official Condition Report
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The Book: Very Good Plus (VG+)
- Exterior / Boards: The original publisher's illustrated hardcover boards are in beautiful, pristine condition. Exhibiting only very limited, microscopic signs of surface wear along the extreme corner tips from careful shelf storage. The spine is robust, perfectly straight, tight, and completely undamaged.
- Interior: Exceptional, clean, and immaculate. The pages are crisp, white, and fully intact, free from typical kitchen grease splatters, water damage, or thumb soils. There are no personal gift inscriptions, annotations, or dealer pencil marks.
- Protection: Beautifully maintained and looked after, now professionally protected with a removable, archival-grade cellophane sleeve.
Synopsis & Historical Value
Published in 2003 by Hermes House, Japanese Cooking is a monumental and beautiful culinary guide written by world-renowned expert Emi Kazuko. When first published, this masterwork famously won the prestigious Gourmand World Cookbook Award for the best book on an Asian subject at Périgueux. Grounded in Kazuko's signature strength—traditional, healthy Japanese home cooking—the book acts as a comprehensive blueprint to demystify complex Eastern techniques for the Western kitchen. From precision knife skills for sushi and sashimi to the delicate balancing of dashi stocks, tempura battering, and elegant regional noodle dishes, this encyclopedic hardcover stands as a vital historical bridge in global 21st-century gastronomy.
Published in 2003 by Hermes House, Japanese Cooking is a monumental and beautiful culinary guide written by world-renowned expert Emi Kazuko. When first published, this masterwork famously won the prestigious Gourmand World Cookbook Award for the best book on an Asian subject at Périgueux. Grounded in Kazuko's signature strength—traditional, healthy Japanese home cooking—the book acts as a comprehensive blueprint to demystify complex Eastern techniques for the Western kitchen. From precision knife skills for sushi and sashimi to the delicate balancing of dashi stocks, tempura battering, and elegant regional noodle dishes, this encyclopedic hardcover stands as a vital historical bridge in global 21st-century gastronomy.
Author Profile: Emi Kazuko
Emi Kazuko was an internationally acclaimed author, culinary consultant, and professional broadcaster who dedicated her life to introducing authentic Japanese home cooking to the Western world. Beyond winning the Best in the World Asian Cuisine Book Award in 2001, her landmark book Street Café Japan was adapted into a celebrated three-part television series for which she served as principal consultant. A versatile media personality, she regularly contributed to Condé Nast Traveller, the Eyewitness Travel Guide to Japan, the BBC World Service, and Radio 4’s Woman’s Hour. Her authoritative titles are highly sought-after by bibliophiles for their uncompromising reliability and exquisite visual food styling.
Emi Kazuko was an internationally acclaimed author, culinary consultant, and professional broadcaster who dedicated her life to introducing authentic Japanese home cooking to the Western world. Beyond winning the Best in the World Asian Cuisine Book Award in 2001, her landmark book Street Café Japan was adapted into a celebrated three-part television series for which she served as principal consultant. A versatile media personality, she regularly contributed to Condé Nast Traveller, the Eyewitness Travel Guide to Japan, the BBC World Service, and Radio 4’s Woman’s Hour. Her authoritative titles are highly sought-after by bibliophiles for their uncompromising reliability and exquisite visual food styling.
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