JapanEasy: Classic and Modern Japanese Recipes to Cook at Home

Visually stunning, and not the least bit intimidating. A photo for every recipe. Something I think all cookbook conisuers appreciate. When Chef Anderson titled this book Japaneasy, he wasn’t kidding. This cookbook is written with a delightful amount of personality, and is a great tool to build any at-home-chef’s confidence. Difficulty of recipes ranges from “Embarrassingly not difficult,” to, “So not difficult that I could cook this when we was a completely inept and awkward 14-year-old,” to, “Totes not diffy.” I especially enjoyed the “Getting Started” section in the beginning of the book. Many of these recipes don’t involve hard to find ingredients. And Chef Anderson makes a valid and important point when he states, “you can order literally everything you need to make, literally EVERYTHING in this book ON YOUR PHONE while waiting for the bus.” He follows it up with a bold, arched text that reads, “THAT’S AMAZING! WHAT A TIME TO BE ALIVE!” And he couldn’t be more accurate. There are some sauce recipes that require some extra reading (please see sauce recipe on page 170), but the sauce recipes are simple and straightforward. They elevate depth for the dishes. I’ve purchased cookbooks before where the sauces require more effort than the dish itself! You won’t find that here. And know that when you take the 5 minutes to make the sauce, your dish will be next-level! Additionally, many of the sauces will keep several weeks in the fridge, and Chef Anderson points out the ones that can be frozen. Overall, I loved the recipes, the personality presented, and the way this book looks on my shelf next to Nanban, Chef Anderson’s first masterpiece.

I really like this book a lot. It's fun to read and fun to cook from. The recipes I like best are:-The Best Edamame (excellent and easy)-Ginger Onion Salad Dressing (awesome - best Japanese dressing I know how to make thus far)-Zankoku Rice (really nice variation from just making white rice or brown rice).-Sweet Miso Sauce (excellent to use for marinating fish, great to have handy in the fridge)The author is very funny and makes the process of cooking more enjoyable and less stressful. He doesn't hold back secrets and seems to have legitimately excellent recipes and I appreciate that very much. This is very different from many restaurant owner cookbooks which often feel like they're holding out on important details that make it very hard to reproduce their dishes. Great book.

I love Japanese food, but for some reason have always been wary about cooking it myself. This beautiful book is full of mouthwatering recipes with minimal, (usually) easy to find ingredients and has effortlessly assuaged my apprehensions. Seriously, many of the recipes have only 5 ingredients! Tim Anderson's instructions are clear and straightforward without being restrictive, and the photos are beautiful.I'm so glad I bought this book and know that many of the recipes within will be added to my regular rotation.

I LOVE the cover! It's just a quality book that is fantastic to look at, hold, and thumb through!Well selected recipe options that really stand out as "ooooh I want to try that!"Only reason for 4 stars is SUSHI. Irresponsibly handled on the Sushi Grade Fish intro. Safe-to-eat raw fish is not a matter of simply searching out the freshest fish.We can't assume fishmongers properly froze their fish ahead of time to kill off parasites. "Sushi-grade" only gives us that assurance that the fish was handled for raw consumption... along with the higher price.Fish must be frozen according to FDA guidelines. No way around it. Can easily do it at home! One of the few exceptions that come to mind would be Tuna, naturally parasite free.All that said, no, you don't need sushi grade fish. I buy salmon from Costco and portion it out, then freeze it for 1-2 weeks at the proper temperature, and safe to eat!

The problem with Japanese food, usually, is that it is a labor of love to make. In this book, Chef Tim Anderson has taken his devout love of the cuisine and simplified it for cooks who don't have all day to spend in the kitchen. But the special part is that he has figured out how to retain the flavor of Japanese food. This book is a godsend for Japanese food lovers, and also anyone who just enjoys really delicious food. Additionally, it is a stunningly gorgeous book with edged pages, an embossed cover, and beautiful layout (the chef's background as a visual artist shines through). So whether it is a gift for yourself, or another cook in your life, it feels like a bit of luxury in the kitchen. Order it-- you'll be glad you did.

A friend lived in Japan for several years, so I got the cookbook to provide a basis for his cooking lessons. It's going great!

What a great book! Tim's humor and background information on Japanese food culture makes this a fun read, as well as an easy introduction to cooking delicious dishes. All the basic ingredients needed are easily available at my relatively small town grocery store. I've made about seven recipes so far, and they have delivered in every way! Japanese Rice Gratin of Shellfish is my favorite so far, a comfort food mix of rice, cheese and panko crumbs - yummy! Curry Rice, Japanese pickles, fried rice? All excellent. I can’t wait to try more! This book will change the way you think about Japanese food - the recipes are surprising easy, immensely satisfying, and loads of fun to make and serve! Truly, an enjoyable book!

Bought this as a gift for a family member and greatly appreciated how well laid out the recipes were and the succinct but informative descriptions. My sister-in-law wanted to start cooking something completely new to her (i.e. Japanese food at home) and I wanted to find her a book that had a range of meal options but wasn't intimidating to a new cook. I may end up buying myself a copy too since I liked skimming through the book so much before I gave it to my sister-in-law! I was thrilled to show her and her husband that Japanese food is far more than simply sushi and ramen.

I love Japanese food but my 18 year old son lives for it. I bought him this book for his birthday, and now he’s making it at home.This book makes authentic Japanese food accessible to any half-decent home cook. The author pulls back the kimono to expose the dozen or so simple staples behind most Japanese favourites.From Sushi to Tempura, Yakatori to Gyoza, Udon to Ramen, all the authentic favourites that westerners have come to love are here to enjoy, plus many more.The author makes awesome dishes seem simple, with lots of helpful hints and encouragement and, most importantly, the dishes taste just like they would in a good restaurant, even if perfecting the knife skills takes practice.The book is laid out logically, with clear and enticing pictures, friendly introduction and well written explanations. Like any delicious Japanese food, I’d like to have had more of everything.Finally, there was an issue caused by a courier but the seller Books etc went out of their way to address the issue and the courier. Books etc were responsive and courteous.

Interesante (para el que aprecia este tipo de literatura) bien editado, a no mal precio y puesto en la puerta de tu casa en un tiempo razonable….. Yo no esperara a más!Si tú esperas otra cosa, no lo compres

Again, I am not a good cook. I merely have aspirations to learn. But this book is wonderful. Clear instructions, mouthwatering recipes and really, really simple. Great photography, too.

I am a huge fan of eating Japanese food and now I am a professional in cooking Japanese (ok not actually, but I feel like it). This is the only book you will need and EVERY recipe I have made has been EASY for sure and super delish!!!

First, I received this book very fast and packaged very well in environmentally-friendly cardboard wrapping. The book itself is very artistically done and even looks sewn together instead of glued. I've looked over the recipes and they seem easier than many others I have made from Japanese books. I look so forward to trying out one after another. I so miss Japanese cooking and that is something one cannot get out here in the countryside far from a big city. Thank you so much.