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Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

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Notes about this book

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Notes about Recipes in this book

  • Delicate soy-based dipping sauce for sashimi (Tosa joyu)

    • rionafaith on October 08, 2016

      p. 41 -- Made this to dip homemade sushi in and it was a nice change from just plain soy. I omitted the MSG.

  • Rice in vinegar dressing (Sushi)

    • rionafaith on October 08, 2016

      p. 42 -- Good basic sushi rice recipe, we used to make maki and nigiri. The homemade vinegar dressing was very nice, good flavor but subtle so as not to compete with the fish. I used regular sake instead of mirin and omitted the MSG, but otherwise made as written and will do the same next time I make sushi.

  • Chicken omelet over rice (Oyako domburi)

    • rionafaith on October 11, 2016

      p. 50 -- I thought this was just okay -- it was a little bit one-note and I think it could use some more acid, and the omelet was a lot soupier than I expected. I made a couple substitutions because of what I had on hand: used boneless skinless thighs instead of breasts, half a yellow onion instead of scallions, and sake instead of mirin in the sauce (domburi ni shiru). I did use homemade dashi. I also sprinkled some black and white sesame seeds over the rice before putting the omelet and sauce on top, which added a nice texture (that I think was needed), and sprinkled a fair bit of togarashi over the whole thing. It came together very quickly and was a warm, filling meal on a rainy night, but not my favorite.

  • Hot noodles and chicken in broth (Tori nanban)

    • twoyolks on March 02, 2012

      The flavor is very subtle.

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  • ISBN 10 0809400405
  • ISBN 13 9780809400409
  • Published Dec 01 1969
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Time-Life Books

Publishers Text

Foods of the World was a popular series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the early 1970s, that provided a broad survey of many of the world's major cuisines. The individual volumes were written by well-known experts on the various cuisines and included significant contemporary food writers, including Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M.F.K. Fisher, and was overseen by food writer Michael Field who died before the series was complete. The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang.

Each volume came in two parts -- the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiralbound booklet with cover artwork to complement the main book. The individual volumes remain collector's items and are widely available on the secondhand market.



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