Japanese Light

Japanese cuisine is renowned for being among the healthiest and tastiest in the world. Low-fat and less dependent on meat and dairy products, the Japanese way of eating is exactly how Westerners are trying to eat today. Kimiko Barber is the perfect teacher to show both beginner and advanced home cooks how to prepare 120 delicious recipes.

Library Journal

Barber is coauthor of Sushi: Taste and Technique, an excellent introduction to the topic, and author of The Japanese Kitchen. Her new book presents more than 100 healthful, mostly sophisticated recipes. While there are some traditional dishes, many of the recipes reflect influences from a variety of cuisines: Japanese Bean Ratatouille, for example, and Tomatoes in Red Miso with Cilantro Pesto. There are gorgeous color photographs of many dishes, along with a good introduction to Japanese cooking and a section on "How to Eat," with notes on presentation, etiquette, and menu composition. For most subject collections. Copyright 2006 Reed Business Information.

Kimiko Barber teaches and cooks Japanese and Asian fusion cooking. She is the author of DK's Sushi: Taste & Technique.