I rarely feel the urge to buy cookbooks because I don't want to pay 15 or more dollars for 2 recipes. Normally, I'm content to borrow a book from the library once and copy any worthwhile recipes down.
Author Shirley Booth is a good writer. Initially I borrowed this book from the library, but after I read it for a few minutes I realized what a little gem I had in my hand.
This book is really great. I've used a number of its recipes and processes and have not been disappointed.
Great book for the novice Japanese cook. Contains information on all the unfamiliar ingredients, basic stocks, differences in products, glossary, and several hundred recipes.
While this is less a true cookbook than a collection of culinary memories of a Western woman traveling in Japan, it does have some pretty good recipes for common and festival foods.
