Japanese in 7

Kyle. Apr. 2020. 176p. ISBN 9780857838445. pap. $24.99. COOKING
Good food does not have to be complex as cook and prolific cookbook author Barber (Japanese Pure and Simple) demonstrates in this latest resource, which makes the case for simplicity by limiting the number of ingredients in each recipe to seven of fewer. Chapters are divided into seven sections: “Fresh,” “Comfort,” “Fast,” “Light,” “Vegan,” “Sweet,” and “Basic.” Recipes are clearly written and range from easy side dishes, such as rice with peas, to heartier fare, such as cod hotpot, or desserts such as Kyoto tiramisu. There are “cheats”—a recipe like the moon udon uses an all-purpose sauce as one ingredient, and that sauce itself has a handful of ingredients. Still, readers will appreciate being able to produce and enjoy easier Japanese fare. Numerous color photographs hint at the delicious outcomes of the recipes.
VERDICT A worthy addition to any cookbook collection and a welcome resource for simple recipes.
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