My Japanese Table: A Lifetime of Cooking with Friends and Family

Description

Bestselling author and food writer Debra Samuels uses her unique skills and deep love of Japan to make the cuisine of her adopted country attainable in My Japanese Table. The recipes in this Japanese cookbook, the result of decades spent teaching and preparing homestyle Japanese dishes, include familiar favorites like Hand-Rolled Sushi and classic Miso Soup and less familiar but equally welcome dishes such as Lobster Rolls with Wasabi Mayonnaise and Fried Pork Cutlets. There is also a chapter on the increasingly popular bento lunch boxes, along with a wonderful selection of desserts, including the delectable Mochi Dumplings with Strawberries. "This is a gorgeous book. I love that most of the recipes have a color photo so you know what your supposed to end up with. A few have additional, smaller, step-by-step photos that are especially nice. The recipes are clear and easy to follow. All-in-all, this is a great cookbook of Japanese fare that I think most would enjoy." -Sandra's Kitchen Nook "Cookbook author and Japan expert Debra Samuels says the five main elements of a bento are color, texture, seasonality, presentation and nutrition (and let's not forget portion control-how much can you cram into those little compartments?). She says many Japanese believe that including five colors on your plate-red, yellow, green, white and black-means you have a balanced meal." -NPR's Kitchen Window

Debra Samuel's invites us to enjoy her lifetime of experiences with the people and cuisine of Japan. The co-author of the bestselling The Korean Table, Debra has been teaching cooking classes on Japanese cuisine for over two decades. She is a regular food writer and food stylist for the Boston Globe.Additionally, Ms. Samuels was awarded the 2020 John Thayer Award from the Japan Society in Boston.When she's not visiting Japan, Debra lives in Massachusetts with her husband. CookingAtDebras.com An avid cook himself, photographer Heath Robbins' passion for food is evident in his mouthwatering imagery. His pictures have graced the pages of national magazines and can be seen in advertisements for Welch's Grape Jelly, Uncle Ben's and French's. Robbins recently photographed Fresh and Honest, Ciao Italia Big Five and The Korean Table cookbooks. He resides in Massachusetts with his family.

"Debra Samuels, author of My Japanese Table: A Lifetime of Cooking With Friends and Family, said it is vital to use the freshest, high-quality sushi-grade fish you can find. While sushi topped with slices of different fish is traditional in restaurants, choose quality over variety when making sushi at home. Follow the usual health caveats if eating the fish raw or undercooked." -Chicago Tribune "The Boston Globe food writer Debra Samuels compiles 125 of her best Japanese recipes in the shiny, heavy and possessable My Japanese Table." -Metropolis "Cookbook author and Japan expert Debra Samuels says the five main elements of a bento are color, texture, seasonality, presentation and nutrition (and let's not forget portion controluhow much can you cram into those little compartments?). She says many Japanese believe that including five colors on your plateured, yellow, green, white and blackumeans you have a balanced meal." -NPR's Kitchen Window "Additionally, authors themselves often have active Web sites of their own. Debra Samuels hosts the charming Cooking at Debra's, where she is promoting her forthcoming book My Japanese Table: A Lifetime of Cooking with Friends and Family." -Publishers Weekly "It's not so much the type of food, but what I call 'a bento state of mind,'" Debra Samuels, author of My Japanese Table, said via e-mail. "I see the concept of bento as basically a food sampler, a colorful culinary puzzle. The benefits of the bento are smaller portions and greater variety of food." -Washington Post "A few weeks ago, my food writer friend Debra Samuels (co-author of The Korean Table and author of My Japanese Table, both by Tuttle Publishing) came to Washington, D.C., to do a bento box demonstration with the Smithsonian Associates. Deb and I have only communicated via e-mail and social media, but when I heard she was coming to town, I eagerly volunteered to help. I was delighted to discover that Deb is every bit as lovely in person!" -The Christian Science Monitor "My Japanese Table, by Globe contributor Debra Samuels, provides a bright, clear path into what can seem like a forbidding cuisine." -The Boston Globe "My Japanese Table takes you on a valuable journey of all the different facets of Japanese cuisine." -Roy Yamaguchi, chef/founder of Roy's Restaurants