Hello! Today I’m reviewing a cookbook. I have hardly ever reviewed cookbooks because I have not been very interested in them, though I would flip through one if I got it. This one caught my eye: it has a recipe for chawanmushi, the very soft Japanese steamed egg custard served at restaurants, which I have wanted to make at home. I became interested in cooking last year and have tried tenderloin steak and shrimp gambas at home; the more I cook, the more ambitious I become. This book from a

I have learned how important the basics are. With a solid foundation, you can adapt to any dish; if you learn recipes first, you eventually have to return to the fundamentals. This applies beyond cooking, too. Hattori Recipe Book was published by Japan’s Hattori Nutrition College, with its 70-year history. It selects 35 recipes taught at this chef-training school: simple, delicious basics without elaborate techniques. Having attended a Korean cooking academy for a culinary certificate, I was

Hattori Recipe Book presents 35 recipes from the teaching materials of Hattori Nutrition College, which has taught cooking in Japan for more than 70 years. They cover Japanese and Western cuisine, baking, and pastry. The book says the college has a history of over 400 years in Japan and changed its name to Hattori Nutrition College sometime after 1957. The opening covers basic Japanese cooking: dashi, blended seasonings, and cooking methods, explaining how to choose among simmering techniques

A delicious, happy cooking class: Hattori Recipe Book. This recipe book from Hattori Nutrition College, which has taught cooking in Japan for 70 years, includes 35 recipes from Japanese, Western, and Chinese cuisine, baking, and pastry. Photos of smiling students make it feel as if you are watching happy meals come to life. The opening introduces dashi, especially the clean, deep flavor made with kombu and katsuobushi, and explains blended seasonings such as seasoned vinegar, soy sauce, and