Reviews
" My Japanese Table , by Globe contributor Debra Samuels, provides a bright, clear path into what can seem like a forbidding cuisine." - The Boston Globe, 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 a|9784805313954|, "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, "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 controlùhow much can you cram into those little compartments?). She says many Japanese believe that including five colors on your plateùred, yellow, green, white and blackùmeans you have a balanced meal." -- NPR's Kitchen Window, "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/i> blog, "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, "Japanese food has now really and truly come home to American kitchens, in Debra Samuels' new cookbook. This is a book that will soon be spackled with enthusiastic splashes in my kitchen, and I am sure will guide other cooks to the world of Japanese food." - Merry White, professor of anthropology and food studies, Boston University, and author of Perfectly Japanese and Coffee Life in Japan, "My Japanese Table is filled with classic recipes and Samuels' own originals adapted for the American palate and kitchen. Many of the treasured recipes, generously shared by her friends in Japan, will become a part of your family's favorites as well. From the innovative bento tips to the addictive dressings and sauces, readers will confidently make their table Japanese." - Yukari Sakamoto, author of Food, Sake, Tokyo blog, " 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, 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 restaur|9784805313954|, "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 blog, 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|9784805313954|, "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 controlhow much can you cram into those little compartments?). She says many Japanese believe that including five colors on your platered, yellow, green, white and blackmeans you have a balanced meal." -- NPR's Kitchen Window, "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, "Author Debra Samuels embarked on a beautiful, life-changing journey to Japan in 1972. Her insights and recipes open up new possibilities for the way you bring Japanese food to your table. This book is all about the soul and comfort of Japanese food." - Tim Cushman, chef and owner of award-winning O Ya Restaurant, "The Boston Globe food writer Debra Samuels compiles 125 of her best Japanese recipes in the shiny, heavy and possessable My Japanese Table. " -- Metropolis, " My Japanese Table , by Globe contributor Debra Samuels, provides a bright, clear path into what can seem like a forbidding cuisine." -- The Boston Globe, "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, "Japanese food has now really and truly come home to American kitchens, in Debra Samuels' new cookbook. This is a book that will soon be spackled with enthusiastic splashes in my kitchen, and I am sure will guide other cooks to the world of Japanese food." - Merry White, professor of anthropology and food studies, Boston University, and author of Perfectly Japanese and Cafe Society in Japan, 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!ö - The Christian Science Monitor|9784805313954|, "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 controlùhow much can you cram into those little compartments?). She says many Japanese believe that including five colors on your plateùred, yellow, green, white and blackùmeans you have a balanced meal." - NPR's Kitchen Window, "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, 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!o - The Christian Science Monitor|9784805313954|, "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, "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, "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, "The Boston Globe food writer Debra Samuels compiles 125 of her best Japanese recipes in the shiny, heavy and possessable My Japanese Table. " - Metropolis, "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. " &, "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, "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 bent, "My Japanese Table is filled with classic recipes and Samuels' own originals adapted for the American palate and kitchen. Many of the treasured recipes, generously shared by her friends in Japan, will become a part of your family's favorites as well. From the innovative bento tips to the addictive dressings and sauces, readers will confidently make their table Japanese." - Yukari Sakamoto, author of Food, Sake, Tokyo, " 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
