The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider
ISBN: 1328954358
EAN13: 9781328954350
Language: English
Release Date: Sep 24, 2019
Pages: 256
Dimensions: 1" H x 10" L x 7.94" W
Weight: 1 lbs.
Format: Hardcover

The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider

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Book Overview

The New York Times Best Cookbooks of Fall 2019
Bon Appetit's Fall Cookbooks We've Been Waiting All Summer For
Epicurious' Fall 2019 Cookbooks We Can't Wait to Cook From

Amazon's Picks for Best Fall Cookbooks 2019

Ivan Orkin is a self-described gaijin (guy-jin), a Japanese term that means outsider. He has been hopelessly in love with the food of Japan since he was a teenager on Long Island. Even after living in Tokyo for decades and running two ramen shops that earned him international renown, he remained a gaijin.

Fortunately, being a lifelong outsider has made Orkin a more curious, open, and studious chef. In The Gaijin Cookbook, he condenses his experiences into approachable recipes for every occasion, including weeknights with picky kids, boozy weekends, and celebrations. Everyday dishes like Pork and Miso-Ginger Stew, Stir-Fried Udon, and Japanese Spaghetti with Tomato Sauce are what keep the Orkin family connected to Japan. For more festive dinners, he suggests a Temaki Party, where guests assemble their own sushi from cooked and fresh fillings. And recipes for Bagels with Shiso Gravlax and Tofu Coney Island (fried tofu with mushroom chili) reveal the eclectic spirit of Ivan's cooking.

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Book Reviews (7)

4
  |   7  reviews
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1
   Incomplete recipes
While the ingredients are given, not all of them make it into the instructions. Unless you have a slight idea of what you are doing, you will never get the intended result. Just to experiment, I made Gyoza according to the recipe, and as I poured the water into the non-stick frying pan, I wondered how we are expected to remove these from the pot if we haven t used any oil? And if you add lattice on top of that, it creates just a complete mess. The sesame oil is included among the ingredients mentioned, not mentioned in this step. It is not just a typo, it is a whole step just omitted.
 
5
   Cook like a Japanese person
I am a Japanese American and know how to cook most Japanese foods. I had never had a guidebook for this, however, and it was word of mouth recipes that I had to figure out on my own. The recipes in this book brought me back to everything I ever ate growing up in a Japanese household, but better yet nailed the recipes so that the taste is spot on. I love that this covers the majority of the popular Japanese home-cooked foods. There is plenty of Japanese cooking, but the homestyle recipes are what I most value and Ivan's recipes taste like a slice of Japan. Surprised me that this is one of my favorite cookbooks and one that I still refer to quite a bit, even as Nihonjin.
 
3
   Ingredients Difficult to Find
Back book, as I found that the ingredients were very difficult to find, some impossible, in my neck of the woods. I also did not care for the style of the author of writing -- too much detail about his life, which I did not expect in a cookbook.
 
5
   Thank you!
My home town is Tokyo, I now live in Bean Town, East Coast. I love to cook and bake, but sometimes it becomes boring, repeating the same dishes over and over, grocery shopping became a chore I must do to feed my family, almost always the same products. Then I read something about your book in a magazine and decided to pick up and purchase your book. I love the yoshoku section because most ingredients are easy to find, others may require a trip to the Japanese grocery store. I never thought about putting shiro miso in cream stew... fantastic! It gives Umami and it is Sahiro so that Cream stew does not turn brown... brilliant! The next try will be Hayashi Curry's. Thank you for the inspiring ideas, I feel challenged to try things a bit differently, to do things I would never have normally. I have to consider my family member, who suffers from a wheat allergy, but I can substitute.
 
3
   Doesn't rise to advance publicity
I live in a major city and unless I find myself to rather specialized stores, I can not find many of these items. Also, the recipes do not seem very healthy or appealing in some cases. The numerous pictures of the author are also a bit offputting.
 
5
   Ivan is the man!!
If you want to broaden your cooking skills, get this book! I bought the hardcover because I am old school, I am not sure what the review about it being badly bound was about because the binding and print is completely fine.
 
2
   over priced, poorly bound
The book is very poorly bound. No wonder it is printed and bound in China. Overpriced for quality and subject matter.
 
1