This cookbook is much more than an accumulation of recipes. In his preface, the author discusses the essence of Japanese cooking, with its emphasis on simplicity, a balance of textures, colors, and flavors, seasonal freshness, and beauty of presentation. After introducing ingredients and utensils, the 20 chapters of Part One are made up of lessons presenting all the basic Japanese cooking methods and principal types of prepared foods - grilling, simmering, steaming, noodles, sushi, pickles, and so on - with accompanying basic model recipes. Part Two consists of 130 recipes. These range from simple dishes for daily fare to well-chosen challenges for the adventurous cook. Together with the 90-odd recipes included in Part One, these enable the cook to build up a repertory, dish by dish, from the basic everyday 'soup and three' formula to a gala banquet.