The Bookshelf: Everyday Harumi

by jbfauthor on December 01, 2009

Harumi Kurihara wants Japanese cooking to come naturally. In her introduction of her new cookbook, Everyday Harumi, she writes, "I would like to see people around the world...being able to say, 'I feel like eating Japanese food. What shall I make?'" For those of us who have trouble making the food reach our mouths when using chopsticks, Harumi's mission may sound like a pipe dream. But she tries her best to keep things simple: while her list of pantry essentials adds up to 16 items, almost all of them can be found at upscale grocers like Whole Foods. And true to the book's title, the light soups, salads, and mains are largely uncomplicated—once you've made them, they can easily join your weeknight repertoire. When we spoke with Harumi, she revealed that her favorite Japanese staples include

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News Feed: November 19

by jbfauthor on November 19, 2009

Here's how to make pie crust the right way. (Hint: lay off the kneading.) [CHOW] The Shake Shack empire may expand to Beantown. [NYT] Don't confine your pumpkins to just pie this Thanksgiving. [Philadelphia Inquirer] These cookbooks are great to give and to receive. [TONY]

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