An American Taste of Japan

Andoh's second cookbook broadens her standing as America's chief interpreter of Japanese cuisine. At Home with Japanese Cooking was a no-nonsense course in the basicsfor most Americans, an enticing but mysterious culinary aesthetic. Now, she has moved on to excellent recipes that preserve the Japanese cooking style while mixing in Western flavors. For example, there's tomato and shiso bisque, wasabi mayonnaise for the potato salad and pear ice cream made with a splash of plum wine. Andoh's respect for classic Japanese dishes keeps the collection from being another nouvelle mishmash. She's a cautious innovator when it comes to tastea little heavy cream here, a few American mushrooms there. As for procedure, she turns to the food processor and the nonstick pan whenever she can. An interesting and enlightening book. Better Homes & Gardens Book Club alternate. Foreign rights: Aaron M. Priest. October 31