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

by Ivan Orkin, Chris Ying, Aubrie Pick (Photographer)

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.

Product Details

ISBN-13:	9781328954404
Publisher:	HarperCollins
Publication date:	04/16/2024
Sold by:	Barnes & Noble
Format:	eBook
Pages:	488
Sales rank:	71,776
File size:	81 MB
Note:	This product may take a few minutes to download.

About the Author

Chris Ying worked as designer, editor, and publisher of McSweeney's before becoming editor in chief of Lucky Peach. He is the coauthor of Ivan Ramen and a founder of the nonprofit organization ZeroFoodprint. He lives in San Francisco with his wife, Jami.

Editorial Reviews

08/01/2019

With cowriter Ying, restaurateur Orkin brings Japanese flavors to the table, promising to help readers "eat more Japanese" through attention to detail, variety, umami, and an understanding of foundational flavors and recipes sure to please foodies of all ages. The book is organized around aspects of Japanese life and includes an ingredients section that serves as a glossary. Chapters include "Eat More Japenese" (basics), "Open to Anything" (Japanese-style Western cooking), "Empathy" (comfort foods), "Otaku" (geeking out: specialties), "Good Times" (entertaining), "New Year's, and Pantry" (staples), with a more traditional "Recipes by Category" listing serving as a starting point for cooks seeking a standard recipe guide (ranging from rice dishes to entrées, noodles, and more). Orkin starts with an introduction to Japanese rice and everyday staples—from dashi (broth) to eggs, diner classics, natto, and options for children—to more complex recipes. VERDICT Orkin and Ying make Japanese favorites accessible to fellow gaijin. A great book for Japanophiles and home cooks looking for an intro to the country's cuisine.—Gricel Dominguez, Florida International Univ. Lib., Miami

Library Journal

The Gaijin Cookbook finds [Orkin] and…Ying, writing humorously and honestly about cookability and what kids will actually eat…There are excellent cookbooks about the Japanese fundamentals by Westerners who write as insiders. This is an excellent cookbook about the experience of one Western guy who, after all this time, still feels like an outsider.

The New York Times Book Review - Christine Muhlke

★ 07/15/2019

In this thoroughly enjoyable follow-up to Ivan Ramen, Orkin and Ying take readers into Orkin’s home kitchen. A New York Jew, Orkin rose to fame serving up schmaltz-seasoned, rye-flour ramen in his Tokyo restaurant. Now, he meditates on a life spent as a gaijin (outsider) immersed in Japanese culture. Shot through with reflections on identity, family, and tradition, the book is arranged into sections including “Eat More Japanese” (which contains foundational recipes), “Open to Anything” (recipes of Western influence, such as curry and fried pork cutlets), and “Otaku (Geeking Out)” (recipes that call for advanced techniques, such as hand-folding gyoza). In the “Empathy/Comfort” section, there’s Tonjiru, a bone-warming pork, miso, and ginger stew that happens to be “a brilliant way to get pickier kids to eat more carrots.” Orkin can be fanatical about Japanese food––his teriyaki recipe is on version 12 and is made with just five ingredients (sake, mirin, sugar, and soy and oyster sauces). Orkin concludes with a Japanese New Year’s meal that includes duck soba, chicken stuffed with burdock root and carrots, mashed sweet potatoes with candied chestnuts, and candied sardines. This passionate, welcoming volume serves as an excellent guide to Japanese home cooking. (Sept.)

Publishers Weekly