Rockridge Press imprint, it's 146 pages and will be available in paperback and ebook formats (ebook available now). It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links. I've really become enamored of ebooks with interactive formats lately.
The book has a logical and easy to follow format. Chapter 1 covers the
background meal planning and ingredient buying
(including a general overview over pantry staples lists and tools and
supplies in the Japanese kitchen) as well as a very general beginner-accessible discussion of
the time-saving and streamlining techniques. The author also includes
logical pointers about containers, ingredients, and supplies. The recipe
chapters are arranged thematically: staples, snacks and salads, vegetarian,
rice and noodles, seafood, and meat and poultry.
There is no included nutritional information, although special dietary
information is included (gluten-free, nut-free, dairy, etc). Prep and variation tips are included in a footer at the bottom of each recipe.
The recipes have their ingredients listed bullet style in a sidebar.
Measurements are given in US standard only. Special tools and ingredients are also listed, along with
yields and cooking directions. Most of the ingredients are easily sourced at
any moderately well stocked grocery store but some will need to be acquired at an Asian specialty grocer. The
book also includes a short author bio, a glossary, and a metric conversion chart,
but lacks any index or general ingredients index.
My one small quibble
with the book is that the recipes are mostly not photographed. There are
some photos, and they're clear and attractive, but they only represent about
5% of the recipes included in the book. There are a number of fusion cuisine items (Japanese Mexican for example), so for purists, this is a much more general 'everyday' cookbook.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.