2度ほど、この本を買い、カナダの友達と、Swedenの友達のお母さんにあげました。
とても、きれいな写真付きなので、わかりやすいですし、英語と日本語が両方書かれているので、一緒にお料理する時にも、最適です。
今回は、自分の手持ちように、1冊買います。

娘がホームステイした先で、ママが英語に翻訳された日本料理の本が欲しいと言っている、というのを聞いて、この本を選びました。購入してみると、典型的な日本料理が数多く載っていて、レシピが日本語と英語で書かれていました。レシピは慣れていない言葉で理解するのは難しいので、娘が日本語で読んで、ママが英語で読んで、何を作るか相談して、一緒にお料理するのが楽しめたようです。日本料理は海外でも人気が高く、レシピを知りたがる人が多いので、海外のお友達にプレゼントするときは、次もこの本を選ぼうと思います。

I guess this review is for any foreigners who think about buying this book, or if you're thinking about buying this book for a foreigner.

The content of the book is fine. It has a motley collection of basic recipes, nothing fancy, but good basics; the stuff kids learn in Home Ec. As a Japanese cookbook I'm sure it would be just fine. The problem is the translation. The English is clumsy at best, vague, confusing, or silly at worst. Example sentence from the introduction of winter cuisine: "It may be no exaggeration to say snowy views that cover everything with white are representative for a splendor of winter." These "literary" sections are painful to read, but they're not really essential to the book. It's much worse when the actual recipes are unclear. For example: "Strain the potato while hot." (What they meant: "Mash the sweet potatoes through a strainer so as to remove all the stringy pieces.") Or "Peel the carrot and cut into 1.2in bar rectangles." (What is a "bar rectangle?" What they meant: "cut into thin rectangular strips 3cm long.")They obviously never asked someone to try to cook with the English half of the book. The measurements are clumsily translated as well. The authors directly converted everything into inches and US cups which means they end up with some indecipherable figures. Can you eye two-fifths of a cup? And what does it mean to cut something "into thin pieces of about one-twelfth inch thickness." (Oh. You meant 2mm.)

The "index" is unhelpful: recipes are indexed only by the first letter of their name. If you are looking for a dish that uses "giant white radish" (I think most people just say "daikon," but I could be wrong) the only thing the index gives you is "Giant White Radish and Abura-Age" when there are actually at ten dishes with daikon in them. Plus, parts of the book other than the recipes are not indexes at all. I remembered that the flavor of daikon changes as you go from top to bottom, but, because the helpful little side-columns are not indexed, I had to look through the whole book to find "Tips for Cooking Giant White Radish." (The tip was helpful, though.)

Finally, there is very little by way of explanation. You often don't know why certain steps are necessary and what they add to a dish. You feel like you are doing them just because the book says to do them, and with a book that often sounds silly it's hard to trust the author's judgement.

The end result is a cookbook with a number of good tips things that you wouldn't know if you didn't grow up in Japan but one that leaves you feeling slightly dumber for having used it.

ちゃんと日本語説明を英語で翻訳説明されてるし、見やすいのもいいですね。メニューは人それぞれ好みもあるので何ともいえませんが、代表的なものは載ってます。海外の方へのプレゼントにはとてもいいと思いますよ。これなら1800円出してもよかったですね。

同僚のアメリカ人が帰国するということで、何か記念になる物はないかと探していたところ、自分で料理することが好きな人だったため、帰国した後も日本料理を家族や友人に振舞ってもらいたいという思いで、この本をプレゼントした。

この本の素晴らしい点は、
・写真が大変綺麗
・料理の作り方の説明が、日本語と英語の両方で記載されている
　（英語表記のものを使って、学校で生徒に調理実習させながら英語学習も可能と思われる）
・掲載料理数のジャンルや数が多い

送別会の時に渡し、その場にいる皆で本を開きながら、本の作りに感心していた

商品に匂いがあったのが残念でした。　レシピ本だったので。