OP: Hibachi Cookery in the American Manner
Charles E. Tuttle Co., 1972. Paperback. Near Fine.
An influx of American expats in post-WWII Japan significantly impacted the hospitality industry, which, in turn, led to a boom in books geared to accommodate this cultural intersection. Among those books published in the 1950s is Hibachi Cookery in the American Manner (1952). Its author, George E. Engler, was then the head chef at the American Club in Tokyo, where members were comforted by the familiar dishes of home.
Written bilingually in Japanese and English, the book has a dual purpose—one, in offering a means for local cooks to accommodate foreign tastes and, two, in helping Americans adapt their recipes to Japanese cooking methods and ingredients.
The recipes include the likes of clam chowder, country style ham hocks served with lima beans, beef stroganoff, chicken cacciatore, and spaghetti.
You’ll also find potatoes of all varieties—mashed, French fried, chipped, etc.—and cold sides like egg salad, cole slaw, and fruit salad. Sauces, desserts, and beverages round it all out.
Our copy is a 1972 printing in Near Fine condition. Only ever issued in paperback. A very interesting insight into post-war globalization outside of the US.
