Japanese Cooking: A Simple Art

Front Cover
Kodansha International, Dec 26, 2006 - Cooking - 507 pages
18 Reviews
US: Available in April 2007

Since its release twenty-five years ago, Shizuo Tsuji's encyclopedic and authoritative work has been the acknowledged "bible" of Japanese cooking. Unrivaled in its comprehensive explanation of ingredients, tools, and techniques, the book guides readers through recipes with clear prose, while technical points are made understandable with deftly executed line drawings.

Much more than a collection of recipes, the cookbook is a masterful treatise on Japanese cuisine. In his preface, the author (who was truly a Renaissance man of Japanese and world gastronomy) discusses the essence of Japanese cooking, with its emphasis on simplicity, balance of textures, colors, and flavors, seasonal freshness, and artful presentation.

M. F. K. Fisher's introduction to the 1980 edition is a not-to-be-missed work of food writing. A new foreword by Ruth Reichl and an additional preface by Tsuji Culinary Institute president Yoshiki Tsuji provide culinary and historical context for the 25th Anniversary Edition. Eight pages of vibrant new color photographs illustrate over seventeen finished dishes.

After introducing ingredients and utensils, the twenty chapters that make up Part One consist of lessons presenting all the basic Japanese cooking methods and principal types of prepared foodsómaking soup, slicing sashimi, grilling, simmering, steaming, noodles, sushi, pickles, and so onówith accompanying basic recipes. Part Two features 130 carefully selected recipes that range from everyday fare to intriguing challenges for the adventurous cook. Together with the recipes in Part One, these allow the cook to build a repertoire of dishes ranging from the basic "soup and three" formula to a gala banquet.
  

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I liked the easy recipes. - Goodreads
Part two contains recipes following the cooking types. - Goodreads
The recipes are classics. - Goodreads

Review: Japanese Cooking: A Simple Art

User Review  - Joseph - Goodreads

Bought this book when I was stationed on Okinawa in 1981. It has since been revised. To my mind it is one of the 'classics' on Japanese cooking. The introduction is very well written and, among other ... Read full review

LibraryThing Review

User Review  - ToasterFaerie - LibraryThing

Comprehensive cookbook. Many detailed recipes and a good amount of technique - everything from fileting fish to tea ceremony. Read full review

Contents

The Japanese Meal
45
Ingredients
53
Utensils
101
Knives
110
Selecting and Cutting Fish Chicken and Vegetables
117
Basic StockDashi
146
Slicing and Serving Sashimi
158
Grilling and PanFryingYakimono
174
Japanese SaladsSunomono andAemono
241
OnePot CookingNabemono
254
RiceGohanmono
270
Sushi Varieties
285
NoodlesMenrui
305
Pickling Vegetables
315
Sweets and ConfectionsOkashi
325
Part
343

SteamingMushimono
207
SimmeringNimono
218
DeepFryingAgemono
228
Seasonal Japanese Fish
475
Weights and MeasuresMetric Conversion Tables
488
Copyright

Common terms and phrases

About the author (2006)


Shizuo Tsuji (1935-1993) was the former head of the prestigious Tsuji Culinary Institute in Osaka, the largest school training professional chefs in Japan. The author of over 30 books on gastronomy, travel and music, he was a leading figure in the international culinary community. Japanese Cooking: A Simple Art was instrumental in popularizing Japanese cuisine in the West. Tsuji was also the author of Kodansha's bestselling Practical Japanese Cooking.

Bibliographic information