Japanese Cooking: A Simple Art
When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.
Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words--and the dishes they help produce--are as fresh today as when they were first written.
The 25th Anniversary edition celebrates Tsuji's classic work. Building on M. F. K. Fisher's eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author's son and Tsuji Culinary Institute Director, Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.
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LibraryThing ReviewUser Review - booklovers2 - LibraryThing
This is a very interesting cookbook. I am rating it although I have not cooked from it and I have had it probably since its 1st printing. This book explains in illustrated detail the how-to do it ... Read full review
The definitive work for neophyte Japanese cooks. He is a master. Of course you should buy & cook from this work to get an idea of how great it is.
The Japanese Meal
Selecting and Cutting Fish Chicken and Vegetables
Slicing and Serving Sashimi
Grilling and PanFryingYakimono
Japanese SaladsSunomono andAemono
Sweets and ConfectionsOkashi
Seasonal Japanese Fish
Weights and MeasuresMetric Conversion Tables