Japanese Cooking: A Simple Art

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Kodansha International, Feb 16, 2007 - Cooking - 507 pages
3 Reviews
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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User 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

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
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About the author (2007)


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.

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