Japanese Cooking: A Simple Art
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 foods—making soup, slicing sashimi, grilling, simmering, steaming, noodles, sushi, pickles, and so on—with 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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LibraryThing ReviewUser Review - ToasterFaerie - LibraryThing
Comprehensive cookbook. Many detailed recipes and a good amount of technique - everything from fileting fish to tea ceremony. Read full review
Review: Japanese Cooking: A Simple ArtUser Review - Ilya Evdokimov - Goodreads
amazing Read full review
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