9781568363882

Japanese Cooking: A Simple Art

Shizuo Tsuji, Yoshiki Tsuji

ISBN 10: 1568363885 / 1-56836-388-5
ISBN 13: 9781568363882
Publisher: Kodansha USA
Publication Date: 2012-02-17
Binding: Hardcover
Editorial Reviews:
Synopsis:

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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Japanese Cooking (ISBN: 9781568363882)
Shizuo Tsuji
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Book Description: Kodansha America, Inc, 2012. Hardback. Book Condition: New. New Book. Shipped from US. Bookseller Inventory # VU-9781568363882

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Japanese Cooking: A Simple Art Format: Hardcover (ISBN: 1568363885 / 1-56836-388-5)
Shizuo Tsuji, Yoshiki Tsuji, M.F.K. Fisher, Ruth Reichl
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Japanese Cooking: A Simple Art (ISBN: 9781568363882)
Tsuji, Shizuo
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Japanese Cooking: A Simple Art (ISBN: 9781568363882)
Shizuo Tsuji
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Book Description: Kodansha Amer Inc 2012-02-17, 2012. Book Condition: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Bookseller Inventory # NU-GRD-04839168

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Japanese Cooking: A Simple Art (Hardback) (ISBN: 9781568363882)
Shizuo Tsuji, Yoshiki Tsuji
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Book Description: Kodansha America, Inc, United States, 2012. Hardback. Book Condition: New. Anniversary ed. 259 x 188 mm. Brand New Book. 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. Bookseller Inventory # AAC9781568363882

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Japanese Cooking: A Simple Art (ISBN: 9781568363882)
Tsuji, Shizuo / Fisher, M. F. K. (INT) / Reichl, Ruth (FRW) / Tsuji, Yoshiki (INT)
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Book Description: Kodansha Amer Inc 2012-02-17, 2012. Book Condition: NEW. Dust Jacket Condition: NEW. NEW HARDCOVER // Edition is: 25th.; Reprint; Anniversary. // Condition: NEW. Binding/format is: Hardcover. 507 p. ; 10.00 H x 1.75 D x 7.00 W inches 1.40 lbs. Language: English. ISBN 9781568363882. Bookseller Inventory # 2679167

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Japanese Cooking: A Simple Art (Hardback) (ISBN: 9781568363882)
Shizuo Tsuji, Yoshiki Tsuji
Bookseller: The Book Depository (Gloucester, UK, United Kingdom)
Bookseller Rating: 5-star rating
Quantity Available: 10

Book Description: Kodansha America, Inc, United States, 2012. Hardback. Book Condition: New. Anniversary ed. 259 x 188 mm. Brand New Book. 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. Bookseller Inventory # AAT9781568363882

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Japanese Cooking (ISBN: 9781568363882)
Shizuo Tsuji
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Book Description: Kodansha America, Inc, 2012. Hardback. Book Condition: New. New Book. Shipped from UK. Bookseller Inventory # GB-9781568363882

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Japanese Cooking: A Simple Art (ISBN: 1568363885 / 1-56836-388-5)
Shizuo Tsuji, Yoshiki Tsuji, M.F.K. Fisher (Introduction), Ruth Reichl (Foreword)
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Book Description: Kodansha USA. Hardcover. Book Condition: New. 25th Anniversary Edition. Bookseller Inventory # DADAX1568363885

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