Japanese Cooking: A Simple Art

4.25 avg rating
( 636 ratings by GoodReads )
 
9781568363882: 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.

"synopsis" may belong to another edition of this title.

About the Author:


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.

"About this title" may belong to another edition of this title.

Top Search Results from the AbeBooks Marketplace

1.

Tsuji, Shizuo; Tsuji, Yoshiki
ISBN 10: 1568363885 ISBN 13: 9781568363882
New Quantity Available: 5
Seller
GreatBookPrices
(Columbia, MD, U.S.A.)
Rating
[?]

Book Description Book Condition: New. Bookseller Inventory # 16107003-n

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 28.07
Convert Currency

Add to Basket

Shipping: US$ 2.64
Within U.S.A.
Destination, Rates & Speeds

2.

Tsuji, Shizuo; Tsuji, Yoshiki
Published by Oxford University Press
ISBN 10: 1568363885 ISBN 13: 9781568363882
New Quantity Available: > 20
Seller
INDOO
(Avenel, NJ, U.S.A.)
Rating
[?]

Book Description Oxford University Press. Book Condition: New. Brand New. Bookseller Inventory # 1568363885

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 27.47
Convert Currency

Add to Basket

Shipping: US$ 3.50
Within U.S.A.
Destination, Rates & Speeds

3.

Tsuji, Shizuo; Tsuji, Yoshiki
ISBN 10: 1568363885 ISBN 13: 9781568363882
New Hardcover Quantity Available: > 20
Seller
BargainBookStores
(Grand Rapids, MI, U.S.A.)
Rating
[?]

Book Description Hardcover. Book Condition: New. Bookseller Inventory # 4431564

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 27.84
Convert Currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, Rates & Speeds

4.

Tsuji, Shizuo; Tsuji, Yoshiki
Published by Kodansha USA
ISBN 10: 1568363885 ISBN 13: 9781568363882
New Hardcover Quantity Available: > 20
Seller
Movie Mars
(Indian Trail, NC, U.S.A.)
Rating
[?]

Book Description Kodansha USA. Hardcover. Book Condition: New. 1568363885 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Bookseller Inventory # 15854208

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 29.87
Convert Currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, Rates & Speeds

5.

Tsuji, Shizuo; Tsuji, Yoshiki
Published by Kodansha America, Inc (2012)
ISBN 10: 1568363885 ISBN 13: 9781568363882
New Quantity Available: > 20
Seller
PBShop
(Secaucus, NJ, U.S.A.)
Rating
[?]

Book Description Kodansha America, Inc, 2012. HRD. Book Condition: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Bookseller Inventory # IB-9781568363882

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 29.90
Convert Currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, Rates & Speeds

6.

Tsuji, Shizuo; Tsuji, Yoshiki
Published by Kodansha USA
ISBN 10: 1568363885 ISBN 13: 9781568363882
New Hardcover Quantity Available: 20
Seller
BuySomeBooks
(Las Vegas, NV, U.S.A.)
Rating
[?]

Book Description Kodansha USA. Hardcover. Book Condition: New. Hardcover. 508 pages. Dimensions: 10.2in. x 7.4in. x 1.6in.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 hasnt 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 Tsujis classic work. Building on M. F. K. Fishers eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new preface by the authors 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. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Hardcover. Bookseller Inventory # 9781568363882

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 33.65
Convert Currency

Add to Basket

Shipping: US$ 3.95
Within U.S.A.
Destination, Rates & Speeds

7.

Tsuji, Shizuo; Tsuji, Yoshiki
Published by Kodansha USA (2012)
ISBN 10: 1568363885 ISBN 13: 9781568363882
New Hardcover Quantity Available: 20
Seller
Murray Media
(North Miami Beach, FL, U.S.A.)
Rating
[?]

Book Description Kodansha USA, 2012. Hardcover. Book Condition: New. Bookseller Inventory # 1568363885

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 34.66
Convert Currency

Add to Basket

Shipping: US$ 2.99
Within U.S.A.
Destination, Rates & Speeds

8.

Tsuji, Shizuo; Tsuji, Yoshiki
Published by Kodansha USA (2012)
ISBN 10: 1568363885 ISBN 13: 9781568363882
New Hardcover Quantity Available: 1
Seller
Book Deals
(Lewiston, NY, U.S.A.)
Rating
[?]

Book Description Kodansha USA, 2012. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: ". . . quite the most illuminating text around on Japanese food . . ." - Nigella Lawson "I found in Mr. Tsuji's elegant presentation a real-world articulation of the aesthetic and ideological purity that I had perceived as the essence of the Kurosawa film; if Kurosawa had ignited my love for the country, Mr. Tsuji deepened and defined it." - The New York Times "Rare is the cookbook you can read from cover to cover. Rarer still is one that gives the reader a novel sense of a world discovered. Shizuo Tsuji's Japanese Cooking: A Simple Art , which first appeared in 1980, is just such a cookbook. For those with even a passing interest in Japanese cuisine, it is indispensable." - Intelligent Life "Classic" -Chicago Tribune "A complete guide to Japanese cooking, this collection is a must-have for anyone interested in Japanese food or culture." -Publishers Weekly "My go-to for reference and classic recipes." -Debra Samuels, The Boston Globe "A core addition to any and all personal, professional, or community library multicultural cookbook collections." -Midwest Book Review "Still the foremost source book of cooking concepts and recipes from Japan." -GlobalGourmet.com. Bookseller Inventory # ABE_book_new_1568363885

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 41.66
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds

9.

Tsuji, Shizuo; Tsuji, Yoshiki
Published by Kodansha America, Inc, United States (2012)
ISBN 10: 1568363885 ISBN 13: 9781568363882
New Hardcover Quantity Available: 10
Seller
The Book Depository US
(London, United Kingdom)
Rating
[?]

Book Description Kodansha America, Inc, United States, 2012. Hardback. Book Condition: New. Anniversary ed.. 258 x 188 mm. Language: English . 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. Bookseller Inventory # AAC9781568363882

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 41.68
Convert Currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, Rates & Speeds

10.

Tsuji, Shizuo; Tsuji, Yoshiki
Published by Kodansha USA (2012)
ISBN 10: 1568363885 ISBN 13: 9781568363882
New Hardcover Quantity Available: 10
Seller
Ergodebooks
(RICHMOND, TX, U.S.A.)
Rating
[?]

Book Description Kodansha USA, 2012. Hardcover. Book Condition: New. Bookseller Inventory # INGM9781568363882

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 37.86
Convert Currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, Rates & Speeds

There are more copies of this book

View all search results for this book