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Japanese Cooking: A Simple Art by Tsuji, Shizuo [Hardcover]
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Japanese Cooking: A Simple Art by Tsuji, Shizuo [Hardcover]
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Japanese Cooking: A Simple Art by Tsuji, Shizuo [Hardcover]

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    ISBN
    9781568363882
    Kategorie

    Über dieses Produkt

    Product Identifiers

    Publisher
    Kodansha America, Incorporated
    ISBN-10
    1568363885
    ISBN-13
    9781568363882
    eBay Product ID (ePID)
    112107966

    Product Key Features

    Edition
    25
    Book Title
    Japanese Cooking : a Simple Art
    Number of Pages
    508 Pages
    Language
    English
    Topic
    Regional & Ethnic / Japanese
    Publication Year
    2012
    Illustrator
    Yes
    Features
    Revised
    Genre
    Cooking
    Author
    Shizuo Tsuji
    Format
    Hardcover

    Dimensions

    Item Height
    1.6 in
    Item Weight
    51.3 Oz
    Item Length
    10.4 in
    Item Width
    7.4 in

    Additional Product Features

    Intended Audience
    Trade
    Preface by
    Tsuji, Yoshiki
    Reviews
    ". . . 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, . . .quite the most illuminating text around on Japanese food. . . Nigella Lawson . . .this is much more than a cookbook. It is a philosophical treatise about the simple art of Japanese cooking. Appreciate the lessons of this book, and you will understand that while sushi and sashimi were becoming part of American culture, we were absorbing much larger lessons from the Japanese. We were learning to think about food in an entirely new way. from the new Foreword by Ruth Reichl If Kurosawa had ignited my love for the country, Mr. Tsuji deepened and defined it. Jonathan Hayes in The New York Times 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, . . .quite the most illuminating text around on Japanese food. . . Nigella Lawson . . .this is much more than a cookbook. It is a philosophical treatise about the simple art of Japanese cooking. Appreciate the lessons of this book, and you will understand that whilesushiandsashimiwere becoming part of American culture, we were absorbing much larger lessons from the Japanese. We were learning to think about food in an entirely new way. from the new Foreword by Ruth Reichl If Kurosawa had ignited my love for the country, Mr. Tsuji deepened and defined it. Jonathan Hayes inThe New York Times 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
    Number of Volumes
    1 vol.
    Dewey Decimal
    641.5952
    Edition Description
    Revised edition
    Synopsis
    When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking. Author Shizuo Tsuji 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 new Foreword by renowned food editor and writer Ruth Reichl, and a new preface by the author's son and Tsuji Culinary Institute Director Yoshiki Tsuji. Contains 230 traditional recipes plus eight pages of new color photos, over 500 drawings, and detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine., 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., 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

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