Japanese Cooking : A Simple Art by Yoshiki Tsuji and Shizuo Tsuji 25th anniv Ed.
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Japanese Cooking : A Simple Art by Yoshiki Tsuji and Shizuo Tsuji 25th anniv Ed.
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eBay-Artikelnr.:306173827477
Artikelmerkmale
- Artikelzustand
- Type
- Activity Book
- Signed
- No
- Ex Libris
- No
- Narrative Type
- Nonfiction
- Personalized
- No
- Country/Region of Manufacture
- Korea, Republic of
- Intended Audience
- Young Adults, Adults
- Inscribed
- No
- Vintage
- No
- ISBN
- 9781568363882
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
Publication Year
2012
Topic
Regional & Ethnic / Japanese
Features
Revised
Illustrator
Yes
Genre
Cooking
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
Reviews
. . .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 "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 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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