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Japanese Cooking: A Simple Art

Regular price RM53.00 MYR
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Japanese cooking, rendered with precision

Shizuo Tsuji presents 230 traditional recipes alongside detailed guidance on ingredients, utensils, techniques, and culture. This 25th Anniversary edition adds new perspectives, eight pages of color photographs, and over 500 drawings. A comprehensive introduction to the enduring foundations of Japanese cuisine.

Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.
Just Arrived

Japanese Cooking: A Simple Art

Regular price RM53.00 MYR
Unit price
per
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ISBN: 9781568363882
Authors: Shizuo Tsuji
Date of Publication: 2012-02-17
Format: Hardback
Related Collections: Food & Drink, History
Related Topics: Food, Food and Drink, Cooking, Asia, Culinary
Goodreads rating: 4.34
(rated by 1066 readers)

Description

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.
 

Japanese cooking, rendered with precision

Shizuo Tsuji presents 230 traditional recipes alongside detailed guidance on ingredients, utensils, techniques, and culture. This 25th Anniversary edition adds new perspectives, eight pages of color photographs, and over 500 drawings. A comprehensive introduction to the enduring foundations of Japanese cuisine.

Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.

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