Japanese Cooking - Tsuji, Shizuo; Tsuji, Yoshiki
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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…mehr

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Produktbeschreibung
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.
Autorenporträt
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.