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.
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The definitive work for neophyte Japanese cooks. He is a master. Of course you should buy & cook from this work to get an idea of how great it is.
FOREWORD Ruth Reichl
F K Fisher
The Japanese Meal
Selecting and Cutting Fish Chicken and Vegetables
Japanese SaladsSunomono and Aemono
Noodle Dipping Sauce
Other editions - View all
arrange bamboo bean curd blade boiling bones bowl bring broth cakes called chicken chopped chopsticks cold water color cooking cool covered dark dashi deep-fried dipping dishes drain dressing dried fillet finely fish flavor flesh fresh garnish ginger grated grilled half hand heat inches individual ingredients Japan Japanese Japanese cooking keep kitchen knife leaves light lightly liquid meal meat medium minutes mirin miso mushrooms noodles parboiled pepper pickles pieces prepare radish recipe refrigerated Remove rice roll rounds saké salt sashimi sauce seasoned seeds serve shape sheet shrimp side simmering skewers skin slices soup soy sauce steamed strips sugar sushi sweet taste Tbsps technique temperature thick thin turn umeboshi usually vegetables vinegar wash whole