Japanese Cooking: A Simple Art

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When it used to be 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 world wide. Not only is sushi as much part of the Western culinary scene as burgers, bagels and burritos, but some Japanese chefs have turn into household names. Japanese flavors, ingredients and textures have been fused into dishes from all kinds of other cuisines. What hasn’t changed through the years, alternatively, are the foundations of Japanese cooking. When he in the beginning wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, used to be 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 writer’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 in addition to 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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