. . .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 TimesA complete guide to Japanese cooking, this collection is a must-have for anyone interested in Japanese food or culture. Publishers WeeklyMy go-to for reference and classic recipes. Debra Samuels, The Boston GlobeA core addition to any and all personal, professional, or community library multicultural cookbook collections. Midwest Book ReviewStill the foremost source book of cooking concepts and recipes from Japan. GlobalGourmet.com
Provides an authoritative introduction to traditional Japanese cooking, with lessons in basic culinary techniques, discussions of ingredients and utensils, two hundred versatile recipes, and simple table etiquette. -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.
Über den Autor und weitere Mitwirkende
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.