- Gebundene Ausgabe: 510 Seiten
- Verlag: Kodansha America, Inc; Auflage: Anniversary ed. (10. April 2012)
- Sprache: Englisch
- ISBN-10: 1568363885
- ISBN-13: 978-1568363882
- Größe und/oder Gewicht: 25,9 x 4,3 x 19,3 cm
- Durchschnittliche Kundenbewertung: 4 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 32.836 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Japanese Cooking: A Simple Art (Englisch) Gebundene Ausgabe – 10. April 2012
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. . .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 Times
A complete guide to Japanese cooking, this collection is a must-have for anyone interested in Japanese food or culture. Publishers Weekly
My go-to for reference and classic recipes. Debra Samuels, The Boston Globe
A core addition to any and all personal, professional, or community library multicultural cookbook collections. Midwest Book Review
Still 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.Alle Produktbeschreibungen
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If you are looking for a book with a more traditional approach- this one teaches you the basics so you can make your own combinations, from making homemade dashi to hotpot. It has also been updated, for example advice on where to buy fish for what, what is secure to buy in an asia shop or what are good substitutes for some ingredients.
Leider mit nur wenigen (Farb)fotos von Gerichten
Kochbuch sehr deutlich in Englisch geschrieben
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
I'm not likely to cook a casserole that involves a whole fish head (not easy to come by in Colorado), but I make "Potato Tumble" quite often in the winter, and it is a simple comforting dish, alone worth the price of the book. The term "art" in the title tends to make the book sound demanding, but it is, in reality, full of straightforward recipes that celebrate good quality ingredients, as it the goal of modern cooking.
UPDATE: Almost two years later, and this is still my favorite Japanese cookbook, despite the fact that I keep buying other cookbooks hoping to find a rival (for what reason, I do not know). I've read this book cover to cover several times and find it entertaining and relaxing every time. I am lucky because there is a wonderful Japanese market three blocks away from my office, but I also find that I can cook many of the recipes with ingredients from my local supermarket, as long as I have the basics of soy sauce, dashi, mirin and the proper rice in my pantry.
I have several lavishly illustrated Japanese cookbooks that intimidate me because my dishes are not as dazzingly beautiful as the photographs. Since Japanese Cooking: A Simple Art is minimally illustrated, I find it less intimidating, because I don't have a pre-conceived vision of how a dish should look. I'm sure that Japanese housewives strive to create attractive meals for their families, but my guess is that on a daily basis, beauty is secondary to getting a meal on the table, just as it is in the United States.
2012 update: My original hardbound copy has split apart, so I am ordering the new edition and will be most interested to compare it to the old version.
As a testament to the instantly recognizable caliber of this text, I offer this anecdote: I discovered it several years ago while I was living in Japan. It belonged to an American ex-pat, a foodie who spent part of his time there apprenticing in a soba shop in Akita, so he really knew his stuff. With just a casual flip through the pages (being a foodie myself), I immediately saw the value of the book and made a mental note to buy it when I came back to the US. I had forgotten about it until now, but now that I have it, I am very happy with the purchase.
True to Tsuji's pedagogical background as a culinary school founder, this book doesn't just teach recipe mechanics. It seeks to train you in the art and techniques of Japanese food preparation, with a healthy dose of etiquette, culture, philosophy, and history thrown into the mix. It is certainly ambitious in scope and perhaps not for the uninitiated.
I would say a moderate/advanced beginner level of familiarity with Japanese cuisine (or general Asian ingredients, at least) and comfort level around the kitchen is a prerequisite. Failing that, a willingness to learn and make a lot of failures. Most Americans will never have heard of many of these ingredients, and some are indeed hard to find, or impossible outside of major metropolitan areas or communities with a large Asian population. But here's an important tip: You'll find many of the most important base ingredients in Korean or Chinese supermarkets, should you live near any. Stuff like miso paste, udon, wakame, mirin, short grained rice, and seasonings are commonly sold there. Many of the vegetables used in Japanese cooking are also found there, dry or fresh. Here in NYC, I can find 95% or more of the ingredients in Chinese stores. You can buy shiso seeds on Amazon to grow yourself should you be so adventurous!
If you want a book with lots of step by step photos and glossy color blowups of finished recipes (aka, "food porn"), this is not for you. Aside from 17 pages of photos and fish illustrations at the front, the entire presentation is devoid of photography, deferring instead to line drawings. This is a good choice, as the drawings are crisp and exhibit line economy and clarity, something that is often difficult to achieve with photography. They also add a touch of class to the book.
Similarly, if you are looking for quick-fix recipes that sacrifice authenticity for ease of preparation in the American home, dishes requiring little effort and no prior cooking experience, or foods limited to ingredient available in the average American supermarket, this book is also not for you. There are plenty of other books that will fit the bill. "Good enough to pass" isn't good enough here, and Tusji makes no compromises. Some of the dishes detailed are quite laborious or difficult for beginners. For example, he teaches you how to cut whole fish for sashimi.
For true lovers of Japanese food (not just people who go to a sushi restaurant, order the "sushi deluxe" and call themselves aficionados), you owe it to yourself to order this book. What you'll get is an exhaustive overview of the diversity of Japanese food, the majority of stuff which you'll never see in Japanese restaurants in the US, however authentic they claim to be. Don't expect instant results, but instead, be patient and enjoy the journey into food education (a Zen-like approach that is not out of line with the spirit of the book). Japanese sushi chefs supposedly spend years learning how to form the rice ball before they are even allowed near the fish.
Enjoying the freshness of food and appreciating nature's seasons and its broad spectrum of flavors is the essence of Japanese gastronomy and culinary art. Enjoy the book and happy cooking!
We live an era of globalized cuisine where sushi is served at cafeterias, oriental ingredients are available everywhere, and almost every species of fish is available regardless of origin. Despite our growing familiarity with the cuisine most of us are still ignorant about what makes a meal japanese. This book has served as an introduction to cooking japanese food to most serious cooks. It is unfettered by all of the attempts at fusion japanese (cream cheese and salmon sushi, spam musubi etc.) and is strictly focused on classical cuisine. Most new cookbooks about japanese cuisine stray from the classical cuisine and lack authenticity. Japanese Cooking: A Simple Art belongs beside Julia Child's Mastering the Art of French Cooking, Jacques Pepin's La Technique, and Richard Olney's the Good Cook series. The only other way I know of learning the proper way of cooking japanese food is to work for a great japaese chef.
A little bit about me, I first feel in love with Japanese cooking at the age of 8, when for my birthday, my parents took me to Joto's Japanese restaurant and I tried Sukiyaki. The sauce was to die for. The sauce won me over more than the ingredients inside the pot.
I just had to know how to cook it so luckily for me there was a Japanese market nearby. I went inside a bought Japanese Cuisine for Everyone by Yukiko Moriyama. It was ok for the time. It does contain actual photographs of all the sauce bottles and packages of dried foods that you need to find. It can be hard to locate items at the market and the pictures helped in the beginning. Then, years later, I bought Japanese Women Don't Get Old or Fat by Naomi Moriyama. It does have some traditional recipes mixed in with fusion cooking. Recently I bought Japanese Homestyle Cooking by Tokiko Suzuki and Harumi's Japanese Cooking by Harumi Kurihaara. Someone let me borrow an old book from Time Life books in the Foods of the World series called The Cooking of Japan. I have looked through the Nobu cookbook and it is filled with wonderful pictures but the recipes are hard for the average cook. That said, Tsuji's Japanese Cooking: A Simple Art towers above all others in content, detailed descriptions, cutting techniques, meal planning, and how to put together lunches and dinners based on the seasons. Other books have the aboved mentioned information but not on the level of Tsuji. Its like comparing the novels of Jane Austen to those of Danielle Steel. Both are romantic writers but only one is a genuis whose works stand the test of time.
Now in its 25th Anniversary, not much revising was needed, according to the author's son, you can see real Japanese cooking without all the added fusion cooking of today.
I do agree with Tsuji in his introduction where he writes, "With a Japanese recipe, however, unless you have been to this country and eaten the food, you will probably have little idea of what you will be aiming at." Despite the fact that sushi bars are everywhere and numerous Japanese restaurants are popping up, I feel dissatisfied everytime I go to a Japanese restuarant in the Tampa Bay area. Ok the sushi is good for the most part, if you avoid the California and cucumber rolls, but the main dishes are usually sub par. Each time I look at the menu and see Teriyaki Chicken or Steak I cringe. Its just not what I'm looking for. I'm sure America does have real Japanese resturants like Rangetsu in Orlando that cater to Japanese tourists or in other places like LA or NYC. I'm baised because I'm spoiled. I lived in Osaka, Japan for three years and Osaka has to be one of the great food cities, along with Kyoto, in all of Japan. Tokyo does have excellent food and the giant crab in Hokkaido is great but there's something about the food in Kansai that is extraordinary.
I lived with a Japanese host family for 1-year. Often on Saturdays, if I had no other plans, we would go to the supermarket to pick out things for the whole family. I got first hand experience on how to pick what kind of fish and why and how to buy various ingredients.
Then she would cook and I would sneak around the corner and watch. Sometimes I didn't think she wanted me to see how to cook so I was always quiet. Then I would slip back to my room and write it all down.
Also, you could wander around Osaka and just happen to find little soba and udon stands, kaiten 100-yen sushi, ramen restaurants, sukiyaki shops, shabu-shabu, Yakiniku grills, and my own personal favorite, Okonomiyaki (seafood pancake) where your table is a grill and you make and cook Okonomiyaki yourself. Staying 3-years in Osaka, I never had bad food even at the occasional trips to Wendy's or MacDonalds. Ok with that in mind, Japanese Cooking shows most of the stuff I learned from my host mother, plus the Osaka-style of Sukiyaki that I ate at many different restaurants in Osaka, Kyoto, and Kobe, and all the foods that I tried in the Kansai area. It goes far beyond all my experiences with my host mother, reading various cookbooks, and learning how to cook simple dishes from different Japanese girlfriends.(When I would visit a Japanese girl at her apartment, I would cook for the most part.) I wish I would have read this book before going to Osaka because all kinds of doors would have opened up that I didn't even see at the time.
Overall the single best Japanese cookbook out there.
I want to add a plug for an out-of-print book from the same publisher that I consider to be a really great companion to "Japanese Cooking: A Simple Art"... it's available used and new from other vendors here on Amazon for as little as 1 cent but for MY 2 cents you should absolutely read it to round out the HOW by Shizuo Tsuji with the WHY. I'm referring to "A Taste of Japan" by Donald Ritchie, a famous film critic who is an authority on Japanese cinema. His book has no recipes but Ritchie writes about the relationship between modern Japanese people and their food with insights I've never seen anywhere else. If you loved "Japanese Cooking: A Simple Art" you should definitely check out "A Taste of Japan" especially if you're also a fan of the film "Tampopo" and the TV show "Iron Chef"... Here's the link to "A Taste of Japan" http://www.amazon.com/gp/product/4770017073