Japanese Cooking

Discover the art of Japanese cooking with 'Japanese Cooking: A Simple Art,' a timeless classic that has transformed culinary perceptions worldwide. With 508 pages of rich content, this 25th Anniversary edition offers an unparalleled exploration of traditional Japanese recipes, techniques, and essential kitchen tools. Authored by the esteemed Shizuo Tsuji, this comprehensive guide beautifully blends cultural insights with practical information, ensuring that home cooks and culinary enthusiasts alike can master the flavors and artistry of authentic Japanese cuisine. The book features over 230 meticulously crafted recipes, showcasing everything from sushi to seasonal dishes that have captivated taste buds globally. Enhanced by a new Foreword by Ruth Reichl and striking new illustrations, this edition retains its relevance more than two decades after its original publication. Ideal for those looking to elevate their cooking skills, this must-have resource makes it easy to delve into the flavors and philosophies foundational to Japanese culinary arts. Experience the intricate balance of taste, texture, and presentation as you explore everything from miso soup to tempura, and learn why Japanese cuisine has become a cultural phenomenon. Enjoy FREE shipping on this essential cooking guide and take the first step toward transforming your culinary repertoire today!

Condition: BRAND NEW
ISBN: 9781568363882
Format: Paper over boards
Year: 2017
Publisher: RANDOM HOUSE US
Pages: 508


Description:
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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