Japanese cooking : a simple art
(Book)
Author
Contributors
Published
Tokyo ; Kodansha International Ltd., [2011].
Edition
25th Anniversary ed.
Physical Desc
507 pages : illustrations (some color) ; 27 cm
Status
Northwest Reno Library - Adult Nonfiction
641.5952 TSUJI 2011
1 available
641.5952 TSUJI 2011
1 available
Description
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Copies
Location | Call Number | Status |
---|---|---|
Northwest Reno Library - Adult Nonfiction | 641.5952 TSUJI 2011 | On Shelf |
Subjects
LC Subjects
More Details
Published
Tokyo ; Kodansha International Ltd., [2011].
Format
Book
Edition
25th Anniversary ed.
Language
English
Notes
General Note
Includes index.
Description
From the Publisher: 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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Citations
APA Citation, 7th Edition (style guide)
Tsuji, S., & Sutherland, M. (2011). Japanese cooking: a simple art (25th Anniversary ed.). Kodansha International Ltd..
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Tsuji, Shizuo, 1933- and Mary Sutherland. 2011. Japanese Cooking: A Simple Art. Kodansha International Ltd.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Tsuji, Shizuo, 1933- and Mary Sutherland. Japanese Cooking: A Simple Art Kodansha International Ltd, 2011.
MLA Citation, 9th Edition (style guide)Tsuji, Shizuo, and Mary Sutherland. Japanese Cooking: A Simple Art 25th Anniversary ed., Kodansha International Ltd., 2011.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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