Master your Minecraft
 
 

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to PowellsBooks.news
for a chance to win.
Privacy Policy

Tour our stores


    Recently Viewed clear list


    What I'm Giving | November 29, 2014

    Neil Patrick Harris: IMG Neil Patrick Harris: What I'm Giving



    At Powell's, we feel the holidays are the perfect time to share our love of books with those close to us. For this special blog series, we reached... Continue »

    spacer

On Order

$45.00
New Hardcover
Currently out of stock.
Add to Wishlist
Qty Store Section
- Local Warehouse Cooking and Food- Japanese

Japanese Cooking: A Simple Art

by

Japanese Cooking: A Simple Art Cover

 

Synopses & Reviews

Publisher Comments:

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.

About the Author

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.

Product Details

ISBN:
9781568363882
Author:
Tsuji, Shizuo
Publisher:
Kodansha
Author:
Fisher, M. F. K.
Author:
Reichl, Ruth
Author:
Tsuji, Yoshiki
Subject:
Japanese
Subject:
Food & Wine | Cooking | Japanese
Subject:
Cooking and Food-Japanese
Subject:
Food
Subject:
Wine
Subject:
Food & Wine
Publication Date:
20120231
Binding:
HARDCOVER
Language:
English
Illustrations:
8 full-color pages
Pages:
508
Dimensions:
7.6 x 10.2 x 1.7 in 3.238 lb

Other books you might like

  1. A Short History of Christianity Used Trade Paper $9.95

Related Subjects

Cooking and Food » Regional and Ethnic » Japanese
Reference » Science Reference » Technology

Japanese Cooking: A Simple Art New Hardcover
0 stars - 0 reviews
$45.00 Backorder
Product details 508 pages Kodansha USA - English 9781568363882 Reviews:
spacer
spacer
  • back to top

FOLLOW US ON...

     
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.