Synopses & Reviews
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.
Review
"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 Kurasawa 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
Review
"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 Kurasawa 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
Synopsis
For pre-readers: baby Moses endurance lessons the burning bush the exodus 10 commandments marching on not murmuring. Energetic enjoyable stories of a great Bible hero!
About the Author
SHIZUO TSUJI was the head of the Ecole Technique Hotcliere Tsuji in Osaka, the largest school training professional chefs in Japan; the author of twenty-nine books on gastronomy, travel, and music; the owner of one of the world's largest private collections of Bach recordings; an honorary recipient of the Meilleur Ouvrier de France award, presented to him by the French government for his mastery and promotion of French cuisine; and Japan's leading figure in the international gastronomic community.
Born the son of a baker, Tsuji graduated from prestigious Waseda University in Tokyo with a degree in French literature, and then found a job as an Osakabased reporter for the Tokyo daily, the Yomiuri Shimbun. It was after being given an assignment to write a feature article on cooking schools in Japan that he traded pen for pan and, with the encouragement of his entrepreneur father-in-law, devoted several years of intensive study to Japanese cooking before going abroad to train with the great chefs of Europe.
Tsuji returned to Osaka in 1960 and developed his father-in-law's small cooking school for housewives into the present academy for professionals with an enrollment of 2,500 students. Today an expert staff of 220 offers intensive one-year courses on Japanese, French, and Chinese cooking with classes six days a week. Tsuji followed the present volume with Practical Japanese Cooking: Easy and Elegant, a full-color presentation of some of Japan's most popular dishes.
Few writers have written more eloquently about food in the past forty years than M.F.K. Fisher. Her books include The Art of Eating and The Cooking of Provincial France (Time-Life), and she has also translated and annotated BrillatSavarin's Physiology of Taste, the Bible of all serious eaters.
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