Japanese Cooking: A Simple Art
Japanese Cooking: A Simple Art
Regular price
Checking stock...
Regular price
Checking stock...
Proud to be B-Corp
Our business meets the highest standards of verified social and environmental performance, public transparency and legal accountability to balance profit and purpose. In short, we care about people and the planet.
The feel-good place to buy books
- Free delivery in the UK
- Supporting authors with AuthorSHARE
- 100% recyclable packaging
- B Corp - kinder to people and planet
- Buy-back with World of Books - Sell Your Books
Japanese Cooking: A Simple Art by Shizuo Tsuji
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
". .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
". . .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
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.
| SKU | Non disponible |
| ISBN 13 | 9781568363882 |
| ISBN 10 | 1568363885 |
| Titre | Japanese Cooking: A Simple Art |
| Auteur | Shizuo Tsuji |
| État | Non disponible |
| Type de reliure | Hardback |
| Éditeur | Kodansha America, Inc |
| Année de publication | 2012-02-17 |
| Nombre de pages | 510 |
| Note de couverture | La photo du livre est présentée à titre d'illustration uniquement. La reliure, la couverture ou l'édition réelle peuvent varier. |
| Note | Non disponible |