Practical Japanese Cooking: Easy and Elegant by Shizuo Tsuji

Practical Japanese Cooking: Easy and Elegant by Shizuo Tsuji

A practical guide to Japanese cooking, including clear directions and tips on crucial points. Sushi, yakitori, tempura, tofu, miso-the Japanese food explosion is here and many new and inviting dishes from Japan are finding their way into the Western heart and home. For far too long Japanese food has been treated in the West as something precious and over-refined-pure elegant restaurant fare-when in fact it is prepared daily in millions of Japanese households without fuss of any kind. Here is the book that takes all that is good about Japanese food and brings it into the home. All

Shizuo Tsuji (1935-1993) founded 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.His earlier work published by
Kodansha in 1980, Japanese Cooking: A Simple Art, was instrumental in popularizing Japanese cuisine in the West. A second edition of Japanese Cooking came out in 2007.

Koichiro Hata, head of the Japanese cookery facilities at the Tsuji Culinary Institute, appears regularly on Japanese television, and is the coauthor of numerous cooking books in Japanese. He teaches and lectures on Japanese food not only in his native land, but abroad as well, most notably in the
United States and Thailand.

SKU	Unavailable
ISBN 13	9780870117626
ISBN 10	0870117629
Title	Practical Japanese Cooking: Easy and Elegant
Author	Shizuo Tsuji
Condition	Unavailable
Binding Type	Hardback
Publisher	Kodansha America, Inc
Year published	1991-09-15
Number of pages	152
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.