Picture 1 of 1
Stock photo
Picture 1 of 1
Stock photo
Japanese Cooking : A Simple Art by Shizuo Tsuji (1980, Hardcover)
L
LeeBeeBooks (58)
92.6% positive Feedback
Price:
US $29.48
Approximately£21.97
+ $25.14 postage
Returns:
30 days return. Buyer pays for return postage. If you use an eBay delivery label, it will be deducted from your refund amount.
Condition:
Japanese food continues to grow in popularity in the United States. Actually, Japanese cooking is surprisingly simple. This cookbook is much more than an accumulation of recipes. In his preface, the author (whom Craig Claiborne calls "a sort of Renaissance man of Japanese and world gastronomy") discusses the essence of Japanese cooking, with its emphasis on simplicity, a balance of textures, colors, and flavors, seasonal freshness, and beauty of presentation.
- Buy it nowJapanese Cooking: A Simple Art
Oops! Looks like we're having trouble connecting to our server.
Refresh your browser window to try again.
About this product
Product Identifiers
PublisherKodansha America, Incorporated
ISBN-100870113992
ISBN-139780870113994
eBay Product ID (ePID)792654
Product Key Features
Book TitleJapanese Cooking : a Simple Art
Number of Pages518 Pages
LanguageEnglish
TopicRegional & Ethnic / Japanese
Publication Year1980
IllustratorYes
GenreCooking
AuthorShizuo Tsuji
FormatHardcover
Dimensions
Item Height1.3 in
Item Weight46.8 Oz
Item Length7.6 in
Item Width10.4 in
Additional Product Features
Intended AudienceTrade
LCCN79-066244
Dewey Decimal641.5952
SynopsisThis encyclopedic volume explores ingredients, utensils, techniques, food history and table etiquette. "Mr. Tsuji's book does for Japanese cooking what Julia Child did for the French..." -The New York Times, Japanese food continues to grow in popularity in the United States. Yet enjoyment of Japanese cooking is still largely limited to an occasional night out at a Japanese restaurant, and for far too long it has been assumed that this food is difficult to make in one's own kitchen. Actually, Japanese cooking is surprisingly simple. Raw ingredients should be glistening fresh and of the best quality, and flavors, however elaborate, are built up from just two basic seasonings - dashi, an easily made, delicate stock, and shoyu, naturally brewed Japanese soy sauce. This cookbook is much more than an accumulation of recipes. In his preface, the author (whom Craig Claiborne calls "a sort of Renaissance man of Japanese and world gastronomy") discusses the essence of Japanese cooking, with its emphasis on simplicity, a balance of textures, colors, and flavors, seasonal freshness, and beauty of presentation. The expertise of the staff of the professional cooking school headed by the author is evident throughout the book. After introducing ingredients and utensils, the 20 chapters of Part One are made up of lessons presenting all the basic Japanese cooking methods and principal types of prepared foods-grilling, simmering, steaming, noodles, sushi, pickles, and so on-with accompanying basic model recipes. Part Two consists of 130 carefully selected recipes. These range from simple dishes for daily fare to well-chosen challenges for the adventurous cook. Together with the 90-odd recipes included in Part One, these enable the cook to build up a repertory, dish by dish, from the basic everyday "soup and three" formula to a gala banquet. Whether preparing a snack for oneself or something special for friends, readers will find themselves reaching for this volume. Japanese Cooking: A Simple Art is a sourcebook of cooking concepts and recipes from one of the world's outstanding culinary traditions. Over 220 recipes 510 sketches 16 color pages chart of North American and Japanese fish extensive list of shops in North America where ingredients can be purchased calorie and weight chart of typical Japanese foods metric conversion tables.
LC Classification NumberTX724.5.J3T836
All listings for this product
Ratings and reviews
Most relevant reviews
- 02 Nov, 2015
Great book!
Way more detailed than I expected! Great for someone who really loves Japanese cuisine and wants to learn more than just sushi preparation. It reminds me of Julia Child's Mastering the Art of French Cooking set up; similar style photos and lay out. Very pleased and will be a prized edition in my collection.Verified purchase: YesCondition: Pre-owned
- 15 Jun, 2016
A classice Japanese cookbook
Classic recipes and easy to follow. Gives very good explanations om Japanese food culture.Verified purchase: YesCondition: Pre-owned
- 28 Jun, 2017
Nice book
This is a great book on Japanese cooking. Explains Dashi and and other techniques. Recommend this book.Verified purchase: YesCondition: Pre-owned
- 27 Nov, 2019
Great Japanese cooking book!
A+++ great basic reference book on Japanese cooking.Verified purchase: YesCondition: Pre-owned
- 05 Nov, 2019
Very good book
Concise and accurate depiction of Japanese cooking.Verified purchase: YesCondition: Pre-owned
- 05 Apr, 2017
Wow
This is practically an entire course on Japanese cooking techniques. Amazing [and a little daunting).Verified purchase: YesCondition: Pre-owned
