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Japanese Cooking: A Simple Art Hardcover – 17 Feb 2012


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Product details

  • Hardcover: 508 pages
  • Publisher: Kodansha Amer Inc; Reprint edition (17 Feb 2012)
  • Language: English
  • ISBN-10: 1568363885
  • ISBN-13: 978-1568363882
  • Product Dimensions: 25.9 x 4.3 x 19.3 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Bestsellers Rank: 18,092 in Books (See Top 100 in Books)

Product Description

Review

This is the classic work on Japanese cooking here presented in a 25th anniversary hardback edition. It is encyclopaedic in scope with comprehensive explanations of ingredients, equipment and techniques as well as recipes adding up to the acknowledged bible on the subject. The first half is structured as a series of lessons on the basic Japanese cooking methods and the principal types of prepared foods (stocks, sauces, sushi, rice and pickles) whereas the second half presents a collection of recipes from the simple everyday to the sophisticated. If you are serious about Japanese cooking then this is the essential text. --Yes Chef! Magazine

About the Author

SHIZUO TSUJI (1933-1993) was born into a family that operated a
traditional confectionery and graduated from prestigious Waseda University
in Tokyo with a degree in French Literature. He worked first as a reporter
for the Yomiuri Shimbun newspaper and then in 1960 established the Tsuji
Culinary Institute in Osaka to train professional chefs (now the largest
such school in Japan). After extensive training in Japanese cooking, he
studied the cooking of the greatest chefs in France. The French government
named him Meilleur Ouvrier de France (M. O. F.) in recognition of his
study, mastery, and promotion of French cuisine. He published over thirty
books, including works on gastronomy, music, essays, and translation.
He followed Japanese Cooking: A Simple Art with Practical Japanese Cooking:
Easy and Elegant, a full-colour presentation of some of the most popular
Japanese dishes.

Few writers have written more eloquently about food than M. F. K. FISHER
(1908-1992). Her books include The Art of Eating and The Gastronomical Me,
and she also translated and annotated Brillat-Savarin's Physiology of
Taste.

YOSHIKI TSUJI was born in Osaka and moved to Edinburgh when he was twelve
years old. He continued his education in the United States, and in 1993
became president of the Tsuji Culinary Institute. Continuing his father
Shizuo Tsuji's work, he enthusiastically researches contemporary currents
in European and American culinary culture to educate professional chefs,
and is dedicated to promoting Japanese food culture overseas as the
vice-president of the Japanese Culinary Academy. He has authored two books;
The Theory of Evolution of Epicurism (Bishoku Shinkaron) and An
Introduction to the Food Industry (Ryori no Shigoto ga Shitai).

RUTH REICHL is the editor-in-chief of Gourmet Magazine and the author of
the bestsellers Tender at the Bone, Comfort Me With Apples, and Garlic


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Customer Reviews

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Most Helpful Customer Reviews

24 of 24 people found the following review helpful By Al on 31 July 2008
Format: Hardcover
This book is essential if you want to cook proper Japanese food that tastes like Japanese food should do. It covers a wide range of Japanese food types that don't get much coverage outside Japan but are at the heart of Japanese food culture. From fried foods (agemono) and traditional one pot dishes (nabemono) to how to make your own Japanese pickles (tsukemono), you don't get more comprehensive or authentically Japanese than this.
The author is well know and respected in Japan and I know some Japanese people also use this as a reference for cooking, even though this is designed for a Western audience as the introduction shows.
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13 of 13 people found the following review helpful By al on 30 Mar 2010
Format: Hardcover
This is a brilliant book. The recipes are completely authentic, no fusion. As another reviewer has mentioned, the author is famous in Japan and even the Japanese use this as a reference, even though it was written for non-Japanese.

The book is laid out very well and the explanations of techniques, ingredients or cultural aspects of the food are detailed but informative, interesting and easy to follow. This book de-mystifies Japanese cooking and keeps it simple as it should be.

The first half of the book covers the basic ingredients, utensils and techniques required for the recipes which follow in part 2. Many techniques are used in multiple dishes, which is why the book is organised in this manner. This half also has an explanation of the Japanese meal from which courses are served, in what order and why, to pointers on manners.

The second half contain the recipes themselves, which are excellent. A number of styles of Japanese cooking are included which would not be familiar to the majority of those who have not lived in Japan.

I am half Japanese so my usual reference for Japanese cooking is my mother but sometimes I even check her advice against this cookbook to see if they agree with each other... they've never contradicted each other so far.
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6 of 6 people found the following review helpful By Denise Sa on 3 July 2010
Format: Hardcover
I had been searching for a good authoritative text on Japanese cooking and I fell in love with this book after previewing it online. I purchased my own copy a few months ago and I have not been disappointed. It's simply wonderful, and I'm amazed to find that I could actually read it from cover to cover if I wanted to. More than just a collection of recipes, it is truly an insight into Japanese culture.

The book is essentially split into two parts. In Part 1, Shizuo Tsuji enthrals with his introductions to different types of dishes, and there are also useful introductions to the ingredients and equipment that are typical of traditional Japanese cookery. After reading Part 1 you are well placed to begin experimenting with the recipes in Part 2.

I'm still struck by how immensely enjoyable it is to read 'Japanese Cooking: A Simple Art', considering that for the most part it is unadulterated by flashy food photography. It manages to provide what many modern cookbooks lack. It is simple, effective and rooted in a wonderfully intriguing culinary tradition. I highly recommend reading this book to glean a thorough insight into the cuisine before purchasing any other texts on Japanese cooking. I would have given it more stars if I could, since five seems too few to denote my appreciation.
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15 of 16 people found the following review helpful By Gumboots on 14 Dec 2009
Format: Hardcover
Thank goodness I came across this book in the Amazon reviews, and was convinced to buy it. I hadn't heard of it before, and it looked a bit old fashioned, but it is truly excellent. I bought it along with another more modern Japanese cookery book 'just in case' and this one beats it hands down. I am constantly referring to it, while the newwer one gathers dust. It provides a wealth of information, such a level of detail, yet is still a great read, I love that I can pick it up and just read it for interest's sake. If you have any interest at all in Japanese food, buy it!
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3 of 3 people found the following review helpful By Steven M. Pickering on 1 Aug 2010
Format: Hardcover
I was bought this book as a gift, despite its intimidating size I've found it to be a superb book that not only provides great, easy to follow recipes but also provides a lot of insight into Japanese cookery, teaches techniques and cooking styles and has a very helpful ingredients guide that gives an idea of what to subsititute when you can't find a particuarly obscure japanese ingredient.

The only difficult I find with it is that some stuff is just unavailable in the UK, however there are still plenty of recipes in the book that you can make using items you buy from asian supermarkets.

Excellent book, definetly recommended
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Format: Hardcover
Ok this is the definitive work on the subject giving precise and concisive information to allow you to produce the real thing.
As a professional chef this book lets me in to the world of Japanese cuisine quickly and clearly I recommend it without reservation and the deal with Amazon is good and the product is cheap.
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By G. A. Coupland on 26 April 2014
Format: Hardcover Verified Purchase
not just a recipe book, but a full Japanese cookery course..I classic that has stood the test of time!
a must-buy!
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Format: Hardcover Verified Purchase
This book is almost like a reference work, as much as a cookery book. Lots of information/ history as well as recipes and a nice relaxing read as well as a source of porential dinner recipes. Very good.
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