Since its release twenty-five years ago, Shizuo Tsuji's encyclopedic and authoritative work has been the acknowledged "bible" of Japanese cooking. Unrivalled in its comprehensive explanation of ingredients, tools and techniques, the book guides readers through recipes with clear prose, while technical points are made understandable with deftly executed line drawings. Much more than a collection of recipes, the cookbook is a masterful treatise on Japanese cuisine. In his preface, the author (who was truly a Renaissance man of Japanese and world gastronomy) discusses the essence of Japanese cooking, with its emphasis on simplicity, balance of textures, colours, and flavours, seasonal freshness, and artful presentation. M. F. K. Fisher's introduction to the 1980 edition is a not-to-be-missed work of food writing. A new foreword by Ruth Reichl and an additional preface by Tsuji Culinary Institute president Yoshiki Tsuji provide culinary and historical context for the 25th Anniversary Edition. Eight pages of vibrant new colour photographs illustrate over seventeen finished dishes. After introducing ingredients and utensils, the twenty chapters that make up Part One consist of lessons presenting all the basic Japanese cooking methods and principal types of prepared foods - making soup, slicing sashimi, grilling, simmering, steaming, noodles, sushi, pickles, and so on - with accompanying basic recipes. Part Two features 130 carefully selected recipes that range from everyday fare to intriguing challenges for the adventurous cook. Together with the recipes in Part One, these allow the cook to build a repertoire of dishes ranging from the basic "soup and three" formula to a gala banquet. Still the foremost source book of cooking concepts and recipes from Japan, the 25th Anniversary Edition of Japanese Cooking: A Simple Art invites a new generation of readers to take a journey to the heart of one of the world's great culinary traditions.
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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.
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
Inside This Book
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First Sentence
This book goes beyond a presentation of authentic recipes for you to imitate. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
This book goes beyond a presentation of authentic recipes for you to imitate. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
17 of 17 people found the following review helpful
By Al
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.
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.
30 of 31 people found the following review helpful
By A Customer
Format:Hardcover
Don't be put-off by the fact that this book is over 25 years old, has few photographs, more than 500 pages and that it "takes 20 years to acquire enough experience to make truly perfect rice"!
This book is packed with 220+ authentic, easy-to-follow recipes with interesting comparisons of traditional vs modern preparation techniques and plenty of fasinating background information. Buy Kimiko Barber's "Sushi: Taste & Technique" (Dorling Kindersley) for the basics and the photos but buy this book as your trusted reference work. A must for Japanese foodies.
This book is packed with 220+ authentic, easy-to-follow recipes with interesting comparisons of traditional vs modern preparation techniques and plenty of fasinating background information. Buy Kimiko Barber's "Sushi: Taste & Technique" (Dorling Kindersley) for the basics and the photos but buy this book as your trusted reference work. A must for Japanese foodies.
12 of 12 people found the following review helpful
By Gumboots
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!
26 of 28 people found the following review helpful
By A Customer
Format:Hardcover
This is an excellent book with an absolute wealth of information on ingredients, cooking techniques, background information and presentation. Several colour plates compliment the recipes but I would have liked more of them. Some menu planning ideas and lots of line drawings illustrating technique. Rather short section on sushi - look elsewhere for that.
5 of 5 people found the following review helpful
5.0 out of 5 stars
Excellent, comprehensive, informative and very authentic (definitely no fusion)
30 Mar 2010
By al
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.
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.
3 of 3 people found the following review helpful
By Denise Sa
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.
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.
1 of 1 people found the following review helpful
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
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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Most Recent Customer Reviews
5.0 out of 5 stars
Classic
This is a very thorough introduction (and expert guide!) to Japanese cuisine. Although a bit US-oriented (eg very few UK suppliers listed) there is so much we can learn from it!
Published 2 months ago by Anony Mouse
5.0 out of 5 stars
The book to cook with
Quality cook book, lots of technical recipes but enough easier ones as well for the starter. Well worth the purchase.
Published 4 months ago by Stu
5.0 out of 5 stars
Love It
This is a great book if you are starting out cooking Japanese food. I am already cooking a few of the meals on a weekly basis.
Published 4 months ago by Anna M. Harte
5.0 out of 5 stars
Exactly as I wanted
This was a gift and I wanted a mix of technical information and "real" Japanese cookery. This was perfect and the receiver of the gift was thrilled.
Published 5 months ago by I wilson
5.0 out of 5 stars
A deep cook book
Reading this book is more than a cookbook. I understand now better the sophistication of the japanese culture, this book describes in detail exactly how to cut your ingredients,... Read more
Published on 19 Nov 2010 by Belle Among Vikings
3.0 out of 5 stars
Japanese Cooking
This book was brought as a gift so I am unable to pass comment on it. The person I sent it to is very happy with it.
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Geoffrey
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Geoffrey
Published on 24 April 2010 by DG Mackett
5.0 out of 5 stars
Professional information station
Ok this is the definitive work on the subject giving precise and concisive information to allow you to produce the real thing. Read more
Published on 26 Sep 2009 by Mr. Adrian E. Webb
5.0 out of 5 stars
If our Sunday roast is anything to go by...
This book has worked wonders (as in, we rarely have plain old roast beef these days!) I've always been a fan of Japanese food, but my better half had always been a fan of messing... Read more
Published on 28 Sep 2008 by Grey'um
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