- Hardcover: 520 pages
- Publisher: Kodansha America, Inc; annotated edition edition (24 Jan 1998)
- Language English
- ISBN-10: 0870113992
- ISBN-13: 978-0870113994
- Product Dimensions: 25.9 x 18.8 x 4.1 cm
- Average Customer Review: 4.8 out of 5 stars See all reviews (11 customer reviews)
- Amazon Bestsellers Rank: 342,311 in Books (See Top 100 in Books)
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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
--This text refers to an alternate
Hardcover
edition.
The New York Times
"I found in Mr. Tsuji's elegant presentation a real-world
articulation of the aesthetic and ideological purity that i had perceived
as the essence of the Kurosawa film; if Kurosawa had ignited my love for
the country, Mr. Tsuji deepened and defined it." --This text refers to an alternate Hardcover edition.
articulation of the aesthetic and ideological purity that i had perceived
as the essence of the Kurosawa film; if Kurosawa had ignited my love for
the country, Mr. Tsuji deepened and defined it." --This text refers to an alternate Hardcover edition.
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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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
14 of 14 people found the following review helpful:
5.0 out of 5 stars
The best and most comprehensive Japanese cookbook I know of...,
By Al (London, Great Britain) - See all my reviews
This review is from: Japanese Cooking: A Simple Art (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.
27 of 28 people found the following review helpful:
5.0 out of 5 stars
The bible of Japanese cooking,
By A Customer
This review is from: Japanese Cooking: A Simple Art (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.
9 of 9 people found the following review helpful:
5.0 out of 5 stars
Simply the best,
By Gumboots (London) - See all my reviews
This review is from: Japanese Cooking: A Simple Art (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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