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Japanese Cooking: A Simple Art
 
 

Japanese Cooking: A Simple Art (Hardcover)

by Shizuo Tsuji (Author), M.F.K. Fisher (Introduction) "This book goes beyond a presentation of authentic recipes for you to imitate ..." (more)
5.0 out of 5 stars See all reviews (4 customer reviews)

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Product details

  • Hardcover: 518 pages
  • Publisher: Kodansha America, Inc; annotated edition edition (24 Jan 1998)
  • Language English
  • ISBN-10: 0870113992
  • ISBN-13: 978-0870113994
  • Product Dimensions: 25.6 x 17.4 x 4 cm
  • Average Customer Review: 5.0 out of 5 stars See all reviews (4 customer reviews)
  • Amazon.co.uk Sales Rank: 142,388 in Books (See Bestsellers in Books)

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Product Description

Review
This 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
"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 the Hardcover edition.

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Inside This Book (Learn More)
First Sentence
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

4 Reviews
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Average Customer Review
5.0 out of 5 stars (4 customer reviews)
 
 
 
 
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17 of 18 people found the following review helpful:
5.0 out of 5 stars The bible of Japanese cooking, 19 Jul 2005
By A Customer
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.
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23 of 26 people found the following review helpful:
5.0 out of 5 stars excellent: ingredients, methods, menu planning, 20 Feb 1999
By A Customer
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.
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2 of 2 people found the following review helpful:
5.0 out of 5 stars The best and most comprehensive Japanese cookbook I know of..., 31 Jul 2008
By Al (London, Great Britain) - See all my reviews
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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Most Recent Customer Reviews

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 9 months ago by Grey'um

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