£35.97
  • RRP: £39.00
  • You Save: £3.03 (8%)
FREE Delivery in the UK.
In stock.
Dispatched from and sold by Amazon. Gift-wrap available.
Japanese Cooking: A Simpl... has been added to your Basket

Dispatch to:
To see addresses, please
Or
Please enter a valid UK postcode.
Or
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

Japanese Cooking: A Simple Art Hardcover – 17 Feb 2012

4.7 out of 5 stars 40 customer reviews

See all 2 formats and editions Hide other formats and editions
Amazon Price
New from Used from
Hardcover
"Please retry"
£35.97
£23.67 £32.98
Note: This item is eligible for click and collect. Details
Pick up your parcel at a time and place that suits you.
  • Choose from over 13,000 locations across the UK
  • Prime members get unlimited deliveries at no additional cost
How to order to an Amazon Pickup Location?
  1. Find your preferred location and add it to your address book
  2. Dispatch to this address when you check out
Learn more
£35.97 FREE Delivery in the UK. In stock. Dispatched from and sold by Amazon. Gift-wrap available.
click to open popover


Frequently bought together

  • Japanese Cooking: A Simple Art
  • +
  • Just Bento Cookbook: Everyday Lunches to Go
Total price: £48.56
Buy the selected items together

Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone

To get the free app, enter your mobile phone number.



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: 19.4 x 3.8 x 26.2 cm
  • Average Customer Review: 4.7 out of 5 stars 40 customer reviews
  • Amazon Bestsellers Rank: 75,111 in Books (See Top 100 in Books)
  • Would you like to tell us about a lower price?
    If you are a seller for this product, would you like to suggest updates through seller support?

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



Customer reviews

Top customer reviews

on 15 March 2017
Format: Hardcover|Verified Purchase
0Comment|Was this review helpful to you?YesNoReport abuse
on 31 July 2008
Format: Hardcover
0Comment| 28 people found this helpful. Was this review helpful to you?YesNoReport abuse
on 12 March 2014
Format: Hardcover|Verified Purchase
0Comment|Was this review helpful to you?YesNoReport abuse
on 10 May 2015
Format: Hardcover|Verified Purchase
0Comment| One person found this helpful. Was this review helpful to you?YesNoReport abuse
on 1 August 2010
Format: Hardcover
0Comment| 4 people found this helpful. Was this review helpful to you?YesNoReport abuse
on 30 March 2010
Format: Hardcover
0Comment| 20 people found this helpful. Was this review helpful to you?YesNoReport abuse
on 2 August 2015
Format: Hardcover|Verified Purchase
0Comment| One person found this helpful. Was this review helpful to you?YesNoReport abuse
on 16 August 2016
Format: Hardcover|Verified Purchase
0Comment|Was this review helpful to you?YesNoReport abuse

Would you like to see more reviews about this item?

Most recent customer reviews

Pages with related products. See and discover other items: ankle boot/shoes, ankle boots size 6, mens shoes size 6, office shoes

Look for similar items by category

Where's My Stuff?

Delivery and Returns

Need Help?