Japanese Cooking: A Simple Art Hardcover – Illustrated, 9 Feb 2007
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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 <BR>traditional confectionery and graduated from prestigious Waseda University <BR>in Tokyo with a degree in French Literature. He worked first as a reporter <BR>for the Yomiuri Shimbun newspaper and then in 1960 established the Tsuji <BR>Culinary Institute in Osaka to train professional chefs (now the largest <BR>such school in Japan). After extensive training in Japanese cooking, he <BR>studied the cooking of the greatest chefs in France. The French government <BR>named him Meilleur Ouvrier de France (M. O. F.) in recognition of his <BR>study, mastery, and promotion of French cuisine. He published over thirty <BR>books, including works on gastronomy, music, essays, and translation. <BR>He followed Japanese Cooking: A Simple Art with Practical Japanese Cooking: <BR>Easy and Elegant, a full-colour presentation of some of the most popular <BR>Japanese dishes. <P>Few writers have written more eloquently about food than M. F. K. FISHER <BR>(1908-1992). Her books include The Art of Eating and The Gastronomical Me, <BR>and she also translated and annotated Brillat-Savarin's Physiology of <BR>Taste. <P>YOSHIKI TSUJI was born in Osaka and moved to Edinburgh when he was twelve <BR>years old. He continued his education in the United States, and in 1993 <BR>became president of the Tsuji Culinary Institute. Continuing his father <BR>Shizuo Tsuji's work, he enthusiastically researches contemporary currents <BR>in European and American culinary culture to educate professional chefs, <BR>and is dedicated to promoting Japanese food culture overseas as the <BR>vice-president of the Japanese Culinary Academy. He has authored two books; <BR>The Theory of Evolution of Epicurism (Bishoku Shinkaron) and An <BR>Introduction to the Food Industry (Ryori no Shigoto ga Shitai). <P>RUTH REICHL is the editor-in-chief of Gourmet Magazine and the author of <BR>the bestsellers Tender at the Bone, Comfort Me With Apples, and Garlic
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Top Customer Reviews
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 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 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.
All in all a very enjoyable and useful book to have.
Most Recent Customer Reviews
Probably 'The Bible' of Japanese Cooking written in English. Very extensive. Out of print so also expensive. I'm reading it from the start , so very slowly. Read morePublished 4 months ago by MR CD HENWOOD
Bought to compliment a voucher for Japanese cooking course, very comprehensive but few pictures or drawingsPublished 7 months ago by Bill Haven
Really good book to learn the fine basics of Japanese cuisine. I've cooked Japanese for many years but this books lets me fine tune the delicate flavours in dishes.Published 8 months ago by Amazon Customer
Fascinating.. more of an encyclopedic food bible than a cookbook though there are recipes too.Published 11 months ago by CBB
lovely description of each dish and the steps to make it, but no photos of the dishes for each recipe, to use if unfamiliar with Japanese cooking and have no idea what the dishes... Read morePublished 12 months ago by Alex
Good book lots of information, but would benefit from a few more colour plates.Published 13 months ago by islwyn evans
this book is amazing. I mean if you are looking for one of these books full of photos then this si not going to meet your exceptions. This book is a long story of cooking in japan. Read morePublished 13 months ago by not happy ome