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Product Description
From Publishers Weekly
Easily the most comprehensive and exhaustive look at Japanese cuisine available, this groundbreaking classic marks its quarter-century anniversary in a revised edition with a new foreword by Gourmet editor-in-chief Ruth Reichl and a new preface by the late Tsuji's son, Yoshiki Tsuji. Part cookbook, part philosophical treatise, this highly acclaimed collection offers a wealth of insight for amateurs and experts alike. Every technique associated with Japanese food is described step by step in great detail, along with illustrations to guide the reader through everything from filleting fish or cleaning an octopus to rolling omelets. Sections on the Japanese meal, ingredients and selecting and cutting fish, chicken and vegetables offer great insight into the culture as well as the food. The recipe section of the book is divided by cooking method rather than food type, including grilled and pan-fried, steamed, simmered and deep-fried. Dishes range from the simple, Pan-Broiled Salmon, to the more complex, Nagasaki-Style Braised Pork, and many dishes are vegetarian. Sushi and sashimi are covered in depth, as are knives, the proper way to slice the fish, and decorative presentations. A complete guide to Japanese cooking, this collection is must-have for anyone interested in Japanese food or culture. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an alternate Hardcover edition.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an alternate Hardcover edition.
Review
. . .quite the most illuminating text around on Japanese food. . . Nigella Lawson
. . .this is much more than a cookbook. It is a philosophical treatise about the simple art of Japanese cooking. Appreciate the lessons of this book, and you will understand that while sushi and sashimi were becoming part of American culture, we were absorbing much larger lessons from the Japanese. We were learning to think about food in an entirely new way. from the new Foreword by Ruth Reichl
If Kurosawa had ignited my love for the country, Mr. Tsuji deepened and defined it. Jonathan Hayes in The New York Times
A complete guide to Japanese cooking, this collection is a must-have for anyone interested in Japanese food or culture. Publishers Weekly
My go-to for reference and classic recipes. Debra Samuels, The Boston Globe
A core addition to any and all personal, professional, or community library multicultural cookbook collections. Midwest Book Review
Still the foremost source book of cooking concepts and recipes from Japan. GlobalGourmet.com
Inside This Book
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
7 of 7 people found the following review helpful
5.0 out of 5 stars
At its worst, it is impressive,
This review is from: Japanese Cooking: A Simple Art (Hardcover)
This is not just a great Japanese cookbook. It is a great cookbook in general. Not content to merely compile a series of recipes, Shizuo Tsuji adds descriptions of cooking techniques unique to Japanese food, insight into Japanese culture, and more importantly he imparts valuable knowledge on how to understand and appreciate Japanese cuisine.He divides the book into two parts. The first part begins with a discussion on how meals are prepared and composed. Then he explains ingredients, tools, and techniques that are frequently used in the book. He ends part one with recipes that are intended to be a basic introduction to various types of Japanese food (each "type" employs different methods of preparation and cooking, such as frying, steaming, etc.) The recipes are traditional Japanese meals that you would encounter if you went to Japan. Part two is all recipes, again divided into the same types that part one is divided into. However, these are slightly more complex and they build on the techniques learned in part one. This is a book that can be used by beginners or more advanced cooks. It is definitely a useful reference for all those who love Japanese food and would like to know how to make it and how to enjoy it authentically.
3 of 3 people found the following review helpful
5.0 out of 5 stars
A must for any Japanese cuisine enthusiast,
This review is from: Japanese Cooking: A Simple Art (Hardcover)
This cook book is essential to anyone who is serious about Japanese cuisine. It's a great reference, and provides a very impressive battery of recipes. My copy is falling apart, and has oil stains throughout, I've used it so much. I've used this one book more than any other in my cooking library. It's like my 'textbook' on Japanese cuisine.
4 of 4 people found the following review helpful
5.0 out of 5 stars
For serious enthusiasts, the only book you'll need,
By sjw "sjw" (Mishima/Nanaimo) - See all my reviews
This review is from: Japanese Cooking: A Simple Art (Hardcover)
This book pays homage to the traditional foundations of Japanese cooking, including very detailed information on techniques and treatment of quality ingredients. You will find recipes of dishes readily available in Japan but practically unheard of in North America. If you're ready to move past run-of-the-mill sushi and tempura, then this book is an absolute treasure.
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