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Japanese Cooking: A Simple Art
 
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Japanese Cooking: A Simple Art (Hardcover)

de Ruth Reichl (Foreword), Shizuo Tsuji (Author), M.F.K Fisher (Introduction), Yoshiki Tsuji (Preface)
4.8étoiles sur 5  Voir tous les commentaires (17 évaluations de client)
Prix éditeur: CDN$ 62.95
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Descriptions du produit

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.


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..." --Ce texte provient d'une édition qui n'est plus publiée ou qui est non diponible.
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4.8étoiles sur 5 (17 évaluations de client)
 
 
 
 
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2 internautes sur 2 ont trouvé ce commentaire utile :
5.0étoiles sur 5 At its worst, it is impressive, Juil 27 2002
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.

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1 internautes sur 1 ont trouvé ce commentaire utile :
5.0étoiles sur 5 For serious enthusiasts, the only book you'll need, Avril 27 2008
Par sjw "sjw" (Mishima/Nanaimo) - Voir tous mes commentaires
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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5.0étoiles sur 5 Serious intro to Japanese food, Juil 18 2004
This review is from: Japanese Cooking: A Simple Art (Hardcover)
A particularly good discussion of knives and knife techniques, which are integral to this cuisine. It's not a fluffy book. If you really want to start learning about this cuisine, this is an excellent place to start. Much more than a few recipies and some pictures. Well done!
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 		 Commentaires client les plus récents

5.0étoiles sur 5 A must for any Japanese cuisine enthusiast
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. Read more
Publié le Mai 5 2004 par mantispid

4.0étoiles sur 5 comprehensive
I found this book a bit dry... It seems to be some history/some cooking which i usually like alot. But the writing didnt seem to have a spark to me... Read more
Publié le Aoû 5 2002 par T. Reinhardt

5.0étoiles sur 5 If your serious
If you want to get the spirit of Japanese cooking then this is the best place to start (aside from visiting Japan itself). Read more
Publié le Mai 18 2002 par J. Melendez

5.0étoiles sur 5 A great overview of Japanese cooking
This book is wonderful because it doesn't just show you a bunch of recipes, but explains how and why Japanese cooking can be so lovely. Read more
Publié le Janv. 28 2002 par Timothy Andersen

4.0étoiles sur 5 Lengthy but good.
A very long and in depth book on Japanese cooking. But if you want to truly learn about the origins of why and how things are done, it is a must have. Read more
Publié le Janv. 16 2002 par Kathryn Guthrie

4.0étoiles sur 5 Not a book for beginners...
If you love Japanese food, this is the book for you. More then simply a list of recipes, it really does describe Japanese cooking as an art form. Read more
Publié le Déc 26 2001 par David M Hsu

5.0étoiles sur 5 more than just sushi
"A Simple Art" is complete, authentic guide to japanese cooking. I love sushi and bought this book to learn more about its preparation, but that is just a small part of the book... Read more
Publié le Mai 11 2001 par Ben R.

5.0étoiles sur 5 Not Just Recipes
A very interesting book that provides an overview of all aspects of Japanese cooking, from its history and all necessary equipment to, of course, the recipes themselves. Read more
Publié le Mai 3 2000 par Corn Soup

5.0étoiles sur 5 Real Japanese Food
We have used this book for years. Even in rural Oklahoma most of the recipies are possible with a little help from mail order and trips to Tulsa. Read more
Publié le Mai 2 2000 par K. L. Gallaher

5.0étoiles sur 5 Informative, entertaining, and a must-have
I have been searching a long time for a comprehensive book on Japanese cooking because I grew up with a mother who was a fantastic cook. Read more
Publié le Janv. 19 2000

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