|
|
|
Évaluation du client type
Partagez votre opinion avec les autres clients
|
|
|
|
|
1 internautes sur 1 ont trouvé ce commentaire utile :
For serious enthusiasts, the only book you'll need, Avril 27 2008
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.
Aidez d'autres clients à trouver les commentaires les plus utiles
Ce commentaire vous a-t-il été utile ?
 
|
|
|
|
|
|
Serious intro to Japanese food, Juil 18 2004
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!
Aidez d'autres clients à trouver les commentaires les plus utiles
Ce commentaire vous a-t-il été utile ?
|
|
|
|
|
|
A must for any Japanese cuisine enthusiast, Mai 5 2004
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.
Aidez d'autres clients à trouver les commentaires les plus utiles
Ce commentaire vous a-t-il été utile ?
|
|
|
|
|
|
0 internautes sur 2 ont trouvé ce commentaire utile :
comprehensive, Aoû 5 2002
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... it read more like a text book. a school book, maybe. i read it through but i didnt find myself enjoying the experience as much as i would have liked to. The recipes seemed authentic and looked good but i wasnt *excited* enoguh by the book to try them...i can see using this more as a reference..others may feel different tho
Aidez d'autres clients à trouver les commentaires les plus utiles
Ce commentaire vous a-t-il été utile ?
|
|
|
|
|
|
2 internautes sur 2 ont trouvé ce commentaire utile :
At its worst, it is impressive, Juil 27 2002
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.
Aidez d'autres clients à trouver les commentaires les plus utiles
Ce commentaire vous a-t-il été utile ?
|
|
|
|
|
|
If your serious, Mai 18 2002
If you want to get the spirit of Japanese cooking then this is the best place to start (aside from visiting Japan itself). I used to go to my local Japanese store and I didn't understand all those different products. After studying this work I now have good beginers know how. This book is much more than a cookbook.
Aidez d'autres clients à trouver les commentaires les plus utiles
Ce commentaire vous a-t-il été utile ?
|
|
|
|
|
|
A great overview of Japanese cooking, Janv. 28 2002
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. The recipes explain the concept behind each dish so that variations and invention are easy. Plus, any book with an introduction by MFK Fischer has to be worth it's salt.
Aidez d'autres clients à trouver les commentaires les plus utiles
Ce commentaire vous a-t-il été utile ?
|
|
|
|
|
|
0 internautes sur 1 ont trouvé ce commentaire utile :
Lengthy but good., Janv. 16 2002
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. This is not your basic take off the shelf and look up a recipe cook book. It is a cook book/history book.
Aidez d'autres clients à trouver les commentaires les plus utiles
Ce commentaire vous a-t-il été utile ?
|
|
|
|
|
|
1 internautes sur 3 ont trouvé ce commentaire utile :
Not a book for beginners..., Déc 26 2001
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. Unfortunately, if you are a newcomer to Japanese cooking as I myself am, the book is not particularly useful in the kitchen. First of all, the book sacrifices ease for authenticity. This means that many of the dishes require ingredients or tools that aren't readily available at the local supermarket. However, if you want to really learn how authentic Japanese food is prepared, look no further.
Aidez d'autres clients à trouver les commentaires les plus utiles
Ce commentaire vous a-t-il été utile ?
|
|
|
|
|
|
more than just sushi, Mai 11 2001
"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. It's an all-in-one reference, containing recipes, technique, history, and culture. Like a cross between Rick Bayless and Iron Chef, only it's not funny like that would be.The simplicity referred to in the title is not ease of preparation; nearly all recipes are from scratch. Simplicity refers to the ethos of Japanese cuisine: natural and fresh. All the basics, many of which are surprisingly simple to prepare, are in here, as well as many more unusual recipes. However, you'll probably need different ingredients than what you can find at the local supermarket.
Aidez d'autres clients à trouver les commentaires les plus utiles
Ce commentaire vous a-t-il été utile ?
|
|
|
|
|
|
|
Ce produit
|
|
D'occasion et Neuf à partir de : CDN$ 8.49
| |
|
|
| |
|
|
| |
Les clients qui ont vu cet article ont aussi vu
|
|
| |
|
|
|
Accueil Amazon
