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Book Description
 
When it was first published, Japanese Cooking A Simple Art changed the way the culinary world
viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.Twenty-five years
later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi
as much a part of the Western culinary scene as burgers, bagels and burritos, but some Japanese
chefs have become household names. Japanese flavors, ingredients and textures have been
fused into dishes from a wide variety of other cuisines. What hasn't changed over the years,
however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking A
Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and
precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice
of dishes and recipes, that his words--and the dishes they help produce--are as fresh today as
when they were first written.The 25th Anniversary edition celebrates Tsuji's classic work. Building
on M. F. K. Fisher's eloquent introduction, the volume now includes a thought-provoking new
Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author's son and Tsuji
Culinary Institute Director, Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos
and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of
ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition
continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.
 
 
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