Japanese cooking : a simple art
Author(s)
Bibliographic Information
Japanese cooking : a simple art
Kodansha International, 2006.12
- : 新装版
- Other Title
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英文版辻静雄の日本料理
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Note
“25th anniversary ed"
"First edition, 1980; Revised edition, 2006"--T.p. verso
Includes index
Description and Table of Contents
- Volume
-
: 新装版 ISBN 9784770030498
Description
世界中で読まれ続ける日本料理のバイブル。
Table of Contents
- １（Ｔｈｅ Ｊａｐａｎｅｓｅ Ｍｅａｌ；Ｉｎｇｒｅｄｉｅｎｔｓ；Ｕｔｅｎｓｉｌｓ；Ｋｎｉｖｅｓ；Ｓｅｌｅｃｔｉｎｇ ａｎｄ Ｃｕｔｔｉｎｇ Ｆｉｓｈ，Ｃｈｉｃｋｅｎ，ａｎｄ Ｖｅｇｅｔａｂｌｅｓ ほか）
- ２（Ｓｏｕｐｓ—Ｓｕｉｍｏｎｏ ａｎｄ Ｓｈｉｒｕｍｏｎｏ；Ｓａｓｈｉｍｉ；Ｇｒｉｌｌｅｄ ａｎｄ Ｐａｎ‐Ｆｒｉｅｄ Ｄｉｓｈｅｓ—Ｙａｋｉｍｏｎｏ；Ｓｔｅａｍｅｄ Ｄｉｓｈｅｓ—Ｍｕｓｈｉｍｏｎｏ；Ｓｉｍｍｅｒｅｄ Ｄｉｓｈｅｓ—Ｎｉｍｏｎｏ ほか）
- ＡＰＰＥＮＤＩＣＥＳ
by "BOOK database"
Description and Table of Contents
- Volume
-
: 新装版 ISBN 9784770030498
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.
by "Nielsen BookData"
