Japanese cooking : a simple art

Author(s)

• 辻, 静雄 ツジ, シズオ
• Sutherland, Mary
• Fisher, M. F. K. (Mary Frances Kennedy)
• Reichl, Ruth
• 辻, 芳樹 ツジ, ヨシキ

Bibliographic Information

Japanese cooking : a simple art

Shizuo Tsuji, with the assistance of Mary Sutherland ; introduction by M.F.K. Fisher ; new foreword by Ruth Reichl ; new preface by Yoshiki Tsuji

Kodansha USA, 2011

Note

"25th anniversary edition"

"First published in Japan in 1980 by Kodansha International. Revised edition 2006 published in Japan by Kodansha International. First US edition 2011 published by Kodansha USA"--T.p. verso

Includes index

Description and Table of Contents

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

by "Nielsen BookData"

Details

• NCID: BB09921373
• ISBN:
  • 9781568363882
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: New York
• Pages/Volumes: 507 p.
• Size: 27 cm
• Subject Headings:
  • LCSH : Cooking, Japanese