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Yoshiki Tsuji Shizuo Tsuji Japanese Cooking: A Simple Art (Hardback)
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所在地：60502, 美國
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- Publication Name
- Japanese Cooking: A Simple Art
- Title
- Japanese Cooking: A Simple Art
- EAN
- 9781568363882
- ISBN
- 9781568363882
- Release Date
- 02/17/2012
- Release Year
- 2012
- ISBN-10
- 1568363885
- Country/Region of Manufacture
- US
- Book Title
- Japanese Cooking : a Simple Art
- Item Length
- 10.4in
- Publisher
- Kodansha America, Incorporated
- Publication Year
- 2012
- Format
- Hardcover
- Language
- English
- Item Height
- 1.6in
- Features
- Revised
- Genre
- Cooking
- Topic
- Regional & Ethnic / Japanese
- Item Width
- 7.4in
- Item Weight
- 51.3 Oz
- Number of Pages
- 510 Pages
關於產品
Product Information
When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking. Author Shizuo Tsuji 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 new Foreword by renowned food editor and writer Ruth Reichl, and a new preface by the author's son and Tsuji Culinary Institute Director Yoshiki Tsuji. Contains 230 traditional recipes plus eight pages of new color photos, over 500 drawings, and detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine.
Product Identifiers
Publisher
Kodansha America, Incorporated
ISBN-10
1568363885
ISBN-13
9781568363882
eBay Product ID (ePID)
112107966
Product Key Features
Book Title
Japanese Cooking : a Simple Art
Format
Hardcover
Language
English
Features
Revised
Topic
Regional & Ethnic / Japanese
Publication Year
2012
Genre
Cooking
Number of Pages
510 Pages
Dimensions
Item Length
10.4in
Item Height
1.6in
Item Width
7.4in
Item Weight
51.3 Oz
Additional Product Features
Number of Volumes
1 Vol.
Edition Description
Revised Edition
Edition Number
25
Preface by
Tsuji, Yoshiki
Reviews
. . .quite the most illuminating text around on Japanese food. . . Nigella Lawson . . .this is much more than a cookbook. It is a philosophical treatise about the simple art of Japanese cooking. Appreciate the lessons of this book, and you will understand that while sushi and sashimi were becoming part of American culture, we were absorbing much larger lessons from the Japanese. We were learning to think about food in an entirely new way. from the new Foreword by Ruth Reichl If Kurosawa had ignited my love for the country, Mr. Tsuji deepened and defined it. Jonathan Hayes in The New York Times A complete guide to Japanese cooking, this collection is a must-have for anyone interested in Japanese food or culture. Publishers Weekly My go-to for reference and classic recipes. Debra Samuels, The Boston Globe A core addition to any and all personal, professional, or community library multicultural cookbook collections. Midwest Book Review Still the foremost source book of cooking concepts and recipes from Japan. GlobalGourmet.com, ". . . quite the most illuminating text around on Japanese food . . ." -- Nigella Lawson "I found in Mr. Tsuji's elegant presentation a real-world articulation of the aesthetic and ideological purity that I had perceived as the essence of the Kurosawa film; if Kurosawa had ignited my love for the country, Mr. Tsuji deepened and defined it." -- The New York Times "Rare is the cookbook you can read from cover to cover. Rarer still is one that gives the reader a novel sense of a world discovered. Shizuo Tsuji's Japanese Cooking: A Simple Art , which first appeared in 1980, is just such a cookbook. For those with even a passing interest in Japanese cuisine, it is indispensable." -- Intelligent Life "Classic" --Chicago Tribune "A complete guide to Japanese cooking, this collection is a must-have for anyone interested in Japanese food or culture." --Publishers Weekly "My go-to for reference and classic recipes." --Debra Samuels, The Boston Globe "A core addition to any and all personal, professional, or community library multicultural cookbook collections." --Midwest Book Review "Still the foremost source book of cooking concepts and recipes from Japan." --GlobalGourmet.com, . . .quite the most illuminating text around on Japanese food. . . Nigella Lawson . . .this is much more than a cookbook. It is a philosophical treatise about the simple art of Japanese cooking. Appreciate the lessons of this book, and you will understand that whilesushiandsashimiwere becoming part of American culture, we were absorbing much larger lessons from the Japanese. We were learning to think about food in an entirely new way. from the new Foreword by Ruth Reichl If Kurosawa had ignited my love for the country, Mr. Tsuji deepened and defined it. Jonathan Hayes inThe New York Times A complete guide to Japanese cooking, this collection is a must-have for anyone interested in Japanese food or culture.Publishers Weekly My go-to for reference and classic recipes. Debra Samuels,The Boston Globe A core addition to any and all personal, professional, or community library multicultural cookbook collections.Midwest Book Review Still the foremost source book of cooking concepts and recipes from Japan. GlobalGourmet.com
Dewey Decimal
641.5952
Intended Audience
Trade
Illustrated
Yes
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物品所在地：
60502, 美國
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賣家信用評價 （443,603）
e***t (465)- 買家留下的信用評價。
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Fast shipping, packed well, works well. Thanks!
_***o (135)- 買家留下的信用評價。
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Received it in great shape. Thanks.