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Japanese Cooking : A Simple Art

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£27.50

Author: Shizuo Tsuji
Cuisine: Japan
Publisher: Kodansha Amer Inc
Pages: 508 pages
Format: Hardcover
Year Published: reprint 2012
Difficulty: Approachable  
Photography: Mainly Text  

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Description

Since its release twenty-five years ago, Shizuo Tsuji's encyclopedic and authoritative work has been the acknowledged "bible" of Japanese cooking. Unrivalled in its comprehensive explanation of ingredients, tools and techniques, the book guides readers through recipes with clear prose, while technical points are made understandable with deftly executed line drawings.

Much more than a collection of recipes, the cookbook is a masterful treatise on Japanese cuisine. In his preface, the author (who was truly a Renaissance man of Japanese and world gastronomy) discusses the essence of Japanese cooking, with its emphasis on simplicity, balance of textures, colours, and flavours, seasonal freshness, and artful presentation.

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