Journals Higher Education

$45.00

Hardcover

17 February 2012

508 Pages | 8 full-color pages

7 1/8 x 10 1/8 inches

ISBN: 9781568363882


Bookseller Code (02)

Japanese Cooking

A Simple Art

25th Anniversary Edition

Shizuo Tsuji, Introduction by M.F.K. Fisher, Foreword by Ruth Reichl, and Preface by Yoshiki Tsuji

A Publication of Kodansha USA

  • A classic which changed the way the culinary world viewed Japanese cooking
  • Tsuji did for Japanese cooking what Julia Child did for French cuisine
  • Author was a scholar who trained under some of the greatest European chefs
  • 230 recipes plus detailed explanations of ingredients, kitchen utensils, techniques, and cultural aspects of Japanese cooking
  • 25th anniversary edition celebrates the original work and also includes new introductory material by Ruth Reichl and Tsuji's son, the current Director of Tsuji Culinary Institute
  • 8 pages of new color photos and over 500 drawings
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