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TSUJI, SHIZUO - Japanese Cooking. A simple art.
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| Afbeelding: |
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| Schrijver: | TSUJI, SHIZUO |
| Titel: | Japanese Cooking. A simple art. |
| ISBN: | |
| Uitgever: | Kodansha International, Tokyo. 1982. First edition. Fourth printing. Hardcover. Clean burgundy cloth boards with crisp white lettering on spine. With dustjacket. 517 pp. |
| Bijzonderheid: | Binding is tight and square, hinges are sound, pages and edges are clean and bright. Clean pale blue-green endpapers. No names, writing or marks. Very neat copy. |
| Prijs: |
€ 28,00
€ 7,95
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| Meer info | Over 220 recipes with 510 sketches, 16 color pages. Chart of North American and Japanese fish. Extensive lists of shops in North America where ingredients can be purchased. Calorie and weight chart of typical Japanese foods, metric conversion tables. 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. |
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