Japanese Cooking A Simple Art

ISBN-10: 1568363885

ISBN-13: 9781568363882

Edition: 25th 2012

List price: $45.00 Buy it from $33.35
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Description:

When it was first published,Japanese Cooking: A Simple Artchanged 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 issushias 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 wroteJapanese 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.The 25th Anniversary edition celebrates Tsuji's classic work. Building on M.F.K.Fisher's eloquent introduction, the volume now includes a thought-provoking new Foreword byGourmetEditor-in-Chief Ruth Reichl and a new preface by the author's son and Tsuji Culinary Institute Director Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.
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Book details

List price: $45.00
Edition: 25th
Copyright year: 2012
Publisher: Kodansha International
Publication date: 2/17/2012
Binding: Hardcover
Pages: 508
Size: 7.00" wide x 10.00" long x 1.75" tall
Weight: 3.432
Language: English

Born July 3, 1908, in Albion, Michigan, M.F.K Fisher was raised primarily in Whittier, California, where she enjoyed cooking meals for her family. Encouraged in literary pursuits by her parents, she combined her favorite pastimes-cooking and writing-and began writing about cooking as early as 1929 when she moved to Dijon, France, with her first husband, Alfred Fisher. Fisher was educated at Illinois College, Occidental College, the University of California at Los Angeles, and the University of Dijon. She has written under the names Mary Frances Parrish, Victoria Bern, and Victoria Berne. A prolific author, her work is primarily autobiography and memoir. Her long list of publications includes Dubious Honors (1988) and Stay Me, Oh Comfort Me: Journals and Stories, 1933-1945, (1993). She also contributed articles to widely known magazines, including the New Yorker, Vanity Fair, and Gourmet. Fisher died of Parkinson's disease on June 22, 1992, in Glen Ellen, California.

Ruth Reichl is editor in chief of Gourmet magazine and was previously the restaurant critic for The New York Times and the Los Angeles Times.

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