Japanese Cooking, A Simple Art, Shizuo Tsuji
This cookbook contains much more than recipes. The author illuminates the soul of Japanese cuisine, with its emphasis on simplicity, balance (color, shape, consistency), freshness, seasonality, and the importance of presentation.
The book begins with a series of examinations of basic Japanese cooking techniques: sauteing, grilling, steaming, poaching, how to deal with noodles, sushi, and pickles. The last section contains model recipes that reinforce the techniques learned in Part One. Copyright 1980, first edition, seventh printing, hardcover, color plates, 517 pages, condition very good (dust jacket shows scratches and wear and browning along top edges)
This cookbook contains much more than recipes. The author illuminates the soul of Japanese cuisine, with its emphasis on simplicity, balance (color, shape, consistency), freshness, seasonality, and the importance of presentation.
The book begins with a series of examinations of basic Japanese cooking techniques: sauteing, grilling, steaming, poaching, how to deal with noodles, sushi, and pickles. The last section contains model recipes that reinforce the techniques learned in Part One. Copyright 1980, first edition, seventh printing, hardcover, color plates, 517 pages, condition very good (dust jacket shows scratches and wear and browning along top edges)
This cookbook contains much more than recipes. The author illuminates the soul of Japanese cuisine, with its emphasis on simplicity, balance (color, shape, consistency), freshness, seasonality, and the importance of presentation.
The book begins with a series of examinations of basic Japanese cooking techniques: sauteing, grilling, steaming, poaching, how to deal with noodles, sushi, and pickles. The last section contains model recipes that reinforce the techniques learned in Part One. Copyright 1980, first edition, seventh printing, hardcover, color plates, 517 pages, condition very good (dust jacket shows scratches and wear and browning along top edges)