Japanese Cooking: A Simple Art
". . .quite the most illuminating text around on Japanese food. . ."—Nigella Lawson
". . .this is much more than a cookbook. It is a philosophical treatise about the simple art of Japanese cooking. Appreciate the lessons of this book, and you will understand that while sushi and sashimi were becoming part of American culture, we were absorbing much larger lessons from the Japanese. We were learning to think about food in an entirely new way." —from the new Foreword by Ruth Reichl
"If Kurosawa had ignited my love for the country, Mr. Tsuji deepened and defined it." —Jonathan Hayes in The New York Times
"A complete guide to Japanese cooking, this collection is a must-have for anyone interested in Japanese food or culture." —Publishers Weekly
"My go-to for reference and classic recipes." —Debra Samuels, The Boston Globe
"A core addition to any and all personal, professional, or community library multicultural cookbook collections." —Midwest Book Review
"Still the foremost source book of cooking concepts and recipes from Japan." —GlobalGourmet.com
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.
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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
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
Detaljer
- Forlag
- Kodansha America, Inc
- Innbinding
- Innbundet
- Språk
- Engelsk
- ISBN
- 9781568363882
- Utgivelsesår
- 2012
- Format
- 27 x 19 cm
Anmeldelser
". . .quite the most illuminating text around on Japanese food. . ."—Nigella Lawson
". . .this is much more than a cookbook. It is a philosophical treatise about the simple art of Japanese cooking. Appreciate the lessons of this book, and you will understand that while sushi and sashimi were becoming part of American culture, we were absorbing much larger lessons from the Japanese. We were learning to think about food in an entirely new way." —from the new Foreword by Ruth Reichl
"If Kurosawa had ignited my love for the country, Mr. Tsuji deepened and defined it." —Jonathan Hayes in The New York Times
"A complete guide to Japanese cooking, this collection is a must-have for anyone interested in Japanese food or culture." —Publishers Weekly
"My go-to for reference and classic recipes." —Debra Samuels, The Boston Globe
"A core addition to any and all personal, professional, or community library multicultural cookbook collections." —Midwest Book Review
"Still the foremost source book of cooking concepts and recipes from Japan." —GlobalGourmet.com
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