Japanese Cooking: A Simple Art - Hardcover
by Shizuo Tsuji
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Availability:In StockContributor:Shizuo Tsuji, M. F. K. Fisher (Introduction by), Ruth Reichl (Foreword by)Publish date:2012-02-17Pages:508
Language:EnglishPublisher:Kodansha InternationalISBN-13:9781568363882ISBN-10:1568363885UPC:9781568363882Book Category:Cooking, ArtBook Subcategory:Regional & Cultural, Asian, Individual Chefs & RestaurantsBook Topic:JapaneseSize:10.20 x 7.40 x 1.70 inchesWeight:3.2033Product ID:SC15X7E6P7
Japanese Cooking: A Simple Art
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...
Language:EnglishPublisher:Kodansha InternationalISBN-13:9781568363882ISBN-10:1568363885UPC:9781568363882Book Category:Cooking, ArtBook Subcategory:Regional & Cultural, Asian, Individual Chefs & RestaurantsBook Topic:JapaneseSize:10.20 x 7.40 x 1.70 inchesWeight:3.2033Product ID:SC15X7E6P7
SHIZUO TSUJI (1935-1993) was the former head of the prestigious Tsuji Culinary Institute in Osaka, the largest school training professional chefs in Japan. The author of over 30 books on gastronomy, travel and music, he was a leading figure in the international culinary community. Japanese Cooking: A Simple Art was instrumental in popularizing Japanese cuisine in the West. Tsuji was also the...
Publisher: Kodansha International
Edition
25th Anniversary Edition
Contributor(s)
Shizuo Tsuji, M. F. K. Fisher (Introduction by), Ruth Reichl (Foreword by)
Author
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