Japanese Cooking: A Simple Art

Japanese Cooking: A Simple Art

By: Shizuo Tsuji (author), Yoshiki Tsuji (author)Hardback

More than 4 weeks availability

Description

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

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About Author

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 author of Kodansha's bestselling Practical Japanese Cooking.

Product Details

  • publication date: 10/04/2012
  • ISBN13: 9781568363882
  • Format: Hardback
  • Number Of Pages: 510
  • ID: 9781568363882
  • weight: 1454
  • ISBN10: 1568363885

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  • Saver Delivery: Yes
  • 1st Class Delivery: Yes
  • Courier Delivery: Yes
  • Store Delivery: Yes

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