Japanese Cooking: A Simple Art

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Overview


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 ...

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Overview


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 years, however, are the foundations of Japanese cooking. When he originally wrote Japanese 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 by Gourmet Editor-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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Editorial Reviews

Publishers Weekly

Easily the most comprehensive and exhaustive look at Japanese cuisine available, this groundbreaking classic marks its quarter-century anniversary in a revised edition with a new foreword by Gourmeteditor-in-chief Ruth Reichl and a new preface by the late Tsuji's son, Yoshiki Tsuji. Part cookbook, part philosophical treatise, this highly acclaimed collection offers a wealth of insight for amateurs and experts alike. Every technique associated with Japanese food is described step by step in great detail, along with illustrations to guide the reader through everything from filleting fish or cleaning an octopus to rolling omelets. Sections on the Japanese meal, ingredients and selecting and cutting fish, chicken and vegetables offer great insight into the culture as well as the food. The recipe section of the book is divided by cooking method rather than food type, including grilled and pan-fried, steamed, simmered and deep-fried. Dishes range from the simple, Pan-Broiled Salmon, to the more complex, Nagasaki-Style Braised Pork, and many dishes are vegetarian. Sushi and sashimi are covered in depth, as are knives, the proper way to slice the fish, and decorative presentations. A complete guide to Japanese cooking, this collection is must-have for anyone interested in Japanese food or culture. (Apr.)

Copyright 2007 Reed Business Information
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Product Details

  • ISBN-13: 9784770030498
  • Publisher: Kodansha USA
  • Publication date: 2/16/2007
  • Edition description: Twenty-Fifth Anniversary Edition
  • Edition number: 25
  • Pages: 508
  • Product dimensions: 10.30 (w) x 7.30 (h) x 1.50 (d)

Meet the 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.

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Table of Contents

Introduction 7
Preface 19
Color Plates 25
Part 1
The Japanese Meal 45
Ingredients 53
Utensils 101
Knives 110
Selecting and Cutting Fish, Chicken, and Vegetables 117
Basic Stock-Dashi 146
Making Soups-Suimono and Shirumono 151
Slicing and Serving Sashimi 158
Grilling and Pan-Frying-Yakimono 174
Steaming-Mushimono 207
Simmering-Nimono 218
Deep-Frying-Agemono 228
Japanese Salads-Sunomono and Aemono 241
One-Pot Cooking-Nabemono 254
Rice-Gohanmono 270
Sushi Varieties 285
Noodles-Menrui 305
Pickling Vegetables-Tsukemono 315
Sweets and Confections-Okashi 325
Tea and Sake 330
Part 2
Soups-Suimono and Shirumono 345
Sashimi 352
Grilled and Pan-Fried Dishes-Yakimono 356
Steamed Dishes-Mushimono 374
Simmered Dishes-Nimono 381
Deep-Fried Dishes-Agemono 404
Salads-Sunomono and Aemono 420
One-Pot Dishes-Nabemono 432
Rice Dishes-Gohanmono 438
Sushi 448
Noodles-Menrui 455
Sweets-Okashi 460
Miscellaneous 470
Appendices
Oriental Food Shops in the United States 475
Seasonal Japanese Fish 486
Fish Available in United States Markets That Can Be Used in Japanese Cooking 487
Calorie Table of Selected Japanese Foods 490
Weights and Measures-Metric Conversion Tables 499
Index 503
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Customer Reviews

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Sort by: Showing all of 4 Customer Reviews
  • Anonymous

    Posted June 1, 2000

    A Treasure

    This is so much more than a cook book. Half the book id devoted to explaining the many facets of Japanese cooking. Detail is given on ingredients, utensils, and the different styles of cooking in the first section of the book. This allows the reader to better understand and apply the recipes of the second part of the book. Not only is this book an excellent cookbook but also a great recipe book as well. An excellent reference for the novice and expert alike.

    3 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted July 10, 2012

    I Also Recommend:

    Ultimate Japanese cuisine primer!

    After having bought and read many books on Japanese cuisine, I finally bought Mr. Tsuji's tome on Japanese cuisine. I discovered one thing almost immediately: Japanese Cooking is THE book to read if you want to learn more about the cuisine of Japan. It is the most comprehensive primer written in English, and it illustrates not just how to cook a dish, but the reasoning and philosophy behind the dish. A true marvel; a cut above the rest!

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted July 25, 2009

    No text was provided for this review.

  • Anonymous

    Posted August 9, 2010

    No text was provided for this review.

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