Practical Japanese Cooking: Easy And Elegant paperback english - 17-Mar-16

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Practical Japanese Cooking: Easy And Elegant paperback english - 17-Mar-16 Details

Description
Physical Features

ISBN 13: 9781568365671
Book Subtitle: Easy And Elegant
Publisher: Kodansha America, Inc
Book Description: Legendary chef Shizuo Tsuji, one of the most prominent figures in Japan's culinary world, unites with food writer, lecturer and broadcaster Koichiro Hata, takes all that is good about Japanese food and brings it into the home. This book presents over 100 authentic recipes, all of which are manageable even by the novice cook. Full-colour photos showcase the finished dishes as well as illustrate the steps involved in their preparation. Friendly, accessible, and inviting, Practical Japanese Cooking is revealing and inspiring to home cooks everywhere.
Editorial Review: For the original edition "The striking photographs and creative design of this oversize cookbook stress the physical beauty of traditional Japanese cuisine. The wonderful surprise is that the book succeeds in making these artful effects accessible even to novices of Japanese-style preparation and cooking techniques. The most exotic-looking dishes, clam soup, for example, or jade green deep-fried shrimp, prove to be relatively simple to prepare. Unfamiliar cooking methods are illustrated by detailed, full-color sequence photographs. And in a lovely preface, Tsuji (Japanese Cooking: A Simple Art) president of a professional culinary school in Japan (where Hata is head chef), encourages newcomers to make Japanese cookery their own, experimenting, substituting, rearranging without fear that they will violate the spirit of a most adaptable cuisine." - Publishers Weekly "The recipes are clear and easy to follow, and the illustrations are especially delightful, truly top high-style Japanese simplicity. Messrs. Tsuji and Hata have given us the best of the old and the new." - M.F.K. Fisher
About the Author: Shizuo Tsuji (1935-1993) founded 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.His earlier work published by Kodansha in 1980, Japanese Cooking: A Simple Art, was instrumental in popularizing Japanese cuisine in the West. A second edition of Japanese Cooking came out in 2007. Koichiro Hata, head of the Japanese cookery facilities at the Tsuji Culinary Institute, appears regularly on Japanese television, and is the coauthor of numerous cooking books in Japanese. He teaches and lectures on Japanese food not only in his native land, but abroad as well, most notably in the United States and Thailand.
Language: English
Author: Shizuo Tsuji, Koichiro Hata
Publication Date: 17-Mar-16
Number of Pages: 152