Tsuji Shizuo, Tsuji Yoshiki Japanese Cooking: A Simple Art 9781568363882

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Автор: Tsuji Shizuo, Tsuji Yoshiki (Цудзи Сизуо)
Название: Japanese Cooking: A Simple Art
Перевод названия: Цудзи Сизуо: Японская кулинария. Простое искусство
ISBN: 9781568363882
Издательство: Random House (USA)
Классификация:

Национальная и региональная кухня

ISBN-10: 1568363885
Обложка/Формат: Hardback
Страницы: 508
Вес: 1.44 кг.
Дата издания: 17.02.2012
Язык: English
Издание: Anniversary ed.
Иллюстрации: Illustrations
Размер: 259 x 192 x 39
Читательская аудитория: General (us: trade)
Подзаголовок: A simple art
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Поставляется из: США
Описание: 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 hasnt 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 Tsujis classic work. Building on M.F.K.Fishers eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new preface by the authors 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.

Japanese Cooking: A Simple Art, Tsuji Shizuo, Tsuji Yoshiki