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Practical Japanese Cooking: Easy and Elegant, Tsuji Shizuo, Hata Koichiro, Tsuji Yoshiki



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Цена: 2767р.
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Автор: Tsuji Shizuo, Hata Koichiro, Tsuji Yoshiki
Название:  Practical Japanese Cooking: Easy and Elegant
Перевод названия: Цудзи. Японская кухня на практике
ISBN: 9781568365671
Издательство: Random House (USA)
Классификация:
ISBN-10: 1568365675
Обложка/Формат: Paperback
Страницы: 152
Вес: 0.816 кг.
Дата издания: 01.02.2016
Язык: English
Иллюстрации: 260 illustrations, unspecified
Размер: 223 x 298 x 13
Читательская аудитория: General (us: trade)
Подзаголовок: Easy and elegant
Рейтинг:
Поставляется из: США



Japanese Cooking: A Simple Art

Автор: Tsuji Shizuo, Tsuji Yoshiki
Название: Japanese Cooking: A Simple Art
ISBN: 1568363885 ISBN-13(EAN): 9781568363882
Издательство: Random House (USA)
Рейтинг:
Цена: 4158 р.
Наличие на складе: Поставка под заказ.

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 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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