Japanese Cooking A Simple Art 25 anniversary 1st Edition by Shizuo Tsuji 1568366166 9781568366166

Japanese Cooking A Simple Art 25 anniversary 1st Edition by Shizuo Tsuji – Ebook PDF Instant Download/DeliveryISBN:  1568366166, 9781568366166 

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Product details:

ISBN-10 :  1568366166 

ISBN-13 : 9781568366166

Author:  Shizuo Tsuji 

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.

Japanese Cooking A Simple Art 25 anniversary 1st Table of contents:

Part One The Japanese Meal
Ingredients
Utensils
Knives
Selecting and Cutting Fish, Chicken, and Vegetables
Basic Stock—Dashi
Making Soups—Suimono and Shirumono
Slicing and Serving Sashimi
Grilling and Pan-Frying—Yakimono
Steaming—Mushimono
Simmering—Nimono
Deep-Frying—Agemono
Japanese Salads—Sunomono and Aemono
One-Pot Cooking—Nabemono
Rice—Gohanmono
Sushi Varieties
Noodles—Menrui
Pickling Vegetables—Tsukemono
Sweets and Confections—Okashi
Tea and Saké
Part Two Soups—Suimono and Shirumono
Sashimi
Grilled and Pan-Fried Dishes—Yakimono
Steamed Dishes—Mushimono
Simmered Dishes—Nimono
Deep-Fried Dishes—Agemono
Salads—Sunomono and Aemono
One-Pot Dishes—Nabemono
Rice Dishes—Gohanmono
Sushi
Noodles—Menrui
Sweets—Okashi
Miscellaneous
Appendices
Seasonal Japanese Fish
Fish Available in United States Markets That Can Be Used in Japanese Cooking
Calorie Table of Selected Japanese Foods
Weights and Measures—Metric Conversion Tables

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Tags: Japanese Cooking, Simple Art, 25 anniversary, Shizuo Tsuji