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    Japanese Cooking: A Simple Art

     
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    Japanese Cooking: A Simple Art

    Description

    When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking. Author Shizuo Tsuji 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 new Foreword by renowned food editor and writer Ruth Reichl, and a new preface by the author's son and Tsuji Culinary Institute Director Yoshiki Tsuji. Contains 230 traditional recipes plus eight pages of new color photos, over 500 drawings, and detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine.

    Product details

    EAN/ISBN:
    9781568363882
    Edition:
    Anniversary ed.
    Medium:
    Bound edition
    Number of pages:
    510
    Publication date:
    2012-04-10
    Publisher:
    Kodansha America, Inc
    Languages:
    english
    EAN/ISBN:
    9781568363882
    Edition:
    Anniversary ed.
    Medium:
    Bound edition
    Number of pages:
    510
    Publication date:
    2012-04-10
    Publisher:
    Kodansha America, Inc
    Languages:
    english

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