Japanese Cooking: A Simple Art

Publishers Information

About Japanese Cooking: A Simple Art

Publisher Web Link: http://kodanshaamerica.com/

Since its release twenty-five years ago, Shizuo Tsuji’s encyclopedic and authoritative work has been the acknowledged “bible” of Japanese cooking. Unrivaled in its comprehensive explanation of ingredients, tools, and techniques, the book guides readers through recipes with clear prose, while technical points are made understandable with deftly executed line drawings.

Much more than a collection of recipes, the cookbook is a masterful treatise on Japanese cuisine. In his preface, the author (who was truly a Renaissance man of Japanese and world gastronomy) discusses the essence of Japanese cooking, with its emphasis on simplicity, balance of textures, colors, and flavors, seasonal freshness, and artful presentation.

M. F. K. Fisher’s introduction to the 1980 edition is a not-to-be-missed work of food writing. A new foreword by Ruth Reichl and an additional preface by Tsuji Culinary Institute president Yoshiki Tsuji provide culinary and historical context for the 25th Anniversary Edition. Eight pages of vibrant new color photographs illustrate over seventeen finished dishes.

After introducing ingredients and utensils, the twenty chapters that make up Part One consist of lessons presenting all the basic Japanese cooking methods and principal types of prepared foods—making soup, slicing sashimi, grilling, simmering, steaming, noodles, sushi, pickles, and so on—with accompanying basic recipes. Part Two features 130 carefully selected recipes that range from everyday fare to intriguing challenges for the adventurous cook. Together with the recipes in Part One, these allow the cook to build a repertoire of dishes ranging from the basic “soup and three” formula to a gala banquet.

Still the foremost source book of cooking concepts and recipes from Japan, the 25th Anniversary Edition of Japanese Cooking: A Simple Art invites a new generation of readers to take a journey to the heart of one of the world’s great culinary traditions. (http://www.kodansha-intl.com/)

Author Information

About Shizuo Tsuji

SHIZUO TSUJI was the president of the Ecole Technique Hoteliére Tsuji, the largest culinary school in Japan. He published extensively, writing the best-selling classic Japanese Cooking: A Simple Art and more than thirty books on gastronomy, music and travel in Japanese. Recognized by the French government for his tireless work in promoting French cuisine and culture in Japan, he was named Meilleur Ouvrier de France (M.O.F.). Mr. Tsuji passed away in 1993. (http://www.kodansha-intl.com/)

Cookbooks by Shizuo Tsuji

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Japanese Cooking: A Simple Art

by Shizuo Tsuji