Japanese Cooking: A Simple Art

Shizuo Tsuji, Yoshiki Tsuji (Autoren)

Buch | Hardcover

508 Seiten

2012 | Revised edition
Kodansha America, Inc (Verlag)
978-1-56836-388-2 (ISBN)

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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

SHIZUO TSUJI (1935-1993) was the former head of the prestigious Tsuji Culinary Institute in Osaka, the largest school training professional chefs in Japan. The author of over 30 books on gastronomy, travel and music, he was a leading figure in the international culinary community. Japanese Cooking: A Simple Art was instrumental in popularizing Japanese cuisine in the West. Tsuji was also the author of Kodansha’s bestselling Practical Japanese Cooking.

Erscheint lt. Verlag	10.4.2012
Sprache	englisch
Maße	190 x 265 mm
Gewicht	1454 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
ISBN-10	1-56836-388-5 / 1568363885
ISBN-13	978-1-56836-388-2 / 9781568363882
Zustand	Neuware