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Japanese Cooking: A Simple Art (English Edition) Format Kindle
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.
- LangueAnglais
- ÉditeurKodansha USA
- Date de publication19 mai 2021
- Taille du fichier75863 KB
Description du produit
Revue de presse
Biographie de l'auteur
traditional confectionery and graduated from prestigious Waseda University
in Tokyo with a degree in French Literature. He worked first as a reporter
for the Yomiuri Shimbun newspaper and then in 1960 established the Tsuji
Culinary Institute in Osaka to train professional chefs (now the largest
such school in Japan). After extensive training in Japanese cooking, he
studied the cooking of the greatest chefs in France. The French government
named him Meilleur Ouvrier de France (M. O. F.) in recognition of his
study, mastery, and promotion of French cuisine. He published over thirty
books, including works on gastronomy, music, essays, and translation.
He followed Japanese Cooking: A Simple Art with Practical Japanese Cooking:
Easy and Elegant, a full-colour presentation of some of the most popular
Japanese dishes.
Few writers have written more eloquently about food than M. F. K. FISHER
(1908-1992). Her books include The Art of Eating and The Gastronomical Me,
and she also translated and annotated Brillat-Savarin's Physiology of
Taste.
YOSHIKI TSUJI was born in Osaka and moved to Edinburgh when he was twelve
years old. He continued his education in the United States, and in 1993
became president of the Tsuji Culinary Institute. Continuing his father
Shizuo Tsuji's work, he enthusiastically researches contemporary currents
in European and American culinary culture to educate professional chefs,
and is dedicated to promoting Japanese food culture overseas as the
vice-president of the Japanese Culinary Academy. He has authored two books;
The Theory of Evolution of Epicurism (Bishoku Shinkaron) and An
Introduction to the Food Industry (Ryori no Shigoto ga Shitai).
RUTH REICHL is the editor-in-chief of Gourmet Magazine and the author of
the bestsellers Tender at the Bone, Comfort Me With Apples, and Garlic
Détails sur le produit
- ASIN : B08YR7341J
- Éditeur : Kodansha USA (19 mai 2021)
- Langue : Anglais
- Taille du fichier : 75863 KB
- Synthèse vocale : Activée
- Lecteur d’écran : Pris en charge
- Confort de lecture : Activé
- X-Ray : Activé
- Word Wise : Non activé
- Pense-bêtes : Sur Kindle Scribe
- Nombre de pages de l'édition imprimée : 508 pages
- Classement des meilleures ventes d'Amazon : 260 024 en Boutique Kindle (Voir les 100 premiers en Boutique Kindle)
- 15 en Cuisine professionnelle
- 23 en Japanese Cooking, Food & Wine
- 364 en Cuisine japonaise
- Commentaires client :
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Un problème s'est produit lors du filtrage des commentaires. Veuillez réessayer ultérieurement.
Pas de "pas à pas", pas de photos, mais tout est faisable et clair.
Les plats sont représentés en dessin (il faut s'y faire au départ mais on s'y habitue rapidement)
Je recommande ce livre.
Meilleurs commentaires provenant d’autres pays
Commenté en Inde le 2 février 2024
Forse un po' "datato" nello stile, ma indispensabile a chiunque voglia cimentarsi nella cucina tradizionale giapponese.
Non è adatto a chi cerca di improvvisarsi cuoco di sushi a casa.