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Japanese cooking : a simple art

Author: Shizuo Tsuji; Mary Sutherland
Publisher: Tokyo ; New York : Kodansha International Ltd. ; New York : Distributed in the U.S. by Kodansha International/USA through Harper & Row, 1980.
Edition/Format:   Print book : English : 1st edView all editions and formats
Summary:
Discusses the essence of Japanese cooking with its balance of texture, colors, and flavors, with over 220 recipes, 510 sketches, and color photographs.
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Shizuo Tsuji; Mary Sutherland
ISBN: 0870113992 9780870113994
OCLC Number: 6278555
Notes: Includes index.
Description: 517 pages : illustrations ; 27 cm
Contents: 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) --
Teas and sake --
Soups (Suimono and Shirumono) --
Sahimi --
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.
Responsibility: Shizuo Tsuji, with the assistance of Mary Sutherland ; with an introd. by M.F.K. Fisher.
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Abstract:

By the proprietor of Japan's largest professional cooking school, this volume explores ingredients, utensils, techniques, food history and table etiquette. It contains over 220 recipes.  Read more...

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This encyclopedic volume explores ingredients, utensils, techniques, food history and table etiquette. "Mr. Tsuji's book does for Japanese cooking what Julia Child did for the French..."

 
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