skip to content
Japanese cooking : a simple art Preview this item
ClosePreview this item
Checking...

Japanese cooking = 辻静雄の日本料理 : a simple art /
Japanese cooking : a simple art

Author: Shizuo Tsuji. 辻, 静雄, ; Shizuo Tsuji; Mary Sutherland
Publisher: Tokyo ; New York : Kodansha International Ltd., 2006.
Edition/Format:   Print book : English : Rev. edView all editions and formats
Summary:
From the Publisher: 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  Read more...
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy online

Links to this item

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Shizuo Tsuji. 辻, 静雄, ; Shizuo Tsuji; Mary Sutherland
ISBN: 4770030495 9784770030498
OCLC Number: 123180745
Notes: "25th anniversary edition."
Includes index.
Description: 507 pages : illustrations (some color) ; 27 cm
Contents: Foreword / Ruth Reichl --
Introduction / M F K Fisher --
New preface / Yoshiki Tsuji --
Preface --
Color plates --
Part 1 --
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 --
Sweet and confections-Okashi --
Tea and Sake --
Part 2 --
Soups-Suimono and Shirumono --
Sashimi --
Grilled and pan-fried dishes-Yakimono --
Steamed dishes-Mushimono --
Simmered-Nimono --
Deep-fried dishes-Agemono --
Salads-Sunomono and Aemono --
One-pot dishes-Nabemono --
Rice dishes-Gohanmono --
Sushi --
Noodles-Menrui --
Sweets-Okashi --
Miscellaneous --
Appendices --
Seasonal Japanese fish --
Fish available in United States markets that can be used in Japanese cooking --
Calorie table of selected Japanese foods --
Weights and measures-metric conversion tables --
Index.
Responsibility: Shizuo Tsuji, with the assistance of Mary Sutherland ; introduction by M.F.K. Fisher ; new foreword by Ruth Reichl ; new preface by Yoshiki Tsuji.

Abstract:

From the Publisher: 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 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.

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.

Similar Items

Related Subjects:(2)

User lists with this item (1)

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/123180745> # Japanese cooking = 辻静雄の日本料理 : a simple art
    a schema:Book, schema:CreativeWork ;
    library:oclcnum "123180745" ;
    library:placeOfPublication <http://experiment.worldcat.org/entity/work/data/4497173199#Place/tokyo> ; # Tokyo
    library:placeOfPublication <http://id.loc.gov/vocabulary/countries/ja> ;
    library:placeOfPublication <http://dbpedia.org/resource/New_York_City> ; # New York
    rdfs:label "Japanese cooking : a simple art" ;
    schema:about <http://dewey.info/class/641.5952/e22/> ;
    schema:about <http://id.worldcat.org/fast/1753363> ; # Cooking, Japanese
    schema:about <http://experiment.worldcat.org/entity/work/data/4497173199#Topic/japanese_cooking> ; # Japanese cooking
    schema:author <http://viaf.org/viaf/3787543> ; # Mary Sutherland
    schema:bookEdition "Rev. ed." ;
    schema:bookFormat bgn:PrintBook ;
    schema:creator <http://viaf.org/viaf/43134587> ; # Shizuo Tsuji
    schema:datePublished "2006" ;
    schema:description "From the Publisher: 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 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."@en ;
    schema:description "Foreword / Ruth Reichl -- Introduction / M F K Fisher -- New preface / Yoshiki Tsuji -- Preface -- Color plates -- Part 1 -- 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 -- Sweet and confections-Okashi -- Tea and Sake -- Part 2 -- Soups-Suimono and Shirumono -- Sashimi -- Grilled and pan-fried dishes-Yakimono -- Steamed dishes-Mushimono -- Simmered-Nimono -- Deep-fried dishes-Agemono -- Salads-Sunomono and Aemono -- One-pot dishes-Nabemono -- Rice dishes-Gohanmono -- Sushi -- Noodles-Menrui -- Sweets-Okashi -- Miscellaneous -- Appendices -- Seasonal Japanese fish -- Fish available in United States markets that can be used in Japanese cooking -- Calorie table of selected Japanese foods -- Weights and measures-metric conversion tables -- Index."@en ;
    schema:exampleOfWork <http://worldcat.org/entity/work/id/4497173199> ;
    schema:inLanguage "en" ;
    schema:name "Japanese cooking = 辻静雄の日本料理 : a simple art"@en ;
    schema:productID "123180745" ;
    schema:publication <http://www.worldcat.org/title/-/oclc/123180745#PublicationEvent/tokyo_new_york_kodansha_international_ltd_2006> ;
    schema:publisher <http://experiment.worldcat.org/entity/work/data/4497173199#Agent/kodansha_international_ltd> ; # Kodansha International Ltd.
    schema:url <https://covers.openlibrary.org/b/id/2261534-M.jpg> ;
    schema:workExample <http://worldcat.org/isbn/9784770030498> ;
    wdrs:describedby <http://www.worldcat.org/title/-/oclc/123180745> ;
    .


Related Entities

<http://dbpedia.org/resource/New_York_City> # New York
    a schema:Place ;
    schema:name "New York" ;
    .

<http://experiment.worldcat.org/entity/work/data/4497173199#Agent/kodansha_international_ltd> # Kodansha International Ltd.
    a bgn:Agent ;
    schema:name "Kodansha International Ltd." ;
    .

<http://id.worldcat.org/fast/1753363> # Cooking, Japanese
    a schema:Intangible ;
    schema:name "Cooking, Japanese"@en ;
    .

<http://viaf.org/viaf/3787543> # Mary Sutherland
    a schema:Person ;
    schema:birthDate "1947" ;
    schema:familyName "Sutherland" ;
    schema:givenName "Mary" ;
    schema:name "Mary Sutherland" ;
    .

<http://viaf.org/viaf/43134587> # Shizuo Tsuji
    a schema:Person ;
    schema:birthDate "1933" ;
    schema:deathDate "1993" ;
    schema:familyName "Tsuji" ;
    schema:givenName "Shizuo" ;
    schema:name "Shizuo Tsuji" ;
    .

<http://worldcat.org/isbn/9784770030498>
    a schema:ProductModel ;
    schema:isbn "4770030495" ;
    schema:isbn "9784770030498" ;
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.