Find Request It

Cover Image

Japanese cooking a simple art

Provides an authoritative introduction to traditional Japanese cooking, with lessons in basic culinary techniques, discussions of ingredients and utensils, two hundred versatile recipes, and simple table etiquette

Saved in:

Bibliographic Details
Main Author:	Tsuji, Shizuo, 1933-
Other Authors:	Sutherland, Mary, 1947- (joint author.)
Format:	Books Print Book
Language:	English
Published:	Tokyo ; New York : New York : Kodansha International Ltd. ; distributed in the U.S. by Kodansha International/USA through Harper & Row, 1980.
Edition:	1st ed.
Subjects:	Cooking, Japanese.
Tags:	Add Tag No Tags, Be the first to tag this record!

Description
Summary:	Provides an authoritative introduction to traditional Japanese cooking, with lessons in basic culinary techniques, discussions of ingredients and utensils, two hundred versatile recipes, and simple table etiquette
Item Description:	Includes index.
Physical Description:	517 p. : ill. ; 27 cm.
ISBN:	0870113992 : HRD
Author Notes:	Shizuo Tsuji was the head of the Tsuji Culinary Institute in Osaka, the largest school training professional chefs in Japan; the author of more than thirty books on gastronomy, travel, and music; the owner of one of the world's largest private collections of Bach recordings; an honorary recipient of the Meilleur Ouvrier de France award, presented to him by the French government for his mastery and promotion of French cuisine, and Japan's leading figure in the international gastronomic community Few writers have written more eloquently about food than M. F. K. Fisher. Her books include The Art of Eating and The Cooking of Provincial France. She also translated and annotated Brillat-Savarin's Physiology of Taste, the Bible of all serous eaters