Japanese Cooking: A Simple Art: A Simple Art

by Shizuo Tsuji and Yoshiki Tsuji

M. F. K. Fisher (Introduction), Ruth Reichl (Foreword), and Yoshiki Tsuji (Preface)

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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
  • ISBN10 1568363885
  • ISBN13 9781568363882
  • Publish Date 17 February 2012
  • Publish Status Active
  • Publish Country US
  • Imprint Kodansha America, Inc