Japanese cooking: a simple art

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Average Rating
Publisher:
Kodansha International Ltd. ;
Pub. Date:
1980.
Edition:
1st ed.
Language:
English
Description
Japanese food continues to grow in popularity in the United States. Yet enjoyment of Japanese cooking is still largely limited to an occasional night out at a Japanese restaurant, and for far too long it has been assumed that this food is difficult to make in one's own kitchen. Actually, Japanese cooking is surprisingly simple. Raw ingredients should be glistening fresh and of the best quality, and flavors, however elaborate, are built up from just two basic seasonings - dashi, an easily made, delicate stock, and shoyu, naturally brewed Japanese soy sauce. This cookbook is much more than an accumulation of recipes. In his preface, the author (whom Craig Claiborne calls "a sort of Renaissance man of Japanese and world gastronomy") discusses the essence of Japanese cooking, with its emphasis on simplicity, a balance of textures, colors, and flavors, seasonal freshness, and beauty of presentation. The expertise of the staff of the professional cooking school headed by the author is evident throughout the book. After introducing ingredients and utensils, the 20 chapters of Part One are made up of lessons presenting all the basic Japanese cooking methods and principal types of prepared foods-grilling, simmering, steaming, noodles, sushi, pickles, and so on-with accompanying basic model recipes. Part Two consists of 130 carefully selected recipes. These range from simple dishes for daily fare to well-chosen challenges for the adventurous cook. Together with the 90-odd recipes included in Part One, these enable the cook to build up a repertory, dish by dish, from the basic everyday "soup and three" formula to a gala banquet. Whether preparing a snack for oneself or something special for friends, readers will find themselves reaching for this volume. Japanese Cooking: A Simple Art is a sourcebook of cooking concepts and recipes from one of the world's outstanding culinary traditions. Over 220 recipes 510 sketches 16 color pages chart of North American and Japanese fish extensive list of shops in North America where ingredients can be purchased calorie and weight chart of typical Japanese foods metric conversion tables.
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ISBN:
9780870113994
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Grouping Information

Grouped Work ID 5fffa6df-8670-65e2-8ea6-dcf86eb54fcf
Grouping Title japanese cooking a simple art
Grouping Author tsuji shizuo
Grouping Category book
Last Grouping Update 2018-09-19 04:47:34AM
Last Indexed 2018-09-24 04:43:28AM

Solr Details

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auth_author2 Sutherland, Mary, 1947- ,
author Tsuji, Shizuo, 1933-1993
author2-role Sutherland, Mary,1947- ,author.
author_display Tsuji, Shizuo
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itype_aacpl Adult Nonfiction
last_indexed 2018-09-24T08:43:28.087Z
lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_aacpl 641.5952 T
owning_library_aacpl Anne Arundel County Public Library
owning_location_aacpl Annapolis Library
primary_isbn 9780870113994
publishDate 1980
record_details ils:a94225|Book|Books|1st ed.|English|Kodansha International Ltd. ;|1980.|517 p. : ill. ; 27 cm.
recordtype grouped_work
scoping_details_aacpl
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:a94225 31997062147699 Checked Out Checked Out false false true false false true
subject_facet Cooking, Japanese
title_display Japanese cooking : a simple art
title_full Japanese cooking : a simple art / Shizuo Tsuji, with the assistance of Mary Sutherland ; with an introd. by M. F. K. Fisher
title_short Japanese cooking :
title_sub a simple art
topic_facet Cooking, Japanese