Ebook Japanese Cooking: A Simple Art
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Japanese Cooking: A Simple Art
Ebook Japanese Cooking: A Simple Art
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Review
". . .quite the most illuminating text around on Japanese food. . ."—Nigella Lawson". . .this is much more than a cookbook. It is a philosophical treatise about the simple art of Japanese cooking. Appreciate the lessons of this book, and you will understand that while sushi and sashimi were becoming part of American culture, we were absorbing much larger lessons from the Japanese. We were learning to think about food in an entirely new way." —from the new Foreword by Ruth Reichl"If Kurosawa had ignited my love for the country, Mr. Tsuji deepened and defined it." —Jonathan Hayes in The New York Times"A complete guide to Japanese cooking, this collection is a must-have for anyone interested in Japanese food or culture." —Publishers Weekly"My go-to for reference and classic recipes." —Debra Samuels, The Boston Globe"A core addition to any and all personal, professional, or community library multicultural cookbook collections." —Midwest Book Review"Still the foremost source book of cooking concepts and recipes from Japan." —GlobalGourmet.com
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About the Author
SHIZUO TSUJI (1935-1993) was the former head of the prestigious Tsuji Culinary Institute in Osaka, the largest school training professional chefs in Japan. The author of over 30 books on gastronomy, travel and music, he was a leading figure in the international culinary community. Japanese Cooking: A Simple Art was instrumental in popularizing Japanese cuisine in the West. Tsuji was also the author of Kodansha’s bestselling Practical Japanese Cooking.
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Product details
Hardcover: 508 pages
Publisher: Kodansha International; 25th Anniversary edition (February 17, 2012)
Language: English
ISBN-10: 1568363885
ISBN-13: 978-1568363882
Product Dimensions:
7.6 x 1.5 x 10.3 inches
Shipping Weight: 3.2 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
131 customer reviews
Amazon Best Sellers Rank:
#40,614 in Books (See Top 100 in Books)
If you're looking to learn the fundamentals of Japanese food from a book that emphasizes the detail and craft, look no further. This is the bible. It reflects the author's lifelong dedication, and contains options ranging from simple to complex. You won't find a better cookbook.I found myself going to my local izakaya a bit too often, and was looking for a way to prepare treats at home and save money. This came highly recommended with good reason. While other books might have more glossy color photos, they lack the depth and fundamentals.Tsuji's prose is gorgeous. Chapter by chapter, he elegantly lays out the philosophy behind the cuisine and breaks things down into components. Everything emphasizes how it fits into the discipline as a whole. Reading teaches you how to select ingredients, prepare them carefully, then present the results beautifully.The depth can be intimidating. Some of the equipment and skills don't have Western equivalents, and I found myself wondering whether I had overestimated my capacity. However, if you're determined, Tsuji will guide you on your way to delicious food. Many recipes are quite simple. And, like anything, it gets easier with practice.You could spend years with this book and not run out of options. You can also find something you like within an hour. The breadth and depth of Tsuji's masterwork has things to offer for both the novice and the master.
Japanese Cooking, A Simple Art was given to me when I was living in Tokyo in the 90s. I put in on my shelf and didn't really look at it until a decade later when I left Japan and wanted to eat authentic Japanese. This is THE Japanese cookbook. Don't waste your money on anything else. This explains how to make everything that one would make at home. Japanese Cooking is in all of my homes so I can reference it wherever I am.
I'm sure you could use this book for ideas, but it is especially useful if you've eaten something you'd like to make and aren't quite sure how to go about it.That said, I live in San Francisco and pretty much every Japanese ingredient you might need is readily available to me at a reasonable cost. I also have the benefit of having eaten some great Japanese food to give me ideas; I find for myself I look up recipe names rather than browse to find something to cook, but this has enough of technique and flavoring to really help someone develop their skills at cooking Japanese food, which is what I wanted it for.As always, this cookbook is best used by somebody who has a bit of cooking experience and can understand basic directions without missing a beat. I own 3 Japanese cookbooks and looked at many more before settling on them; this is one of them.If you are curious, the other two are:Washoku Kitchen (Andoh--great introduction to Japanese cooking)The Japanese Kitchen (Shimbo--similar to this book but with different recipes and dishes covered--fills in the rest of the gaps.)
This has been the cookbook that I have reached for over the years when I want to cook a Japanese dish. I look for a certain ease of cooking, authenticity, and family-pleasing qualities. One of the best parts about this book is the overall information of styles of cooking, types of products, and variety of uses of recipes that one needs to adapt these dishes into one's family's everyday cooking. From Japanese pickles (tsukemono) to kimpira to umeboshi, you'll find it all. I love to make the ponzu, even if one can buy that at the local store now; the homemade version is way better!There is a preface by M.F.K. Fisher that is delightful, and everything is thoughtfully presented.This book was a second-hand book ( as it is out of print) and the copy was in very good shape, especially for the money. It is to be a present for the next generation in our family- an absolute treasure!
Tsuji's cookbook is the only Japanese cookbook you'll ever need. It covers, in great detail, Nihon-ryoori - traditional Japanese cooking. You will NOT find most home-style cooking or street-vendor foods (such as ramen or okonomiyaki) here. Tsuji's culinary school in Japan is to Japanese cooking what the Cordon Bleu is to French; you wouldn't expect your "maman" or "grand-mere" to cook like a Cordon Bleu chef (unless, of course, she was one); neither would your "okaasan" or "obaasan" cook like Tsuji's cookbook teaches. At the same time, Tsuji attempts to make both the preparation and the appreciation of Japanese haute cuisine more approachable. It is best to read it through, in order to gain an understanding of the style of cooking, before starting to actually use the recipes. There are some great color plates, too, that show some examples of presentation (very important in Nihon-ryoori) as well as showing some of the ingredients used. There are some snack-type foods here, too, but mainly ones that have been around for a good bit, such as yakitori. All in all, it provides an excellent overview of traditional Japanese cooking prior to the fast-food invasion.
My family really likes Asian cooking, in particular several Japanese dishes. After browsing through several cook books, I decided to purchase this one. I found the directions and recipes very well written and had no difficulty making a few of the simpler recipes for my family. However, after cooking the dishes a few times, I have adjusted some of the recipes to my family's tastes by making dishes less sweet in some cases, or using a bit less soy sauce than in the original recipes.Fortunately for us we live near an excellent Japanese market, so sourcing the ingredients was not difficult. A very helpful section of the book includes descriptions and names of various staple Japanese ingredients that you will need. The descriptions include the names are pronounced and written in Japanese. This is very helpful when going to a Japanese market where all the labels are in Japanese.
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