From Publishers Weekly
Easily the most comprehensive and exhaustive look at Japanese cuisine available, this groundbreaking classic marks its quarter-century anniversary in a revised edition with a new foreword by Gourmet
editor-in-chief Ruth Reichl and a new preface by the late Tsuji's son, Yoshiki Tsuji. Part cookbook, part philosophical treatise, this highly acclaimed collection offers a wealth of insight for amateurs and experts alike. Every technique associated with Japanese food is described step by step in great detail, along with illustrations to guide the reader through everything from filleting fish or cleaning an octopus to rolling omelets. Sections on the Japanese meal, ingredients and selecting and cutting fish, chicken and vegetables offer great insight into the culture as well as the food. The recipe section of the book is divided by cooking method rather than food type, including grilled and pan-fried, steamed, simmered and deep-fried. Dishes range from the simple, Pan-Broiled Salmon, to the more complex, Nagasaki-Style Braised Pork, and many dishes are vegetarian. Sushi and sashimi are covered in depth, as are knives, the proper way to slice the fish, and decorative presentations. A complete guide to Japanese cooking, this collection is must-have for anyone interested in Japanese food or culture. (Apr.)
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. . .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
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