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Practical Japanese Cooking: Easy and Elegant Hardcover – September 15, 1991


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Product Details

  • Hardcover: 152 pages
  • Publisher: Kodansha USA; 1 edition (September 15, 1991)
  • Language: English
  • ISBN-10: 0870117629
  • ISBN-13: 978-0870117626
  • Product Dimensions: 0.8 x 9 x 12.2 inches
  • Shipping Weight: 2.3 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #1,206,858 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

The striking photographs and creative design of this oversize cookbook stressthe physical beauty of traditional Japanese cuisine. The wonderful surprise is that the book succeeds in making these artful effects accessible even to novices of Japanese-style preparation and cooking techniques. The most exotic-looking dishesclam soup, for example, or jade green deep-fried shrimpprove to be relatively simple to prepare. Unfamiliar cooking methods are illustrated by detailed, full-color sequence photographs. And in a lovely preface, Tsuji (Japanese Cooking: A Simple Art, president of a professional culinary school in Japan (where Hata is head chef), encourages newcomers to make Japanese cookery their own, experimenting, substituting, rearranging without fear that they will violate the spiritof a most adaptable cuisine. Calories per serving are included with the varied, ample offerings. (September
Copyright 1986 Reed Business Information, Inc.

About the Author


SHIZUO TSUJI was the president of the Ecole Technique Hoteliére Tsuji, the largest culinary school in Japan. He published extensively, writing the best- selling classic Japanese Cooking: A Simple Art and more than thirty books on gastonomy, music and travel in Japanese. Recognized by the French government for his tireless work in promoting French cuisine and culture in Japan, he was named Meilleur Ouvrier de France (M.O.F.). Mr. Tsuji passed away in 1993.
KOICHIRO HATA, head of the Japanese cookery facilities at Ecole Technique Hoteliére Tsuji, appears regularly on nationally broadcast television programs, and is the coauthor of numerous cooking books in Japanese. He teaches and lectures on Japanese food not only in his native land, but abroad as well, most notably in the United States and Thailand. A discerning diner by profession, the low-profile head chef is invariably recognized by former students whenever he visits any of Japan's finer restaurants.

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Customer Reviews

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My wife enjoyed this book.
nekko50
The photography is beautiful, the instructions are thorough and descriptive, and the presentations are superb.
C. Jackson
Many dishes in the book require a fair amount of skill to execute.
C. J. Thompson

Most Helpful Customer Reviews

35 of 41 people found the following review helpful By heron@hiline.net on October 29, 1998
Format: Hardcover
P. J. C. expands the novice Japanese cooks horizons from "sushi only" to a more complete Japanese cuisine experience. The recipes are clear and ingredients listed are by and large available. While this is certainly not a Japanese cooking "bible" it certainly serves as an excellent jumping off point for those new to Japanese cooking.
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11 of 12 people found the following review helpful By Otto Yuen on January 19, 2006
Format: Hardcover
Looking for authentic recipes? Yes, this is the right one and covers a wide range of Japanese cuisine like appretizers, soup, sashimi, yakitori, tempura, tofu, sushi, noodles, pot dishes, and even box meal. All recipes come with detailed and easy-to-follow instructions, large & beautiful photo pictures, and some delightful illustrations for showing the preparation steps. In addition, it covers some tips on using various ingredients like bonito stock, mirin, miso paste, wasabi, and ginger, etc. Very practical. Yet, if you're more interested in cooking methods, secrets, and techniques, you should go for one of the author's book by Shizuo Tsuji, "Japanese Cooking: A Simple Art", which is also the well-known bible in Japanese cooking.

(Reviewed by Otto Yuen, 19-Jan-2006)
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6 of 6 people found the following review helpful By Zack Davisson HALL OF FAMETOP 500 REVIEWERVINE VOICE on October 31, 2009
Format: Hardcover
"Practical Japanese Cooking" is a sequel of sorts to Shizuo Tsuji's phenomenal cooking bible Japanese Cooking: A Simple Art. Assembled from his notes by an assistant after Tsuji's death, unlike "Japanese Cooking: A Simple Art" this is mainly a recipe book, packed with beautiful photos and all in Tsuji's authentic style. The recipes are in several categories, like "Appetizers," "Fish," "Soup," "Beef and Pork," "Tofu," "Rice" and "Noodles," There are fourteen categories in all, and each category has between three to twenty recipes.

I loved this book, although I feel the name is somewhat misleading. Far from being "Easy and Elegant" most of the recipes in here are very complex, requiring considerable preparation and a variety of techniques. These are the kind of Japanese dishes that look so simple on the plate, but that simplicity is backed by hours of manipulation of ingredients and subtle infusions of flavor. Most of the dishes are small-plate style, like one would find in an upscale Japanese restaurant featuring several servings of a variety of dishes rather than a "main course."

These are authentic recipes, which means that the ingredients are probably not going to be available at your local supermarket. If you don't have mirin, dashi and a few varieties of soy sauce and miso already in your pantry you might want to consider doing some shopping before picking up this book. Many recipes call for "ginger juice," which was a first for me, but Tsuji doesn't leave you stranded and has a short recipe on how to juice ginger.
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6 of 8 people found the following review helpful By Dena on March 24, 2009
Format: Hardcover Verified Purchase
Tsuji's Japanese Cooking: A Simple Art is both monumental and seminal. This one, taken from his notes and finished by an assistant after his death, is just average. The first book doesn't have many pictures, though, and this one is full of them.

If you really like pictures, pick it up, but the pictures are the best part of the book. The recipes suffer by comparison. There are other cookbooks that teach the same things and do it better.

I bought it on the strength of his name, and have been vaguely disappointed ever since, though I do page through it for serving ideas because a lot of the pictures are gorgeous.

(Full disclosure: I've semiprofessionally taught Japanese cooking classes.)
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