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Practical Japanese cooking: Easy and elegant [Import] [Tankobon Hardcover]

Shizuo Tsuji (Author)

4.3 out of 5 stars See all reviews (6 customer reviews) |

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Product Details

Tankobon Hardcover: 151 pages
Publisher: Kodansha International (1986)
ISBN-10: 4770012624
ISBN-13: 978-4770012623
Product Dimensions: 12 x 9 x 0.9 inches
Shipping Weight: 2.3 pounds

Average Customer Review: 4.3 out of 5 stars See all reviews (6 customer reviews)

Amazon Best Sellers Rank: #5,743,274 in Books (See Top 100 in Books)

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Customer Reviews

6 Reviews

5 star:		(3)
4 star:		(2)
3 star:		(1)
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Average Customer Review

4.3 out of 5 stars (6 customer reviews)

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Most Helpful Customer Reviews

34 of 40 people found the following review helpful:

4.0 out of 5 stars P. J. C. is a nice expansion from sushi only cookbooks, October 29, 1998

heron@hiline.net (McAllen, Texas, USA) - See all my reviews

This review is from: Practical Japanese Cooking: Easy and Elegant (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:

4.0 out of 5 stars Authentic Step-by-step Recipes with Gorgeous Pictures, January 19, 2006

Otto Yuen (Toronto, ON Canada) - See all my reviews

This review is from: Practical Japanese Cooking: Easy and Elegant (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:

3.0 out of 5 stars Good, but not as good as Tsuji's other book, March 24, 2009

Dena "Experimental chef and guerilla costumer" (Soybean Central, IL) - See all my reviews

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This review is from: Practical Japanese Cooking: Easy and Elegant (Hardcover)

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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Most Recent Customer Reviews

5.0 out of 5 stars Good Book
My wife enjoyed this book. She has collected and used various cookbooks, especially Japanese, over the years. It was a welcome edition.

Published 23 days ago by nekko50

5.0 out of 5 stars An excellent cookery book
This book is one of the gens in my collection. The range of dishes it covers is extensive and well laid out and the photography is terrific. Read more

Published 9 months ago by C. J. Thompson

5.0 out of 5 stars Level-up your Japanese Cooking
"Practical Japanese Cooking" is a sequel of sorts to Shizuo Tsuji's phenomenal cooking bible Japanese Cooking: A Simple Art. Read more

Published on October 31, 2009 by Zack Davisson

› See all 6 customer reviews...

Inside This Book (learn more)
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First Sentence:
Lightly sweetened omelette, salted cucumber, and shrimp boiled in the shell make a colorful prelude to any meal. Read the first page

Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
loose bonito flakes, bonito stock, fresh brown mushrooms, fine drum sieve, rinsed scallion, gourd ribbons, been pretoasted, bonito threads, soaking shiitake mushrooms, hot yellow mustard, stalks green asparagus, length kelp, small sweet green peppers, deep electric skillet, tsp fresh ginger juice, tsps mirin, hot gas flame, bamboo rolling mat, yellowtail fillets, dried cloud ear mushrooms, tsp light soy sauce, boned chicken thigh, tsps light soy sauce, high gas flame, dark soy sauce

Key Phrases - Capitalized Phrases (CAPs): (learn more)
Teriyaki Sauce, Thick Omelette, Nigiri Sushi, Japanese Style, Tbsps Red Maple Radish, United States, Beef Tartare, Deep-Fried Eggplant, Savory Pancake, Thick Roll Sushi, Turnip Chrysanthemums, Cals Score, Cals Serves, Cals Spread, Parboil the Chinese, White Salad

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Books on Related Topics | Concordance | Text Stats

Citations (learn more)

This book cites 2 books:

A Gift of Japanese Cooking by Mifune Tsuji in Back Matter
Japanese Cooking: A Simple Art by Shizuo Tsuji in Back Matter

5 books cite this book:

Essentials of Asian Cuisine : Fundamentals and Favorite Recipes by Corinne Trang in Back Matter
If You Can Stand the Heat: Tales from Chefs and Restaurateurs by Dawn Davis in Back Matter
The Edible Asian Garden (Edible Garden) by Rosalind Creasy in Back Matter
Classical Cooking The Modern Way: Methods and Techniques, Third Edition by Philip Pauli on page 392
Japanese Cooking: A Simple Art by Shizuo Tsuji in Back Flap

Books on Related Topics (learn more)

The Complete Book of Sushi by Ryuichi Yoshii

Discusses:

Japanese Homestyle Cooking by Tokiko Suzuki

Discusses:

Japanese Cooking by Shizuo Tsuji

Discusses:

Encyclopedia of Sushi Rolls by Ken Kawasumi

Discusses:

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