When it was first published Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking moving it from obscure ethnic food to haute cuisine. Twenty-five years later much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers bagels & burritos but some Japanese chefs have become household names. Japanese flavors ingredients & textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years however are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art Shizuo Tsuji a scholar who trained under famous European chefs was so careful & precise in his descriptions of the cuisine & its vital philosophies & so thoughtful in his choice of dishes & recipes that his words--and the dishes they help produce--are as fresh today as when they were first written. The 25th Anniversary edition celebrates Tsuji's classic work. Building on M.F.K. Fisher's eloquent introduction the volume now
Includes:: a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl & a new preface by the author's son & Tsuji Culinary Institute Director Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos & over 500 drawings & containing 230 traditional recipes as well as detailed explanations of ingredients kitchen utensils techniques & cultural aspects of Japanese cuisine this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.