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英文原版 Japanese Cooking: A Simple Art 日本料理:一门简单的艺术精装英文版进口英语原版书籍

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作者: Shizuo Tsuji; Introduction by M.F.K. Fisher; Foreword by Ruth Reichl; Preface by Yoshiki Tsuji
出版社: Kodansha USA
ISBN: 9781568363882

出版时间: 2012-02
装帧: 精装

作者: Shizuo Tsuji; Introduction by M.F.K. Fisher; Foreword by Ruth Reichl; Preface by Yoshiki Tsuji
出版社: Kodansha USA

ISBN: 9781568363882
出版时间: 2012-02

装帧: 精装

售价 298.00

定价￥298.00

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上书时间2024-03-11

数量: 库存2件

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内容摘要
Since its release twenty-five years ago, Shizuo Tsuji's encyclopedic and authoritative work has been the acknowledged "bible" of Japanese cooking. Unrivalled in its comprehensive explanation of ingredients, tools and techniques, the book guides readers through recipes with clear prose, while technical points are made understandable with deftly executed line drawings. Much more than a collection of recipes, the cookbook is a masterful treatise on Japanese cuisine. In his preface, the author (who was truly a Renaissance man of Japanese and world gastronomy) discusses the essence of Japanese cooking, with its emphasis on simplicity, balance of textures, colours, and flavours, seasonal freshness, and artful presentation. M. F. K. Fisher's introduction to the 1980 edition is a not-to-be-missed work of food writing. A new foreword by Ruth Reichl and an additional preface by Tsuji Culinary Institute president Yoshiki Tsuji provide culinary and historical context for the 25th Anniversary Edition. Eight pages of vibrant new colour photographs illustrate over seventeen finished dishes. After introducing ingredients and utensils, the twenty chapters that make up Part One consist of lessons presenting all the basic Japanese cooking methods and principal types of prepared foods - making soup, slicing sashimi, grilling, simmering, steaming, noodles, sushi, pickles, and so on - with accompanying basic recipes. Part Two features 130 carefully selected recipes that range from everyday fare to intriguing challenges for the adventurous cook. Together with the recipes in Part One, these allow the cook to build a repertoire of dishes ranging from the basic "soup and three" formula to a gala banquet. Still the foremost source book of cooking concepts and recipes from Japan, the 25th Anniversary Edition of Japanese Cooking: A Simple Art invites a new generation of readers to take a journey to the heart of one of the world's great culinary traditions.
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