Japanese Cooking: A Simple Art at Chef2Chef

Part 2 consists solely of recipes. Gather together fresh ginger, soy sauce, the sweet wine mirin , sake, and rice vinegar and you can make many of them. Beginners might start with Deep Fried Chicken Patties, Steak Teriyaki, Tortoise Shell Tofu, simply bathed in a tasty sauce, and Asparagus Rice, a light and colorful dish. Because of its combination of background information, comprehensive recipes, and excellent instructions, Japanese Cooking: A Simple Art will always remain an important book for learning about this simple yet complex cuisine. --Dana Jacobi --This text refers to an out of print or unavailable edition of this title.

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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Reader Reviews
This review is from: Japanese Cooking: A Simple Art (Hardcover) I have had my copy of Japanese Cooking: A Simple Art since 1980. I learned most of what I know about traditional Japanese cooking from it. I have never needed another Japanese cookbook. My Japanese wife goes to it first for recipes and reference, preferring it over anything available in her native language. We have lived in Japan since 1987. She has never bought another cookbook on traditional Japanese cooking, although she does have two with western influenced recipes. We eat traditional Japanese dishes at about half our meals. What you can't find in here, you will have to ask an advanced chef about. That's it; it's The Base.