⇒ Download Gratis Japanese Cooking A Simple Art Shizuo Tsuji Yoshiki Tsuji MFK Fisher Ruth Reichl 9784770030498 Books

Japanese Cooking A Simple Art Shizuo Tsuji Yoshiki Tsuji MFK Fisher Ruth Reichl 9784770030498 Books

Download As PDF : Japanese Cooking A Simple Art Shizuo Tsuji Yoshiki Tsuji MFK Fisher Ruth Reichl 9784770030498 Books

Japanese Cooking A Simple Art Shizuo Tsuji Yoshiki Tsuji MFK Fisher Ruth Reichl 9784770030498 Books

If you're looking to learn the fundamentals of Japanese food from a book that emphasizes the detail and craft, look no further. This is the bible. It reflects the author's lifelong dedication, and contains options ranging from simple to complex. You won't find a better cookbook.

I found myself going to my local izakaya a bit too often, and was looking for a way to prepare treats at home and save money. This came highly recommended with good reason. While other books might have more glossy color photos, they lack the depth and fundamentals.

Tsuji's prose is gorgeous. Chapter by chapter, he elegantly lays out the philosophy behind the cuisine and breaks things down into components. Everything emphasizes how it fits into the discipline as a whole. Reading teaches you how to select ingredients, prepare them carefully, then present the results beautifully.

The depth can be intimidating. Some of the equipment and skills don't have Western equivalents, and I found myself wondering whether I had overestimated my capacity. However, if you're determined, Tsuji will guide you on your way to delicious food. Many recipes are quite simple. And, like anything, it gets easier with practice.

You could spend years with this book and not run out of options. You can also find something you like within an hour. The breadth and depth of Tsuji's masterwork has things to offer for both the novice and the master.


Tags : Japanese Cooking: A Simple Art [Shizuo Tsuji, Yoshiki Tsuji, M.F.K. Fisher, Ruth Reichl] on Amazon.com. *FREE* shipping on qualifying offers. When it was first published, <em>Japanese Cooking: A Simple Art</em> changed the way the culinary world viewed Japanese cooking,Shizuo Tsuji, Yoshiki Tsuji, M.F.K. Fisher, Ruth Reichl,Japanese Cooking: A Simple Art,Kodansha USA,4770030495,Japan,Cookery, Japanese.,Japanese cooking.,COOKING Regional & Ethnic Japanese,Cookery, Japanese,Cooking,Cooking Wine,Food & Drink Cookery,International And Ethnic Cookery,Regional & Ethnic - Japanese

Japanese Cooking A Simple Art Shizuo Tsuji Yoshiki Tsuji MFK Fisher Ruth Reichl 9784770030498 Books Reviews

My family really likes Asian cooking, in particular several Japanese dishes. After browsing through several cook books, I decided to purchase this one. I found the directions and recipes very well written and had no difficulty making a few of the simpler recipes for my family. However, after cooking the dishes a few times, I have adjusted some of the recipes to my family's tastes by making dishes less sweet in some cases, or using a bit less soy sauce than in the original recipes.

Fortunately for us we live near an excellent Japanese market, so sourcing the ingredients was not difficult. A very helpful section of the book includes descriptions and names of various staple Japanese ingredients that you will need. The descriptions include the names are pronounced and written in Japanese. This is very helpful when going to a Japanese market where all the labels are in Japanese.
Tsuji's cookbook is the only Japanese cookbook you'll ever need. It covers, in great detail, Nihon-ryoori - traditional Japanese cooking. You will NOT find most home-style cooking or street-vendor foods (such as ramen or okonomiyaki) here. Tsuji's culinary school in Japan is to Japanese cooking what the Cordon Bleu is to French; you wouldn't expect your "maman" or "grand-mere" to cook like a Cordon Bleu chef (unless, of course, she was one); neither would your "okaasan" or "obaasan" cook like Tsuji's cookbook teaches. At the same time, Tsuji attempts to make both the preparation and the appreciation of Japanese haute cuisine more approachable. It is best to read it through, in order to gain an understanding of the style of cooking, before starting to actually use the recipes. There are some great color plates, too, that show some examples of presentation (very important in Nihon-ryoori) as well as showing some of the ingredients used. There are some snack-type foods here, too, but mainly ones that have been around for a good bit, such as yakitori. All in all, it provides an excellent overview of traditional Japanese cooking prior to the fast-food invasion.
This has been the cookbook that I have reached for over the years when I want to cook a Japanese dish. I look for a certain ease of cooking, authenticity, and family-pleasing qualities. One of the best parts about this book is the overall information of styles of cooking, types of products, and variety of uses of recipes that one needs to adapt these dishes into one's family's everyday cooking. From Japanese pickles (tsukemono) to kimpira to umeboshi, you'll find it all. I love to make the ponzu, even if one can buy that at the local store now; the homemade version is way better!

There is a preface by M.F.K. Fisher that is delightful, and everything is thoughtfully presented.

This book was a second-hand book ( as it is out of print) and the copy was in very good shape, especially for the money. It is to be a present for the next generation in our family- an absolute treasure!
I'm sure you could use this book for ideas, but it is especially useful if you've eaten something you'd like to make and aren't quite sure how to go about it.

That said, I live in San Francisco and pretty much every Japanese ingredient you might need is readily available to me at a reasonable cost. I also have the benefit of having eaten some great Japanese food to give me ideas; I find for myself I look up recipe names rather than browse to find something to cook, but this has enough of technique and flavoring to really help someone develop their skills at cooking Japanese food, which is what I wanted it for.

As always, this cookbook is best used by somebody who has a bit of cooking experience and can understand basic directions without missing a beat. I own 3 Japanese cookbooks and looked at many more before settling on them; this is one of them.

If you are curious, the other two are
Washoku Kitchen (Andoh--great introduction to Japanese cooking)
The Japanese Kitchen (Shimbo--similar to this book but with different recipes and dishes covered--fills in the rest of the gaps.)
Japanese Cooking, A Simple Art was given to me when I was living in Tokyo in the 90s. I put in on my shelf and didn't really look at it until a decade later when I left Japan and wanted to eat authentic Japanese. This is THE Japanese cookbook. Don't waste your money on anything else. This explains how to make everything that one would make at home. Japanese Cooking is in all of my homes so I can reference it wherever I am.
If you're looking to learn the fundamentals of Japanese food from a book that emphasizes the detail and craft, look no further. This is the bible. It reflects the author's lifelong dedication, and contains options ranging from simple to complex. You won't find a better cookbook.

I found myself going to my local izakaya a bit too often, and was looking for a way to prepare treats at home and save money. This came highly recommended with good reason. While other books might have more glossy color photos, they lack the depth and fundamentals.

Tsuji's prose is gorgeous. Chapter by chapter, he elegantly lays out the philosophy behind the cuisine and breaks things down into components. Everything emphasizes how it fits into the discipline as a whole. Reading teaches you how to select ingredients, prepare them carefully, then present the results beautifully.

The depth can be intimidating. Some of the equipment and skills don't have Western equivalents, and I found myself wondering whether I had overestimated my capacity. However, if you're determined, Tsuji will guide you on your way to delicious food. Many recipes are quite simple. And, like anything, it gets easier with practice.

You could spend years with this book and not run out of options. You can also find something you like within an hour. The breadth and depth of Tsuji's masterwork has things to offer for both the novice and the master.