ISBN: 9781568365671

Shizuo Tsuji (1935-1993) founded the prestigious Tsuji Culinary Institute in Osaka, the largest school training professional chefs in Japan. Tsuji also explains many of the techniques use… Plus…

Shizuo Tsuji (1935-1993) founded the prestigious Tsuji Culinary Institute in Osaka, the largest school training professional chefs in Japan. Tsuji also explains many of the techniques used; and here, again, detailed photos clarify the instructions. The Nile on eBay   FREE SHIPPING UK WIDE   Practical Japanese Cooking by Shizuo Tsuji, Koichiro Hata, David Bouley First edition published: Japan, Kodansha International, 1986. FORMATPaperback LANGUAGEEnglish CONDITIONBrand New Publisher Description In this pioneering work, Shizuo Tsuji, one of the most prominent figures in Japan's culinary world, takes all that is good about Japanese food and brings it into the home.The book presents over 100 authentic recipes (manageable even for the novice cook) for dishes ranging from familiar favorites like Miso Soup with Pork and Vegetables, Yakitori, Rice Balls, Nigiri Sushi, Soba Noodles in a Basket, Sukiyaki, and Tempura to more exotic-sounding (but actually simple to prepare) fare such as Jade Green Deep-Fried Shrimp, Yellowtail Teriyaki, Paper-Thin Sea Bass Sashimi, Sake-Simmered Lobster, Nagasaki-Style Braised Pork, Simmered Tofu Dumplings, and Turnip with Ginger-Miso Sauce. Full-color photos showcase the finished dishes and illustrate the steps involved in their preparation. Tsuji also explains many of the techniques used; and here, again, detailed photos clarify the instructions. He stresses the importance of using fresh, seasonal, and local ingredients; and the recipes call only for ingredients that are readily available in supermarkets and Asian grocery stores in the West.A section on bento boxes offers a wide variety of ideas for combining the recipes in the book into these popular, portable meal options. The Cooking Tips section includes such basic, essential recipes as dashi; and covers topics like cleaning squid, soaking dried shitake mushrooms, toasting and crumbling nori seaweed, and using bamboo rolling mats. The helpful Glossary describes the main ingredients of Japanese cooking, along with a photo of each.Friendly, accessible, and inviting, Practical Japanese Cooking will be as eye-opening and inspiring to today's home cooks as it was when it was originally published almost three decades ago. Author Biography Shizuo Tsuji (1935-1993) founded the prestigious Tsuji Culinary Institute in Osaka, the largest school training professional chefs in Japan. The author of over 30 books on gastronomy, travel and music, he was a leading figure in the international culinary community.His earlier work published by Kodansha in 1980, Japanese Cooking- A Simple Art, was instrumental in popularizing Japanese cuisine in the West. A second edition of Japanese Cooking came out in 2007.Koichiro Hata, head of the Japanese cookery facilities at the Tsuji Culinary Institute, appears regularly on Japanese television, and is the coauthor of numerous cooking books in Japanese. He teaches and lectures on Japanese food not only in his native land, but abroad as well, most notably in the United States and Thailand. Table of Contents CONTENTS APPETIZERS Skewered Omelette, Cucumber, and Shrimp... 10 Rolled Flounder with Egg ...11 Stuffed Minced-Chicken Rolls ...12 Saut Review For the original edition "The striking photographs and creative design of this oversize cookbook stress the physical beauty of traditional Japanese cuisine. The wonderful surprise is that the book succeeds in making these artful effects accessible even to novices of Japanese-style preparation and cooking techniques. The most exotic-looking dishes, clam soup, for example, or jade green deep-fried shrimp, prove to be relatively simple to prepare. Unfamiliar cooking methods are illustrated by detailed, full-color sequence photographs. And in a lovely preface, Tsuji (Japanese Cooking: A Simple Art) president of a professional culinary school in Japan (where Hata is head chef), encourages newcomers to make Japanese cookery their own, experimenting, substituting, rearranging without fear that they will violate the spirit of a most adaptable cuisine." - Publishers Weekly "The recipes are clear and easy to follow, and the illustrations are especially delightful, truly top high-style Japanese simplicity. Messrs. Tsuji and Hata have given us the best of the old and the new." - M.F.K. Fisher Promotional Now available in paperback, this pioneering work introduced Japanese home cooking to Westerners - from the revered author of Japanese Cooking: a Simple Art Review Quote For the original edition "The striking photographs and creative design of this oversize cookbook stress the physical beauty of traditional Japanese cuisine. The wonderful surprise is that the book succeeds in making these artful effects accessible even to novices of Japanese-style preparation and cooking techniques. The most exotic-looking dishes, clam soup, for example, or jade green deep-fried shrimp, prove to be relatively simple to prepare. Unfamiliar cooking methods are illustrated by detailed, full-color sequence photographs. And in a lovely preface, Tsuji (Japanese Cooking: A Simple Art) president of a professional culinary school in Japan (where Hata is head chef), encourages newcomers to make Japanese cookery their own, experimenting, substituting, rearranging without fear that they will violate the spirit of a most adaptable cuisine." - Publishers Weekly "The recipes are clear and easy to follow, and the illustrations are especially delightful, truly top high-style Japanese simplicity. Messrs. Tsuji and Hata have given us the best of the old and the new." - M.F.K. Fisher Description for Sales People The Tsuji Culinary Institute Group's superb adaptation of the art of Japanese Cooking, now available in revised p/b. Includes an illustrated ingredients listing and index. Presents over 100 authentic recipes, all of which are manageable even by the novice cook. Beautiful, full-colour photographs throughout. The original hardcover edition, published in 1986, is a seminal, bestselling guide to Japanese cooking. Details ISBN1568365675 Author David Bouley Short Title PRAC JAPANESE COOKING Language English ISBN-10 1568365675 ISBN-13 9781568365671 Media Book Format Paperback Residence US Birth 1948 Death 1993 Year 2016 Pages 152 Imprint Kodansha America, Inc Subtitle Easy and Elegant Country of Publication United States Photographer Yoshikatsu Saeki Publication Date 2016-02-01 UK Release Date 2016-02-01 AU Release Date 2016-02-01 NZ Release Date 2016-02-01 US Release Date 2016-02-01 Illustrations 260 Illustrations, unspecified Publisher Kodansha America, Inc Replaces 9780870117626 DEWEY 641.5952 Audience General We've got thisAt The Nile, if you're looking for it, we've got it.With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! 30 DAY RETURN POLICYNo questions asked, 30 day returns! FREE DELIVERYNo matter where you are in the UK, delivery is free. SECURE PAYMENTPeace of mind by paying through PayPal and eBay Buyer Protection TheNile_Item_ID:97515244; , Neu, Festpreisangebot, [LT: FixedPrice], ISBN-13: 9781568365671, Type: NA, Publication Name: NA, Publication Year: 2016, Format: Paperback, Language: English, Book Title: Practical Japanese Cooking: Easy and Elegant, Item Height: 296mm, Genre: Food & Drink, Item Width: 220mm, Item Weight: 815g, Number of Pages: 152 Pages, Kodansha America, INC International Concepts<

2016, ISBN: 9781568365671

[ED: Taschenbuch], [PU: Kodansha America, Inc], First edition published: Japan, Kodansha International, 1986., DE, [SC: 0.00], Neuware, gewerbliches Angebot, 152, [GW: 808g], Banküberweis… Plus…

[ED: Taschenbuch], [PU: Kodansha America, Inc], First edition published: Japan, Kodansha International, 1986., DE, [SC: 0.00], Neuware, gewerbliches Angebot, 152, [GW: 808g], Banküberweisung, PayPal, Klarna-Sofortüberweisung, [CT: Sonstiges / Sonstiges]<

ISBN: 9781568365671

Legendary chef Shizuo Tsuji, one of the most prominent figures in Japans culinary world, unites with food writer, lecturer and broadcaster Koichiro Hata, takes all... Books, [PU: Kodanska… Plus…

Legendary chef Shizuo Tsuji, one of the most prominent figures in Japans culinary world, unites with food writer, lecturer and broadcaster Koichiro Hata, takes all... Books, [PU: Kodanska International]<