Japanese Cooking: A Simple Art

When it was first published, Japanese Cooking: A Simple Art transformed the culinary world's perception of Japanese cooking, elevating it from obscure ethnic cuisine to haute cuisine. Much has changed in the twenty-five years since. Japanese cuisine is popular among diners all over the world. Sushi is as much a part of the Western culinary scene as burgers, bagels, and burritos, and some Japanese chefs have even become household names. Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words—and the dishes they help produce—are as relevant today as they were when he first wrote them.

Tsuji's classic work is honored in this 25th Anniversary edition. The volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author's son and Tsuji Culinary Institute Director, Yoshiki Tsuji, in addition to M. F. K. Fisher's eloquent introduction. This edition, beautifully illustrated with eight pages of new color photos and over 500 drawings, contains 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques, and cultural aspects of Japanese cuisine, and continues the Tsuji legacy of bringing the Japanese kitchen within Western cooks' reach.

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