Practical Japanese Cooking
Easy and Elegant
Published on 1. February 2016
Book
Paperback/Softback
156 pages
978-1-56836-567-1 (ISBN)
Description
Legendary chef Shizuo Tsuji, one of the most prominent figures in Japan's culinary world, unites with food writer, lecturer and broadcaster Koichiro Hata, takes all that is good about Japanese food and brings it into the home. This book presents over 100 authentic recipes, all of which are manageable even by the novice cook. Full-colour photos showcase the finished dishes as well as illustrate the steps involved in their preparation. Friendly, accessible, and inviting, Practical Japanese Cooking is revealing and inspiring to home cooks everywhere.
More details
Language
English
Place of publication
United States
Illustrations
260 Illustrations
Dimensions
Height: 295 mm
Width: 218 mm
Thickness: 12 mm
Weight
808 gr
ISBN-13
978-1-56836-567-1 (9781568365671)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Previous edition
Shizuo Tsuji | Koichiro Hata
Practical Japanese Cooking: Easy and Elegant
Book
09/1986
Kodansha America, Inc
€49.76
Article exhausted; check for reprint
Persons
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.
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.