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Books: Cooking by Cuisine -> Cooking Japanese
Practical Japanese Cooking: Easy and Elegant
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by:
Tsuji, Shizuo
Hata, Koichiro
Saeki, Yohsikatsu
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Publisher:
Kodansha International
Published: September 1, 1986
ISBN: 0870117629
Format:Hardcover
Pages:151
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Book Description
From Publishers Weekly
The striking photographs and creative design of this oversize cookbook stressthe 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 dishesclam soup, for example, or jade green deep-fried shrimpprove 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 spiritof a most adaptable cuisine. Calories per serving are included with the varied, ample offerings. (September
Copyright 1986 Reed Business Information, Inc.
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