Japanese Cooking: A Simple Art


Beautifully illustrated and filled with 230 traditional recipes integral to the Japanese cooking lexicon, Shizuo Tsuji wrote this book 25 years ago, and his step-by-step descriptions of technique, and tools. His philosophy is just as bright, brilliant, and essential to learning the art and craft of the cuisine today as it was then.

About the author

Shizuo Tsuji

Shizuo Tsuji is a scholar who trained under famous European chefs for years before writing Japanese Cooking: A Simple Art, the book that shifted the way the culinary world viewed Japanese cooking from obscure ethnic food to haute cuisine. Careful and precise in his descriptions, Tsuji made Japanese cooking accesible for all home cooks.

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