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Japanese Cooking: A Simple Art

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Japanese Cooking: A Simple Art - Tsuji, Shizuo, and Fisher, M F K (Introduction by), and Reichl, Ruth (Foreword by)
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"When it was first published, [this book] changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine. Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels, and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients, and textures have been fused into dishes from a wide variety of other cuisines. What hasn't ...

Japanese Cooking: A Simple Art 2012, Kodansha International

ISBN-13: 9781568363882

Anniversary edition

Hardcover

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Japanese Cooking: A Simple Art 2007, Kodansha

ISBN-13: 9784770030498

25th Anniversary edition

Hardcover

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Japanese Cooking: A Simple Art 1997, Kodansha

ISBN-13: 9784770007582

Hardcover

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Japanese Cooking: A Simple Art 1980, Kodansha

ISBN-13: 9780870113994

Annotated

Hardcover

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