| NOTA |
(★)(25th Anniversary Edition／ Introduction by M.F.K. Fisher／ New foreword by Ruth Reichl／ New preface by Yoshiki Tsuji／ Since its release twenty-five years ago, Shizuo Tsuji´s encyclopedic and authoritative work has been the acknowledged ´bible´ of Japanese cooking. Unrivaled in its comprehensive explanation of ingredients, tools, and techniques, the book guides readers through recipes with clear prose, while technical points are made understandable with deftly executed line drawings.／ Much more than a collection of recipes, the cookbook is a masterful treatise on Japanese cuisine. In his preface, the author (who was truly a Renaissance man of Japanese and world gastronomy) discusses the essence of Japanese cooking, with its emphasis on simplicity, balance of textures, colors, and flavors, seasonal freshness, and artful presentation.／ M.F.K. Fisher´s introduction to the 1980 edition is a not-to-be-missed work of food writing. A new foreword by Ruth Reichl and an additional preface by Tsuji Culinary Institute president Yoshiki Tsuji provide culinary and historical context for the 25th Anniversary Edition. Eight pages of vibrant new color photographs illustrates over seventeen finished dishes.／ After introducing ingredients and utensils, the twenty chapters that make up Part One consist of lessons presenting all the basic Japanese cooking methods and principal types of prepared foods --making soup, slicing ´sashimi´, grilling, simmering, steaming, noodles, sushi, pickles, and so on-- with accompanying basic recipes. Part Two features 130 carefully selected recipes that range from everyday fare to intriguing challenges for the adventurous cook. Together with the recipes in Part One, these allow the cook to build a repertoire of dishes ranging from the basic ´soup and three´ formula to a gala banquet.／ Still the foremost source book of cooking concepts and recipes from Japan, the 25th Anniversary Edition of ´Japanese Cooking : A Simple Art´ invites a new generation of readers to take a journey to the heart of one of the world´s great culinary traditions.／ ▼CONTENTS／ ●PART ONE／ The Japanese Meal／Ingredients／Utensils／Knives／Selecting and Cutting Fish, Chicken, and Vegetables／Basic Stock -´Dashi´／Making Soups -´Suimono´ and ´Shirumono´／Slicing and Serving ´Sashimi´Grilling and Pan-Frying -´Yakimono´／Steaming -´Mushimono´／Simmering -´Nimono´／Deep-Frying -´Agemono´／Japanese Salads -´Sunomono´ and ´Aemono´／One-Pot Cooking -´Nabemono´／Rice -´Gohanmono´／Sushi Varieties／Noodles -´Menrui´／Pickling Vegetables -´Tsukemono´／Sweets and Confections -´Okashi´／Tea and ´Sake´／ ●PART TWO／ Soups -´Suimono´ and ´Shirumono´／´Sashimi´／Grilled and Pan-Fried Dishes -´Yakimono´／Steamed Dishes -´Mushimono´／Simmered Dishes -´Nimono´／Deep-Fried Dishes -´Agemono´／Salads -´Sunomono´ and ´Aemono´／One-Pot Dishes -´Nabemono´／Rice Dishes -´Gohanmono´／Sushi／Noodles -´Menrui´／Sweets -´Okashi´／Miscellaneous／ ●APPENDICES／ Seasonal Japanese Fish／Fish Available in United States Markets That Can Be Used in Japanese Cooking／Calorie Table of Selected Japanese Foods／Weights and Measures --Metric Conversion Tables) |
BASE de DATOS, Biblioteca del Centro Cultural de la Embajada de Japon
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