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Japanese Cooking: A Simple Art (Anglais) Relié – 24 janvier 1998

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4,8 étoiles sur 5 46 commentaires provenant des USA

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Description du produit

Book by Shizuo Tsuji

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Amazon.com: 4.8 étoiles sur 5 46 commentaires
5.0 étoiles sur 5 A must for understanding Japanese cooking 4 avril 2016
Par Odoriko - Publié sur Amazon.com
Format: Relié Achat vérifié
This has been my Japanese cooking bible. I have given it as gift and I am an asiduous user of this book. My first copy is almost 30 years old. It was the first book about Japanese cooking that covered topics from Japanese grand cuisine to daily cooking. Is really a masterclass with explanations about ingredients and usage. I live in Japan and it has helped me a lot. Also it is great to explain Japanese cooking and ingredients to foreign visitors. Actually my Japanese friends bought the book so that they could explain clearly their cooking and ingredients in the restaurants to foreign visitors! I hope you enjoy the book as much as I do. It has been my trusted companion in the Japanese kitchen.
4.0 étoiles sur 5 Warning if you buy used, still good cookbook 9 janvier 2017
Par microskit - Publié sur Amazon.com
Format: Relié Achat vérifié
Very good cookbook with lots of recipes. I bought it used and the front pages looked like they had been soaked. The cover I had to throw away because it was completely damaged.
5.0 étoiles sur 5 Terrific, Authentic Japanese Cookery 10 juillet 2012
Par Kenzo Toga - Publié sur Amazon.com
Format: Relié Achat vérifié
This has been the cookbook that I have reached for over the years when I want to cook a Japanese dish. I look for a certain ease of cooking, authenticity, and family-pleasing qualities. One of the best parts about this book is the overall information of styles of cooking, types of products, and variety of uses of recipes that one needs to adapt these dishes into one's family's everyday cooking. From Japanese pickles (tsukemono) to kimpira to umeboshi, you'll find it all. I love to make the ponzu, even if one can buy that at the local store now; the homemade version is way better!

There is a preface by M.F.K. Fisher that is delightful, and everything is thoughtfully presented.

This book was a second-hand book ( as it is out of print) and the copy was in very good shape, especially for the money. It is to be a present for the next generation in our family- an absolute treasure!
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5.0 étoiles sur 5 The best Japanese cookbook! 19 juillet 2005
Par H. Bird - Publié sur Amazon.com
Format: Relié Achat vérifié
Tsuji's cookbook is the only Japanese cookbook you'll ever need. It covers, in great detail, Nihon-ryoori - traditional Japanese cooking. You will NOT find most home-style cooking or street-vendor foods (such as ramen or okonomiyaki) here. Tsuji's culinary school in Japan is to Japanese cooking what the Cordon Bleu is to French; you wouldn't expect your "maman" or "grand-mere" to cook like a Cordon Bleu chef (unless, of course, she was one); neither would your "okaasan" or "obaasan" cook like Tsuji's cookbook teaches. At the same time, Tsuji attempts to make both the preparation and the appreciation of Japanese haute cuisine more approachable. It is best to read it through, in order to gain an understanding of the style of cooking, before starting to actually use the recipes. There are some great color plates, too, that show some examples of presentation (very important in Nihon-ryoori) as well as showing some of the ingredients used. There are some snack-type foods here, too, but mainly ones that have been around for a good bit, such as yakitori. All in all, it provides an excellent overview of traditional Japanese cooking prior to the fast-food invasion.
5.0 étoiles sur 5 Excellent Japanese Cooking Book 19 février 2012
Par Amazon Customer - Publié sur Amazon.com
Format: Relié Achat vérifié
My family really likes Asian cooking, in particular several Japanese dishes. After browsing through several cook books, I decided to purchase this one. I found the directions and recipes very well written and had no difficulty making a few of the simpler recipes for my family. However, after cooking the dishes a few times, I have adjusted some of the recipes to my family's tastes by making dishes less sweet in some cases, or using a bit less soy sauce than in the original recipes.

Fortunately for us we live near an excellent Japanese market, so sourcing the ingredients was not difficult. A very helpful section of the book includes descriptions and names of various staple Japanese ingredients that you will need. The descriptions include the names are pronounced and written in Japanese. This is very helpful when going to a Japanese market where all the labels are in Japanese.
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