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Practical Japanese Cooking: Easy and Elegant (Anglais) Relié – 1 septembre 1986


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--Ce texte fait référence à l'édition Broché.
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Revue de presse

For the original edition "The striking photographs and creative design of this oversize cookbook stress the 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 dishes, clam soup, for example, or jade green deep-fried shrimp, prove 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 spirit of a most adaptable cuisine." - Publishers Weekly "The recipes are clear and easy to follow, and the illustrations are especially delightful, truly top high-style Japanese simplicity. Messrs. Tsuji and Hata have given us the best of the old and the new." - --M.F.K. Fisher --Ce texte fait référence à l'édition Broché .

Présentation de l'éditeur

Legendary chef Shizuo Tsuji, one of the most prominent figures in Japan's culinary world, unites with food writer, lecturer and broadcaster Koichiro Hata, takes all that is good about Japanese food and brings it into the home. This book presents over 100 authentic recipes, all of which are manageable even by the novice cook. Full-colour photos showcase the finished dishes as well as illustrate the steps involved in their preparation. Friendly, accessible, and inviting, Practical Japanese Cooking is revealing and inspiring to home cooks everywhere. --Ce texte fait référence à l'édition Broché .

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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: HASH(0x9a1261d4) étoiles sur 5 13 commentaires
35 internautes sur 41 ont trouvé ce commentaire utile 
HASH(0x9a134888) étoiles sur 5 P. J. C. is a nice expansion from sushi only cookbooks 29 octobre 1998
Par heron@hiline.net - Publié sur Amazon.com
Format: Relié
P. J. C. expands the novice Japanese cooks horizons from "sushi only" to a more complete Japanese cuisine experience. The recipes are clear and ingredients listed are by and large available. While this is certainly not a Japanese cooking "bible" it certainly serves as an excellent jumping off point for those new to Japanese cooking.
11 internautes sur 12 ont trouvé ce commentaire utile 
HASH(0x9a1348dc) étoiles sur 5 Authentic Step-by-step Recipes with Gorgeous Pictures 20 janvier 2006
Par Otto Yuen - Publié sur Amazon.com
Format: Relié
Looking for authentic recipes? Yes, this is the right one and covers a wide range of Japanese cuisine like appretizers, soup, sashimi, yakitori, tempura, tofu, sushi, noodles, pot dishes, and even box meal. All recipes come with detailed and easy-to-follow instructions, large & beautiful photo pictures, and some delightful illustrations for showing the preparation steps. In addition, it covers some tips on using various ingredients like bonito stock, mirin, miso paste, wasabi, and ginger, etc. Very practical. Yet, if you're more interested in cooking methods, secrets, and techniques, you should go for one of the author's book by Shizuo Tsuji, "Japanese Cooking: A Simple Art", which is also the well-known bible in Japanese cooking.

(Reviewed by Otto Yuen, 19-Jan-2006)
6 internautes sur 6 ont trouvé ce commentaire utile 
HASH(0x9a134d14) étoiles sur 5 Level-up your Japanese Cooking 31 octobre 2009
Par Zack Davisson - Publié sur Amazon.com
Format: Relié
"Practical Japanese Cooking" is a sequel of sorts to Shizuo Tsuji's phenomenal cooking bible Japanese Cooking: A Simple Art. Assembled from his notes by an assistant after Tsuji's death, unlike "Japanese Cooking: A Simple Art" this is mainly a recipe book, packed with beautiful photos and all in Tsuji's authentic style. The recipes are in several categories, like "Appetizers," "Fish," "Soup," "Beef and Pork," "Tofu," "Rice" and "Noodles," There are fourteen categories in all, and each category has between three to twenty recipes.

I loved this book, although I feel the name is somewhat misleading. Far from being "Easy and Elegant" most of the recipes in here are very complex, requiring considerable preparation and a variety of techniques. These are the kind of Japanese dishes that look so simple on the plate, but that simplicity is backed by hours of manipulation of ingredients and subtle infusions of flavor. Most of the dishes are small-plate style, like one would find in an upscale Japanese restaurant featuring several servings of a variety of dishes rather than a "main course."

These are authentic recipes, which means that the ingredients are probably not going to be available at your local supermarket. If you don't have mirin, dashi and a few varieties of soy sauce and miso already in your pantry you might want to consider doing some shopping before picking up this book. Many recipes call for "ginger juice," which was a first for me, but Tsuji doesn't leave you stranded and has a short recipe on how to juice ginger. I definitely recommend that you you pick up a few basic Japanese cook books, like Tsuji's first triumph or Japanese Kitchen Knives: Essential Techniques and Recipes before you try these recipes.

If recipes like "Sake-Simmered Lobster" and "Deep Fried and Simmered Acorn Squash" get your mouth drooling, and you don't mind cooking that requires a lot of prep work, than "Practical Japanese Cooking" is going to be a treasure trove for you. Many of the recipe titles are so deceptively simple, like "Sauteed Duck Breast with Sauce," and look so plain on the plate, you will almost feel compelled to explain how much work went into the dish when you are serving it!

On a personal note, "Practical Japanese Cooking" gave me one of my greatest kitchen triumphs. My wife, who is Japanese, was convinced that no American could properly prepare on of her favorite dishes "Simmered Mackerel in Miso" (again, don't be deceived by the simple name of the dish) and challenged me to make it. I have cooked professionally in an izakaya in Japan, but never was faced with those kind of multiple-technique preparation dishes. After working through the recipe a few times, I have proved her wrong and she is still amazed that I can create something that tastes so authentically Japanese. Thanks Shizuo Tsuji!
7 internautes sur 9 ont trouvé ce commentaire utile 
HASH(0x99ff10fc) étoiles sur 5 Good, but not as good as Tsuji's other book 24 mars 2009
Par Dena - Publié sur Amazon.com
Format: Relié Achat vérifié
Tsuji's Japanese Cooking: A Simple Art is both monumental and seminal. This one, taken from his notes and finished by an assistant after his death, is just average. The first book doesn't have many pictures, though, and this one is full of them.

If you really like pictures, pick it up, but the pictures are the best part of the book. The recipes suffer by comparison. There are other cookbooks that teach the same things and do it better.

I bought it on the strength of his name, and have been vaguely disappointed ever since, though I do page through it for serving ideas because a lot of the pictures are gorgeous.

(Full disclosure: I've semiprofessionally taught Japanese cooking classes.)
HASH(0x99ff10a8) étoiles sur 5 One of my favorite Japanese cookbooks 21 octobre 2013
Par C. Jackson - Publié sur Amazon.com
Format: Relié Achat vérifié
While as far as sheer volume goes, this book does not rival some of the other major books in the field like the author's own "Japanese Cooking: A Simple Art," what it lacks in exhaustiveness it makes up in flair. The photography is beautiful, the instructions are thorough and descriptive, and the presentations are superb. Most of the recipes I have used out of this cookbook turn out more flavorful and more consistently high quality than similar ones in other books. It is also large and attractive on the cover and on the spine, so it is often the most popular book of mine that guests feel compelled to look at when browsing my cookbook collection. Even many of the more traditionally "difficult" dishes presented in the book such as the teriyaki squid I have made several times effortlessly. This book carries my highest recommendation both as a functional and technically accurate cookbook, and an attractive coffee table book.
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