Übersicht			Auf mobile öffnen

Lieferstatus:	i.d.R. innert 14-24 Tagen versandfertig
Veröffentlichung:	Februar 2012
Genre:	Ratgeber
ISBN:	9781568363882
EAN-Code:	9781568363882
Verlag:	Kodansha
Einband:	Gebunden
Sprache:	English
Dimensionen:	H 274 mm / B 197 mm / D 43 mm
Gewicht:	1454 gr
Seiten:	508
Bewertung:	Titel bewerten / Meinung schreiben

Inhalt:

When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking. Author Shizuo Tsuji was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words--and the dishes they help produce--are as fresh today as when they were first written. The 25th Anniversary edition celebrates Tsuji's classic work. Building on M.F.K.Fisher's eloquent introduction, the volume now includes a new Foreword by renowned food editor and writer Ruth Reichl, and a new preface by the author's son and Tsuji Culinary Institute Director Yoshiki Tsuji. Contains 230 traditional recipes plus eight pages of new color photos, over 500 drawings, and detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine.