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[ 洋図書 ] Japanese cooking : a simple art /

Shizuo Tsuji, with the assistance of Mary Sutherland ; introduction by M.F.K. Fisher ; new foreword by Ruth Reichl ; new preface by Yoshiki Tsuji. -- Kodansha USA, -- [2011] -- 25th anniversary edition.

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ISBN 1568363885
ISBN13桁 9781568363882
テキストの言語 英語                  
分類：NDC10版 596.21
個人著者標目 辻 静雄,
生没年等 1933-
本タイトル Japanese cooking :
タイトル関連情報 a simple art /
著者名 Shizuo Tsuji, with the assistance of Mary Sutherland ; introduction by M.F.K. Fisher ; new foreword by Ruth Reichl ; new preface by Yoshiki Tsuji.
版表示 25th anniversary edition.
出版地・頒布地 Tokyo ;
出版者・頒布者名 Kodansha USA,
出版年・頒布年 [2011]
数量 507 pages :
他の形態的事項 illustrations (some color) ;
大きさ 27 cm
一般注記 "25th anniversary edition."
内容注記 Foreword / Ruth Reichl -- Introduction / M F K Fisher -- New preface / Yoshiki Tsuji -- Preface -- Color plates -- Part 1 -- 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 -- Sweet and confections-Okashi -- Tea and Sake -- Part 2 -- Soups-Suimono and Shirumono -- Sashimi -- Grilled and pan-fried dishes-Yakimono -- Steamed dishes-Mushimono -- Simmered-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 -- Index.
要約、抄録、注釈等 From the Publisher: When it was first published, Japanese Cooking: A Simple Art 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 changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, 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 thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new preface by the author's son and Tsuji Culinary Institute Director Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.
著者標目 Sutherland, Mary, 1947-
Fisher, M. F. K. (Mary Frances Kennedy), 1908-1992.
一般件名 Cooking, Japanese.
Cooking, Japanese.
資料情報1 『Japanese cooking : a simple art /』25th anniversary edition.　Shizuo Tsuji, with the assistance of Mary Sutherland ; introduction by M.F.K. Fisher ; new foreword by Ruth Reichl ; new preface by Yoshiki Tsuji.　Kodansha USA,　[2011] （所蔵館：中央　 請求記号：F/596.21/T88/J　 資料コード：7107583750）
URL https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1352021167

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