Japanese Cooking A Simple Art Shizuo Tsuji Hardcover 1981 3rd Printing Cookbook

Japanese Cooking A Simple Art by Shizuo Tsuji serves as an authentic and comprehensive guide to the culinary traditions of Japan. This 1981 third printing hardcover edition features an introduction by M.F.K. Fisher and includes over 220 recipes ranging from everyday dashi and sushi to elaborate gala banquet dishes. The text is enriched with 510 detailed sketches and color plates that illustrate essential techniques such as knife skills, fish preparation, and the art of presentation. Covering twenty chapters of methods including grilling, steaming, and pickling, this volume remains a foundational sourcebook for both novice cooks and professional chefs interested in the balance of textures and seasonal freshness inherent in Japanese gastronomy.  Measurements: • Height: 10.25in • Width: 7.5in • Thickness: 1.5in  Thanks for looking! Please reach out with any questions.