Japanese Cooking: A Simple Art



Japanese Cooking: A Simple Art

A masterpiece. Written by Shizuo Tsuji, one of the worlds most respected food journalists and the founder of the Tsuji Cookery School in Japan, this book offers not only recipes but also thorough explanations about the ingredients, techniques, history and philosophy of Japanese cooking. A must for any discerning cooks.

Author: Shizuo Tsuji

Publisher: Kodansha

Hardback: 507 pages

Size: 19 x 26.5 cm