Japanese Cooking: A Simple Art
Kodansha International, 9 feb 2007 - 507 pagine
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.
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FOREWORD Ruth Reichl
NEW PREFACE Yoshiki Tsuji
The Japanese Meal
Selecting and Cutting Fish Chicken and Vegetables
Japanese SaladsSunomono and Aemono
Sweets and ConfectionsOkashi
Slicing and Serving Sashimi
Grilling and PanFryingYakimono
Tea and Sake
Seasonal Japanese Fish
Weights and MeasuresMetric Conversion Tables
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bamboo bean curd blade boiling bones bonito bowl broth burdock cabbage cakes chicken Chinese cabbage chopsticks cold water color crosswise cucumber cups dashi daikon dark soy sauce dashi deep-fried dipping sauce dishes donabe donburi drain dried drop-lid eggplant fillet fish flakes flavor flesh flour garnish giant white radish green onion grilled inches ingredients Japan Japanese cooking kamaboko keep kelp kitchen knife kombu lemon light soy sauce lightly meal meat minutes mirin miso mushrooms nabemono noodles omelette one-pot parboiled pepper pickles pieces PONZU potatoes prepare recipe refrigerated Remove rice roll saké salt sashimi seasoned seeds serve sesame shiitake shrimp side skewers skin slices soup soy sauce spicy condiments spinach steamed strips sugar sushi sweet taste Tbsps mirin technique TEMPURA TERIYAKI thick thin tofu vegetables vinegar wasabi wash YAKITORI yuzu