Practical Japanese Cooking: Easy and Elegant

by Shizuo Tsuji, Koichiro Hata

Sushi, yakitori, tempura, tofu, miso-the Japanese food explosion is here and many new and inviting dishes from Japan are finding their way into the Western heart and home.

For far too long Japanese food has been treated in the West as something precious and over-refined-pure elegant restaurant fare-when in fact it is prepared daily in millions of Japanese households without fuss of any kind. Here is the book that takes all that is good about Japanese food and brings
it into the home.

All recipes are authentic, practical, and lavishly illustrated in color. Techniques, too, are represented in color and lucidly explained. Most important, however, is the selection of only those available in supermarkets and oriental food shops in the West are used.

From the dainty and delicate dishes that have garnered Japanese cuisine a worldwide reputation to the hearty barbecue and one-pot cornucopias of fresh meat, seafood, and vegetables-all are here at their edible best, charming and accessible, in a cookbook that is a feast for the eyes as well as the
family.

Genres: Cookbooks, Cooking, Japan, Nonfiction

152 pages, Hardcover

First published September 1, 1986

Reviews

[Liquidlasagna · Rating 3 out of 5]

it would make an interesting complement to McClenney's book Make it Japanese: Simple Recipes for Everyone

The Large Tsuji, the Small Tsuji and McClenny
and maybe Hachisu's brick as the new large Tsuji

[Paul · Rating 5 out of 5]

Definitely a must read for anyone who likes Japanese cooking.