Since its original release in 1980, Shizuo Tsuji's encyclopedic and authoritative work has been the acknowledged bible of Japanese cooking. Much more than a collection of recipes, the book focuses on the essence of Japanese cooking, with its emphasis on simplicity, balance of textures, colors, and flavors, seasonal freshness, and artful presentation.
Shizuo Tsuji (1933-1993) was born in Tokyo to a family that operated a traditional confectionery and graduated from Waseda University with a degree in French literature. After researching cooking for his work as a reporter for the Yomiuri Shimbun, he established the Tsuji Culinary Institute in Osaka in 1960, now the largest such school in Japan. He also underwent extensive training in French cuisine and published over thirty books, including works on gastronomy, music, essays, and translations.
Updated edition published in 2011
Introduction by MFK Fisher
Hardcover
508 pages
