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Since its release twenty-five years ago, Shizuo Tsuji's encyclopedic and authoritative work has been the acknowledged "bible" of Japanese cooking.
Unrivaled in its comprehensive explanation of ingredients, tools, and techniques, the book guides readers through recipes with clear prose, while technical points are made understandable with deftly executed line drawings.
Much more than a collection of recipes, the cookbook is a masterful treatise on Japanese cuisine. In his preface, the author (who was truly a Renaissance man of Japanese and world gastronomy) discusses the essence of Japanese cooking, with its emphasis on simplicity, balance of textures, colors, and flavors, seasonal freshness, and artful presentation.
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Review Japanese Cooking: A Simple Art (English) - Shizuo Tsuji