30 DAYS OPEN PURCHASEShizuo Tsuji ran Japan's most influential culinary school and, together with American collaborators, wrote the book that remains the obvious entry point into Japanese cooking in English. Technique, aesthetics, tools and ingredients get just as much attention as the recipes. M.F.K. Fisher wrote the original foreword. Forty-five years on, nobody has redone the work, which either means it's impossible or that it was done properly the first time. That could, of course, also hint at a certain conservatism in some cultures' gastronomic stance, but then again, a tree without roots would topple pretty quickly trying to sound Eastern-wise.
Format: Hardcover
Number of pages: 508
Language: English
First published: 1980
