Japanese cooking : a simple art / Shizuo Tsuji, with the assistance of Mary Sutherland ; with an introd. by M. F. K. Fisher.

Format:

Book

Author/Creator:

Tsuji, Shizuo, 1933-1993.

Sutherland, Mary, 1947- author.

Contributor:

Laurie Burrows Grad Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, Japanese.

Penn Provenance:

Grad, Laurie Burrows (donor)

Physical Description:

517 pages : illustrations ; 27 cm

Edition:

First edition.

Place of Publication:

Tokyo ; New York : Kodansha International Ltd. ; New York : distributed in the U.S. by Kodansha International/USA through Harper & Row, 1980.

Summary:

Japanese food continues to grow in popularity in the United States. Yet enjoyment of Japanese cooking is still largely limited to an occasional night out at a Japanese restaurant. For far too long it has been assumed that this food is difficult to make in one's own kitchen. Actually, Japanese cooking is surprisingly simple. Raw ingredients should be glistening fresh and of the best quality, and flavors, however elaborate, are built up from just two basic seasonings - dashi, an easily made, delicate stock, and shoyu, naturally brewed Japanese soy sauce. The cookbook is much more than an accumulation of recipes. In his preface, the author (whom Craig Claiborne calls "a sort of Renaissance man of Japanese and world gastronomy") discusses the essence of Japanese cooking, with its emphasis on simplicity, a balance of textures, colors, and flavors, seasonal freshness, and beauty of presentation.

After introducing ingredients and utensils, the 20 chapters of Part One are made up of lessons presenting all the basic Japanese cooking methods and principal types of prepared foods - grilling, simmering, steaming, noodles, sushi, pickles, and so on - with accompanying basic model recipes. Part Two consists of 130 carefully selected recipes. These range from simple dishes for daily fare to well-chosen challenges for the adventurous cook. Together with the 90-odd recipes included in Part One, these enable the cook to build up a repertory, dish by dish, from the basic everyday "soup and three" formula to a gala banquet. Whether preparing a snack for oneself or something special for friends, readers will find themselves reaching for this volume. Japanese Cooking: A Simple Art is a sourcebook of cooking concepts and recipes from one of the world's outstanding culinary traditions.

Contents:

The Japanese Meal 45

Ingredients 53

Utensils 101

Knives 110

Selecting and Cutting Fish, Chicken, and Vegetables 117

Basic Stock-Dashi 146

Making Soups-Suimono and Shirumono 151

Slicing and Serving Sashimi 158

Grilling and Pan-Frying-Yakimono 174

Steaming-Mushimono 207

Simmering-Nimono 218

Deep-Frying-Agemono 228

Japanese Salads-Sunomono and Aemono 241

One-Pot Cooking-Nabemono 254

Rice-Gohanmono 270

Sushi Varieties 285

Noodles-Menrui 305

Pickling Vegetables-Tsukemono 315

Sweets and Confections-Okashi 325

Tea and Sake 330

Soups-Suimono and Shirumono 345

Sashimi 352

Grilled and Pan-Fried Dishes-Yakimono 356

Steamed Dishes-Mushimono 374

Simmered Dishes-Nimono 381

Deep-Fried Dishes-Agemono 404

Salads-Sunomono and Aemono 420

One-Pot Dishes-Nabemono 432

Rice Dishes-Gohanmono 438

Sushi 448

Noodles-Menrui 455

Sweets-Okashi 460

Oriental Food Shops in the United States 475

Seasonal Japanese Fish 486

Fish Available in United States Markets That Can Be Used in Japanese Cooking 487

Calorie Table of Selected Japanese Foods 490.

Notes:

Includes index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

ISBN:

0870113992

9780870113994

OCLC:

6278555

Online:

Contributor biographical information

Publisher description

Laurie Burrows Grad Collection Home Page