Japanese cooking : a simple art [The Japanese meal; Ingredients; Utensils; Knives; Selecting fish chicken vegetables; Basic stock (dashi); Making soups (Suimono Shirumono; Slicing serving (sashimi); Grilling pan frying (Yakimono); Steaming (mushimono); Simmering (Nimono); Deep frying (Agemono); Japanese salads (Sunomono Aemono); One pot cooking (Nabemono); Rice (Gohanmono); Sushi varieties; Noodles (Menrui); Pickling vegetables (Tsukemono); Sweets confections (Okashi); Teas sake; Soups (Suimono Shirumono); Sahimi; Grilled pan fried dishes (Yakimono); Steamed dishes (Mushimono); Simmered dishes (Nimono); Deep fried dishes (Agemono); Salads (Sunomono aemono); One-pot dishes (Nabemono); Rice dishes (Gohanmono); Sushi; Noodles (Menrui); Sweets]

Langue : anglais

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

0870113992 / 9780870113994

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517 pages : illustrations ; 27 cm ; ISBN: 0870113992; 9780870113994 LCCN: 79-66244 ; LC: TX724.5.J3; Dewey: 641.5952 ; OCLC: 6278555 ; red cloth ; no dustjcaket ; Contents: The Japanese meal -- Ingredients -- Utensils -- Knives -- Selecting and cutting fish, chicken, and vegetables -- Basic stock (dashi) -- Making soups (Suimono and Shirumono -- Slicing and serving (sashimi) -- Grilling and pan frying (Yakimono) -- Steaming (mushimono) -- Simmering (Nimono) -- Deep frying (Agemono) -- Japanese salads (Sunomono and Aemono) -- One pot cooking (Nabemono) -- Rice (Gohanmono) -- Sushi varieties -- Noodles (Menrui) -- Pickling vegetables (Tsukemono) -- Sweets and confections (Okashi) -- Teas and sake -- Soups (Suimono and Shirumono) -- Sahimi -- Grilled and pan fried dishes (Yakimono) -- Steamed dishes (Mushimono) -- Simmered dishes (Nimono) -- Deep fried dishes (Agemono) -- Salads (Sunomono and aemono) -- One-pot dishes (Nabemono) -- Rice dishes (Gohanmono) -- Sushi -- Noodles (Menrui) -- Sweets (Okashi) -- Miscellaneous. ; "SHIZUO TSUJI was the head of the Ecole Technique Hotcliere Tsuji in Osaka, the largest school training professional chefs in Japan; the author of twenty-nine books on gastronomy, travel, and music; the owner of one of the world's largest private collections of Bach recordings; an honorary recipient of the Meilleur Ouvrier de France award, presented to him by the French government for his mastery and promotion of French cuisine; and Japan's leading figure in the international gastronomic community. Born the son of a baker, Tsuji graduated from prestigious Waseda University in Tokyo with a degree in French literature, and then found a job as an Osakabased reporter for the Tokyo daily, the Yomiuri Shimbun. It was after being given an assignment to write a feature article on cooking schools in Japan that he traded pen for pan and, with the encouragement of his entrepreneur father-in-law, devoted several years of intensive study to Japanese cooking before going abroad to train with the great chefs of Europe. Tsuji returned to Osaka in 1960 and developed his father-in-law's small cooking school for housewives into the present academy for professionals with an enrollment of 2,500 students. Today an expert staff of 220 offers intensive one-year courses on Japanese, French, and Chinese cooking with classes six days a week. " ; FINE. …

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Titre
Japanese cooking : a simple art [The Japanese meal; Ingredients; Utensils; Knives; Selecting fish chicken vegetables; Basic stock (dashi); Making soups (Suimono Shirumono; Slicing serving (sashimi); Grilling pan frying (Yakimono); Steaming (mushimono); Simmering (Nimono); Deep frying (Agemono); Japanese salads (Sunomono Aemono); One pot cooking (Nabemono); Rice (Gohanmono); Sushi varieties; Noodles (Menrui); Pickling vegetables (Tsukemono); Sweets confections (Okashi); Teas sake; Soups (Suimono Shirumono); Sahimi; Grilled pan fried dishes (Yakimono); Steamed dishes (Mushimono); Simmered dishes (Nimono); Deep fried dishes (Agemono); Salads (Sunomono aemono); One-pot dishes (Nabemono); Rice dishes (Gohanmono); Sushi; Noodles (Menrui); Sweets]
Auteur
Tsuji, Shizuo, 1933-1993. l Mary Sutherland, 1947- ; with an introd. by M.F.K. Fisher.
Éditeur
Tokyo ; New York : Kodansha International Ltd. ; New York : Distributed in the U.S. by Kodansha International/USA through Harper & Row, 1980
Année de publication
1980
État de l'article
Fine
Jaquette
No Jacket
Type de livre
Book
Reliure
Hardcover
Langue
anglais
ISBN à 10 chiffres
0870113992
ISBN à 13 chiffres
9780870113994

Joseph Valles - Books

Stockbridge, GA, Etats-Unis

Vendeur avec une évaluation de 5 étoiles

Vendeur AbeBooks depuis 17 août 1998

Frais d'expédition à l'intérieur de ce pays : Etats-Unis

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Joseph Valles - Books

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