{"title":"Yoshiki Tsuji","description":"\u003cp\u003eWelcome to our curated collection featuring \u003cem\u003eYoshiki Tsuji\u003c\/em\u003e, a renowned name in the culinary arts. Celebrated for his profound influence in Japanese cuisine, Tsuji has poetically blended tradition with streamlined modern cooking techniques.\u003c\/p\u003e\n\n\u003cp\u003eHis seminal work, \u003cstrong\u003eJapanese Cooking: A Simple Art\u003c\/strong\u003e, stands as a cornerstone for anyone eager to explore the intricate world of Japanese culinary traditions. Whether you're a novice looking to delve into the basics or an experienced cook keen on mastering authentic Japanese recipes, Tsuji's insightful guidance and meticulous attention to detail will prove invaluable.\u003c\/p\u003e\n\n\u003cp\u003eWithin these pages, discover not only recipes but also a rich tapestry of cultural insights and cooking philosophies that inform and enrich the art of Japanese cooking. \u003cem\u003eYoshiki Tsuji\u003c\/em\u003e offers aficionados of food and culture a chance to appreciate this revered cuisine through a lens that values simplicity, flavour, and aesthetic balance.\u003c\/p\u003e\n\n\u003cp\u003eExplore this collection and take your passion for cooking to new heights with the enduring wisdom and expertise of \u003cem\u003eYoshiki Tsuji\u003c\/em\u003e.\u003c\/p\u003e","products":[{"product_id":"japanese-cooking-a-simple-art-by-shizuo-tsuji-9781568363882","title":"Japanese Cooking: A Simple Art","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eWhen it was first published, \u003cem\u003eJapanese Cooking: A Simple Art\u003c\/em\u003e changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.\u003c\/p\u003e\n\n\u003cp\u003eTwenty-five years later, much has changed. Japanese food is a favourite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels and burritos, but some Japanese chefs have become household names. Japanese flavours, ingredients, and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years, however, are the foundations of Japanese cooking. When he originally wrote \u003cem\u003eJapanese Cooking: A Simple Art\u003c\/em\u003e, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words—and the dishes they help produce—are as fresh today as when they were first written.\u003c\/p\u003e\n\n\u003cp\u003eThe 25th Anniversary edition celebrates Tsuji's classic work. Building on M. F. K. Fisher's eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author's son and Tsuji Culinary Institute Director, Yoshiki Tsuji. Beautifully illustrated with eight pages of new colour photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Penguin Random House NZ","offers":[{"title":"Default Title","offer_id":46341806129388,"sku":"9781568363882","price":81.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/10859483482746.jpg?v=1743862628"}],"url":"https:\/\/bookhero.pro\/collections\/yoshiki-tsuji.oembed","provider":"Book Hero","version":"1.0","type":"link"}