Japanese Cooking: A Simple Art

…quite the most illuminating text around on Japanese food… Nigella Lawson

…this is much more than a cookbook. It is a philosophical treatise about the simple art of Japanese cooking. Appreciate the lessons of this book, and you will understand that while sushi and sashimi were becoming part of American culture, we were absorbing much larger lessons from the Japanese. We were learning to think about food in an entirely new way. from the new Foreword by Ruth Reichl

If Kurosawa had ignited my love for the country, Mr. Tsuji deepened and defined it. Jonathan Hayes in The New York Times

A complete guide to Japanese cooking, this collection is a must-have for anyone interested in Japanese food or culture. Publishers Weekly

My go-to for reference and classic recipes. Debra Samuels, The Boston Globe

A core addition to any and all personal, professional, or community library multicultural cookbook collections. Midwest Book Review

Still the foremost source book of cooking concepts and recipes from Japan. GlobalGourmet.com

SHIZUO TSUJI was the president of the Ecole Technique Hoteliere Tsuji, the largest culinary school in Japan. He published extensively, writing the best-selling classic Japanese Cooking: A Simple Art and more than thirty books on gastronomy, music and travel in Japanese. Recognized by the French government for his tireless work in promoting French cuisine and culture in Japan, he was named Meilleur Ouvrier de France (M.O.F.). Mr. Tsuji passed away in 1993.

KOICHIRO HATA, head of the Japanese cookery facilities at Ecole Technique Hoteliere Tsuji, appears regularly on nationally broadcast