{"title":"Shizuo Tsuji","description":"\u003cp\u003eWelcome to our Shizuo Tsuji collection, where you can immerse yourself in the exquisite world of Japanese cuisine. Shizuo Tsuji, an influential figure in culinary arts, was pivotal in introducing the artistry of Japanese cooking to Western audiences. His works are perfect for anyone looking to explore authentic flavours and techniques from the Land of the Rising Sun.\u003c\/p\u003e\n\n\u003cp\u003eIn this collection, you'll find \u003cem\u003eJapanese Cooking: A Simple Art\u003c\/em\u003e, a masterful guide that has become a cornerstone in the realm of culinary education. Tsuji offers a compelling introduction to the philosophy and cultural significance of Japanese cuisine, making traditional techniques accessible and engaging for both novices and seasoned chefs.\u003c\/p\u003e\n\n\u003cp\u003eEach page is a journey through Japan's rich culinary history, with Tsuji's expertise guiding you in mastering the balance of taste, texture, and presentation. His step-by-step instructions and personal insights transform seemingly complex dishes into simple, enjoyable creations.\u003c\/p\u003e\n\n\u003cp\u003eWhether you're eager to deepen your understanding of Japanese culture through its food or simply want to expand your culinary repertoire, Shizuo Tsuji's books provide an invaluable resource that combines education with passion. Dive into this remarkable collection and discover the simple art of Japanese cooking with Shizuo Tsuji as your guide.\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.live\/collections\/shizuo-tsuji.oembed","provider":"Book Hero","version":"1.0","type":"link"}