Japanese Cooking : A Simple Art by Shizuo Tsuji

A very interesting book that provides an overview of all aspects of Japanese cooking, from its history and all necessary equipment to, of course, the recipes themselves. There is an especially helpful section techniques with fish, demonstrating proper ways to cut and prepare fish for presentation as sushi or cooking. Also nice are the color plates that give an idea of the importance of aesthetics in Japanese cooking, an idea that is developed in the text. Great for serious and casual chefs, as well as those interested in the history of food.

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Hardcover - 517 pages (December 1980) Kodansha International; ISBN: 0870113992 ;