
Japanese Cooking: A Simple Art, Shizuo Tsuji, 9780870113994
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Japanese Cooking: A Simple Art, Shizuo Tsuji, 9780870113994
11,98 USD
Environ10,20 EUR
État :
Très bon état
Livre qui ne semble pas neuf, ayant déjà été lu, mais qui est toujours en excellent état. La couverture ne présente aucun dommage apparent. Pour les couvertures rigides, la jaquette (si applicable) est incluse. Aucune page n'est manquante, endommagée, pliée ni déchirée. Aucun texte n'est souligné ni surligné. Aucune note ne figure dans les marges. La couverture intérieure peut présenter des marques d'identification mineures. Marques d'usure et déchirures mineures. Consulter l'annonce du vendeur pour avoir plus de détails et voir la description des défauts.
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Livraison :
Gratuit Economy Shipping.
Lieu où se trouve l'objet : Dallas, Texas, États-Unis
Délai de livraison :
Estimé entre le mar. 29 juil. et le sam. 2 août à 94104
Retours :
Retour sous 60 jours. L'acheteur paie les frais de retour. Si vous utilisez un bordereau d'affranchissement eBay, son coût sera déduit du montant de votre remboursement.
Paiements :
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Le vendeur assume l'entière responsabilité de cette annonce.
Numéro de l'objet eBay :157075002581
Dernière mise à jour le 04 juil. 2025 19:35:56 CEST. Afficher toutes les modificationsAfficher toutes les modifications
Caractéristiques de l'objet
- État
- ISBN
- 9780870113994
À propos de ce produit
Product Identifiers
Publisher
Kodansha America, Incorporated
ISBN-10
0870113992
ISBN-13
9780870113994
eBay Product ID (ePID)
792654
Product Key Features
Book Title
Japanese Cooking : a Simple Art
Number of Pages
518 Pages
Language
English
Publication Year
1980
Topic
Regional & Ethnic / Japanese
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.3 in
Item Weight
46.8 Oz
Item Length
7.6 in
Item Width
10.4 in
Additional Product Features
Intended Audience
Trade
LCCN
79-066244
Dewey Decimal
641.5952
Synopsis
This encyclopedic volume explores ingredients, utensils, techniques, food history and table etiquette. "Mr. Tsuji's book does for Japanese cooking what Julia Child did for the French..." -The New York Times, Japanese food continues to grow in popularity in the United States. Yet enjoyment of Japanese cooking is still largely limited to an occasional night out at a Japanese restaurant, and for far too long it has been assumed that this food is difficult to make in one's own kitchen. Actually, Japanese cooking is surprisingly simple. Raw ingredients should be glistening fresh and of the best quality, and flavors, however elaborate, are built up from just two basic seasonings - dashi, an easily made, delicate stock, and shoyu, naturally brewed Japanese soy sauce. This cookbook is much more than an accumulation of recipes. In his preface, the author (whom Craig Claiborne calls "a sort of Renaissance man of Japanese and world gastronomy") discusses the essence of Japanese cooking, with its emphasis on simplicity, a balance of textures, colors, and flavors, seasonal freshness, and beauty of presentation. The expertise of the staff of the professional cooking school headed by the author is evident throughout the book. After introducing ingredients and utensils, the 20 chapters of Part One are made up of lessons presenting all the basic Japanese cooking methods and principal types of prepared foods-grilling, simmering, steaming, noodles, sushi, pickles, and so on-with accompanying basic model recipes. Part Two consists of 130 carefully selected recipes. These range from simple dishes for daily fare to well-chosen challenges for the adventurous cook. Together with the 90-odd recipes included in Part One, these enable the cook to build up a repertory, dish by dish, from the basic everyday "soup and three" formula to a gala banquet. Whether preparing a snack for oneself or something special for friends, readers will find themselves reaching for this volume. Japanese Cooking: A Simple Art is a sourcebook of cooking concepts and recipes from one of the world's outstanding culinary traditions. Over 220 recipes 510 sketches 16 color pages chart of North American and Japanese fish extensive list of shops in North America where ingredients can be purchased calorie and weight chart of typical Japanese foods metric conversion tables.
LC Classification Number
TX724.5.J3T836
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- s***c (458)- Évaluations laissées par l'acheteur.Dernier moisAchat vérifiéAs described and shipped quickly! A great value, thank you
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- i***g (826)- Évaluations laissées par l'acheteur.Dernier moisAchat vérifiéThis was a gift for my sister and she loved it. It arrived on time and in condition described. Would do business with again! Thank you! A+++++
- a***o (110)- Évaluations laissées par l'acheteur.Dernier moisAchat vérifiéQuality and value of this Bible was acceptable, but it does not fit “very good” description. There is extensive underlining and margin notes on about 20% of pages. I’ll keep it and hope for more accurate descriptions from this seller in the future.