Japanese Cooking: A Simple Art

Shizuo Tsuji; M. F. K. Fisher (Introduction by); Ruth Reichl (Foreword by); Yoshiki Tsuji

When it was first published, Japanese Cooking- A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part ...