Japanese Cooking: A Simple ArtKodansha International, 2007 M02 9 - 507 páginas 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 of the Western culinary scene as burgers, bagels, and burritos, but some Japanese chefs have become household names. Japanese flavors, 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 Japanese Cooking: A Simple Art, 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. The 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 color 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. |
Contenido
FOREWORD Ruth Reichl | 7 |
NEW PREFACE Yoshiki Tsuji | 23 |
The Japanese Meal | 45 |
Utensils | 101 |
Selecting and Cutting Fish Chicken and Vegetables | 117 |
Basic StockDashi | 146 |
Slicing and Serving Sashimi | 158 |
Igloo Sashimi | 166 |
DeepFryingAgemono | 228 |
DeepFried Marinated Chicken | 234 |
Tonkatsu | 240 |
Japanese SaladsSunomono and Aemono | 241 |
OnePot CookingNabemono | 254 |
RiceGohanmono | 270 |
Sushi Varieties | 285 |
NoodlesMenrui | 305 |
Ginger Soy Sauce | 172 |
Grilling and PanFryingYakimono | 174 |
SteamingMushimono | 207 |
SimmeringNimono | 218 |
SakéSimmered Mackerel | 225 |
Sweets and ConfectionsOkashi | 325 |
Seasonal Japanese Fish | 475 |
488 | |
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Términos y frases comunes
bamboo bean curd blade boiling bones bonito bowl broth burdock cabbage cakes casserole chicken Chinese cabbage chopsticks cold water color crosswise cucumber cups dashi daikon dark soy sauce dashi deep-fried dipping sauce dishes donabe donburi drain dried drop-lid eggplant fillet fish flakes flavor flesh flour fresh ginger garnish giant white radish green onion grilled inches ingredients Japan Japanese cooking kamaboko keep kitchen knife konbu lemon light soy sauce lightly meal meat minutes mirin miso mushrooms nabemono noodles nori omelette one-pot parboiled pepper pickles pieces PONZU potatoes prepare recipe refrigerated Remove rice roll saké salt sashimi seasoned seeds serve sesame shiitake shrimp side simmering liquid skewers skin slices soup soy sauce spinach steamed sushi sweet taste Tbsps mirin technique TEMPURA TERIYAKI thick thin tofu vegetables vinegar wasabi wash YAKITORI yuzu