Description
Intro. by M.F.K. Fisher. Foreword by Ruth Reichl.
The 25th Anniversary edition celebrates Tsujis classic work. Building on M. F. K. Fishers eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the authors 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.
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