Shizuo Tsuji (1933–1993)
Author of Japanese Cooking: A Simple Art
About the Author
Image credit: via 1000 Cookbooks
Works by Shizuo Tsuji
How to Study French Cooking 1 copy
Associated Works
Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History (2002) — Contributor — 367 copies, 2 reviews
Tagged
Common Knowledge
- Birthdate
- 1933-02-13
- Date of death
- 1993-03-02
- Gender
- male
- Nationality
- Japan
- Birthplace
- Japan
- Associated Place (for map)
- Japan
Members
Reviews
This is a very interesting cookbook. I am rating it although I have not cooked from it and I have had it probably since its 1st printing. This book explains in illustrated detail the how-to do it. Check of Preparing Octopus. Although I have prepared squid and cleaned squid..not fun.. check out pages 248 to 250 all the steps from selection to cleaning and cooking the Octopus!
Comprehensive cookbook. Many detailed recipes and a good amount of technique - everything from fileting fish to tea ceremony.
As far as I know the only book on Japanese food you'll ever need. A standard.
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Statistics
- Works
- 3
- Also by
- 1
- Members
- 684
- Popularity
- #36,990
- Rating
- 4.0
- Reviews
- 4
- ISBNs
- 10
- Languages
- 2