UsedGood. ISBN 4770030495 9784770030498 [US]

Kodansha 2007 25th Twenty-Fifth Anniversary ed. Hard cover Good The book may have minor cosmetic wear (i.e. creased spine/cover, scratches, curled corners, folded pages, minor sunburn, minor water damage, minor bent). The book may have some highlights/notes/underlined pages-Accessories such as CD, codes, toys, may not be included-Safe and Secure Mailer-No Hassle Return.

Kodansha 2007 25th Twenty-Fifth Anniversary ed. Hard cover May have some shelf-wear due to normal use. Your purchase funds free job training and education in the greater Seattle area. Thank you for supporting Goodwill's nonprofit mission!

Kodansha USA, Date: 2006. Book. Very Good. Hardcover. Revised Edition. 190mm x 260mm. Jacket has light general wear and no tears. Internally clean. Binding tight. 508pp 25th Anniversary Edition with new preface and new foreword. 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 ...

This book is in very good condition and ready for quick shipment ISBN 4770030495 9784770030498 [US]

ISBN10: 4770030495, ISBN13: 9784770030498, [publisher: Kodansha USA] Hardcover New Copy. Customer Service Guaranteed
[Denver, CO, U.S.A.] [Publication Year: 2007]

New. ISBN 4770030495 9784770030498 [US]