Rating: 
Summary: more than just sushi
Review: "A Simple Art" is complete, authentic guide to japanese cooking. I love sushi and bought this book to learn more about its preparation, but that is just a small part of the book. It's an all-in-one reference, containing recipes, technique, history, and culture. Like a cross between Rick Bayless and Iron Chef, only it's not funny like that would be.The simplicity referred to in the title is not ease of preparation; nearly all recipes are from scratch. Simplicity refers to the ethos of Japanese cuisine: natural and fresh. All the basics, many of which are surprisingly simple to prepare, are in here, as well as many more unusual recipes. However, you'll probably need different ingredients than what you can find at the local supermarket.
Rating:
Summary: Serious intro to Japanese food
Review: A particularly good discussion of knives and knife techniques, which are integral to this cuisine. It's not a fluffy book. If you really want to start learning about this cuisine, this is an excellent place to start. Much more than a few recipies and some pictures. Well done!
Rating:
Summary: Not Just Recipes
Review: A very interesting book that provides an overview of all aspects of Japanese cooking, from its history and all necessary equipment to, of course, the recipes themselves. There is an especially helpful section techniques with fish, demonstrating proper ways to cut and prepare fish for presentation as sushi or cooking. Also nice are the color plates that give an idea of the importance of aesthetics in Japanese cooking, an idea that is developed in the text. Great for serious and casual chefs, as well as those interested in the history of food.
Rating: 
Summary: Lengthy but good.
Review: A very long and in depth book on Japanese cooking. But if you want to truly learn about the origins of why and how things are done, it is a must have. This is not your basic take off the shelf and look up a recipe cook book. It is a cook book/history book.
Rating:
Summary: Lengthy but good.
Review: A very long and in depth book on Japanese cooking. But if you want to truly learn about the origins of why and how things are done, it is a must have. This is not your basic take off the shelf and look up a recipe cook book. It is a cook book/history book.
Rating:
Summary: bookshelf must
Review: i can't even begin to explain how excellent this book really is...it is an essential to every international cookbook shelf...mr. tsuji defines japanese food in clear and understandable terminology allowing the reader, in a sense, to get a visual and palatial (maybe not a word, but forgive me) feel of this very intricately simple cuisine...and yes, i too read it front to cover(how many times can you say that about a cookbook)...mr Tsuji is to japanese cuisine what escoffier is to the french, only more comprehensible, even to the western mindset...
Rating:
Summary: comprehensive
Review: I found this book a bit dry... It seems to be some history/some cooking which i usually like alot. But the writing didnt seem to have a spark to me... it read more like a text book. a school book, maybe. i read it through but i didnt find myself enjoying the experience as much as i would have liked to. The recipes seemed authentic and looked good but i wasnt *excited* enoguh by the book to try them...i can see using this more as a reference..others may feel different tho
Rating:
Summary: comprehensive
Review: I found this book a bit dry... It seems to be some history/some cooking which i usually like alot. But the writing didnt seem to have a spark to me... it read more like a text book. a school book, maybe. i read it through but i didnt find myself enjoying the experience as much as i would have liked to. The recipes seemed authentic and looked good but i wasnt *excited* enoguh by the book to try them...i can see using this more as a reference..others may feel different tho
Rating:
Summary: Wonderful Book
Review: I have a few Japanese cookbooks that I never use because they seem to be just random collections of recipes. Though I love Japanese food, I had always been a bit intimidated by the thought of cooking it, because the ingredients and techniques are so far from those I usually use in my cooking. I have to say I love this book. Not only for the throrough introduction to Japanese ingredients, cooking techniques and food culture, but also because the author makes all of this understandable to the Western cook. Some of the recipes are time intensive, but I appreciate that whenever possible, he also includes short-cuts (for example, while he shows the way to make dashi from scratch, he also identifies an instant dashi mix that produced great results). The recipes I've made so far almost all came out quite similarly to those I have enjoyed in Japanese restaurants. Enthusiastically recommended.
Rating:
Summary: Informative, entertaining, and a must-have
Review: I have been searching a long time for a comprehensive book on Japanese cooking because I grew up with a mother who was a fantastic cook. Unfortunately, she never used recipes or measuring devices, so I have been struggling to duplicate the many delicious dishes of my childhood to no avail. This book is the answer to my quest. The recipes are very authentic, and the author talks about the history of the various recipes and cooking techniques. This enhances the enjoyment of the beautiful cuisine. I feel like I am back home in Mom's kitchen!
| 
