Kodansha, Date: 02/17/2012. Hardcover. Used - Good. Used - good condition. For mass produced books with mulitiple editions the book on hand may not be edition listed. Please reach out with any questions about condition or edition. Kodansha ISBN 1568363885 [US]
Kodansha USA 2012 Anniversary ed. Hardcover Good Connecting readers with great books since 1972. Used books may not include companion materials, some shelf wear, may contain highlighting/notes, and may not include cd-rom or access codes. Customer service is our top priority!
ISBN10: 1568363885, ISBN13: 9781568363882, [publisher: Kodansha USA] Hardcover Connecting readers with great books since 1972. Used books may not include companion materials, some shelf wear, may contain highlighting/notes, may not include cdrom or access codes. Customer service is our top priority! [Dallas, TX, U.S.A.] [Publication Year: 2012]
ISBN10: 1568363885, ISBN13: 9781568363882, [publisher: Kodansha International] Gebraucht - Sehr gut Leichte Lagerspuren, leicht verschmutzt, Schutzumschlag leicht verknickt - 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 ...
ISBN10: 1568363885, ISBN13: 9781568363882, 100% Customer Satisfaction Guaranteed ! The book shows some signs of wear from use but is a good readable copy. Cover in excellent condition. Binding tight. Pages in great shape, no tears. Not contain access codes, cd, DVD. [Tallahassee, FL, U.S.A.]
ISBN10: 1568363885, ISBN13: 9781568363882, [publisher: Kodansha International] Hardcover Has little wear to the cover and pages. Contains some markings such as highlighting and writing. [Lewiston, NY, U.S.A.] [Publication Year: 2012]
ISBN10: 1568363885, ISBN13: 9781568363882, [publisher: Kodansha International] Hardcover A+ Customer service! Satisfaction Guaranteed! Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. [Hawthorne, CA, U.S.A.] [Publication Year: 2012]
ISBN10: 1568363885, ISBN13: 9781568363882, [publisher: Kodansha International] Gebraucht - Sehr gut Leichte Lagerspuren, leicht verschmutzt, Schutzumschlag leicht verknickt - 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 ...
ISBN10: 1568363885, ISBN13: 9781568363882, [publisher: Kodansha International] Hardcover A+ Customer service! Satisfaction Guaranteed! Book is in NEW condition. [Hawthorne, CA, U.S.A.] [Publication Year: 2012]
ISBN10: 1568363885, ISBN13: 9781568363882, Hardcover Hardcover. 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.Twe.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 507 pages. 1.470 [Lidcombe, NSW, Australia] [Publication Year: 2012]
Tokyo, Japan: Kodansha, Date: 2012. New Hardcover. Tsuji, Shizuo. Japanese Cooking: a simple art - 25th anniversary edition. Kodansha: New York, USA 2012. 4to (263x188mm) HC 508pp. (introduction by M F K Fisher; foreword by Ruth Reichl; preface by Yoshiki Tsuji). 2012. Kodansha ISBN 1568363885 [AU]
2012-01-03. Good. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May not contain Access Codes or Supplements. May be re-issue. May be ex-library. Shipping & Handling by region. Buy with confidence, excellent customer service! Date: 2010. ISBN 1568363885 [US]
2012-01-03. New. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May be re-issue. Buy with confidence, excellent customer service! Date: 2010. ISBN 1568363885 [US]
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