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. The 25th Anniversary edition celebrates Tsuji’s classic work. 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. What hasn’t changed over the years, however, are the foundations of Japanese cooking. Japanese flavors, ingredients and textures have been fused into dishes from a wide variety of other cuisines. 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 food is a favorite of diners around the world. Twenty-five years later, much has changed. 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.
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