Japanese Cooking by
Call Number: TX724.5.J3 T836 2011
Since its release twenty-five years ago, Shizuo Tsuji's encyclopedic and authoritative work has been the acknowledged "bible" of Japanese cooking. Unrivaled in its comprehensive explanation of ingredients, tools, and techniques, the book guides readers through recipes with clear prose, while technical points are made understandable with deftly executed line drawings. Much more than a collection of recipes, the cookbook is a masterful treatise of Japanese cuisine.