1980, ISBN: 9781178123562

gebonden uitgave

Tokyo ; New York : Kodansha International Ltd. ; New York : Distributed in the U.S. by Kodansha International/USA through Harper & Row, 1980, 1980. Book. Fine. Hardcover. 517 pages : … Meer...

Tokyo ; New York : Kodansha International Ltd. ; New York : Distributed in the U.S. by Kodansha International/USA through Harper & Row, 1980, 1980. Book. Fine. Hardcover. 517 pages : illustrations ; 27 cm ; ISBN: 0870113992; 9780870113994 LCCN: 79-66244 ; LC: TX724.5.J3; Dewey: 641.5952 ; OCLC: 6278555 ; red cloth ; no dustjcaket ; Contents: The Japanese meal -- Ingredients -- Utensils -- Knives -- Selecting and cutting fish, chicken, and vegetables -- Basic stock (dashi) -- Making soups (Suimono and Shirumono -- Slicing and serving (sashimi) -- Grilling and pan frying (Yakimono) -- Steaming (mushimono) -- Simmering (Nimono) -- Deep frying (Agemono) -- Japanese salads (Sunomono and Aemono) -- One pot cooking (Nabemono) -- Rice (Gohanmono) -- Sushi varieties -- Noodles (Menrui) -- Pickling vegetables (Tsukemono) -- Sweets and confections (Okashi) -- Teas and sake -- Soups (Suimono and Shirumono) -- Sahimi -- Grilled and pan fried dishes (Yakimono) -- Steamed dishes (Mushimono) -- Simmered dishes (Nimono) -- Deep fried dishes (Agemono) -- Salads (Sunomono and aemono) -- One-pot dishes (Nabemono) -- Rice dishes (Gohanmono) -- Sushi -- Noodles (Menrui) -- Sweets (Okashi) -- Miscellaneous. ; "SHIZUO TSUJI was the head of the Ecole Technique Hotcliere Tsuji in Osaka, the largest school training professional chefs in Japan; the author of twenty-nine books on gastronomy, travel, and music; the owner of one of the world's largest private collections of Bach recordings; an honorary recipient of the Meilleur Ouvrier de France award, presented to him by the French government for his mastery and promotion of French cuisine; and Japan's leading figure in the international gastronomic community. Born the son of a baker, Tsuji graduated from prestigious Waseda University in Tokyo with a degree in French literature, and then found a job as an Osakabased reporter for the Tokyo daily, the Yomiuri Shimbun. It was after being given an assignment to write a feature article on cooking schools in Japan that he traded pen for pan and, with the encouragement of his entrepreneur father-in-law, devoted several years of intensive study to Japanese cooking before going abroad to train with the great chefs of Europe. Tsuji returned to Osaka in 1960 and developed his father-in-law's small cooking school for housewives into the present academy for professionals with an enrollment of 2,500 students. Today an expert staff of 220 offers intensive one-year courses on Japanese, French, and Chinese cooking with classes six days a week. " ; FINE., Tokyo ; New York : Kodansha International Ltd. ; New York : Distributed in the U.S. by Kodansha International/USA through Harper, 1980, 5, paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book., 2.5<

2010, ISBN: 9781178123562

Nabu Press, Taschenbuch, 530 Seiten, Publiziert: 2010-08-31T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: black & white illustrations, 2.06 kg, Kategorien, Bücher, Taschenbücher, Fremds… Meer...

Nabu Press, Taschenbuch, 530 Seiten, Publiziert: 2010-08-31T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: black & white illustrations, 2.06 kg, Kategorien, Bücher, Taschenbücher, Fremdsprachige Bücher, Englische Bücher, Nabu Press, 2010<

2010, ISBN: 9781178123562

paperback, Access codes and supplements are not guaranteed with used items. May be an ex-library book., Gebraucht, guter Zustand, [PU: Nabu Press]

2010, ISBN: 9781178123562

Nabu Press, 2010-08-31. Paperback. Good., Nabu Press, 2010-08-31, 2.5