PRESS RELEASE: You’ll be amazed at how easy authentic Japanese food can be to make…
The Tsuji Culinary Institute’s best-selling hardcover is now in a revised softcover edition, with a new foreword from David Bouley.Practical Japanese Cooking: Easy and Elegant £22 Softcover; 298 x220 mm; 152 pages, all in colour; 360+ colour photographs; 103 recipes; by Shizuo Tsuji and Koichiro Hata; published by Kodansha USA Inc. This lavishly illustrated book is Tsuji and Saeki’s unique adaptation of classical Japanese cuisine to the needs and skill level of the average home cook. It is unequivocal in exploding the myth that traditional Japanese food can only be prepared by