Food


japanese cookook

Especially in the winter, we love to have some new (to us) cookbooks to look through, and perhaps to even cook from. My friend Liana, who is an amazing cook, swears by this Japanese cookbook, Japanese Cooking A Simple Art, by Shizuo Tsuji, which was published in 1980. Although Japanese is complicated to cook, this book breaks it down in a way that makes it a little bit more doable. I just ordered it from Abebooks, where there were plenty of copies for less than $12. (When I went to find it on Amazon, they only had copies of it that were around $150! They were the 25 year anniversary editions, with a foreward from Ruth Reichl.)

 

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