Word: shizuo
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Dates: during 1980-1989
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...accepted the invitation of the Japanese chef Shizuo Tsuji, a friend of 35 years and the founder and president of a cooking school for professionals in Osaka, to come to Japan and write an introduction to his cookbook Japanese Cooking: A Simple Art. She took along her sister and recalls the darker side of being a woman in Japan. "I would work all day long in the school, thinking only of going out in the evening and how I would be able to get up off the floor after dinner. My sister and I were the only women...
Though Japanese restaurants have popped up like bean sprouts throughout the U.S., all but the most intrepid American cooks refrain from emulating their cuisine. A pity. For, as Master Chef and Teacher Shizuo Tsuji demonstrates hi Japanese Cooking: A Simple Art (Kodansha; $14.95), Japanese food at its best is intrinsically austere, as much a matter of balance-texture, flavors, colors and freshness-as anything else. Not unlike Escoffier and the gurus of nouvelle cuisine, the Japanese chef insists: "Let little seem like much, as long as it is fresh and beautiful." Tsuji, a former journalist with a degree in French...