Word: tsuji
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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...
This admirable volume, with an introduction by M.F.K. Fisher, includes charts of North American and Japanese fish and an exhaustive list of U.S. stores where Japanese ingredients and implements can be bought. Tsuji-san is a man of all seasonings: in addition to a wallful of international culinary awards, he boasts one of the world's most extensive private collections of Bach recordings, is an authority on ice cream and has written 29 books. This must be his most valuable...