Japanese Cooking A Simple Art

Shizuo Tsuji was the head of the Tsuji Culinary Institute in Osaka, the largest school training professional chefs in Japan; the author of more than thirty 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 Few writers have written more eloquently about food than M. F. K. Fisher. Her books include The Art of Eating and The Cooking of Provincial France. She also translated and annotated Brillat-Savarin's Physiology of Taste, the Bible of all serous eatersTsuji, Shizuo is the author of 'Japanese Cooking A Simple Art' with ISBN 9780870113994 and ISBN 0870113992.