* Japanese Cooking: A Simple Art, Shizuo Tsuji, Kodansha International, 1980.
In praise of this book I can only quote the paragraph used on the dust jacket and signed by me. “As far as I know there has never been an all-embracing and authentic cookbook relating to Japanese food in English. Shizuo Tsuji’s volume fills that void with distinction and there is a bonus in having a lovely and affectionate introduction by my favorite writer on food, M. F. K. Fisher. This is a volume . . . [that I would ever] be loath to part with.” Tsuji is the owner and director of the Tsuji Hotel School in Osaka, the largest in all of Japan. He is an intense, sensitive, and brilliant gastronome. He is the author of many volumes on French as well as Japanese cooking. I feel certain that he knows more about the cooking of his native land than anyone else in the world.
