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Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Shizuo Tsuji

  • Japanese Cooking: A Simple Art
    • Categories: Japanese
    • ISBN: 9780870113994 Hardcover (United States) 1/24/1998
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  • Japanese Cooking: A Simple Art
    • Categories: Japanese
    • ISBN: 9781568363882 Hardcover (United States) 2/17/2012
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  • Japanese Cooking: A Simple Art
    • Categories: Japanese
    • ISBN: 9784770007582 Hardcover
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  • Japanese Cooking: A Simple Art 25th Anniversary Edition
    • Categories: Japanese
    • ISBN: 9784770030498 Hardcover (Japan) 2/16/2007
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  • Practical Japanese Cooking: Easy and Elegant
    • Categories: Quick / easy; Japanese
    • ISBN: 9780870117626 Hardcover (United States) 9/1/1986
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  • Practical Japanese Cooking: Easy and Elegant
    • Categories: Quick / easy; Japanese
    • ISBN: 9784770012623 (United States) 1/1/1986
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  • Practical Japanese Cooking: Easy and Elegant
    • Categories: Quick / easy; Japanese
    • ISBN: 9781568365671 Paperback (United States) 2/1/2016
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Biography

Shizuo Tsuji (1933-1993) was born into a family that operated a traditional confectionery and graduated from prestigious Waseda University in Tokyo with a degree in French Literature. He worked first as a reporter for the Yomiuri Shimbun newspaper and then in 1960 established the Tsuji Culinary Institute in Osaka to train professional chefs (now the largest such school in Japan). After extensive training in Japanese cooking, he studied the cooking of the greatest chefs in France. The French government named him Meilleur Ouvrier de France (M. O. F.) in recognition of his study, mastery, and promotion of French cuisine. He published over thirty books, including works on gastronomy, music, essays, and translation. He followed Japanese Cooking: A Simple Art with Practical Japanese Cooking: Easy and Elegant, a full-color presentation of some of the most popular Japanese dishes.