Kaiseki: Zen Tastes in Japanese Cooking by Kaichi Tsuji
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Directory: Traditional Collectibles: Books: References: Fine Art: Pre 1980: Item # 1176071
Directory: Traditional Collectibles: Books: References: Fine Art: Pre 1980: Item # 1176071
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WaSabiDou Antiques and Folk Crafts
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"Kaiseki: Zen Tastes in Japanese Cooking" by Kaichi Tsuji. 1972 First Edition, Kodansha. 207 pages. COlor & B/W plates, plus original wood block prints by Masakazu Kuwata. Introduction by Soshitsu Sen (grandmaster of Urasenke School of Chanoyu,) Foreward by Nobel Prize novelist Yasunari Kawabata. Clothbund Hardvover. Book Condition-New, but 2 cm tear on original paper dust jacket. "The harmony, repose, and rhythm that one senses in the mood of the tearoom have their palatable echos in every Kaiseki course. The techniques for creating these qualities appear here in English for the first time. They are the fruits of tradition - an art - of transforming the blessing of nature into food, not only for man's stomach but for the heart and mind as well." Kaichi Tsuji was born in Kyoto in 1908 and began an apprenticeship as a cook at the age of 14 under the first head of the the Tsujitome family of Kaiseki chefs, from whom he inherited his name and the tradition that he will pass onto his son. He owns and operates restaurants in both Kyoto and Tokyo.
"Kaiseki: Zen Tastes in Japanese Cooking" by Kaichi Tsuji. 1972 First Edition, Kodansha. 207 pages. COlor & B/W plates, plus original wood block prints by Masakazu Kuwata. Introduction by Soshitsu Sen (grandmaster of Urasenke School of Chanoyu,) Foreward by Nobel Prize novelist Yasunari Kawabata. Clothbund Hardvover. Book Condition-New, but 2 cm tear on original paper dust jacket. "The harmony, repose, and rhythm that one senses in the mood of the tearoom have their palatable echos in every Kaiseki course. The techniques for creating these qualities appear here in English for the first time. They are the fruits of tradition - an art - of transforming the blessing of nature into food, not only for man's stomach but for the heart and mind as well." Kaichi Tsuji was born in Kyoto in 1908 and began an apprenticeship as a cook at the age of 14 under the first head of the the Tsujitome family of Kaiseki chefs, from whom he inherited his name and the tradition that he will pass onto his son. He owns and operates restaurants in both Kyoto and Tokyo.
