Japanese cooking : a simple art

This is the comprehensive guide to all aspects of Japanese cooking: history; simple and complex recipes; techniques (slicing, grilling, steaming, simmering, frying, and more); specifics on rice, noodles and sushi; detailed drawings. The twenty-fifth anniversary edition has a wonderful appreciation from Ruth Reichl who had asked M.F.K. Fisher for advice about visiting Japan. Fisher recommended this book, however Reichl was not going to be cooking.  "No," she [M.F.K. Fisher] said in her sphinx-like way, "It is much more than a cookbook."