After introducing ingredients and utensils, the 20 chapters of Part One are made up of lessons presenting all the basic Japanese cooking methods and principal types of prepared foods - grilling, simmering, steaming, noodles, sushi, pickles, and so on - with accompanying basic model recipes. Part Two consists of 130 carefully selected recipes. These range from simple dishes for daily fare to well-chosen challenges for the adventurous cook. Together with the 90-odd recipes included in Part One, these enable the cook to build up a repertory, dish by dish, from the basic everyday "soup and three" formula to a gala banquet. Whether preparing a snack for oneself or something special for friends, readers will find themselves reaching for this volume. Japanese Cooking: A Simple Art is a sourcebook of cooking concepts and recipes from one of the world's outstanding culinary traditions.