Kaiseki: Zen Tastes in Japanese Cooking, Kodansha International, 1981, HC, NF.
Kaiseki: Zen Tastes in Japanese Cooking, Kodansha International, 1981, HC, NF.
Kaiseki: Zen Tastes in Japanese Cooking, Kodansha International, 1981, HC, NF.
Kaiseki: Zen Tastes in Japanese Cooking, Kodansha International, 1981, HC, NF.
Kaiseki: Zen Tastes in Japanese Cooking, Kodansha International, 1981, HC, NF.
Kaiseki: Zen Tastes in Japanese Cooking, Kodansha International, 1981, HC, NF.

Kaiseki: Zen Tastes in Japanese Cooking, Kodansha International, 1981, HC, NF.

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$70.00
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Tsuji, Kaichi, et al. Tokyo, Kodansha International, 1981.
English, 2nd Printing, Near Fine, HC, 4to, 11 1/4" x 9", 207 pp.
ISBN: 0870111736

Blue cloth over board, stamped green Japanese lettering to front, stamped green lettering to spine, slight bump to tail, light sunning to top edge, otherwise, superior copy inside and out, with only the most minimal, unobtrusive wear to bindings, text-block, dust jacket and endpapers. Near Fine white pictorial dust jacket, featuring full-color photographs of Kaiseki meals to front and back, multi-color lettering to front and spine, white lettering to back, black lettering to interior flaps, light sunning to top edge, clean and intact. Protected in a paper-backed Mylar-sleeve. [6] 207 pp., replete with full-color images, woodcut prints by M. Kuwata, Introduction by Soshitsu Sen, Foreword by Yasunari Kawabata, essay "Untensil and Kaiseki" by Seizo Hayashiya, text by Kaichi Tsuji: "The Twelve Months of Kaiseki," "The Kaiseki Courses," Postscript, Notes on Utensils, List of Recipes, Glossary. From inside 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."