Books: Cooking by Cuisine -> Cooking Japanese
Masterclass in Japanese Cooking
Published: October 1, 2002
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From Publishers Weekly
Well-written with complex techniques simply and economically illustrated, this volume offers a fantastic collection of internationally inspired recipes from 20 contributing chefs, accompanied by tantalizing photos by Gus Filgate.
Food writer Kazuko briefly traces the history of the Zen Buddhist tea ceremony and its evolution into the formal cha-kaiseki meal and describes its influence on the modern Japanese concept of food. The following section outlines regional variations in
cuisine and sketches the typical Japanese home cook pantry. Whether one is just discovering Japanese food or already familiar with its beauty and elegant simplicity, the book offers a vibrant sampling of recipes and ideas covering classic Japanese dishes
such as Steamed Teapot Soup or the ethereal Baked Egg in Horaku Dish, a kind of souffl‚, but also more adventuresome ideas such as the California-fusion-inspired Tuna Steak with Sasabi Chardonnay Sauce. Some of the chefs trained in Japan, but many have
reinvented and experimented with ideas on the global stage, and they often deliver novel interpretations: marinated Daikon Salmon Kinuta Roll, monkfish Hotpot (an updated version of traditional nab‚ dishes such as sukiyaki), and Rolled Baby Pork Tempura
with Spring Onions prepared as a hearty bar snack for Londoners. Since the course covers everything from appetizers and soups to desserts, drinks and liqueurs, the book is a wonderful introduction to all foods Japanese, but should also inspire seasoned
gourmands and professionals.
Copyright 2003 Reed Business Information, Inc.
This is the first cookbook to feature masterclasses with 20 of the world's foremost Japanese cooks and chefs. A superb volume, featuring 20
step-by-step masterclasses, 120 recipes, and 180 color photos.
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