Kaiseki: The Exquisite Cuisine Of Kyoto?s Kikunoi Restaurant - Tapa dura
Sinopsis
Kaiseki editado por Kodansha
"Sinopsis" puede pertenecer a otra edición de este libro.
Críticas
"If it has ever occurred to you, as it has to me lately, how the food of some superstar French and Spanish chefs leads right back to the Japanese tradition of exquisite little plates called kaiseki, this book confirms that idea. Preparing the food beautifully photographed in the lush KAISEKI by Kyoto restaurateur Yoshihiro Murata is almost beside the point; understanding, and salivating, is." -- DEGREESlNewsweek "Sumptuous photographs." --Gourmet "A Striking new book on kaiseki cuisine by one of Japan's top chefs and restaurateurs.... The recipes give insights into the mechanics of a little-understood culinary world." -Financial Times "Visually stunning.... Each dish is a beautiful example of the Japanese cooking art form, Kaiseki." --Kirkus Reviews "It is an art form.... Full of a collection of carefully formed recipes and photographs of artfully presented dishes." --The Globalist.com "If it has ever occured to you, as it has to me lately, how the food of some superstar French and Spanish chefs leads right back to the Japanese tradition of exquisite little plates called kaiseki, this book confirms that idea. Preparing the food beautifully photographed by in the lush KAISEKI by Kyoto restaurateur Yoshihiro Murata is almost beside the point; understanding, and salivating, is." --Newsweek Sumptuous photographs. --Gourmet "A Striking new book on kaiseki cuisine by one of Japans top chefs and restaurateurs. The recipes give insights into the mechanics of a little-understood culinary world." --Financial Times "Visually stunning.... Each dish is a beautiful example of the Japanese cooking art form, Kaiseki." --Kirkus Reviews "It is an art form. Full of a collection of carefully formed recipes and photographs of artfully presented dishes."--The Globalist.com "If it has ever occured to you, as it has to me lately, how the food of some superstar French and Spanish chefs leads right back to the Japanese tradition of exquisite little plates called kaiseki, this book confirms that idea. Preparing the food beautifully photographed by in the lush KAISEKI by Kyoto restaurateur Yoshihiro Murata is almost beside the point; understanding, and salivating, is." --Newsweek Sumptuous photographs. --Gourmet "A Striking new book on kaiseki cuisine by one of Japans top chefs and restaurateurs. The recipes give insights into the mechanics of a little-understood culinary world." --Financial Times "Visually stunning.... Each dish is a beautiful example of the Japanese cooking art form, Kaiseki." --Kirkus Reviews "It is an art form. Full of a collection of carefully formed recipes and photographs of artfully presented dishes."--The Globalist.com "If it has ever occured to you, as it has to me lately, how the food of some superstar French and Spanish chefs leads right back to the Japanese tradition of exquisite little plates called kaiseki, this book confirms that idea. Preparing the food beautifully photographed by in the lush KAISEKI by Kyoto restaurateur Yoshihiro Murata is almost beside the point; understanding, and salivating, is." --Newsweek Sumptuous photographs. --Gourmet "A Striking new book on kaiseki cuisine by one of Japans top chefs and restaurateurs. The recipes give insights into the mechanics of a little-understood culinary world." --Financial Times "Visually stunning.... Each dish is a beautiful example of the Japanese cooking art form, Kaiseki." --Kirkus Reviews "It is an art form. Full of a collection of carefully formed recipes and photographs of artfully presented dishes."--The Globalist.com "If it has ever occured to you, as it has to me lately, how the food of some superstar French and Spanish chefs leads right back to the Japanese tradition of exquisite little plates called kaiseki, this book confirms that idea. Preparing the food beautifully photographed by in the lush KAISEKI by Kyoto restaurateur Yoshihiro Murata is almost beside the point; understanding, and salivating, is." -Newsweek "Visually stunning.... Each dish is a beautiful example of the Japanese cooking art form, Kaiseki." -Kirkus Reviews "Visually stunning.... Each dish is a beautiful example of the Japanese cooking art form, Kaiseki." -Kirkus Reviews
Reseña del editor
Features, in seasonal format, the style of cooking that began as tea ceremony accompaniment and developed into the highest form of Japanese cuisine. This book explains the history and the components of kaiseki cuisine, the ingredients, preparation methods and the philosophy behind the dish. It also explains how the cuisine changed over the years. Kaiseki is a feast for the eyes as well as the palate, and chef Murata's Kaiseki' is at once a cookbook and a work of art. This sumptuously illustrated volume features - in seasonal format - the style of cooking that began'
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- EditorialKodansha International Ltd
- Año de publicación2006
- ISBN 10 4770030223
- ISBN 13 9784770030221
- EncuadernaciónTapa dura
- IdiomaInglés
- Número de páginas192
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Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant
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Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant
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ISBN 10: 4770030223
ISBN 13: 9784770030221
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Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant
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ISBN 10: 4770030223
ISBN 13: 9784770030221
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Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant
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Kodansha International, 2006
ISBN 10: 4770030223
ISBN 13: 9784770030221
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Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant
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ISBN 10: 4770030223
ISBN 13: 9784770030221
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Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant
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Kodansha International, 2006
ISBN 10: 4770030223
ISBN 13: 9784770030221
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Kaiseki : The Exquisite Cuisine of Kyoto's Kikunoi Restaurant
Publicado por
Kodansha International, 2006
ISBN 10: 4770030223
ISBN 13: 9784770030221
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KAISEKI, the Exquisite Cuisine of Kyoto's Kikunoi Restaurant
Publicado por
Kodansha International, 2006
ISBN 10: 4770030223
ISBN 13: 9784770030221
Antiguo o usado
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Hardcover. Condición: Fine. Estado de la sobrecubierta: Fine. 1st Edition. First edition, 2nd prntg. Kuma Masashi (photographs). Ferran Adrià (elBulli) & Matsuhisa Nobu (foreword). silver hb boards, clean & bright, bndg crisp, Unclipped color illus dj w separate wrap-around Japanese txt bellyband, no creases or tears, exc unread, gift cond; no interior marks, illus lavender eps, full pg & txt color photo illus throughout, seasonal recipe format, 80 recipes, 192 pp. 9.5"x 12'. 2lbs 150z. OP. handsome book befitting the elegance of the cuisine. Nº de ref. del artículo: RB5049
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