Yamazato: Kaiseki Recipes: Secrets of the Japanese Cuisine

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Antique Collectors Club Limited, 2007 - Cooking - 111 pages
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Akira Oshima, chef of the restaurant Yamazato in Hotel Okura, is the only Japanese chef in Europe who has been awarded with a Michelin star. His kitchen distinguishes itself from an 'ordinary' Japanese sushi kitchen through its originality and authenticity. The Kaiseki cuisine is based on a hundred years old tradition and has a lot of symbolism and rituals. Twenty-two delicious recipes from the book Kaiseki Cuisine (or the Japanese haute cuisine) were photographed and explained step by step. Beginning as well as experienced cooks will find something to their liking in these gems of Japanese food art.The Yamazato chefs are generous in giving tips and straightforward information about ingredients, kitchen tools, the menu, garnishing and the presentation of these culinary tours de force . A choice of alternatives for less accessible ingredients make sure that every amateur cook can cook Kaiseki style. Also available: Yamazato: Kaiseki Cusine ISBN 9789058561114

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About the author (2007)

Katarzyna J. Cwiertka is researcher in the Centre for Japanese and Korean Studies at Leiden University. She is coauthor of "Yamazato: The Kaiseki Cuisine, Hotel Okura ""Amsterdam" and coeditor of "Asian Food: The Global and the Local,"

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