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Haute Chinese Cuisine from the Kitchen of Wakiya
     

Haute Chinese Cuisine from the Kitchen of Wakiya

by Yuji Wakiya, David Bouley, Nobu Matsuhisa, Kuma Masashi (Photographer)
 

Yuji Wakiyas impressive creative talent for serving authentic Chinese recipes and ingredients has revolutionized the perception of that nations cuisine. He has taken food that too often has been seen as a take-out staple steeped in artificial additives and given it layers of delicate, subtle flavor and an elegant touch, resulting in what can only be called haute

Overview

Yuji Wakiyas impressive creative talent for serving authentic Chinese recipes and ingredients has revolutionized the perception of that nations cuisine. He has taken food that too often has been seen as a take-out staple steeped in artificial additives and given it layers of delicate, subtle flavor and an elegant touch, resulting in what can only be called haute Chinese.

Wakiyas unique stylecaptured in this book by the breathtaking photos of Masashi Kumacomes from the combination of his deep knowledge of Chinese food and culture and the Japanese aesthetic for an always-stylish, yet refined presentation.

In commentary and supplemental information accompanying each recipe, Wakiya enlightens readers on a wide variety of topics ranging from the medicinal properties of certain ingredients to making stocks and sauces from scratch, reconstituting dried Chinese ingredients, and the importance of using high heat in making tea. He discusses the origins of his signature dishes, based on Shanghai cuisineknown for its use of healthy ingredients such as black vinegaras well as the fascinating history, traditions and culture of the cuisine. Detailed instructions enable accomplished amateur chefs and professionals to prepare the dishes themselves.

Over 70 dishes are presented in the book, organized by coursefrom appetizer through the meat and vegetable dishes to the dessert. Each of the dishes also reflects Wakiyas creativity and originality through his selection of antique plates from all over Asia.

Like no other Chinese cookbook before it, Haute Chinese Cuisine from the Kitchen of Wakiya is a dramatic treat for sophisticated eyes and palates and the intellectually curious.

Editorial Reviews

Publishers Weekly
Starred Review.

Chef Wakiya is a culinary artist well-known to globe-trotting gourmands for his Japanese television appearances as well as his restaurants (Americans were welcomed to the table in 2007, when he opened Wakiya at New York's Gramercy Park Hotel). His fans can now recreate (or at least read about) their favorite dishes with this stunning cookbook, a testament to Wakiya's skill, imagination and craftsmanship. Blending Chinese, Japanese and French techniques into a style all his own, Wakiya's innovative approach makes each page revelatory, with clear explanation of culinary show-stoppers like glistening Tofu with Black Sesame Sauce (surprisingly easy to prepare), artful Potato and Chicken Croquettes and classics like Peking Duck and Pan-Seared Jade Dumplings. Many ingredients will be difficult, if not impossible, to source in the West, but Wakiya's goal is stay as authentic and transparent as possible; though few readers will attempt the laborious, multi-day preparation for dried shark fin (in Shark's Fin Soup), they'll surely appreciate Wakiya's meticulous process. Other dishes are more straightforward, like Fresh Calamari with Mustard Sauce and Stir-Fried Chicken with Sansho Pepper; assuming they can locate shiso flowers and leaves, cooks can also easily recreate the gorgeous Fried Rice with Shiso Flowers. Still, it's Wakiya's storied skill, matched with eye-popping photographs of his luxurious dishes, that will draw in chefs, home cooks and culinary tourists.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product Details

ISBN-13:
9784770030726
Publisher:
Kodansha USA
Publication date:
11/01/2008
Pages:
192
Product dimensions:
9.30(w) x 11.30(h) x 1.00(d)

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Meet the Author

YUJI WAKIYA was born in Japan, started his career as a cook in Chinese cuisine at the age of fifteen under a Chinese chef, and became an executive chef at Turandot in the Pan Pacific Hotel in Yokohama, Japan, in 1995. Since then he has opened his own successful restaurants in Tokyo, and, most recently, in New York in 2007.

Photographer MASASHI KUMA was nominated for a James Beard Award for his photography in Kodanshas Kaiseki: The Exquisite Cuisine of Kyotos Kikunoi Restaurant.

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