Shunju: New Japanese Cuisine

Overview

Winner of the 2004 James Beard Award for Best Photography!

Shunju: New Japanese Cuisine takes you on a tour of the restaurants and philosophy at the forefront of Japan's cooking revolution. Just as Alice Waters changed the way Americans thought about food, Takashi Sugimoto has revolutionized the act of dining in Japan.

Shunju: New Japanese Cuisine brings you the experience of dining at Tokyo's most innovative and exciting restaurants: Shunju. ...

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Shunju: New Japanese Cuisine

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Overview

Winner of the 2004 James Beard Award for Best Photography!

Shunju: New Japanese Cuisine takes you on a tour of the restaurants and philosophy at the forefront of Japan's cooking revolution. Just as Alice Waters changed the way Americans thought about food, Takashi Sugimoto has revolutionized the act of dining in Japan.

Shunju: New Japanese Cuisine brings you the experience of dining at Tokyo's most innovative and exciting restaurants: Shunju. Everything about these restaurants is unique—their design, decoration, and lighting—but most especially the cuisine. At the Shunju restaurants the menu changes with the seasons and the specials change daily depending on what is available from the market. The chefs choose from hand-picked farmed and wild vegetables that arrive each morning. The food, though quintessentially Japanese, is fresh and innovative, with unexpected touches from other cuisines.

The restaurants' designs are modern, funky, and often quite bizarre. Sugimoto, the famed interior designer, has incorporated such unusual installations as original sidewalk gratings from the London subway and hand plastered mud walls. In this way, the designs represent the new lifestyle philosophy of Japan's urban, cultivated youth: that within the chaotic city of design and food, more value should be placed on nature and time, on the textures of genuine materials, the flavors of natural foods.

Stunning photographs, shot on location throughout the four seasons, and modern recipes that are as beautiful in presentation as they are to taste, make Shunju: New Japanese Cuisine a must for both professional chefs and dedicated amateurs.

Sections include:

  • The Seasonal Kitchen
  • Spring foods
  • Summer foods
  • Autumn foods
  • Winter foods
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Product Details

  • ISBN-13: 9780794604486
  • Publisher: Periplus Editions (HK) ltd.
  • Publication date: 7/15/2006
  • Edition description: Paperback with Flaps
  • Pages: 272
  • Product dimensions: 9.00 (w) x 10.00 (h) x 0.70 (d)

Meet the Author

Takashi Sugimoto is Japan's leading restaurant designer and is responsible for many of Japan's most famous restaurants.

Marcia Iwatate is one of the leading lights in the Japanese fashion, design and food industries.

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Table of Contents

Foreword 4
The shunju way 6
The seasonal kitchen 30
Spring 34
Summer 90
Autumn 142
Winter 192
Appendices 242
Step by step preparation techniques
Glossary of ingredients
Mail-order sources of ingredients
Acknowledgments
Chefs
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