Shunju: New Japanese Cuisine

Shunju: New Japanese Cuisine

by Takashi Sugimoto, Marcia Iwatate
     
 

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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: NewSee more details below

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.

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:
9781462907144
Publisher:
Tuttle Publishing
Publication date:
01/15/2013
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
272
Sales rank:
763,086
File size:
19 MB
Note:
This product may take a few minutes to download.

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