Description
In Japan, where there are more festivals than there are days of the year, it's no surprise that food is a daily celebration unto itself!
The Food of Japan is a diverse compilation of 96 recipes collected and beautifully photographed in several regions throughout the country. The many different styles of Japanese food are a treat for the palate, eyes, and nose-making it a complete epicurean experience.
History and culture have shaped Japanese cuisine, which is carefully explained in this introductory guide. It also includes eating styles, cooking techniques, authentic ingredients, and regional differences.
Recipes included range from soup stocks to main dishes to desserts, including:
About the Author
Prize-winning chef Takayuki Kosaki was born in Ishikawa Prefecture. In 1994 he became Chef de Cuisine at Hyatt Regency Osaka's finest Japanese Restaurant, Irodori.
Walter Wagner, Executive Chef at Hyatt Regency Osaka since its opening in 1994, acquired much of the essential culinary experience in his native land, Switzerland, as well as abroad. He is currently a board director of the Melbourne Food & Wine Festival and a member of the International Food & Beverage Forum. Also, he served as a board member of Restaurant & Catering Victoria for five years.
Photographer Heinz von Holzen was F&B Director at the Grand Hyatt Bali before setting up his own company in Bali, specializing in food photography and food consultancy. He operates a restaurant and cooking school called Bumbu Bali and is the author of 8 books on Balinese and Indonesian cuisine.
Reviews
"In addition to the recipes, what caught my eye was the photography in this book. It's really top-notch and worth admiring. The pictures have given me ideas on how to present our meals [and] how to 'style' the dishes..." --Castle View Academy blog
Book Information
ISBN 9784805314807
Author Takayuki Kosaki
Format Paperback
Page Count 112
Imprint Tuttle Publishing
Publisher Tuttle Publishing
Weight(grams) 482g
The Food of Japan is a diverse compilation of 96 recipes collected and beautifully photographed in several regions throughout the country. The many different styles of Japanese food are a treat for the palate, eyes, and nose-making it a complete epicurean experience.
History and culture have shaped Japanese cuisine, which is carefully explained in this introductory guide. It also includes eating styles, cooking techniques, authentic ingredients, and regional differences.
Recipes included range from soup stocks to main dishes to desserts, including:
- Miso Soup with Clams
- Chawan Mushi
- Hotpots
- Cherry Blossom Dumplings
About the Author
Prize-winning chef Takayuki Kosaki was born in Ishikawa Prefecture. In 1994 he became Chef de Cuisine at Hyatt Regency Osaka's finest Japanese Restaurant, Irodori.
Walter Wagner, Executive Chef at Hyatt Regency Osaka since its opening in 1994, acquired much of the essential culinary experience in his native land, Switzerland, as well as abroad. He is currently a board director of the Melbourne Food & Wine Festival and a member of the International Food & Beverage Forum. Also, he served as a board member of Restaurant & Catering Victoria for five years.
Photographer Heinz von Holzen was F&B Director at the Grand Hyatt Bali before setting up his own company in Bali, specializing in food photography and food consultancy. He operates a restaurant and cooking school called Bumbu Bali and is the author of 8 books on Balinese and Indonesian cuisine.
Reviews
"In addition to the recipes, what caught my eye was the photography in this book. It's really top-notch and worth admiring. The pictures have given me ideas on how to present our meals [and] how to 'style' the dishes..." --Castle View Academy blog
Book Information
ISBN 9784805314807
Author Takayuki Kosaki
Format Paperback
Page Count 112
Imprint Tuttle Publishing
Publisher Tuttle Publishing
Weight(grams) 482g
