In the same way that Kaiseki itself is a feast for the eyes as well as the palate, chef Murata's Kaiseki is at once a cookbook and a work of art. This sumptuously illustrated volume features-in seasonal format-the style of cooking that began as tea ceremony accompaniment and developed into the highest form of Japanese cuisine. Kaiseki celebrates the natural ingredients of each season with a spectacular presentation. After a front section explaining the history and components of kaiseki cuisine, Yoshihiro Murata, the third generation owner/chef of Kyoto's famed Kikunoi

About the Author
YOSHIHIRO MURATA is the third generation owner/chef of Kikunoi, a Kyoto-based kaiseki restaurant, with a branch in Tokyo. The work of photographer MASASHI KUMA has appeared in numerous publications, including Voce and GQ. This is his first book.

Reviews
"If it has ever occurred to you, as it has to me lately, how the food of some superstar French and Spanish chefs leads right back to the Japanese tradition of exquisite little plates called kaiseki, this book confirms that idea. Preparing the food beautifully photographed in the lush KAISEKI by Kyoto restaurateur Yoshihiro Murata is almost beside the point; understanding, and salivating, is." -^lNewsweek



"Sumptuous photographs." -Gourmet



"A Striking new book on kaiseki cuisine by one of Japan's top chefs and restaurateurs.... The recipes give insights into the mechanics of a little-understood culinary world." -Financial Times



"Visually stunning.... Each dish is a beautiful example of the Japanese cooking art form, Kaiseki." -Kirkus Reviews



"It is an art form.... Full of a collection of carefully formed recipes and photographs of artfully presented dishes." -The Globalist.com



Book Information
ISBN 9781568364421
Author Yoshihiro Murata
Format Hardback
Page Count 192
Imprint Kodansha America, Inc
Publisher Kodansha America, Inc
Weight(grams) 1352g