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Japanese Cooking: The Traditions, Techniques, Ingredients and Recipes


Japanese Cooking: The Traditions, Techniques, Ingredients and Recipes Cover


Synopses & Reviews

Publisher Comments:

In this savory collection of personal stories, 22 international master chefs share their motivations, influences, and the pivotal role Japanese food culture has played in their cuisine, restaurants, and professional development. Through each individual story, readers will discover the rich legacy of Japan’s culinary traditions and gain insights into the tools and ingredients used in Japanese cuisine. This book is unique in its approach of explaining how the Japanese food culture has changed culinary education, as well as the new standards that have been set for Western cuisine, professional kitchens, and the modern dining experience. The participating chefs include: Elizabeth Andoh, Michael Anthony, David Bouley, Wylie Dufresne, Ben Flatt, Eddy Leroux, Nobu Matsuhisa , David Myers, Nils Norén, Ben Pollinger, Eric Ripert, Toni Robertson, Michael Romano, Marcus Samuelsson, Suvir Saran, Yosuke Suga, Noriyuki Sugie, Toshio Suzuki, Shinichiro Takagi, James Wierzelewski, Barry Wine, Lee Anne Wong.

About the Author

Saori Kawano is the founder and president of Korin Japanese Trading Corp. and the founder of The Gohan Society, a nonprofit organization whose mission is to enhance the exchange of culinary culture between Japan and the U.S. She lives in New York City. Don Gabor is a writer and professional speaker. He is the author of How to Start a Conversation and Make Friends, Talking with Confidence for the Painfully Shy, and the coauthor of Laugh of the Hyenas. He lives in Brooklyn, New York.

Product Details

Kazuko, Emi
Southwater Publishing
Kazuko, EMI
Gabor, Don
Kawano, Saori
Cooking and Food-Japanese
Edition Description:
Trade paper
Publication Date:
9 x 6 in 1.2 lb

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Related Subjects

Cooking and Food » General
Cooking and Food » Regional and Ethnic » Japanese

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