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1 Home & Garden Cooking and Food- Japanese

Shunju: New Japanese Cuisine

by

Shunju: New Japanese Cuisine Cover

 

Synopses & Reviews

Publisher Comments:

andlt;Bandgt;Winner of the 2004 James Beard Award for Best Photography!andlt;/bandgt;andlt;BRandgt;andlt;BRandgt;andlt;iandgt;Shunju: New Japanese Cuisineandlt;/iandgt; 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.andlt;BRandgt;andlt;BRandgt;andlt;iandgt;Shunju: New Japanese Cuisineandlt;/iandgt; brings you the experience of dining at Tokyo's most innovative and exciting restaurants: Shunju. Everything about these restaurants is uniqueand#8212;their design, decoration, and lightingand#8212;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.andlt;BRandgt;andlt;BRandgt;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.andlt;BRandgt;andlt;BRandgt;Stunning photographs, shot on location throughout the four seasons, and modern recipes that are as beautiful in presentation as they are to taste, make andlt;iandgt;Shunju: New Japanese Cuisineandlt;/iandgt; a must for both professional chefs and dedicated amateurs.andlt;BRandgt;andlt;BRandgt;Sections include:andlt;ulandgt;andlt;liandgt;The Seasonal Kitchenandlt;/liandgt;andlt;liandgt;Spring foodsandlt;/liandgt;andlt;liandgt;Summer foodsandlt;/liandgt;andlt;liandgt;Autumn foodsandlt;/liandgt;andlt;liandgt;Winter foodsandlt;/liandgt;andlt;/ulandgt;

Synopsis:

Winner of the James Beard Award for Best Food Photography

Synopsis:

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.

Synopsis:

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.

About the Author

andlt;bandgt;Takashi Sugimotoandlt;/bandgt; is Japan's leading restaurant designer and is responsible for many of Japan's most famous restaurants.andlt;BRandgt;andlt;BRandgt;andlt;bandgt;Marcia Iwatateandlt;/bandgt; is one of the leading lights in the Japanese fashion, design and food industries.

Product Details

ISBN:
9780794604486
Author:
Sugimoto, Takashi
Publisher:
Periplus Editions
Photographer:
Kawana, Masano
Author:
Kawana, Masano
Author:
Iwatate, Marcia
Author:
Trotter, Charlie
Subject:
Cookery, japanese
Subject:
Regional & Ethnic - Asian
Subject:
Regional & Ethnic - Japanese
Subject:
Shunju (Restaurant group)
Subject:
Asian
Subject:
Cooking and Food-Japanese
Subject:
Non-Classifiable
Subject:
cookbooks; Japanese; japanese food; japanese rice cooker; japanese cookbook
Subject:
Takashi Sugimoto; Alice Waters; Seasonal cooking; Japanese; Asian
Copyright:
Edition Description:
Paperback with Flaps
Series:
No Series
Publication Date:
20060831
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
133 recipes; over 200 color photos
Pages:
272
Dimensions:
10 x 9 in 45 oz

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Shunju: New Japanese Cuisine Used Trade Paper
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$15.95 In Stock
Product details 272 pages Periplus Editions - English 9780794604486 Reviews:
"Synopsis" by ,
Winner of the James Beard Award for Best Food Photography
"Synopsis" by , 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.
"Synopsis" by , 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.
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