The Breakaway Japanese Kitchen: Inspired New Tastes

For fifteen years Eric Gower has been experimentally combining the unique ingredients of his adopted country, Japan, with the easy-going, flexible approach of his native California cuisine. Born from his creative inventiveness, The Breakaway Japanese Kitchen features a mouth-watering selection of the best of his creations and reveals one man's passion for good, home-cooked food. Gower's fresh, piquant flavors are achieved with citrus fruits, vinegars, ginger, shallots, fresh herbs, plenty of coarse-ground black pepper, and other low-calorie, low-fat ingredients. His Shiso Tofu is prepared in just minutes and his Edamame Mint Pesto is very quick and a delicious twist to an Italian standard. The Soy-Brined, Fennel-Roasted Turkey Stuffed with Pink Grapefruit naturally takes longer to prepare, but will inspire people who want to roast turkeys more often. The result of this recipe is a moist, succulent turkey, cut up and mixed with gravy made from fennel-drenched drippings and sprinkled with the juice of the roasted grapefruits Piquant flavors are achieved with citrus fruits, vinegars, ginger, shallots, fresh herbs, coarse-ground pepper, and low-calorie, low-fat ingredients. Nearly all of Gower's innovative recipes are simple to prepare and take only ten to twenty minutes to make. Many are main courses that can be paired with a salad and bread for a complete meal. Even while incorporating Japanese ingredients like ginger, shiso, or edamame, the author gears his recipes directly to the home kitchen, and always offers creative suggestions for substitute ingredients. Beautifully illustrated and filled with Gower's delectable recipes and unique musings on Japanese cuisine and culture, TheBreakaway Japanese Kitchen will inspire both novices and experienced home cooks to prepare meals that will amaze friends and family.

The Breakaway Japanese Kitchen is a coup d'etat. Its elegant, easily prepared, and highly original dishes combine Japanese and Western elements in ways that produce compeletely new tastes.

Author and Chef Eric Gower artfully combines staple ingredients or seasonings from Japanese cooking-like edamame, shiitake, ginger, or soy sauce-with the easygoing, flexible approach of his native California. His dishes are born of passion for good home-cooked food and experimentation over 15 years spent living in Japan. He achieves his big flavors with citrus fruits, vinegars, ginger, shallots, fresh herbs, and plenty of coarsely ground black pepper.

Edamame Mint Pesto with almonds and garlic is an aromatic and satisfying departure from the usual basil. Tofu Salmon Mousse, lightly flavored with walnuts, is a smooth, rich-tasting spread for thinly-sliced toast and perfect for a Sunday brunch. Scallops with Miso, Ginger, and Ruby Grapefruit is an unforgettable blend of flavors, with citrus offsetting the deeper miso.

Many of the dishes can be made in ten minutes, and can be paired with a salad and bread to make a meal.

While incorporating Asian ingredients, the author tailors the recipes directly to American kitchens, and frequently offers suggestions for substitutions, such as fresh tarragon in place of shiso seeds.

Eric Gower is a writer and private chef. He divides his time between San Francisco and Kamakura, Japan

The food is beautifully photographed by Fumihiko Watanabe, photographer of Nobu: The Cookbook, which was nominated for the 2002 James Beard award for best food photography.