Simple Menus for the Bento Box Seasonal American Meals and Japanese Presentations

Two expert New York City chefs offer a unique, illustrated collection of traditional and innovative easy-to-prepare, American recipes tailored to the Japanese bento box--a lacquered box with small compartments--organized in seasonal menus.

Ellen Greaves is the chef of The Tea Box restaurant in the Takashimaya department store on Fifth Avenue in New York, where the bento box menu changes daily. She is a graduate of Icole de Cuisine La Varenne in Paris and the Stratford Chef's School in Ontario.

Wayne Nish is the chef and owner of the highly acclaimed New York restaurant March. After graduating from New York Restaurant School, Wayne worked at The Quilted Giraffe and The Casual Quilted Giraffe. He was then executive chef at Colombe d'Or, which received three stars from The New York Times. He opened March with partner and wine director Joseph Scalice in 1990.