Shunju: New Japanese Cuisine - Hardcover

Takashi Sugimoto; Marcia Iwatate

Hardcover

ISBN 10: 9625936181 ISBN 13: 9789625936185

Publisher: Periplus Editions, 2002

Synopsis

Winner of the 2004 James Beard Award for Best Photography!

This innovative Japanese cookbook takes you on a tour of the restaurants and philosophy at the forefront of the Japanese cooking revolution. Just as Alice Waters changed the way Americans thought about food, Takashi Sugimoto has revolutionized the act of dining in Japan.

Shunju: New Japanese Cuisine brings you the experience of dining at Tokyo's most innovative and exciting restaurants: Shunju. Everything about these restaurants is unique—their design, decoration, and lighting—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.

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 modern design and Japanese food, more value should be placed on nature and time, on the textures of genuine materials, the flavors of natural foods.

Stunning photographs, shot on location throughout the four seasons, and modern Japanese recipes that are as beautiful in presentation as they are to taste, makeShunju: New Japanese Cuisine a must for both professional chefs and dedicated amateurs.

Sections include:

• The Seasonal Kitchen
• Spring foods
• Summer foods
• Autumn foods
• Winter foods

About this title

About the Author:

Award-winning photographer Masano Kawana is one of the most exciting food, interior and landscape photographers in Asia today. His recent books include Tropical Asian Cooking, New Asian Style, and The Food of Korea.

Review:

Containing detailed recipes appropriate for each of the four seasons, Shunju uses fresh ingredients and minimal cooking methods. -- Culinary Review, March 15, 2003

This book is well-designed, with lavish color photographs. -- Associated Press, January 23, 2003

About this edition

• Publisher: Periplus Editions
• Publication date: 2002
• ISBN 10: 9625936181
• ISBN 13: 9789625936185
• Binding: Hardcover
• Number of pages: 271