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Description for Kaiseki
Hardcover. Num Pages: 192 pages, Colour Photographs. BIC Classification: WB. Category: (G) General (US: Trade). Dimension: 239 x 300 x 22. Weight in Grams: 1350.
In the same way that Kaiseki itself is a feast for the eyes as well as the palate, chef Murata's Kaiseki is at once a cookbook and a work of art. This sumptuously illustrated volume features-in seasonal format-the style of cooking that began as tea ceremony accompaniment and developed into the highest form of Japanese cuisine. Kaiseki celebrates the natural ingredients of each season with a spectacular presentation. After a front section explaining the history and components of kaiseki cuisine, Yoshihiro Murata, the third generation owner/chef of Kyoto's famed Kikunoi
In the same way that Kaiseki itself is a feast for the eyes as well as the palate, chef Murata's Kaiseki is at once a cookbook and a work of art. This sumptuously illustrated volume features-in seasonal format-the style of cooking that began as tea ceremony accompaniment and developed into the highest form of Japanese cuisine. Kaiseki celebrates the natural ingredients of each season with a spectacular presentation. After a front section explaining the history and components of kaiseki cuisine, Yoshihiro Murata, the third generation owner/chef of Kyoto's famed Kikunoi
Product Details
Publisher
Kodansha America, Inc United States
Number of pages
192
Format
Hardback
Publication date
2012
Condition
New
Weight
1353g
Number of Pages
192
Place of Publication
, United States
ISBN
9781568364421
SKU
V9781568364421
Shipping Time
Usually ships in 8 to 11 working days
Ref
99-13
About Yoshihiro Murata
YOSHIHIRO MURATA is the third generation owner/chef of Kikunoi, a Kyoto-based kaiseki restaurant, with a branch in Tokyo. The work of photographer MASASHI KUMA has appeared in numerous publications, including Voce and GQ. This is his first book.
Reviews for Kaiseki
"If it has ever occurred to you, as it has to me lately, how the food of some superstar French and Spanish chefs leads right back to the Japanese tradition of exquisite little plates called kaiseki, this book confirms that idea. Preparing the food beautifully photographed in the lush KAISEKI by Kyoto restaurateur Yoshihiro Murata is almost beside the ... Read more