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KaisekiStock informationGeneral Fields
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DescriptionKaiseki is a feast for the eyes as well as the palate, and 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 presentations. After a front section explaining the history and the components of kaiseki cuisine, Yoshihiro Murata, the third generation owner/chef of Kyoto's famed Kikunoi restaurant, introduces the establishment's menu. With candidness and insight, he shares his thoughts on ingredients, preparation methods and the philosophy behind his dishes. He explains how the cuisine has changed over the years - and continues to do so. He even explains how some dishes evolved as he searched for the proper combination of ingredients. Reviews"If it has ever occured 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 by in the lush KAISEKI by Kyoto restaurateur Yoshihiro Murata is almost beside the point; understanding, and salivating, is." --Newsweek Author descriptionYoshihiro 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. |