By Takashi Sugimoto
Winner of the 2004 James Beard Award for top Photography!
This leading edge eastern cookbook takes you on a journey of the eating places and philosophy on the vanguard of the japanese cooking revolution. simply as Alice Waters replaced the best way american citizens considered meals, Takashi Sugimoto has revolutionized the act of eating in Japan.
Shunju: New jap Cuisine brings you the event of eating at Tokyo's such a lot cutting edge and interesting eating places: Shunju. every little thing approximately those eating places is unique—their layout, ornament, and lighting—but such a lot specially the food. on the Shunju eating places the menu adjustments with the seasons and the specials swap day-by-day reckoning on what's on hand from the industry. The cooks choose between hand-picked farmed and wild greens that arrive every one morning. The nutrients, notwithstanding quintessentially eastern, is clean and cutting edge, with unforeseen touches from different cuisines.
The eating places' designs are smooth, funky, and sometimes particularly weird and wonderful. Sugimoto, the famed inside dressmaker, has included such strange installations as unique sidewalk gratings from the London subway and hand plastered dust partitions. during this method, the designs characterize the hot way of life philosophy of Japan's city, cultivated formative years: that in the chaotic urban of contemporary layout and eastern foodstuff, extra price may be put on nature and time, at the textures of actual fabrics, the flavors of common foods.
Stunning photos, shot on position in the course of the 4 seasons, and smooth eastern recipes which are as attractive in presentation as they're to flavor, make Shunju: New eastern Cuisine a needs to for either expert cooks and committed amateurs.
- The Seasonal Kitchen
- Spring foods
- Summer foods
- Autumn foods
- Winter foods