- Hardcover: 1 pages
- Publisher: TUTTLE PUBLISHING; illustrated edition edition (Aug 15 2002)
- Language: English
- ISBN-10: 9625936181
- ISBN-13: 978-9625936185
- Product Dimensions: 26.2 x 23.7 x 2.7 cm
- Shipping Weight: 1.5 Kg
- Average Customer Review: 3.7 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: #918,744 in Books (See Top 100 in Books)
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Product Details |
Product Description
Shunju: New Japanese Cuisine takes you on a tour of the restaurants at the forefront of Japan's cooking revolution. Designer Takashi Sugimoto has revolutionized the act of dining in Japan, and Masano Kawana's award-winning photography portrays the experience in vibrant color.
Shunju: New Japanese Cuisine brings you the experience of dining at one of Tokyo's most innovative and exciting restaurants: Shunju. Everything about the Shunju restaurants is unique - their design, decoration, and lighting - and 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 design and food, more value should be placed on nature and time, on the textures of genuine materials, the flavors of natural foods.
Shunju won the 2004 James Beard award for Photography in a Cookbook for its stunning color images, shot throughout the four seasons. The modern recipes are as beautiful in presentation as they are to taste, making Shunju: New Japanese Cuisine a must for both professional chefs and dedicated amateurs.
Inside This Book
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First Sentence
"Although the materials which I have installed in Shunju such as the solid walnut plank shaved with the traditional carpenter's hatchet, the sidewalk grating reclaimed from London subways, the hand-plastered mud walls, and the Korean antiques may seem to re" Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
"Although the materials which I have installed in Shunju such as the solid walnut plank shaved with the traditional carpenter's hatchet, the sidewalk grating reclaimed from London subways, the hand-plastered mud walls, and the Korean antiques may seem to re" Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
2 of 2 people found the following review helpful
1.0 out of 5 stars
A Piece of Junk!,
By
This review is from: Shunju (Hardcover)
The forward of this book by Charlie Trotter should have been a warning to me to avoid purchasing. But I didn't based on the stars. For those of you who haven't been to Trotter's or have been living on Mars, Charlie Trotter is the king of hype in restaurants. This book is also the king of hype. Both authors are not chefs but designers, the recipes are short on technique (if at all)and long on art signifying absolutely nothing! Example: 'Grilled Oysters on the Half Shell': Open the oyster and place shells on the grill until cooked, add a drop of soy and serve with Sudachi(Japanese Citrus). Recipe is on one whole page and poorly shot picture is on the facing page. Need I say more. Avoid this book at all costs. -Dick
5.0 out of 5 stars
JUST WONDERFUL!!!,
By Eduardo RaN (Mexico City, Mexico Mexico) - See all my reviews
This review is from: Shunju (Hardcover)
This is one of the most beautiful and outstanding japanese cook book.
5.0 out of 5 stars
Finally!,
By Kay (Bay Area, CA USA) - See all my reviews
This review is from: Shunju (Hardcover)
If you have ever visited one of their excellent restaurants, Shunju in Tokyo, you know what I mean. Not only their simple, yet very creative Japanese food, this book introduces you the essence of what makes their food special. If you want to learn and appreciate the sprit of Japanese food beyound Sushi and Tempura, this is the book for you. The photographs are beautiful, and cooking methods are very easy to follow. I highly recommend this book for any food lover.
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