Vous voulez voir cette page en français ? Cliquez ici.

Have one to sell? Sell yours here
Tell the Publisher!
I'd like to read this book on Kindle

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

The Decorative Art of Japanese Food Carving: Elegant Garnishes for All Occasions [Hardcover]

Hiroshi Nagashima , Kenji Miura
4.0 out of 5 stars  See all reviews (2 customer reviews)

Available from these sellers.


Formats

Amazon Price New from Used from
Hardcover CDN $18.24  
Hardcover, Oct. 8 2009 --  
Join Amazon Student in Canada


Book Description

Oct. 8 2009

The first book to showcase the Japanese approach to creating exquisite, edible garnishes.

Japanese cuisine is renowned for its beauty of presentation. Among the key elements in this presentation style are mukimono- the decorative garnishes and carvings that add the final flourish to a dish. It might be a carrot round in the shape of a plum blossom. Or a scattering of cherry blossoms plucked from a radish. Perhaps a swallow, a butterfly, a ginkgo leaf or a cluster of pine needles. Whatever the motif, it will have been created to delight the eye and the palate with its shape, color, and taste.

In The Decorative Art of Japanese Food Carving, internationally acclaimed chef Hiroshi Nagashima offers 60 edible garnishes and food carvings for home, party or professional use. Some are designed to be set on top of the food. Others are fashioned to hold the food. . .and sometimes, they simply are the food. Each is introduced in full color, with easy-to-follow, step-by-step instructions, sample food arrangements, further ideas and secret, insider tips for successful presentation. Most are simple enough for the amateur chef to master, although a few are quite challenging and require much practice. Nagashima's instructions rely on household utensils found in a typical American kitchen-from knives to peelers to cookie cutters-and use familiar, easily-attainable
ingredients.


Customers Who Bought This Item Also Bought


Product Details


Product Description

About the Author

HIROSHI NAGASHIMA is the Head Chef and Managing Director of the restaurant and catering facilities for Tsukiji-hongan-ji Temple in central Tokyo, near Ginza. He is the author of two successful books on food carving in Japanese and was a featured participant in the 2008 Kennedy Center event, "Japan: Culture + Hyperculture," where he handled the Japanese banquet.

Inside This Book (Learn More)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index
Search inside this book:

Sell a Digital Version of This Book in the Kindle Store

If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store. Learn more

What Other Items Do Customers Buy After Viewing This Item?


Customer Reviews

4 star
0
2 star
0
1 star
0
4.0 out of 5 stars
4.0 out of 5 stars
Most helpful customer reviews
3 of 3 people found the following review helpful
3.0 out of 5 stars Very nice but not great Jan. 20 2011
By C. J. Thompson TOP 500 REVIEWER
Format:Hardcover
I like this book and I am glad to have it in my library. I would have given a fourth, and possibly a fifth star except for two main criticisms:

a) the book, at only 112 pages, really doesn't feature a lot of different techniques. There is a pretty good little selection but I would have preferred a much more comprehensive overview;

b) Although the illustrations are all very beautiful and artistically executed, they often aren't taken from the best point of view so as to clearly illustrate the techniques involved.

Nice little book otherwise, though.
Was this review helpful to you?
5.0 out of 5 stars Makes food fun Sept. 13 2014
Format:Hardcover
Intricate and interesting garnishes, well described, and well received at banquets. Great book.
Was this review helpful to you?
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.6 out of 5 stars  27 reviews
22 of 22 people found the following review helpful
3.0 out of 5 stars Very nice but not great Jan. 20 2011
By C. J. Thompson - Published on Amazon.com
Format:Hardcover
I like this book and I am glad to have it in my library. I would have given a fourth, and possibly a fifth star except for two main criticisms:

a) the book, at only 112 pages, really doesn't feature a lot of different techniques. There is a pretty good little selection but I would have preferred a much more comprehensive overview;

b) Although the illustrations are all very beautiful and artistically executed, they often aren't taken from the best point of view so as to clearly illustrate the techniques involved.

Nice little book otherwise, though.
20 of 20 people found the following review helpful
5.0 out of 5 stars An Instructional Guide to the Culinary Artistry in Japan Oct. 27 2009
By Yukari Sakamoto - Published on Amazon.com
Format:Hardcover
You can tell by the decorative food carving at kaiseki restaurants that the Japanese eat with their eyes. No other book has captured this dying art in such detail.

The Decorative Art of Japanese Food Carving is filled with instructions and photos that give you the skills to recreate these wonders at home, as well as simple recipes and a guide to carving tools. Most impressive is the delicate and thin slices that chef Hiroshi Nagashima, of Hongan-ji temple restaurant Shisui in Tsukiji, uses to transform fruit and vegetables into edible art.

We tested a few of these techniques at home and were tickled by the successful results. Complicated as some of the shapes look, it is actually easy to make the curls and knots. The chapter on cucumber carvings in particular was a snap to recreate at home, and satisfying to the palate.
15 of 15 people found the following review helpful
4.0 out of 5 stars Great book Feb. 8 2010
By L. Annie - Published on Amazon.com
Format:Hardcover|Verified Purchase
This book has beautiful photography and intricately detailed step-by-step directions for even the most green chef out there. With a good, sharp, and thin paring knife, one can easily achieve most of the carvings presented.
10 of 11 people found the following review helpful
4.0 out of 5 stars The Decorative Art of Japanese Food Carving Dec 3 2009
By Roger Carroll - Published on Amazon.com
Format:Hardcover|Verified Purchase
This book has a good combination of explanatory text and photos to help the budding cook. There is a useful mixture of fairly simple carving and more exotic things to do. I would recommend this to anyone wanting to up their food presentation .
4 of 4 people found the following review helpful
5.0 out of 5 stars simple yet complex as i imagine japan may be Dec 16 2010
By Sarah Nashold - Published on Amazon.com
Format:Hardcover
This book is filled with instructions on how to make mostly little garnishes that are intricate and simple all at once. Think elegant sushi adornment and desert jewelry and this book will make you happy showing you how to make that happen with clear instructions and lots of step by step photos.

Mostly the book tackles precise but easy enough to accomplish looking dikon redish and carrot designs along with smaller zucchini/eggplant(aubergine)creations. It doesn't show any of the garnishing techniques to make say a large watermelon into a flowery center piece utalizing the green and pink of the fruit like the Thailand books...but does have a few basic melon/fruit as bowl designs. It does show one blooming chrysanthemum in the medium of carrot via repeated v cuts that echoes the idea of melon carving but it's somehow a different style in the end.

Essentially all any of any of this is simply repeated, precise, v, u, or circular cuts and thin slices and clever arrangement that somehow makes everything seem special, elegant, or breathtaking...and I think this book is a great book for copying directly or using as inspiration as how to think about making the food on the plate a little higher.

I especially liked that most of the cuts are shown done using a pretty big sharp flat kitchen knife and basic step one or two kitchen tools like a melon baler, peeler, and corer nothing so fancy or expensive...the most unusual tool is a v cutter which may be accomplished with a pointed knife... unless one invests in a really nice blade and sharpener or really high grade equipment, one can get started trying most of these garnishes with the tools you already have in your kitchen.

The back explains a few more tools and tools for saving time but most of the instruction is done using a pretty standard knife.
Search Customer Reviews
Only search this product's reviews

Look for similar items by category


Feedback