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Shunju - by Takashi Sugimoto & Marcia Iwatate (Paperback)

Shunju - by  Takashi Sugimoto & Marcia Iwatate (Paperback) - 1 of 1
$34.95 when purchased online
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About this item

Highlights

  • Recipient of the 2004 James Beard Award for Best Photography!
  • About the Author: Takashi Sugimoto is Japan's leading restaurant designer and is responsible for many of Japan's most famous restaurants.
  • 272 Pages
  • Cooking + Food + Wine, Regional & Ethnic

Description



About the Book



Winner of the James Beard Award for Best Food Photography



Book Synopsis



Recipient of the 2004 James Beard Award for Best Photography!

This innovative Japanese cookbook takes you on a tour of the restaurants and philosophy at the forefront of the Japanese cooking revolution. Just as Alice Waters changed the way Americans thought about food, Takashi Sugimoto has revolutionized the act of dining in Japan.

Shunju: New Japanese Cuisine brings you the experience of dining at Tokyo's most innovative and exciting restaurants: Shunju. Everything about these restaurants is unique--their design, decoration, and lighting--but most 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 modern design and Japanese food, more value should be placed on nature and time, on the textures of genuine materials, the flavors of natural foods.

Stunning photographs, shot on location throughout the four seasons, and modern Japanese recipes that are as beautiful in presentation as they are to taste, make Shunju: New Japanese Cuisine a must for both professional chefs and dedicated amateurs.

Sections include:

  • The Seasonal Kitchen
  • Spring foods
  • Summer foods
  • Autumn foods
  • Winter foods



About the Author



Takashi Sugimoto is Japan's leading restaurant designer and is responsible for many of Japan's most famous restaurants.

Marcia Iwatate is one of the leading lights in the Japanese fashion, design and food industries.

Dimensions (Overall): 10.0 Inches (H) x 10.0 Inches (W) x .8 Inches (D)
Weight: 2.75 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 272
Genre: Cooking + Food + Wine
Sub-Genre: Regional & Ethnic
Publisher: Periplus Editions
Theme: Japanese
Format: Paperback
Author: Takashi Sugimoto & Marcia Iwatate
Language: English
Street Date: August 15, 2006
TCIN: 1001294177
UPC: 9780794604486
Item Number (DPCI): 247-10-8800
Origin: Made in the USA or Imported
If the item details above aren’t accurate or complete, we want to know about it.

Shipping details

Estimated ship dimensions: 0.8 inches length x 10 inches width x 10 inches height
Estimated ship weight: 2.75 pounds
We regret that this item cannot be shipped to PO Boxes.
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