Shunju: New Japanese Cuisine Review
I was put off buying this book because of two bad reviews that speak very poorly of it. But after finding it in a bookstore and looking through it, I was blown away by how beautiful it was. It is exactly the type of Japanese cookbook that I have always wanted and has quickly become my favorite cookbook.
Arranged into seasons, it has elegant modern Japanese dishes of the type found in classier izakayas. Dishes range from bamboo, sesame, and green tea tofus made from scratch, various Japanese dumplings, grilled ginkgo nuts, wild fruit and herb-infused tonics, and exquisitely beautiful but simple vegetable and meat / fish dishes. The dishes are very trendy and up market, and quite sophisticated. People that I have cooked for using this cookbook have been very impressed and I absolutely love the fact that it is arranged into seasons, keeping alive the tradition of eating seasonally as they do in Japan.
Some ingredients are exotic, but substitutions are included and there is also a mail order list of companies that sell Japanese ingredients in The US.
This book would best suit the type of person that likes elegant Japanese food and has some cooking experience with a base knowledge of Japanese ingredients. It is not really that suitable for beginner cooks, nor anyone unfamiliar with Japanese food.
Shunju: New Japanese Cuisine Overview
Shunju: New Japanese Cuisine takes you on a tour of the restaurants and philosophy at the forefront of Japan’s cooking revolution. Just as Alice Waters changed the way Americans thought about food, Takashi Sugimoto has revolutionized the act of dining in Japan.
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*** Product Information and Prices Stored: Sep 04, 2010 01:15:10
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