Ebook: Shunju: New Japanese Cuisine

Frontcover; Copyright; contents; foreword; the Shunju way; the shunju philosophy; the seasonal kitchen; food for all seasons; spring; Grilled bamboo shoots; Bamboo shoot rice cooked in a stone pot; Deep-fried bamboo shoots with dried bonito flakes; Bamboo shoot sashimi; Bamboo shoots braised with seaweed; Spring mountain vegetable tempura; Spring starters; Green and lavender tofu squares; Green bean soymilk yuba; Sea bream salad; Clam and udo salad; Sea eel braised with spring burdock root; Grilled fava beans and new onions; Ark shell sashimi with grated Japanese yam and vinegar.;Winner of the 2004 James Beard Award for Best Photography! 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. 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. Stunning photographs, shot on location throughout the four seasons, and modern 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.