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Chef's choice : 22 culinary masters tell how Japanese food culture influenced their careers and cuisine / Saori Kawano & Don Gabor.

By: Contributor(s): Publisher: Brooklyn, New York : Conversation Arts Media, [2015]Copyright date: ©2015Description: xxii, 318 pages, 1 unnumbered page : portraits ; 23 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781879834279
  • 1879834278
Subject(s): Genre/Form: Additional physical formats: Online version:: Chef's choice.LOC classification:
  • TX724.5.J3 K355 2015
Available additional physical forms:
  • Also issued online.
Contents:
Preface / by Saori Kawano -- Introduction : the Japanese chef's way of thinking / by Toshio Suzuki -- Elizabeth Andoh -- Michael Anthony -- David Bouley -- Wylie Dufresne -- Ben Flatt -- Eddy Leroux -- Nobu Matsuhisa -- David Myers -- Nils NoreÌn -- Ben Pollinger -- Eric Ripert -- Toni Robertson -- Michael Romano -- Marcus Samuelsson -- Suvir Saran -- Yosuke Suga -- Noriyuki Sugie -- Toshio Suzuki -- Shinichiro Takagi -- James Wierzelewski -- Barry Wine -- Lee Anne Wong -- Glossary of Japanese ingredients and terms -- Selected cookbooks of participating chefs.
Summary: "In this savory collection of mini-memoirs, these culinary masters tell who and what motivated them to become chefs. They describe early career influences, training, favorite Japanese ingredients, tools, and the pivotal role Japanese food culture has played in their cuisine and professional development ... Like no other book, Chef's choice explains how Japanese food culture has changed culinary education and set new standards for Western cuisine, professional kitchens, and the modern dining experience"--Page [4] of cover.
Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode
Book Book NMC Library Stacks TX724.5 .J3 K355 2015 (Browse shelf(Opens below)) 1 Available 33039001387736

Includes bibliographical references and index.

Preface / by Saori Kawano -- Introduction : the Japanese chef's way of thinking / by Toshio Suzuki -- Elizabeth Andoh -- Michael Anthony -- David Bouley -- Wylie Dufresne -- Ben Flatt -- Eddy Leroux -- Nobu Matsuhisa -- David Myers -- Nils NoreÌn -- Ben Pollinger -- Eric Ripert -- Toni Robertson -- Michael Romano -- Marcus Samuelsson -- Suvir Saran -- Yosuke Suga -- Noriyuki Sugie -- Toshio Suzuki -- Shinichiro Takagi -- James Wierzelewski -- Barry Wine -- Lee Anne Wong -- Glossary of Japanese ingredients and terms -- Selected cookbooks of participating chefs.

"In this savory collection of mini-memoirs, these culinary masters tell who and what motivated them to become chefs. They describe early career influences, training, favorite Japanese ingredients, tools, and the pivotal role Japanese food culture has played in their cuisine and professional development ... Like no other book, Chef's choice explains how Japanese food culture has changed culinary education and set new standards for Western cuisine, professional kitchens, and the modern dining experience"--Page [4] of cover.

Also issued online.

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