Chef's choice : 22 culinary masters tell how Japanese food culture influenced their careers and cuisine / Saori Kawano & Don Gabor.
Publisher: Brooklyn, New York : Conversation Arts Media, [2015]Copyright date: ©2015Description: xxii, 318 pages, 1 unnumbered page : portraits ; 23 cmContent type:- text
- unmediated
- volume
- 9781879834279
- 1879834278
- TX724.5.J3 K355 2015
- Also issued online.
Item type | Current library | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|---|
Book | NMC Library | Stacks | TX724.5 .J3 K355 2015 (Browse shelf(Opens below)) | 1 | Available | 33039001387736 |
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TX724.5 .I4 M34 2018 Khazana : a treasure trove of Indo-Persian recipes inspired by the Mughals / | TX724.5 .I4 P26 2010 India cookbook / | TX724.5 .J3 A88 2003 Food culture in Japan / | TX724.5 .J3 K355 2015 Chef's choice : 22 culinary masters tell how Japanese food culture influenced their careers and cuisine / Saori Kawano & Don Gabor. | TX724.5 .K65 I43 2015 Seoul food Korean cookbook : Korean cooking from kimchi and bibimbap to fried chicken and bingsoo / | TX724.5 .K65 L446 2021 The Korean vegan cookbook : reflections and recipes from Omma's kitchen / | TX724.5 .K65 P48 2008 Korean cuisine : an illustrated history / |
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.