Kitcho: Japan's Ultimate Dining Experience

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9784770031228: Kitcho: Japan's Ultimate Dining Experience

"Through his innovative approach to cooking, Kunio Tokuoka reinvents the classic dishes of Kaiseki without deviating from the extraordinary history and tradition of Japanese cuisine. In this book, he shares the inspiration behind his dishes with reference to the seasons, art, natural history and culture of Japan and through the exquisite photographs, he gives a glimpse of the beauty and creativity of his extraordinary restaurant." --Heston Blumenthal, Chef de Cuisine/Owner, The Fat Duck restaurant
Kaiseki had its origins in the sixteenth century as an accompaniment to the Japanese tea ceremony. Over time, it has evolved into a highly formalized, artistic cuisine that celebrates the seasons by using only fresh, natural, local ingredients. Today, what we know as "kaiseki" owes much to Teiichi Yuki, founder of Kitcho restaurant in Kyoto and the creator of a contemporary version of this traditional cuisine. Kitcho continues to be world-renowned as the high temple of kaiseki; and its current chef and owner (and Yuki's grandson), Kunio Tokuoka, is revered for his innovative and exquisite interpretations of kaiseki dishes. Now, with this book, readers will get a look behind the well-guarded doors at the secrets, recipes, presentation techniques, and philosophy of one of the world's premiere restaurants.
Chef Tokuoka stands at the top of his profession. Yet his approach to cooking is remarkably simple. How can he draw the best flavors for a hearty stock? How can he cook a fish dish so that it becomes a transforming experience for even the most jaded diner? Answer: Simply by finding the optimum way to prepare or cook each ingredient so as to draw out peak flavor. Over and over again, he demonstrates how he has reinvented an old technique or created new dishes to astonish loyal patrons.
At Kitcho, a full-course meal is a multisensory experience to be savored on many levels. It can be a revelation. It can change the way people think about food. This book will do the same.
From innovative cooking techniques to an artist's touch in food arrangement, Kitcho: Japan's Ultimate Dining Experience reveals every aspect of entertaining in the Japanese mode through brilliant photography; the chef's recipe notes; and essays on cooking, food arrangement, Japanese aesthetics, food philosophy, and the exquisite Japanese art of entertaining at the table, penned by Nobuko Sugimoto, one of Japan's leading food writers.

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About the Author:

KUNIO TOKUOKA is the Executive Chef of Kitcho. He is the grandson of Teiichi Yuki, the creator of the Japanese haute cuisine known the world over as kaiseki. Kunio has worked in the kitchen of Kitcho for more than 35 years, starting at the age of 15. NOBUKO SUGIMOTO has written on Japanese food for over twenty years and is the author of eleven books on the subject.

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Kunio Tokuoka
Editorial: Penguin Random House
ISBN 10: 477003122X ISBN 13: 9784770031228
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Descripción Penguin Random House. Estado de conservación: New. Brand New. Nº de ref. de la librería 477003122X

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Tokuoka, Kunio
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Descripción 2010. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería KB-9784770031228

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Kunio Tokuoka
Editorial: Kodansha America, Inc, Japan (2010)
ISBN 10: 477003122X ISBN 13: 9784770031228
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Descripción Kodansha America, Inc, Japan, 2010. Hardback. Estado de conservación: New. Language: English . Brand New Book. Master Chef Kunio Tokuoka is a magician in the kitchen, yet his approach to cooking is simple. How does he draw out the best flavours for a hearty stock? At Kitcho, a full-course meal is a multisensory experience to be savoured on many levels. It can be a revelation. It can change the way people think about food. This book intends to do the same. KAISEKI has evolved into a highly formalised, artistic, multi-course meal that celebrates the seasons by using only fresh, natural and local ingredients. It is described as perfection on a plate by Time magazine. Standing. Nº de ref. de la librería AAT9784770031228

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Kunio Tokuoka
Editorial: Kodansha America, Inc, Japan (2010)
ISBN 10: 477003122X ISBN 13: 9784770031228
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Descripción Kodansha America, Inc, Japan, 2010. Hardback. Estado de conservación: New. Language: English . Brand New Book. Master Chef Kunio Tokuoka is a magician in the kitchen, yet his approach to cooking is simple. How does he draw out the best flavours for a hearty stock? At Kitcho, a full-course meal is a multisensory experience to be savoured on many levels. It can be a revelation. It can change the way people think about food. This book intends to do the same. KAISEKI has evolved into a highly formalised, artistic, multi-course meal that celebrates the seasons by using only fresh, natural and local ingredients. It is described as perfection on a plate by Time magazine. Standing. Nº de ref. de la librería AAT9784770031228

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Kunio Tokuoka
Editorial: Kodansha America, Inc
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Descripción Kodansha America, Inc. Hardback. Estado de conservación: new. BRAND NEW, Kitcho: Japan's Ultimate Dining Experience, Kunio Tokuoka, KAISEKI has evolved into a highly formalised, artistic, multi-course meal that celebrates the seasons by using only fresh, natural and local ingredients. It is described as perfection on a plate by Time magazine. Standing at the pinnacle of Japanese cuisine, Kitcho is heralded by many as Japan's top restaurant. This book leads the reader behind well-guarded doors to the secrets, recipes, techniques, and philosophy of one of the world's premiere restaurants. Master Chef Kunio Tokuoka is a magician in the kitchen, yet his approach to cooking is alarmingly simple. How does he draw out the best flavours for a hearty stock? How can he cook a fish so that it becomes a transforming experience for even the most jaded diner? At Kitcho, a full-course meal is a multisensory experience to be savoured on many levels. It can be a revelation. It can change the way people think about food. This book will do the same. For the first time, the methods and thinking behind one of the world's greatest culinary traditions is unveiled from the source. Nº de ref. de la librería B9784770031228

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Kunio Tokuoka
Editorial: Kodansha America, Inc (2010)
ISBN 10: 477003122X ISBN 13: 9784770031228
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Descripción Kodansha America, Inc, 2010. Estado de conservación: New. Nº de ref. de la librería TH9784770031228

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Kunio Tokuoka
Editorial: Kodansha Europe Head Office 2010-09-01, Tokyo |London (2010)
ISBN 10: 477003122X ISBN 13: 9784770031228
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Descripción Kodansha Europe Head Office 2010-09-01, Tokyo |London, 2010. hardback. Estado de conservación: New. Nº de ref. de la librería 9784770031228

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Tokuoka, Kunio/ Sugimoto, Nobuko/ Keller, Thomas (Foreward By)/ Miura, Kenji (Photographer)
Editorial: Kodansha Amer Inc (2010)
ISBN 10: 477003122X ISBN 13: 9784770031228
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Descripción Kodansha Amer Inc, 2010. Hardcover. Estado de conservación: Brand New. 1st edition. 192 pages. 12.00x9.25x1.00 inches. In Stock. Nº de ref. de la librería z-477003122X

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Kunio Tokuoka
Editorial: Kodansha America, Inc, Japan (2010)
ISBN 10: 477003122X ISBN 13: 9784770031228
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Descripción Kodansha America, Inc, Japan, 2010. Hardback. Estado de conservación: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Master Chef Kunio Tokuoka is a magician in the kitchen, yet his approach to cooking is simple. How does he draw out the best flavours for a hearty stock? At Kitcho, a full-course meal is a multisensory experience to be savoured on many levels. It can be a revelation. It can change the way people think about food. This book intends to do the same. KAISEKI has evolved into a highly formalised, artistic, multi-course meal that celebrates the seasons by using only fresh, natural and local ingredients. It is described as perfection on a plate by Time magazine. Standing. Nº de ref. de la librería BZV9784770031228

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Kunio Tokuoka; Nobuko Sugimoto
Editorial: Kodansha International (2010)
ISBN 10: 477003122X ISBN 13: 9784770031228
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Descripción Kodansha International, 2010. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería M477003122X

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