Publishers Weekly
Well-written with complex techniques simply and economically illustrated, this volume offers a fantastic collection of internationally inspired recipes from 20 contributing chefs, accompanied by tantalizing photos by Gus Filgate. Food writer Kazuko briefly traces the history of the Zen Buddhist tea ceremony and its evolution into the formal cha-kaiseki meal and describes its influence on the modern Japanese concept of food. The following section outlines regional variations in cuisine and sketches the typical Japanese home cook pantry. Whether one is just discovering Japanese food or already familiar with its beauty and elegant simplicity, the book offers a vibrant sampling of recipes and ideas covering classic Japanese dishes such as Steamed Teapot Soup or the ethereal Baked Egg in Horaku Dish, a kind of souffl , but also more adventuresome ideas such as the California-fusion-inspired Tuna Steak with Sasabi Chardonnay Sauce. Some of the chefs trained in Japan, but many have reinvented and experimented with ideas on the global stage, and they often deliver novel interpretations: marinated Daikon Salmon Kinuta Roll, monkfish Hotpot (an updated version of traditional nab dishes such as sukiyaki), and Rolled Baby Pork Tempura with Spring Onions prepared as a hearty bar snack for Londoners. Since the course covers everything from appetizers and soups to desserts, drinks and liqueurs, the book is a wonderful introduction to all foods Japanese, but should also inspire seasoned gourmands and professionals. (Mar.) Copyright 2003 Reed Business Information.
Library Journal
For her latest title, cookbook author/food writer Kazuko assembled a roster of 20 top Japanese chefs from all over the world. Each one contributed three recipes (organized by course, not by chef), including one that is featured as a "master class," with step-by-step technique photographs. Kazuko rounds out the collection with 60 of her own recipes. She also provides a brief introduction to Japanese food and a pantry section; full-page color photographs illustrate many of the dishes. Some of the chefs are known for their innovative menus, while others are masters of sushi or other more traditional specialties. A good complement to Hiroko Shimbo's excellent Japanese Kitchen, which focuses on traditional Japanese food, Kazuko's book is recommended for most Asian cookery collections. Copyright 2003 Reed Business Information.
