Japanese Home Cooking

Cookbooks, Food & Wine

Masui, Chihiro

Kaede, Hanae

Cooking Education & Reference

Firefly Books

In Japanese Home Cooking, the techniques and ingredients of Japanese cuisine are explained clearly, thanks in great part to the many step-by-step photos. It omits nothing, from cooking rice to dressing a Japanese table. 
 The book is the ideal guide for cooks new to Japanese cuisine, as well as those with experience. Features include: 
<ul>
<li> Japan's approach to food</li> <li> Step-by-step photographs for all recipes that require more than the most basic skills</li> <li> Final dish presentation</li> <li> Technique and important detail, such as slicing fish and vegetables in the traditional Japanese manner</li> <li> Dashi stock base, symbol of Japanese cooking</li> <li> Notes on the history of Japanese regional cooking and the influence of foreigners</li> <li> The Japanese table. </li>
</ul>
 Japanese Home Cooking has six sections with more than 90 recipes plus variations for everyday dishes and for gourmet cuisine for special occasions. 
 Examples of the recipes are: 
<ul>
<li> Starters: Cucumber and wakame Sunomono; Prawns with pickled egg and kimi-zu</li> <li> Bowls and Soups: Red miso soup with clams asa ri; Clear soup dumpling and crab wakame</li> <li> Vegetables and Tofu: Pumpkin in chicken broth soboro; Seaweed hijiki; Sweet daikon with miso</li> <li> Fried and Grilled: Teriyaki salmon; Breaded shrimp tonkatsu; Tamago-yaki omelette</li> <li> Rice and Noodles: Rice with five favors; Asa-zuke of cabbage, cucumber, carrots and Brussels sprouts; Yakisoba fried noodles</li> <li> Sweets: Soy milk creme caramel; Hortensia cake; Ukishima (floating island). </li>
</ul>
 For hard-to-find ingredients, the book includes a resource section and tips on generally available substitutions.

Regional & International

<div> This gorgeous&nbsp;book celebrates&nbsp;40 years of creative genius&nbsp;and the full career of the famous fashion designer. Kenzo Takada is a renowned fashion designer at the roots of the worldwide&nbsp;brand KENZO. Born in Japan, he moved to Paris in 1964 and his first runway show took place in 1970. He created numerous ready-to-wear collections for men and women, as well as&nbsp;a perfume collection. Written by close personal friends of Kenzo, this unique collection includes more than 350 sketches and drawings from the author's private collection, which&nbsp;highlight the evolution of the Kenzo style. The success story of this Japanese artist is further revealed through never-seen-before photographs of his work. </div>

Kenzo Takada

Arts & Photography

Masui, Kazuko

Graphic Design

White Lion Publishing

<ul>
<li>An exclusive look-book of hand-colored sketches and personal photographs from the archives of Japanese fashion designer Kenzo Takada</li>
<li>Includes hundreds of sketches and personal photographs which offer an insider's perspective on his career, creative process, and vision</li>
<li>Features a stunning cover design by Kenzo</li>
</ul>In 1970, the young Japanese designer Kenzo Takada opened his first boutique, Jungle Jap, in Paris and revolutionized the fashion world. His colorful, ethnic, and nomadic- influenced collections, made with luxurious and vibrantly patterned textiles, tweaked the conventions of haute couture while maintaining the quality of traditional European clothing houses. He was influenced by Parisian fashion and Japanese kimonos, boldly mixing colors and prints, cuts and materials. His vibrant palette and pattern combinations were joyful and whimsical, and very different from the subtle tailoring of the traditional Paris couturier. In his inspired blend of the opulent and the exotic, he developed a signature style and found early success. With stunning photography, and over 300 sketches from Kenzo's private collection, this book traces more than forty years of his creative output. It includes photographs from his high-energy runway shows, in addition to personal photographs, and a behind-the-scene look at the creation of a spectacular wedding dress, opening a window on the creative process and capturing Kenzo's energy, vision, and presence. Superbly illustrated throughout with penciled and hand colored sketches, swatched drawings, and previously unpublished archival photographs, the authors explore Kenzo's career, tracing the evolution of his cult label in a look-book of visual exuberance.

Acc Art Books

Two generations of sushi lovers—mother and daughter—join forces to tell the long and fabulous story of this quintessentially Japanese food, and to offer their differing perspectives. Starting from a simple plate of sushi, they explain the art of making and eating this remarkable cuisine, capture the astonishing atmosphere of the fish market, revel in the uniqueness of each different sushi bar, and discuss the know-how of the sushiya (or sushi maker). In addition, they provide more than 40 recipes, all explained in detail and illustrated with wonderful photos.

Sushi Secrets

Hamlyn

<ul><li>Le Cinq is the world famous 2 star Michelin restaurant housed in Paris' most luxurious restaurant, Four Seasons George V.</li></ul>
 <ul><li>Le Cinq’s menu classic French cuisine with focus on fresh local produce </li></ul>
 <ul><li>Le Cinq boasts breathtaking décor of gold and grey with the famous Marble Courtyard reflecting from gold leaf mirrors of the restaurant </li></ul>
 <ul><li>Le Cinq is also consistently rewarded high praise and is no: 1 on TripAdvisor as the best Hotel Restaurant in Europe </li></ul>
 <ul><li>Eric Briffard, studied under Joël Robuchon and was awarded the Meilleur Ouvrier de France (Best Craftsman in France) </li></ul>
 <ul><li>Chef Éric Briffard was awarded Chef of the Year by the Pudlowski guide; the French edition was awarded the Prox Gourmand </li></ul>
 Located just a few steps away from the Champs-Elysées, the Four Seasons Hotel George V, Paris, redefines luxury in the City of Light. The most prestigious palace hotel in Paris, the George V has also earned the illustrious title of The World's Best Hotel. The restaurant Le Cinq, awarded two Michelin stars, is the jewel in the crown of the George V. Picked by an international panel as the World's Best Hotel Restaurant, the cuisine and service at Le Cinq is unrivalled. Le Cinq pays tribute to the very best recipes and affords you the opportunity to experience the immense talent, creativity and incomparable technical mastery of Chef Éric Briffard.

Le Cinq

Briffard, Chef Éric

Beverages & Wine

Antique Collectors Club Dist

Kei III: Kei Kobayashi, le premier chef japonais triplement étoilé en France

Kobayashi, Kei

Haughton, Richard

Reference

Flammarion

Les recettes signature d'un chef 2 étoilesUne fabrication chic et élégante : un bijou dans son écrin.Un classement par sensation pour une cuisine de sentiment : vivacité, volupté, tendresse, clarté, antonymie, sensualité.Plus de 80 recettes de haut vol, de l'entrée au dessert.Des gestes signature maîtrisés.Entre tradition française et créativité, la cuisine du Chef Jérôme Banctel s'appuie sur des produits d'exception où la technique est mise au service de la simplicité et de l'authenticité.

Jérôme Banctel: La Réserve Paris

La cuisine du Japon

GRUND

Une émotion esthétique, un bouleversement gustatif, un choc culturel, une sidération technique… La cuisine de Noriyuki Hamada, chef du restaurant Yukawatan, au Japon, est une révélation gastronomique, venue s’imposer en France en 352 pages de splendeur.
Coiffé d’un chignon comme les anciens samouraïs, Noriyuki Hamada est le chef du restaurant Yukawatan, à Karuizawa, ville de la préfecture de Nagano, dans les montagnes de l'île principale de l'archipel nippon.
Bocuse de bronze 2013, et premier lauréat japonais de ces championnats du monde de la cuisine auxquels le Japon participe depuis plus de vingt-cinq ans, il incarne une nouvelle ère culinaire. Fascination et influence réciproques lient les gastronomies française et japonaise : les recettes de Noriyuki Hamada en sont une démonstration impressionnante et passionnante…
Sans parler un mot de français (ni même d’anglais), le chef Hamada maîtrise comme personne les techniques d’Escoffier et les produits de la cuisine classique française. Avec un plat de viande – « Le livre de la nature » –, il a stupéfié le jury international des Bocuse d’Or, et des chefs parmi les plus rigoureux, comme Régis Marcon, Pascal Barbot ou Philippe Mille ont salué sa maestria et sa personnalité.
Sa virtuosité, Noriyuki Hamada l’applique pour mettre en valeur les produits d’une nature qui l’inspire : celle de la région du Shinshû. Aux modes de cuisson occidentaux, il associe les techniques de préparation japonaises, pour des recettes époustouflantes. Ce « mutant » de la cuisine sait tout faire, mais il s’exprime avec une identité incomparable. Un détail, éloquent : lui qui est né dans un port ne travaille que les poissons des lacs et des rivières de sa région !
C’est à travers un livre que le chef Hamada et l’hôtel Bleston Court où se niche le restaurant Yukawatan, ont choisi de conquérir la France. Nulle autre mieux que Chihiro Masui, auteure japonaise vivant en France, experte de la haute cuisine internationale, ne pouvait témoigner de la révélation que constitue la cuisine de Noriyuki Hamada. Ensemble, ils ont échafaudé un livre exprimant les cinq saveurs de la cuisine, les cinq fondements du goût : le salé, le sucré, l’acide, l’amer et l’umami, dont le nom exprime tout simplement le « goût de ce qui est bon ».

Noriyuki Hamada - Restaurant Yukawatan: Karuizawa Japon

Hamada, Noriyuki

Glénat

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