- Paperback: 272 pages
- Publisher: Tuttle Publishing (30 Sep 2006)
- Language English
- ISBN-10: 079460448X
- ISBN-13: 978-0794604486
- Product Dimensions: 25.3 x 23.2 x 1.9 cm
- Average Customer Review: 3.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 641,742 in Books (See Top 100 in Books)
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Synopsis
"Shunju" captures the experience of dining at this Tokyo restaurant chain. Photographs, shot on location, feature the recipes and interior designs that have helped revolutionize the act of dining in Japan.
--This text refers to an out of print or unavailable edition of this title.
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First Sentence
"Although the materials which I have installed in Shunju such as the solid walnut plank shaved with the traditional carpenter's hatchet, the sidewalk grating reclaimed from London subways, the hand-plastered mud walls, and the Korean antiques may seem to re" Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
"Although the materials which I have installed in Shunju such as the solid walnut plank shaved with the traditional carpenter's hatchet, the sidewalk grating reclaimed from London subways, the hand-plastered mud walls, and the Korean antiques may seem to re" Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
1 of 1 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
as the description suggests, shunju is a concept restaurant, architecturally conceived by a professor of space design, and styled by a creative director who dictates the food trend and source all the crockery so you can imagine, cuilinary imagination isn't very high on the agenda. Its attraction to foodies, besides the pseudo zen ambience and styling, is the allegedly direct relation to the food producers and the fisherman, who provides the restaurant with delicious seasonal ingredients picked or caught the same day. A lot of the featured recipes are simple, but to carry them off, one needs fresh Japanese ingredients like seasonal bamboo shoots. And the additional frustrating thing is that cooking method is predominmantly deep frying or open fire cooking, both of which aren;t suitable for domestic kitchens. There are a number of recipes featuring
tofus ie made by oneself to feature different textures and flavours. I wasn't going to grind soy beans so the outcome tasted more or less what came out of my tetra pack. The picture on the cover is . get this, miso on a chunk of philadephia cream cheese , an ingredient that features in several other recipes. I love cream cheese, but i can't help feeling that this is food conceived in the head and not quite from the heart. The overall problem with this book is that the recipes lack heart, and demonstrates that soul in cooking isnt just about sourcing food by jumping on the back to nature bandwagon. I also bought a copy of Kaiseki by the chef who runs the famous Kyoto restaurant. Now that has heart and soul. Sometimes new is just new, there are reasons why fine traditions are treasured and in the jaw dropping beauty and simplicity of the latter's cuisine is a great deal of refinemnt honed over centuries which makes one want to emulate.
tofus ie made by oneself to feature different textures and flavours. I wasn't going to grind soy beans so the outcome tasted more or less what came out of my tetra pack. The picture on the cover is . get this, miso on a chunk of philadephia cream cheese , an ingredient that features in several other recipes. I love cream cheese, but i can't help feeling that this is food conceived in the head and not quite from the heart. The overall problem with this book is that the recipes lack heart, and demonstrates that soul in cooking isnt just about sourcing food by jumping on the back to nature bandwagon. I also bought a copy of Kaiseki by the chef who runs the famous Kyoto restaurant. Now that has heart and soul. Sometimes new is just new, there are reasons why fine traditions are treasured and in the jaw dropping beauty and simplicity of the latter's cuisine is a great deal of refinemnt honed over centuries which makes one want to emulate.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
10 reviews
16 of 16 people found the following review helpful
Not a piece of junk, but look before you buy
13 Feb 2006
Format:Hardcover
Charlie Trotter may be super hyped, but don't let that dissuade you from picking this one off a shelf and at least look at it first. I was turned off when I misunderstood an earlier review stating that "Both authors are not chefs but designers..". While this is true, the chefs who performed these amazing dishes mini bios are in the back of the book. I think there were 4 different chefs. Many of the recipes are "sublime" to say the least, and some of the ingredients are almost impossible to find in most of the US. For example fresh bamboo shoots, matsutake mushrooms, and kinome sprigs. This book is probably useless for the casual reader, but someone immersed or interested in the culture and cuisine will find it a creative reference. I should know, I'm a Japanese-trained Chef working in the US. For other power references more with more accessible ingredients look to works by Thomas Keller "Bouchon" and Alain Ducasse's work. Pick one up and flip through it first to see if it's useful to you.
9 of 9 people found the following review helpful
Beautiful book
24 Sep 2007
Format:Paperback|Amazon Verified Purchase
I was put off buying this book because of two bad reviews that speak very poorly of it. But after finding it in a bookstore and looking through it, I was blown away by how beautiful it was. It is exactly the type of Japanese cookbook that I have always wanted and has quickly become my favorite cookbook.
Arranged into seasons, it has elegant modern Japanese dishes of the type found in classier izakayas. Dishes range from bamboo, sesame, and green tea tofus made from scratch, various Japanese dumplings, grilled ginkgo nuts, wild fruit and herb-infused tonics, and exquisitely beautiful but simple vegetable and meat / fish dishes. The dishes are very trendy and up market, and quite sophisticated. People that I have cooked for using this cookbook have been very impressed and I absolutely love the fact that it is arranged into seasons, keeping alive the tradition of eating seasonally as they do in Japan.
Some ingredients are exotic, but substitutions are included and there is also a mail order list of companies that sell Japanese ingredients in The US.
This book would best suit the type of person that likes elegant Japanese food and has some cooking experience with a base knowledge of Japanese ingredients. It is not really that suitable for beginner cooks, nor anyone unfamiliar with Japanese food.
Arranged into seasons, it has elegant modern Japanese dishes of the type found in classier izakayas. Dishes range from bamboo, sesame, and green tea tofus made from scratch, various Japanese dumplings, grilled ginkgo nuts, wild fruit and herb-infused tonics, and exquisitely beautiful but simple vegetable and meat / fish dishes. The dishes are very trendy and up market, and quite sophisticated. People that I have cooked for using this cookbook have been very impressed and I absolutely love the fact that it is arranged into seasons, keeping alive the tradition of eating seasonally as they do in Japan.
Some ingredients are exotic, but substitutions are included and there is also a mail order list of companies that sell Japanese ingredients in The US.
This book would best suit the type of person that likes elegant Japanese food and has some cooking experience with a base knowledge of Japanese ingredients. It is not really that suitable for beginner cooks, nor anyone unfamiliar with Japanese food.
11 of 12 people found the following review helpful
A Hyperbolic Hoax
5 July 2006
Format:Hardcover
The book seems to be based on the untenable premise that Shunju, a not very good chain of izakayas, are some of Tokyo's finest restaurants. This is just not true and though I live in Japan and am blissfully ignorant of the hype surrounding Charlie Trotter, the man has revealed himself as either shameless, or an ignoramus in an embarrassing introduction in which he claims Shinju has launched a culinary revolution in Japan--trust me it is not even on the radar here. The food at these places is not very good and the book is very badly written and edited, but it must be said that the restaurants and this book are very well designed and photographer Kawana has taken some excellent photos.
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