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Tetsuya Hardcover – 31 May 2001

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Product details

  • Hardcover: 183 pages
  • Publisher: Grub Street (31 May 2001)
  • Language: English
  • ISBN-10: 1902304853
  • ISBN-13: 978-1902304854
  • Product Dimensions: 21.5 x 2.6 x 27.5 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 800,774 in Books (See Top 100 in Books)

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Product Description

Amazon Review

Tetsuya Wakuda is a true artist. Inspired by the ingredients native to his adopted country (Australia), and the techniques and flavours of his birthplace (Japan), Tetsuya combines them to complement and highlight each other in the simplest ways to bring out the most complicated flavours. For those of us unfamiliar with his reputation, Tetsuya comes with a glowing forward by Charlie Trotter that refers to Tetsuya in the same breath as Alain Ducasse, Daniel Boulud and Thomas Keller, and rightly so.

Tetsuya's presentation is perfection. Details such as minute brunoise and matchstick julienne are beautiful to behold, but it's his ethereal marinades, and his thoughtful use of Asian influence with ingredients such as fresh ginger and garlic, soy, mirin and wasabi, that make his dishes so memorable, and which allow us mere mortals to follow his recipes successfully. At Tetsuya, meals are presented as numerous small dishes, but you can multiply any of his recipes to work as main courses. "Linguine with a Ragout of Oriental Mushrooms" is simple to prepare, and bursts with the rich, earthy flavour of exotic mushrooms brightened by hints of garlic, sake, mirin, tomato and chile. "Tartare of Tuna with Goat's Cheese" requires sushi-quality tuna, but if you can get it, this dish is quick and easy and luscious with fresh, creamy goat cheese, and lively with cayenne, garlic, ginger, white pepper, and anchovies. Not all of Tetsuya's creations are Asian-influenced. There are many magnificent European-style dishes such as "Salad of Sea Scallops with Asparagus and Beans", "Venison with Roasted Shallots and Morels" and "Granny Smith Apple Sorbet with Sauternes Jelly".

Stunning photographs of dreamy dishes and delightful bits of commentary separate recipes laid out like poetry to make this a culinary page-turner and a gift-worthy coffee-table book. Without a doubt, Tetsuya would make an exciting addition to the kitchen collection of gourmets who love to cook with such ingredients as market-fresh produce, sushi-quality fish and shellfish, fresh venison, squab and guinea fowl. --Leora Y Bloom

Review

"'It is chefs like Tetsuya Wakuda that have made Sydney one of the world's great restaurant cities. His book rises to the same standard of excellence.' Anne Willan"

Customer Reviews

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Most Helpful Customer Reviews

4 of 4 people found the following review helpful By Danny Marbella on 19 Dec. 2011
Format: Hardcover
This cookbook sets out a selection of the recipes and cooking techniques used by Australia's iconic chef, Tetsuya Wakuda.
There is an underlying humility which is a mark of this very likeable man;
"At Kinsela's was where I realised I wanted to, and discovered that I could, cook. It was where I started learning classical French technique. I made up a lot of things along the way, and luckily for me, people liked the way it tasted."
The first recipe is for a consommé of tomato and tea created from fresh tomatoes and some sun-dried tomatoes that are infused in water over low heat and then left to infuse further with a small quantity of Ceylon tea.
The last recipe is for a orange ice-cream where he uses a litre of hot orange juice to create a custard with ten egg yolks. The mixture attains a smoothness from the addition of glucose, intensity from the addition of orange paste and further richness from the final addition of cream.
In between these there is a well-selected array of his key dishes - all of which translate nicely to the home kitchen. Dashi is used in a number of the recipes and it is worth experimenting with making this basic Japanese workhorse stock to get it right, because the better the dashi the better the dish.
There are a number of lovely cold soups including one of potato and leek which is poured over jellied eggplant. A carpaccio of snapper is served on thin discs of cucumber and then dressed with a vinaigrette built on Banyuls vinegar.
A deceptively simple, yet visually stunning dish is the tuna and hamachi chequerboard with orange oil. Squares of dark tuna form a chequerboard with lighter squares of himachi glinting with flakes of sea salt.
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22 of 26 people found the following review helpful By A Customer on 25 Oct. 2001
Format: Hardcover
Testsuya Wakuda has put together a refreshingly modern collection of dishes that are at once simple and focused, while sure to be challenging enough for even the most sophisticated food enthusiasts. From the prominent influences of japanese cuisine to the direction and tradition of french cooking, the recipes show a keen and expert coming together of styles, well above the level of the usual fusion cuisine. All of this is interspersed with beautiful photography and extremely informative additional notes. It is an instant classic cookbook which is on par with others from greats such as Blanc, Trotter or Keller. Not to be missed!
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1 of 1 people found the following review helpful By Gy Loong on 2 May 2001
Format: Hardcover
This cook book embodies much of Tetsuya's approach to food, it is simple, elegant and ultimately sensuous. And the recipes work! They are easy to follow although some of the ingredients may be a challenge to obtain. The tataki recipes and cold soups dishes were quite simply delightful and relatively easy to prepare. This book is a fitting and timely tribute to Tetsuya, his restaurant and its staff. Good food, no gimmicks.
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0 of 1 people found the following review helpful By Jacqui W on 24 May 2013
Format: Hardcover Verified Purchase
To eat at Tetsuya's restaurant would cost a small fortune so any opportunity to experience his fusion flare is welcome. Most of the ingredients are available but some are even hard to find in his home country of Australia but he advises flexible thinking! Unfortunately that means the finer details of cooking are assumed....so not really a book for a beginner.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 7 reviews
27 of 29 people found the following review helpful
Down Under Fuses with French-Oriental 9 May 2001
By rodboomboom - Published on Amazon.com
Format: Hardcover Verified Purchase
With no cooking experience, he migrates to Australia where he begins learning Aussie cooking with French techniques.
Eventually, he opens his own restaurant where his style of using Australian produce with French-oriental style is lapped up as on the of best Australian dining establishments. Raved about by his buddy, Charlie Trotter.
First, the design and production of this book is rich and exquisite, as most are by Ten Speed Press. The paper has an transluscence to it, and the style and photography are so well done and stylish. Even the bookjacket is folded uniquely.
The ingredients are very Aussie influenced, with seafood, veal and lamb dominant, with French and Asian ingredients and techniques thrown in.
Tastes are clean and pure and sparkling, very refreshing to consume. Tried so far but a few, and excited when time permits to delve into the rest. So far, tried several of the appetizers such as Marinated Trevally with Preserved Lemon is outstanding, but so many of fish dishes are dependent on having an excellent fishmonger, which we are fortunate to have one here.
Main dishes completed so far with outstanding results are the Roasted Scampi Seasoned with Tea and Scampi Oil, and the Breast of Duck with Apple and Ginger Dipping Sauce.
At first, this book will intimidate many with its Oriental ingedients but most major cities and with internet sources one can come up with these. Techniques are not overly difficult and the color photos show artistic plating suggestions as well as two or three wine suggestions per entree.
New, exquisite menu to cook and serve to my guests. Try this one, it will pleasantly surprise and grow with you.
17 of 20 people found the following review helpful
Oriental haute cuisine with no gimmicks, by a master 12 Aug. 2001
By Toby - Published on Amazon.com
Format: Hardcover
Two weeks ago my girlfriend Snow and I dined at Tetsuya's new restaurant Mju at the Millenium Knightsbridge Hotel in London, prompted by Snow's raving of Tetsuya from her winters in Sydney. The only dining option is an eight-mini-course tasting menu, but since the man himself was in town (Tetsuya spends only one week a month in London) we were all for it. We thought the portions were adequate, but I suspect people used to NYC portions might go home hungry. I must say that his cuisine was awesome - highlighting the flavors of fresh ingredients, and many of the courses were based on raw or undercooked items. Although the presentation of the food was highly stylised - just look at the photos in the cookbook and they are similarly presented at your table - the cooking is unfussed and the philosophy predominantly reflected the Japanese appreciation for simplicity and French classical culinary techniques. The result was that every dish managed to emphasize yet enhance the flavor of the main ingredient. Compared to Nobu, Tetsuya is hardly fusion and very Asian at heart. Most of the courses served at Mju are included in the cookbook, so we know that these recipes have been tried and tested. What's most gratifying is the listing at the end of the book of food sources for Mju - London lags NYC in terms of high-end food stores such as Dean & Deluca and Citarella, so the list is very useful, and it allows me to dream about learning to cook at the level of a master like Tetsuya.
1 of 1 people found the following review helpful
Beautiful food 24 July 2006
By kiwi - Published on Amazon.com
Format: Hardcover
Having had the fortune to eat at Tetsuyas, I could not resist buying the book. Tetsuya is a master and a complete perfectionist. I do not use this book often as I find it a little like following a Japanese Thomas Keller (lots of work!) but it is a gorgeous book from an inspirational chef.
Innovative 30 Jun. 2001
By A Customer - Published on Amazon.com
Format: Hardcover
Beautifully presented, innovative recipes, amazing combinations of flavors that one would not normally consider. I have made a number of the recipes which have won rave reviews from my guests. I love cooking and eating and found these receipes easy to follow however to get the best results one really needs to use the freshest of ingrediants. Some recipes are a little more involved and need a trial run prior to trying them on guests. One of the best cook books I have seen for some time and I have quite a few. For those that really appreciate the best in food.
Innovative 30 Jun. 2001
By A Customer - Published on Amazon.com
Format: Hardcover
Beautifully presented, innovative recipes, amazing combinations of flavors that one would not normally consider. I have made a number of the recipes which have won rave reviews from my guests. I love cooking and eating and found these receipes easy to follow however to get the best results one really needs to use the freshest of ingrediants. Some recipes are a little more involved and need a trial run prior to trying them on guests. One of the best cook books I have seen for some time and I have quite a few. For those that really appreciate the best in food.
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