- Hardcover: 192 pages
- Publisher: Grub Street (31 May 2001)
- Language English
- ISBN-10: 1902304853
- ISBN-13: 978-1902304854
- Product Dimensions: 27.6 x 22 x 2.8 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (2 customer reviews)
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Amazon Bestsellers Rank:
376,760 in Books (See Top 100 in Books)
- #66 in Books > Biography > Social & Health Issues > Cultural History > Japanese
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Product Description
Amazon.co.uk 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"
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Most Helpful Customer Reviews
23 of 26 people found the following review helpful:
5.0 out of 5 stars
Tetsuya is an exciting cookbook for serious food enthusiasts,
By A Customer
This review is from: Tetsuya (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!
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Tetsuya's cookbook deserves a place in all food lover's libraries,
This review is from: Tetsuya (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. In turn they sit in a pool of languid vinaigrette based on orange oil, ginger juice and grapeseed oil. And eventually you come to his signature recipe for confit of Tasmanian ocean trout with fennel salad. The deep-pink flesh of the ocean trout is marinated in a mixture of grapeseed and olive oil along with a mixture of spices and herbs. The trout is then cooked slowly in an oven set to the lowest setting and with the door open to reduce the temperature even more. It is only cooked until it is lukewarm. To serve the cutlet is sprinkled with a mixture of chopped chives and konbu to form a deep green coating. For a totally sensual dish try the linguine with a ragout of oriental mushrooms. The mushrooms are satueed in garlic and olive oil and then simmered in chicken stock, sake, mirin and soy sauce. There are approximately one hundred and fifty recipes in this visually appealing book. Each one of them is interesting and each one immediately sets your mind racing as you consider other flavour combinations and other ways you can use the ideas. We see this book as being invaluable both for its content and as a springboard to a whole new way of dealing with ingredients.
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