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Product Description
Product Description
This title presents the high art of edible garnishes for the home kitchen that will change the way you look at food and work in your kitchen. Japanese food is renowned for its elegant presentation. One of the key presentational elements are mukimono - the decorative garnish and carving - that add the final flourish to a dish. It might be a carrot round in the shape of a plum blossom. Or a scattering of cherry blossoms plucked from a radish. Or perhaps a swallow or a butterfly or a ginkgo leaf or a cluster of pine needles. Whatever it is, it will have been chosen to delight the eye and the palate with its shape, color, and taste. All the garnishes introduced in this title are edible. Sometimes they are set on top of the food. At other times they might be fashioned to hold the food. Sometimes they simply are the food. In total, 60 garnishes and food carvings for home, party, or professional use fill these pages. Each is introduced In full colour, with easy-to-follow step-by-step instructions, sample food arrangements, further ideas, and secret insider tips for successful presentation. Most are simple. Some require practice. A handful enter the realm of the professional, yet even those can be mastered. More important is what these culinary flourishes will bring to your kitchen and table: a new level of enjoyment and appreciation for your cooking endeavours. They will add colour and movement to your culinary repertoire. The book is full of creative suggestions and ideas for your menu to stimulate appetite and enhance and transform your way of cooking. So...Create! Eat! Enjoy! This is the very first book on this exquisite art containing garnishes for all occasions, from simple meals to banquets. Easy-to-follow, step-by-step instructions make this book easy to use for beginners and professionals alike: all you need are typical household kitchen utensils - a sharp knife and a peeler.
About the Author
Hiroshi Nagashima is the Head Chef and Managing Director for Tsukiji-hongan-ji Temple in central Tokyo, near Ginza. He is the author of two successful books on food carving in Japanese, as well as a book on the Japanese traditional vegetable cuisine known as shojin ryori and co-author of an encyclopedia of Japanese food. In addition to his duties as master chef, he has catered major events for museums and exhibitions in Japan. He was a featured participant in the 2008 Kennedy Center event, "Japan: Culture + Hyperculture," where he headed up the banquet.
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Customer Reviews
Most Helpful Customer Reviews
1 of 2 people found the following review helpful
Format:Hardcover
bought this book for my mum for christmas, she loves it, pictures are very helpful, lots of illustrations. overall very pleased with the buy.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
14 reviews
17 of 17 people found the following review helpful
An Instructional Guide to the Culinary Artistry in Japan
28 Oct 2009
Format:Hardcover
You can tell by the decorative food carving at kaiseki restaurants that the Japanese eat with their eyes. No other book has captured this dying art in such detail.
The Decorative Art of Japanese Food Carving is filled with instructions and photos that give you the skills to recreate these wonders at home, as well as simple recipes and a guide to carving tools. Most impressive is the delicate and thin slices that chef Hiroshi Nagashima, of Hongan-ji temple restaurant Shisui in Tsukiji, uses to transform fruit and vegetables into edible art.
We tested a few of these techniques at home and were tickled by the successful results. Complicated as some of the shapes look, it is actually easy to make the curls and knots. The chapter on cucumber carvings in particular was a snap to recreate at home, and satisfying to the palate.
The Decorative Art of Japanese Food Carving is filled with instructions and photos that give you the skills to recreate these wonders at home, as well as simple recipes and a guide to carving tools. Most impressive is the delicate and thin slices that chef Hiroshi Nagashima, of Hongan-ji temple restaurant Shisui in Tsukiji, uses to transform fruit and vegetables into edible art.
We tested a few of these techniques at home and were tickled by the successful results. Complicated as some of the shapes look, it is actually easy to make the curls and knots. The chapter on cucumber carvings in particular was a snap to recreate at home, and satisfying to the palate.
14 of 14 people found the following review helpful
Great book
8 Feb 2010
Format:Hardcover|Amazon Verified Purchase
This book has beautiful photography and intricately detailed step-by-step directions for even the most green chef out there. With a good, sharp, and thin paring knife, one can easily achieve most of the carvings presented.
12 of 12 people found the following review helpful
Very nice but not great
20 Jan 2011
Format:Hardcover
I like this book and I am glad to have it in my library. I would have given a fourth, and possibly a fifth star except for two main criticisms:
a) the book, at only 112 pages, really doesn't feature a lot of different techniques. There is a pretty good little selection but I would have preferred a much more comprehensive overview;
b) Although the illustrations are all very beautiful and artistically executed, they often aren't taken from the best point of view so as to clearly illustrate the techniques involved.
Nice little book otherwise, though.
a) the book, at only 112 pages, really doesn't feature a lot of different techniques. There is a pretty good little selection but I would have preferred a much more comprehensive overview;
b) Although the illustrations are all very beautiful and artistically executed, they often aren't taken from the best point of view so as to clearly illustrate the techniques involved.
Nice little book otherwise, though.
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