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on 3 March 2016
The first thing that attracted me to this book was its exquisite photography of delicate and refined Japanese cuisine, and while this remains the book's principal virtue, the text, by the chef himself, explains a lot about the dishes' development, history, structure, seasonality and meaning within the broader context of Japanese cooking and Japanese culture as a whole.
For those brave enough to attempt them, there are recipes for all the featured dishes in the appendix.
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on 21 May 2016
This is a beautifully-photographed book and although the description was "used". it appears to be in pristine condition - new in every respect.
Thank You,. I will enjoy it for many years I'm certain.
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on 5 February 2013
Simple to follow recipes and book is a work of art in itself. Having seen the chef in action he has written a book that makes anyone a Michelin * chef.
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