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Where Chefs Eat Book and App

£19.95
Specifications:
  • Format: Hardback
  • Size: 203 x 137 mm

Kaiseki: The Exquisite Cuisine of Kyoto’s Kikunoi Restaurant

£39.00
The specialized cuisine served at Kyoto's famed Kikunoi restaurant is a feast for the eyes as well as the palate, and Kaiseki, by owner / chef Yoshihiro Murata, is at once a cookbook and a work of art. This sumptuously illustrated volume features in seasonal format the style of cooking that began as tea ceremony accompaniment and developed into the highest form of Japanese cookery. Kaiseki celebrates the natural ingredients of each season with a spectacular presentation. After a front section explaining the history and components of kaiseki cuisine, Murata introduces his establishment's impressive menu. With candor and insight, he shares his thoughts on ingredients, preparation methods and the philosophy behind his dishes. He explains how the cuisine has changed over the years and continues to do so. His professional and personal accounts are enlightening; ranging, for example, from how some dishes evolve in the search for the proper combination of ingredients to a description of a learning encounter with a zen master. Approximately twenty dishes from each season, chosen by chef Murata, have been lovingly and carefully photographed to convey the experience of being an honoured guest at his restaurant. Also included are the exact recipes direct from the Kikunoi kitchen, and a glossary of kaiseki terms

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Japanese Kitchen Knives: Essential Techniques

£26.00
Sales of Japanese kitchen knives are booming in the U.S. But how many people have the skills to use these superbly-crafted tools to full advantage? Now, internationally renowned chef Hiromitsu Nozaki shares his expertise and insights in a book that will help anyone who owns a Japanese knife to maximize its performance. In Japanese Kitchen Knives, Nozaki teaches the reader how to use usuba, deba and yanagiba, the three main traditional Japanese knives. He explains many essential techniques, such as the importance of understanding the blade angle and point of force, and illustrates these lessons by working with ingredients familiar to western readers, like carrots and rainbow trout. Color photos and Nozaki's commentary further clarify the process, and the pictures are taken from the chef's perspective for easier understanding (most other books take photos from the reverse perspective). Each technique is accompanied by recipes that require its use, and all recipes are very simple, using easy-to-acquire ingredients. Other sections include a look at artisanal Japanese knife-making and information on sharpening, storing and identifying the variety of Japanese knives. Specialty knives are shown on the location, from the unique unagi eel knife in an unagi specialty restaurant to the colossal tuna filleting knife in Tsukiji fish market.
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Japanese Cooking a Simple Art by Shizuo Tsuji

£39.00
Since its release twenty-five years ago, Shizuo Tsuji's encyclopedic and authoritative work has been the acknowledged "bible" of Japanese cooking. Unrivalled in its comprehensive explanation of ingredients, tools and techniques, the book guides readers through recipes with clear prose, while technical points are made understandable with deftly executed line drawings. Much more than a collection of recipes, the cookbook is a masterful treatise on Japanese cuisine. In his preface, the author (who was truly a Renaissance man of Japanese and world gastronomy) discusses the essence of Japanese cooking, with its emphasis on simplicity, balance of textures, colours, and flavours, seasonal freshness, and artful presentation. M. F. K. Fisher's introduction to the 1980 edition is a not-to-be-missed work of food writing. A new foreword by Ruth Reichl and an additional preface by Tsuji Culinary Institute president Yoshiki Tsuji provide culinary and historical context for the 25th Anniversary Edition. Eight pages of vibrant new colour photographs illustrate over seventeen finished dishes. After introducing ingredients and utensils, the twenty chapters that make up Part One consist of lessons presenting all the basic Japanese cooking methods and principal types of prepared foods - making soup, slicing sashimi, grilling, simmering, steaming, noodles, sushi, pickles, and so on - with accompanying basic recipes. Part Two features 130 carefully selected recipes that range from everyday fare to intriguing challenges for the adventurous cook. Together with the recipes in Part One, these allow the cook to build a repertoire of dishes ranging from the basic "soup and three" formula to a gala banquet. Still the foremost source book of cooking concepts and recipes from Japan, the 25th Anniversary Edition of Japanese Cooking: A Simple Art invites a new generation of readers to take a journey to the heart of one of the world's great culinary traditions.
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Izakaya The Japanese Pub Cook Book

£22.00
Japanese pubs, called izakaya, are attracting growing attention in Japan and overseas. As a matter of fact, a recent article in The New York Times claimed that the izakaya is starting to shove the sushi bar off its pedestal. While Japan has many guidebooks and cookbooks, this is the first publication in English to delve into every aspect of a unique and vital cornerstone of Japanese food culture. A venue for socializing and an increasingly innovative culinary influence, the izakaya serves mouth-watering and inexpensive small-plate cooking, along with free-flowing drinks. Readers of this essential book will be guided through the different styles of establishments and recipes that make izakaya such relaxing and appealing destinations. At the same time, they will learn to cook many delicious standards and specialties, and discover how to design a meal as the evening progresses. Eight Tokyo pubs are introduced, ranging from those that serve the traditional Japanese comfort foods such as yakitori (barbequed chicken), to those offering highly innovative creations. Some of them have long histories; some are more recent players on the scene. All are quite familiar to the author, who has chosen them for the variety they represent: from the most venerated downtown pub to the new-style standing bar with French-influenced menu. Mark Robinson includes knowledgeable text on the social and cultural etiquette of visiting izakaya, so the book can used as a guide to entering the potentially daunting world of the pub. Besides the 60 detailed recipes, he also offers descriptions of Japanese ingredients and spices, a guide to the wide varieties of sake and other alcoholic drinks that are served, how-to advice on menu ordering, and much more. For the home chef, the hungry gourmet, the food professional, this is more than a cookbook. It is a unique peek at an important and exciting dining and cultural phenomenon.
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Chicken and Charcoal

£34.95
Specifications:
  • Format: Hardback
  • Size: 270 x 205 mm
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NOBU-THE COOKBOOK

£32.00
With his multinational empire of restaurants, Nobu has become the world's greatest sushi chef. In his first book, he reveals the raw secrets of his exciting, cutting-edge Japanese cuisine. 180 photos. With his multinational and ever-expanding empire of thirteen restaurants, Nobu Matsuhisa has become one of the most talked-about international restaurateurs and arguably the world's greatest sushi chef. In his first, long-awaited book, Nobu: The Cookbook, Matsuhisa reveals the secrets of his exciting, cutting-edge Japanese cuisine.
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Where Chefs Eat Book and App

£19.95
Specifications:
  • Format: Hardback
  • Size: 203 x 137 mm
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NOMA

£49.95
Specifications:
  • Format: Hardback
  • Size: 290 x 250 mm
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The Lebanese Cookbook

£35.00
Specifications:
  • Format: Hardback
  • Size: 270 x 180 mm
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The Greek Vegetarian Cookbook

£24.95
Specifications:
  • Format: Hardback
  • Size: 246 x 189 mm
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Greece: The Cookbook

£29.95
Specifications:
  • Format: Hardback
  • Size: 270mm x 180 mm
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Simple & Classic

£29.95
Specifications:
  • Format: Hardback
  • Size: 270 x 220 mm
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Reinventing Food Ferran Adrià

£19.95
Specifications:
  • Format: Hardback
  • Size: 234 x 156 mm
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The Turkish Cookbook

£35.00
Specifications:
    • Format: Hardback
    • Size: 270 x 180 mm
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Thailand: The Cookbook

£29.95
Specifications:
  • Format: Hardback
  • Size: 270 x 180 mm
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Japan: The Cookbook

£29.95
Specifications:
  • Format: Hardback
  • Size: 270 x 180 mm
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Mexico: The Cookbook

£29.95
Specifications:
  • Format: Hardback
  • Size: 270 x 180 mm
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America: The Cookbook

£29.95
Specifications:
  • Format: Hardback
  • Size: 270 x 180 mm
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Tu Casa Mi Casa

£29.95
Specifications:
  • Format: Flexibound
  • Size: 270 x 205 mm
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Raw

£19.95
Specifications:
  • Format: Paperback
  • Size: 270 x 205 mm
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The Nordic Baking Book

£29.95
Specifications:
  • Format: Hardback
  • Size: 270 x 180 mm
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The Garden Chef

£29.95
Specifications:
  • Format: Hardback
  • Size: 234 x 156 mm
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Quick and Easy Thai Recipes

£19.95
Specifications:
  • Format: Hardback
  • Size: 246 x 189 mm
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Vietnamese Cuisine from Elizabeth Street Café

£29.95
Specifications:
  • Format: Hardback
  • Size: 270 x 205 mm
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Where Bartenders Drink

£16.95
Specifications:
  • Format: Hardback
  • Size: 203 x 137 mm
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The Jewish Cookbook

£35.00
Specifications:
  • Format: Hardback
  • Size: 270 x 180 mm
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Breakfast: The Cookbook

£35.00
Specifications:
  • Format: Hardback
  • Size: 270 x 180 mm
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My First Cookbooks

£49.95
Specifications:
  • Format: Board Books
  • Size: 214 x 231 mm
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China: The Cookbook

£29.95
Specifications:
  • Format: Hardback
  • Size: 270 x 180 mm
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Cuba: The Cookbook

£29.95
Specifications:
  • Format: Hardback
  • Size: 270 x 180 mm
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Vegan: The Cookbook

£35.00
Specifications:
  • Format: Hardback
  • Size: 270 x 180 mm
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Peru: The Cookbook

£35.00
Specifications:
  • Format: Hardback
  • Size: 270mm x 180 mm

Kaiseki: The Exquisite Cuisine of Kyoto’s Kikunoi Restaurant

£39.00
The specialized cuisine served at Kyoto's famed Kikunoi restaurant is a feast for the eyes as well as the palate, and Kaiseki, by owner / chef Yoshihiro Murata, is at once a cookbook and a work of art. This sumptuously illustrated volume features in seasonal format the style of cooking that began as tea ceremony accompaniment and developed into the highest form of Japanese cookery. Kaiseki celebrates the natural ingredients of each season with a spectacular presentation. After a front section explaining the history and components of kaiseki cuisine, Murata introduces his establishment's impressive menu. With candor and insight, he shares his thoughts on ingredients, preparation methods and the philosophy behind his dishes. He explains how the cuisine has changed over the years and continues to do so. His professional and personal accounts are enlightening; ranging, for example, from how some dishes evolve in the search for the proper combination of ingredients to a description of a learning encounter with a zen master. Approximately twenty dishes from each season, chosen by chef Murata, have been lovingly and carefully photographed to convey the experience of being an honoured guest at his restaurant. Also included are the exact recipes direct from the Kikunoi kitchen, and a glossary of kaiseki terms

A Work in Progress: A Journal

£19.95
Specifications:
  • Format: Hardback
  • Size: 220 x 156 mm

The German Cookbook

£29.95
Specifications:
  • Format: Hardback
  • Size: 270 x 180 mm