Kitcho : Japan's ultimate dining experience
Author(s)
Bibliographic Information
Kitcho : Japan's ultimate dining experience
Kodansha International, 2010
1st ed
- Other Title
-
京都吉兆 : 英文版
Available at 12 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Includes index
Description and Table of Contents
- Volume
-
ISBN 9784770031228
Description
吉兆創業者・湯木貞一は、「茶懐石」と「宴会料理」を高度な次元で融合。器、設え、庭の風情などとあわせて季節感を取り込み、「五感」で味わうものへと日本料理を発展させ、革新した。本書では、「革新こそは吉兆の伝統」として日々試行する舞台裏にもスポットを当て、創業80年を迎えてなお進化をつづける「吉兆風もてなしの心」の秘密に迫る。
Table of Contents
- SPRING KAISEKI(A Japanese World of Cuisine a` la Rimpa;Serving Vessels at Kitcho ほか)
- SUMMER KAISEKI(Kyoto and Pike Conger—A Cherished Seasonal Delicacy;The Hassun Course at Kitcho—Awakening Body and Mind ほか)
- FALL KAISEKI(Japanese and the Moon;Shark Fin ほか)
- WINTER KAISEKI(Making Winter’s Gifts a Part of Food Presentation;Ultimate Toro Sushi ほか)
- The Kaiseki Kitchen(Inside Kitcho;On Rice and Japanese Dashi Stock ほか)
by "BOOK database"
Description and Table of Contents
- Volume
-
ISBN 9784770031228
Description
Master Chef Kunio Tokuoka is a magician in the kitchen, yet his approach to cooking is simple. How does he draw out the best flavours for a hearty stock? At Kitcho, a full-course meal is a multisensory experience to be savoured on many levels. It can be a revelation. It can change the way people think about food. This book intends to do the same. KAISEKI has evolved into a highly formalised, artistic, multi-course meal that celebrates the seasons by using only fresh, natural and local ingredients. It is described as perfection on a plate by Time magazine. Standing
by "Nielsen BookData"