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Kaiseki Cuisine
Hardback
Main Details
| Title |
Kaiseki Cuisine
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| Authors and Contributors |
By (author) Akira Oshima
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By (author) Patrick Faas
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By (author) Katarzyna Joanna Cwiertka
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By (photographer) Bart Van Leuven
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| Physical Properties |
| Format:Hardback | | Pages:176 | | Dimensions(mm): Height 270,Width 230 |
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| Category/Genre | National and regional cuisine |
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| ISBN/Barcode |
9789058561114
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| Audience | |
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| Illustrations |
150 col.
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Publishing Details |
| Publisher |
Stichting Kunstboek BVBA
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| Imprint |
Stichting Kunstboek BVBA
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| Publication Date |
7 March 2006 |
| Publication Country |
Belgium
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Description
Akira Oshima, chef of the restaurant Yamazato in Hotel Okura, is the only Japanese chef in Europe who has been awarded with a Michelin star. His kitchen distinguishes itself from an ordinary Japanese sushi kitchen through its originality and authenticity. The Kaiseki cuisine is based on a hundred years old tradition and has a lot of symbolism and rituals. All dishes and recipes in the Kaiseki kitchen are made in function of festivities or important moments throughout the year. This unique publication tells the story of the original Japanese Kaiseki kitchen, of course richly illustrated and with dozens of wonderful dishes. The Kaiseki cuisine of the Yamazato is a truly unique reference work for those who want to discover the soul and the art of the Japanese cuisine.
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