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Shunju : new Japanese cuisine / text and recipes by Takashi Sugimoto and Marcia Iwatate ; photography by Masano Kawana ; foreword by Charlie Trotter ; food preparation and styling by Marcia Iwatate and the Shunju chefs.
- Format:
- Book
- Author/Creator:
- Sugimoto, Takashi, 1945-2018.
- Language:
- English
- Subjects (All):
- Cooking, Japanese.
- Shunju (Restaurant group).
- Physical Description:
- 1 online resource (460 p.)
- Other Title:
- New Japanese cuisine
- Place of Publication:
- Singapore : Periplus ; North Clarendon, VT : Distributed by Tuttle Pub., c2002.
- Language Note:
- English
- Summary:
- Shunju: New Japanese Cuisine takes you on a tour of the restaurants and philosophy at the forefront of Japan's cooking revolution. Just as Alice Waters changed the way Americans thought about food, Takashi Sugimoto has revolutionized the act of dining in Japan.
- Contents:
- Cover; Copyright; Contents; Foreword; The shunju philosophy; The seasonal kitchen; Spring; Summer; Autumn; Winter; Appendices; Step by step preparation techniques; Chefs; Glossary of ingredients; Mail-order sources of ingredients; Acknowledgments; Index; Back Cover
- Notes:
- Includes index.
- ISBN:
- 1-4629-0714-8
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