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Haute Chinese cuisine from the kitchen of Wakiya

Haute Chinese cuisine from the kitchen of Wakiya
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35,55 €

Author: Yuji Wakiya
David Bouley y Nobu Matsuhisa (foreword), Masashi Kuma (photographs)
Availability: en stock
Language: Inglés
Format: Tapa dura, 192 pp, 23,5x28,5 cm
Publisher: Kodansha International, 2008, 9784770030726
Features: Fotografías a color
Publisher review:
Haute Chinese cuisine ranks in the same revered category as that shared by the highest levels of French dining and Japan's Kaiseki – and that is what Yuji Wakiya aims for. He has taken food that has been too often seen as a take-out staple steeped in artificial additives and given it layers of delicate, subtle flavor and an elegant touch.
A native of Japan who has trained under the most illustrious Chinese chefs, Yuji Wakiya became executive chef of his first Chinese restaurant when he was only 27 years old. Wakiya revolutionized Chinese cuisine in Japan by serving single portions in many courses, allowing diners to enjoy his impressive talent in a variety of flavors, textures, and appearances.
His unique style – captured in this book – comes from the combination of his deep knowledge of authentic Chinese food and culture and his Japanese aesthetic for refined presentation. The text focuses on this cuisine's unique aspects, complete with his commentary. Additional information ranges from the medicinal properties of certain ingredients to making elaborate shang tang soup from scratch, and reconstituting dried Chinese ingredients, and includes Chinese cooking techniques that have never been introduced in detail in English.
Over seventy dishes are presented in this cookbook, – from appetizers through the meat and vegetable dishes to the desserts – in the same style that Wakiya serves its guests. Like no other Chinese cookbook before, Haute Chinese cuisine from the kitchen of Wakiya is a dramatic treat for connoisseur and the intellectually curious.

Index:
- Foreword, David Bouley.
- Foreword, Nobu Matsuhisa.
- Introduction.
- Appentizers and soups.
- Seafood.
- Meats and poultry.
- Vegetables.
- Rice and noodles.
- Desserts.
- Basic techniques.
- Reconstitution.
- Supplemental recipes.
- List of antiques and serving ware.
- Glossary of food and cooking terms.

About the author:
Known as a pioneer of haute Chinese cuisine, Yuji Wakiya is the author of best-selling cookbooks and a celebrity TV chef in Japan. Born in Hokkaido, Japan, in 1958, he began his brilliant career in Tokyo at the age of 15. Trained under native Chinese chefs in authentic Chinese style, he became executive chef of a well-known restaurant in 1985. He began expressing his creative talent in elaborate dishes served in an elegant course style, and interest in his Haute Chinese Cuisine blossomed. In 1996, he became the executive chef at Turandot in Yokohama and Akasaka, and the executive chef of Chinese kitchen of Pan Pacific Yokohama Bay Hotel Tokyu in 1997. In 2001, he also opened his own restaurant – Wakiya, in Akasaka, which has been named one of most popular Chinese restaurants in Japan. He fulfilled his vision to open a restaurant in New York in 2007, with the launch of Wakiya at the Gramercy Park Hotel.
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