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Learn to COOK - Shunju: New Japanese Cuisine
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List Price: $34.95
Our Price: $25.51
Your Save: $ 9.44 ( 27% )
Availability: Usually ships in 24 hours
Manufacturer: Periplus Editions
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641
EAN: 9780794604486
ISBN: 079460448X
Label: Periplus Editions
Manufacturer: Periplus Editions
Number Of Items: 1
Number Of Pages: 272
Publication Date: 2006-08-15
Publisher: Periplus Editions
Studio: Periplus Editions
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Editorial Reviews:
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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.
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Spotlight customer reviews:
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Customer Rating:
Summary: Simple Is Better
Comment: Shunju may not be the most practical or challenging book out there however it should serve to remind us of the core philosophy of Japanese cooking. Simple is better.
Customer Rating:
Summary: simple & elegant
Comment: I absolutely loved this book. I noticed other reviews here lamenting the dearth of ingredients and technique written for the recipes. However the focus of Shunju is on exactly that, minimalist elegance that celebrates the inherent flavors of local organic ingredients, with as little possible alteration of nature. Some of the passages introducing the ingredients do seem a bit under-edited and perhaps amateurish (translation perhaps?), however the dishes speak for themselves. I love that it reads like a book. Every recipe has a gorgeous photo and a story...and each section is divided by the seasons. It is worth the money if your have an eye for art and a love for healthy Japanese cuisine.
Customer Rating:
Summary: Beautiful book
Comment: I was put off buying this book because of two bad reviews that speak very poorly of it. But after finding it in a bookstore and looking through it, I was blown away by how beautiful it was. It is exactly the type of Japanese cookbook that I have always wanted and has quickly become my favorite cookbook.
Arranged into seasons, it has elegant modern Japanese dishes of the type found in classier izakayas. Dishes range from bamboo, sesame, and green tea tofus made from scratch, various Japanese dumplings, grilled ginkgo nuts, wild fruit and herb-infused tonics, and exquisitely beautiful but simple vegetable and meat / fish dishes. The dishes are very trendy and up market, and quite sophisticated. People that I have cooked for using this cookbook have been very impressed and I absolutely love the fact that it is arranged into seasons, keeping alive the tradition of eating seasonally as they do in Japan.
Some ingredients are exotic, but substitutions are included and there is also a mail order list of companies that sell Japanese ingredients in The US.
This book would best suit the type of person that likes elegant Japanese food and has some cooking experience with a base knowledge of Japanese ingredients. It is not really that suitable for beginner cooks, nor anyone unfamiliar with Japanese food.
Customer Rating:
Summary: Shunju: New Japanese Cuisine
Comment: This is a wonderful book to own...and give as a gift, which I have done several times. The text explaining the cuisine philosophy of Shunju's owner, Takashi Sugimoto, the exquisite sense of design - architectural, table, book - and breathtaking photography make this book a treasure to have and share.
Customer Rating:
Summary: A Hyperbolic Hoax
Comment: The book seems to be based on the untenable premise that Shunju, a not very good chain of izakayas, are some of Tokyo's finest restaurants. This is just not true and though I live in Japan and am blissfully ignorant of the hype surrounding Charlie Trotter, the man has revealed himself as either shameless, or an ignoramus in an embarrassing introduction in which he claims Shinju has launched a culinary revolution in Japan--trust me it is not even on the radar here. The food at these places is not very good and the book is very badly written and edited, but it must be said that the restaurants and this book are very well designed and photographer Kawana has taken some excellent photos.
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