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Learn to COOK - Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant
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List Price: $45.00
Our Price: $29.70
Your Save: $ 15.30 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: Kodansha International
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Average Customer Rating:  
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Binding: Hardcover
Dewey Decimal Number: 641.5952
EAN: 9784770030221
ISBN: 4770030223
Label: Kodansha International
Manufacturer: Kodansha International
Number Of Items: 1
Number Of Pages: 192
Publication Date: 2006-09-08
Publisher: Kodansha International
Studio: Kodansha International
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Editorial Reviews:
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In the same way that Kaiseki itself is a feast for the eyes as well as the palate, chef Murata's Kaiseki is at once a cookbook and a work of art. This sumptuously illustrated volume features-in seasonal format-the style of cooking that began as tea ceremony accompaniment and developed into the highest form of Japanese cuisine.
Kaiseki celebrates the natural ingredients of each season with a spectacular presentation. After a front section explaining the history and components of kaiseki cuisine, Yoshihiro Murata, the third generation owner/chef of Kyoto's famed Kikunoi restaurant, introduces the establishment's menu. With candidness and insight, he shares his thoughts on ingredients, preparation methods and the philosophy behind his dishes. He explains how the cuisine has changed over the years-and continues to do so. He even explains how some dishes evolved as he searched for the proper combination of ingredients. Approximately twenty dishes from each season, chosen by chef Murata, have been lovingly and carefully photographed to convey the experience of being a guest at the Kikunoi restaurant. The book also features a glossary of kaiseki terms and exact recipes from the Kikunoi kitchen.
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Spotlight customer reviews:
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Customer Rating:
Summary: A beautiful reference book
Comment: A beautiful book. My criticism would be that there are a lot of ingredients that I wouldn't be able to find easily, but lovely descriptions of the food and culture of kaiseki.
Customer Rating:
Summary: Culinary disappointment
Comment: Kaiseki is reputedly an exquisite Japanese cuisine that I had hoped to explore in this volume. The book is lavishly produced and a feast for the eyes. The next time I am in Kyoto or Tokyo, I will book a table.
Unfortunately, the ingredients needed for most of these dishes are either unknown or unavailable to the Seattle area where fresh seafood abounds. If you have ready access to sea bream milt, salted cherry blossoms, fresh sea cucumber roe, and tosa-zu vinegar jelly, ingredients from the first four recipes for illustration, then you should have this book in your kitchen. No substitute ingredients or resources are provided. Although lavishly produced, it is destined for a dusty corner of my pantry, being fairly useless as a practical resource.
Customer Rating:
Summary: For looking, not cooking
Comment: There is no way anyone outside of Japan will be able to make any of the recipes in this book. Don't even try. Just enjoy the beautiful photos and the charming descriptions of a very exotic cuisine that is inaccessible even to the Japanese!
I rated it high because most people will never get the chance to have a Kaiseki meal so this is the next best thing. Just gorgeous.
Customer Rating:
Summary: Stunning.
Comment: This is the most beautiful cookbook I own. Stunning photography and lovely design captures the spirit of this immaculate cuisine perfectly. Many of the ingredients used in the recipes will be hard to find if you're not living in Japan, but this is unlikely to be a book you'll cook from on a daily basis anyway. It acts more as a source of inspiration and has changed and informed the way I think about technique and presentation, not just of Japanese food, but everything I cook. A must-buy.
Customer Rating:
Summary: A new look at an old tradition
Comment: This is a beautiful book. It looks at the Kaiseki meal (which comes from the food served during the Chaji, or tea ceremony, and how it has evolved into a seasonal culinary art form. Mr. Murata shows his skill at creating food that evokes the culinary traditions and the seaonal landscape of Japan while transforming this artform into his own unique expression of Kaiseki. It's a beautifully put togheter book. the recipes are surprisingly easy to follow and offer great results. As a History buff, I would like more back ground on Kaiseki and it's relationship to the tea ceremony as well as the seasonal, traditional foods. Still, this is a great book and a welcome additon to your cookbook collection.
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