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Shunju: New Japanese Cuisine [Anglais] [Broché]

Charlie Trotter , Takashi Sugimoto , Marcia Iwatate , Masano Kawana

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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Amazon.com: 4.1 étoiles sur 5  13 commentaires
16 internautes sur 16 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Not a piece of junk, but look before you buy 13 février 2006
Par B. Scharbor - Publié sur Amazon.com
Format:Relié
Charlie Trotter may be super hyped, but don't let that dissuade you from picking this one off a shelf and at least look at it first. I was turned off when I misunderstood an earlier review stating that "Both authors are not chefs but designers..". While this is true, the chefs who performed these amazing dishes mini bios are in the back of the book. I think there were 4 different chefs. Many of the recipes are "sublime" to say the least, and some of the ingredients are almost impossible to find in most of the US. For example fresh bamboo shoots, matsutake mushrooms, and kinome sprigs. This book is probably useless for the casual reader, but someone immersed or interested in the culture and cuisine will find it a creative reference. I should know, I'm a Japanese-trained Chef working in the US. For other power references more with more accessible ingredients look to works by Thomas Keller "Bouchon" and Alain Ducasse's work. Pick one up and flip through it first to see if it's useful to you.
9 internautes sur 9 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Beautiful book 24 septembre 2007
Par naturopathicnd - Publié sur Amazon.com
Format:Broché|Achat vérifié
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.
12 internautes sur 14 ont trouvé ce commentaire utile 
1.0 étoiles sur 5 A Hyperbolic Hoax 5 juillet 2006
Par S. Ford - Publié sur Amazon.com
Format:Relié
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.
14 internautes sur 21 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Finally! 1 mars 2003
Par Kay - Publié sur Amazon.com
Format:Relié|Achat vérifié
If you have ever visited one of their excellent restaurants, Shunju in Tokyo, you know what I mean. Not only their simple, yet very creative Japanese food, this book introduces you the essence of what makes their food special. If you want to learn and appreciate the sprit of Japanese food beyound Sushi and Tempura, this is the book for you. The photographs are beautiful, and cooking methods are very easy to follow. I highly recommend this book for any food lover.
1.0 étoiles sur 5 many things 'lost in translation' of the recipes.... 2 avril 2014
Par casey - Publié sur Amazon.com
Format:Relié|Achat vérifié
if you are into the Japanese dining scene, this book may be for you.

It offers a good discussion about the interior design of their restaurant. Hopefully the reader / prospective restaurateur will capitalize on those points when opening a new Japanese restaurant - most likely here in the US.

This book showcases native Japanese foods - produce and seafood - at the peak of their season, which are available at different times of the year (mushrooms in the fall, fresh bamboo shoots in early spring, etc.).

Many items gathered in the wild Japanese forests are featured in these recipes. These foodstuffs are simply unobtainable here in the US. Catnip fruit?? Not something I can pick from the catnip growing in my backyard.

What really irks me are the recipes (ingredients plus steps) that are literally "lost in the translation." For example, one recipes uses "green" and "black" soymilk, with a note by each ingredient to refer to page 255. The reader jumps to page 255 and sees the recipe is for making soymilk. Steps are added at the end of the recipe to make "soft-serve" tofu from your soymilk.

In those latter steps, the instructions specify at what temperature to add the coagulant - but the recipe doesn't state how much coagulant to use.

It also fails to explain the original questions: What is "green" or "black" soymilk or what makes them different or how to adapt the basic soymilk recipe to make them?

Another recipe: put 4 tsps mirin in a saucepan, and bring to the boil to boil off the alcohol. Huh? 4 tsps mirin. 3 teaspoons = 1 tablespoon (1/8 stick of butter = a pat of butter = 1 tbsp). I think the pan will boil dry first.

If you see this book on a bookshelf, look through it first before buying it online. Just bear in mind that the recipes were originally intended for the Japanese (home chefs) who can forage for some of those "wild" ingredients.

I don't think we have sweet fish swimming in American rivers.

Publisher did a really bad job at proof-reading / editing the book.

I agree with the 1-star comments posted by another reviewer living in Japan, although I can't speak about the quality of the food served at the restaurants and / or culinary revolution this 'shunju' style of cooking has started.

I'd give this book a higher rating if I knew I could trust and rely on the recipes for a better success rate. This book certainly requires better proof-reading.

Photos of the final dishes are gorgeous.
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