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Shunju: New Japanese Cuisine et plus d'un million d'autres livres sont disponibles pour le Kindle d'Amazon. En savoir plus
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Shunju: New Japanese Cuisine (Anglais) Broché – 30 septembre 2006


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Book by Sugimoto Takashi Iwatate Marcia



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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Amazon.com: 13 commentaires
17 internautes sur 17 ont trouvé ce commentaire utile 
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.
10 internautes sur 10 ont trouvé ce commentaire utile 
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 15 ont trouvé ce commentaire utile 
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.
1 internautes sur 1 ont trouvé ce commentaire utile 
simple & elegant 15 décembre 2007
Par Epila - Publié sur Amazon.com
Format: Broché
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.
14 internautes sur 21 ont trouvé ce commentaire utile 
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.
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