Yuji Wakiyas impressive creative talent for serving authentic Chinese recipes and ingredients has revolutionized the perception of that nations cuisine. He has taken food that too often has been seen as a take-out staple steeped in artificial additives and given it layers of delicate, subtle flavor and an elegant touch, resulting in what can only be called haute Chinese.
Wakiyas unique stylecaptured in this book by the breathtaking photos of Masashi Kumacomes from the combination of his deep knowledge of Chinese food and culture and the Japanese aesthetic for an always-stylish, yet refined presentation.
In commentary and supplemental information accompanying each recipe, Wakiya enlightens readers on a wide variety of topics ranging from the medicinal properties of certain ingredients to making stocks and sauces from scratch, reconstituting dried Chinese ingredients, and the importance of using high heat in making tea. He discusses the origins of his signature dishes, based on Shanghai cuisineknown for its use of healthy ingredients such as black vinegaras well as the fascinating history, traditions and culture of the cuisine. Detailed instructions enable accomplished amateur chefs and professionals to prepare the dishes themselves.
Over 70 dishes are presented in the book, organized by coursefrom appetizer through the meat and vegetable dishes to the dessert. Each of the dishes also reflects Wakiyas creativity and originality through his selection of antique plates from all over Asia.
Like no other Chinese cookbook before it, Haute Chinese Cuisine from the Kitchen of Wakiya is a dramatic treat for sophisticated eyes and palates and the intellectually curious.
A chefs character reflects on his cooking: a positive kind of chef puts out positive food. I have really come to admire Yuji's personality, and to adore his cuisine. --Nobu Matsuhisa
The book melds Wakiya's Chinese training with his Japanese heritage, resulting in dishes lighter and far more flavorful than what you'll find at your favorite takeout place. The Record
YUJI WAKIYA was born in Japan, started his career as a cook in Chinese cuisine at the age of fifteen under a Chinese chef, and became an executive chef at Turandot in the Pan Pacific Hotel in Yokohama, Japan, in 1995. Since then he has opened his own successful restaurants in Tokyo, and, most recently, in New York in 2007.
Photographer MASASHI KUMA was nominated for a James Beard Award for his photography in Kodanshas Kaiseki: The Exquisite Cuisine of Kyotos Kikunoi Restaurant.
Publisher: Kodansha International
Distributor: Oxford University Press USA
Publication Date: 11-01-2008
Pages: 192
Measurements: 9.200in X 11.100in X 1.000in X 2.788lb
