{"product_id":"shunju-new-japanese-cuisine-paperback","title":"Shunju: New Japanese Cuisine - Paperback","description":"\u003cp\u003eby \u003cb\u003eTakashi Sugimoto\u003c\/b\u003e (Author), \u003cb\u003eMarcia Iwatate\u003c\/b\u003e (Author), \u003cb\u003eCharlie Trotter\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eRecipient of the 2004 James Beard Award for Best Photography!\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThis innovative Japanese cookbook takes you on a tour of the restaurants and philosophy at the forefront of the Japanese cooking revolution. Just as Alice Waters changed the way Americans thought about food, Takashi Sugimoto has revolutionized the act of dining in Japan. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eShunju: New Japanese Cuisine\u003c\/i\u003e brings you the experience of dining at Tokyo's most innovative and exciting restaurants: Shunju. Everything about these restaurants is unique--their design, decoration, and lighting--but most especially the cuisine. At the Shunju restaurants the menu changes with the seasons and the specials change daily depending on what is available from the market. The chefs choose from hand-picked farmed and wild vegetables that arrive each morning. The food, though quintessentially Japanese, is fresh and innovative, with unexpected touches from other cuisines. \u003cp\u003e\u003c\/p\u003eThe restaurants' designs are modern, funky, and often quite bizarre. Sugimoto, the famed interior designer, has incorporated such unusual installations as original sidewalk gratings from the London subway and hand plastered mud walls. In this way, the designs represent the new lifestyle philosophy of Japan's urban, cultivated youth: that within the chaotic city of modern design and Japanese food, more value should be placed on nature and time, on the textures of genuine materials, the flavors of natural foods. \u003cp\u003e\u003c\/p\u003eStunning photographs, shot on location throughout the four seasons, and modern Japanese recipes that are as beautiful in presentation as they are to taste, make \u003ci\u003eShunju: New Japanese Cuisine\u003c\/i\u003e a must for both professional chefs and dedicated amateurs. \u003cp\u003e\u003c\/p\u003eSections include: \u003cul\u003e\n\u003cli\u003eThe Seasonal Kitchen\u003c\/li\u003e\n\u003cli\u003eSpring foods\u003c\/li\u003e\n\u003cli\u003eSummer foods\u003c\/li\u003e\n\u003cli\u003eAutumn foods\u003c\/li\u003e\n\u003cli\u003eWinter foods\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eTakashi Sugimoto\u003c\/b\u003e is Japan's leading restaurant designer and is responsible for many of Japan's most famous restaurants. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eMarcia Iwatate\u003c\/b\u003e is one of the leading lights in the Japanese fashion, design and food industries.\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 10 x 10 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 15, 2006\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51757459243296,"sku":"9780794604486","price":34.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/aa5ed41222bedee0e5d8f767ea22e920.webp?v=1780103434","url":"https:\/\/ebocreations.com\/products\/shunju-new-japanese-cuisine-paperback","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}