Haute Chinese Cuisine: From The Kitchen Of Wakiya : from the Kitchen of Wakiya
Featuring the elaborate recipes and images of Haute Chinese cuisine, this cookbook presents the history, traditions and culture of Chinese cuisine, as well as instructions on how to prepare the dishes. It includes the origins behind the author's signature plates, based on Shanghai cuisine, which is known for its use of healthy ingredients. Yuji Wakiya's impressive creative talent in serving authentic Chinese recipes and ingredients has revolutionized the perception of Chinese cuisine. He has taken food that has been too often seen as a take-out staple steeped in
- Hardback | 192 pages
- 231.14 x 281.94 x 27.94mm | 1,270.05g
- 01 Nov 2008
- Kodansha America, Inc
- Kodansha International Ltd
- Tokyo, Japan
- 1 Illustrations, unspecified
"A chef's 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"
About Yuji Wakiya
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 Pan Pacific Hotel, Yokohama in 1995. Since then he has opened his own successful restaurants in Tokyo and New York. Photographer Masashi Kuma was nominated for a James Beard Award for his photography in the Kodansha published Kaiseiki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant.