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Kaiseki (Englisch) Gebundene Ausgabe – 2. November 2012

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Produktinformation

  • Gebundene Ausgabe: 192 Seiten
  • Verlag: Kodansha America, Inc; Auflage: 2 ed. (2. November 2012)
  • Sprache: Englisch
  • ISBN-10: 1568364423
  • ISBN-13: 978-1568364421
  • Größe und/oder Gewicht: 29,2 x 2,3 x 23,9 cm
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen  Alle Rezensionen anzeigen (1 Kundenrezension)
  • Amazon Bestseller-Rang: Nr. 45.451 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

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Produktbeschreibungen

Pressestimmen

"If it has ever occured to you, as it has to me lately, how the food of some superstar French and Spanish chefs leads right back to the Japanese tradition of exquisite little plates called kaiseki, this book confirms that idea. Preparing the food beautifully photographed by in the lush KAISEKI by Kyoto restaurateur Yoshihiro Murata is almost beside the point; understanding, and salivating, is." --NewsweekSumptuous photographs. --Gourmet"A Striking new book on kaiseki cuisine by one of Japans top chefs and restaurateurs. The recipes give insights into the mechanics of a little-understood culinary world." --Financial Times"Visually stunning.... Each dish is a beautiful example of the Japanese cooking art form, Kaiseki." --Kirkus Reviews"It is an art form. Full of a collection of carefully formed recipes and photographs of artfully presented dishes."--The Globalist.com

Synopsis

Kaiseki is a feast for the eyes as well as the palate, and chef Murata's "Kaiseki" is at once a cookbook and a work of art. This sumptuously illustrated volume features - in seasonal format - the style of cooking that began as tea ceremony accompaniment and developed into the highest form of Japanese cuisine. Kaiseki celebrates the natural ingredients of each season with a spectacular presentations. After a front section explaining the history and the components of kaiseki cuisine, Yoshihiro Murata, the third generation owner/chef of Kyoto's famed Kikunoi restaurant, introduces the establishment's menu. With candidness and insight, he shares his thoughts on ingredients, preparation methods and the philosophy behind his dishes. He explains how the cuisine has changed over the years - and continues to do so. He even explains how some dishes evolved as he searched for the proper combination of ingredients. -- Dieser Text bezieht sich auf eine andere Ausgabe: Gebundene Ausgabe.

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Die hilfreichsten Kundenrezensionen

1 von 1 Kunden fanden die folgende Rezension hilfreich Von ambientfan am 21. August 2010
Format: Gebundene Ausgabe Verifizierter Kauf
Ein wunderschönes Buch über moderne Kaiseki-Küche mit vielen großen Bildern und Rezepten am Ende, die wahrscheinlich nur wenige nachkochen werden. Es gibt aber auch einfache praktische Tips, z.B. wie die japanische Brühe, der Dashi, am besten gelingt. Sehr empfehlenswert.
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 15 Rezensionen
39 von 41 Kunden fanden die folgende Rezension hilfreich
Gorgeous. Sensual. But probably not for dinner tonight. 13. Mai 2007
Von Esther Schindler - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
I have two sorts of cookbooks in my collection. There are the books that I cook from, in which many pages have food stains, folded-down corners, and bindings that fall open to favorite recipes. I also have cookbooks that I consider "picture books." Sure, they have recipes, but I look at them primarily for inspiration or entertainment or fantasy ("Yeah, like I'm gonna cook something with two pounds of fois gras!" or "That's over the top, but isn't it beautiful?"). I rarely cook anything from the picture books, but that's okay; I enjoy them nonetheless.

Kaiseki is very much in the latter category. If this book isn't nominated for an award on visual merit alone, I shall be appalled. Photographically, it's simply stunning. If you appreciate how beautifully food can be presented... well, it earns its five stars right there. It's also a stunning example of how good Japanese food can be; many of the photos make me yearn to consume them.

The cookbook is organized in an unusual manner. The recipes are all in the back of the book, in small type (too small, I think). Most of the book is given over to the delicious photos, menus, and text. The text is largely what you'd expect as a long headnote in a regular cookbook. For example, you get two long paragraphs about the seasonality of fresh bamboo shoots, accompanying a blow-you-away picture of bamboo shoot sushi (it looks like a bird of paradise flower arrangement). These sections are divided into Spring, Summer, Fall, and Winter, reflecting the restaurant's focus on eating whatever is ripe right now.

I can't imagine that I'm going to cook anything here, though. The author doesn't try to Americanize anything, or to suggest "if you can't find sea bream, substitute [something else]." It's definitely a Japanese book. Maybe, if you have more Asian markets than I do and you know the cuisine better, you're better able to contemplate the recipes. If so, you'll probably be interested in steamed tilefish with fresh green tea leaves; or abalone in a salt dome; or fresh black soybean skewered on pine needles.

But don't worry if your ability to make these recipes is as distant as my own. Kaiseki may spend more time on your coffee table than in your kitchen, and that's okay. This is a gorgeous, gorgeous book, and well worth it for anyone who simply loves to admire food treated well. It would make a superb present for any foodie, too.
18 von 20 Kunden fanden die folgende Rezension hilfreich
Elegant Zen 9. Mai 2007
Von Bonne L. Holbrook - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
Yoshihiro Murata's "Kaiseki" is a real beauty. It provides a walk through the most elegant of Japanese cuisines, showing off the fine purity of the tea ceremony meal with all of it's evocative wabi/sabi aesthetic. The photographs are stunning and well worth a perusal. The actual recipes are pretty arcane (I would refer the home cook to Tsuji's "Japanese Cooking" or Vitell's "The World in a Bowl of Tea"), but this will be a real addition to a cook's library or to the Japanophile.
5 von 5 Kunden fanden die folgende Rezension hilfreich
Stunning. 10. Januar 2008
Von D. Simmons - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
This is the most beautiful cookbook I own. Stunning photography and lovely design captures the spirit of this immaculate cuisine perfectly. Many of the ingredients used in the recipes will be hard to find if you're not living in Japan, but this is unlikely to be a book you'll cook from on a daily basis anyway. It acts more as a source of inspiration and has changed and informed the way I think about technique and presentation, not just of Japanese food, but everything I cook. A must-buy.
7 von 8 Kunden fanden die folgende Rezension hilfreich
A new look at an old tradition 30. November 2007
Von G. Pagano - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
This is a beautiful book. It looks at the Kaiseki meal (which comes from the food served during the Chaji, or tea ceremony, and how it has evolved into a seasonal culinary art form. Mr. Murata shows his skill at creating food that evokes the culinary traditions and the seaonal landscape of Japan while transforming this artform into his own unique expression of Kaiseki. It's a beautifully put togheter book. the recipes are surprisingly easy to follow and offer great results. As a History buff, I would like more back ground on Kaiseki and it's relationship to the tea ceremony as well as the seasonal, traditional foods. Still, this is a great book and a welcome additon to your cookbook collection.
6 von 7 Kunden fanden die folgende Rezension hilfreich
For looking, not cooking 1. März 2008
Von Nikki Douglas - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
There is no way anyone outside of Japan will be able to make any of the recipes in this book. Don't even try. Just enjoy the beautiful photos and the charming descriptions of a very exotic cuisine that is inaccessible even to the Japanese!

I rated it high because most people will never get the chance to have a Kaiseki meal so this is the next best thing. Just gorgeous.
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