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Kitcho (Englisch) Gebundene Ausgabe – November 2010


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Kunio Tokuokais the Executive Chef of Kitcho and is the grandson of Teiichi Yuki, the creator of the Japanese haute cuisine known the world over as kaiseki. Kunio has worked in the kitchen of Kitcho for 35 years, starting at the tender age of 15. Catered for the 2008 G8 summit in Kyoto

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5 von 5 Kunden fanden die folgende Rezension hilfreich
Beautiful coffee table book for kaiseki fans 7. November 2010
Von santacruztacean - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
This book lives up to the product description, and is a must-have for fans of kaiseki cuisine, and Kitcho's role in its history.

Aside from the in-depth recipe for dashi - the backbone of Japanese cuisine - this is not a recipe book, but rather a description of the dishes and how they're prepared. Considering the subtitle of the book, "Ultimate Dining Experience", and the note that lunch at Kitcho "starts at over $350", it's reasonable to assume that the meals described are not suitable for the home kitchen.

If recipes for sho'jin ryo'ri are what you seek, I'd suggest Elizabeth Andoh's xlnt "Kansha" as a companion to Kitcho.
3 von 3 Kunden fanden die folgende Rezension hilfreich
An unusual look into the soul of Japan! 28. Februar 2011
Von Mountain Wanderer - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I thought I was about to read an intimate look at one of the world's greatest restaurants; instead I also received a fascinating look at Japanese culture through an unexpected prism.

Kitcho's cuisine and the way in which it is prepared and presented are skillfully portrayed through mouth-watering photography and wonderfully descriptions. Behind all this, though, are the influences of Zen, Shinto and, especially, the Japanese tea ceremony that really carried me away. In fact, the first photograph after the title page is one of chef Kunio Tokuoko sitting quietly in his tea house, examining a tea bowl. That sets the mood for a book that explores the importance of nature and the seasons in both the cuisine of the restaurant and in Japanese traditional life. In Nobuko Sugimoto's skillful text, flowingly captured in Juliet Carpenter's English translation, all this comes so vividly to life that by the time I put the book down, I felt as if I'd spent a year in Kyoto!

The layout of the book is one of its many joys. Each page seems to have been carefully thought out to create the perfect blend with the text. Often, beautiful brocade patterns unobtrusively grace a page's edge or the subtle rhythms of a calligraphy scroll form a fitting background for a page of text. Since we learn that ceramics can be "clothes for food," Kenji Miura's photos are not only arresting in their ability to make me feel I can almost taste the food, but the books many fascinating diversions, such as the section on Oribe ware, heightened my awareness of all that I was seeing in the picture, not just the food.

Another of the book's unexpected pleasures are the last four sections, which describe the kitchen, notes on the all-important rice and dashi stock and, finally, the food itself, after which comes a useful (and thorough) glossary. It's as if Kunio opens the door to his kitchen and says "Psst, come on in, let me show around before it gets too busy." We'll learn the unusual training of the staff, how dinner orders are tracked and so forth. And if you're not completely intimidated by Kunio's passion for perfection (wait until you read how he prepares sushi, rice grain by rice grain!), there are even recipes for some of his stocks and sauces that you could try yourself.
0 von 1 Kunden fanden die folgende Rezension hilfreich
A most regrettable loss for traditional Japanese kaiseki 26. August 2014
Von Terry Dolorosa - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
Kitcho's preservation of Japanese traditions, crafts, and esthetics is laudable, however, no matter the effusive praise of the culinary world's high potentates and mavens, Kitcho's lapse into a bastardized "fusion" cuisine of East and West is a most regrettable loss for traditional Japanese kaiseki.

The saving grace of this book is its considerable worthwhile culinary and cultural information and its beautiful illustrations.

For an immersion in more traditional kaiseki in a book with recipes and free of Kitcho's name-dropping pretensions and over-wrought excesses, may I recommend instead that you consider: Kaiseki-The Exquisite Cuisine of Kyoto's Kikunoi Restaurant by Yoshihiro Murata, available here on Amazon?
7 von 14 Kunden fanden die folgende Rezension hilfreich
Where are the recipes? 14. Oktober 2010
Von nicoeats - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
The book is gorgeous. Beautiful photography, nice prose about kaiseki cooking, except that the recipes are nowhere to be found. The description of this product promised recipes, but you only get poetic prose about kaiseki and pictures. "kikunoi" does the same thing, and it has the recipes.
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