Etxebarri | Flavor and Seasonings: Dashi, Umami and Fermented Foods (The Japanese Culinary Academy's Complete Japanese Cuisine) | Mukoita I, Cutting Techniques: Fish (The Japanese Culinary Academy's Complete Japanese Cuisine) | Aska | Robata: Japanese Home Grilling | Japan: The Cookbook | Yardbird: Yakitori: Chicken on Charcoal
In a luxe collection filled with portraits, interviews, and recipes, author and photographer Andrea Fazzari explores the changing landscape of food in Tokyo, Japan. A young and charismatic generation is redefining what it means to be a chef in this celebrated food city. Open to the world and its influences, these chefs have traveled more than their predecessors, have lived abroad, speak other languages, and embrace social media. Yet they still remain distinctly Japanese, influenced by a style, tradition, and terroir to which they are inextricably linked. This combination of the old and the new is on display in Tokyo New Wave, a transporting cookbook and armchair travel guide that captures this moment in Japanese cuisine and brings it to a savvy global audience.
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