Haute Chinese Cuisine from the Kitchen of Wakiya

Yuji Wakiya, Author, Masashi Kuma, Photographer, David Bouley, Foreword by Kodansha International (JPN) $42 (191p) ISBN 978-4-7700-3072-6
Chef Wakiya is a culinary artist well-known to globe-trotting gourmands for his Japanese television appearances as well as his restaurants (Americans were welcomed to the table in 2007, when he opened Wakiya at New York's Gramercy Park Hotel). His fans can now recreate (or at least read about) their favorite dishes with this stunning cookbook, a testament to Wakiya's skill, imagination and craftsmanship. Blending Chinese, Japanese and French techniques into a style all his own, Wakiya's innovative approach makes each page revelatory, with clear explanation of culinary show-stoppers like glistening Tofu with Black Sesame Sauce (surprisingly easy to prepare), artful Potato and Chicken Croquettes and classics like Peking Duck and Pan-Seared Jade Dumplings. Many ingredients will be difficult, if not impossible, to source in the West, but Wakiya's goal is stay as authentic and transparent as possible; though few readers will attempt the laborious, multi-day preparation for dried shark fin (in Shark's Fin Soup), they'll surely appreciate Wakiya's meticulous process. Other dishes are more straightforward, like Fresh Calamari with Mustard Sauce and Stir-Fried Chicken with Sansho Pepper; assuming they can locate shiso flowers and leaves, cooks can also easily recreate the gorgeous Fried Rice with Shiso Flowers. Still, it's Wakiya's storied skill, matched with eye-popping photographs of his luxurious dishes, that will draw in chefs, home cooks and culinary tourists.
Reviewed on: 11/03/2008
Release date: 11/01/2008
Show other formats
FORMATS
X
Stay ahead with
Tip Sheet!
Free newsletter: the hottest new books, features and more
X
Only $18.95/month for Digital Access
or $20.95 for Print+Digital Access!
X
Only $18.95/month for Digital Access
or $20.95 for Print+Digital Access!
X
Email Address

Password

Log In Lost Password

PW has integrated its print and digital subscriptions, offering exciting new benefits to subscribers, who are now entitled to both the print edition and the digital editions of PW (online or via our app). For instructions on how to set up your accout for digital access, click here. For more information, click here.

The part of the site you are trying to access is now available to subscribers only. Subscribers: to set up your digital subscription with the new system (if you have not done so already), click here. To subscribe, click here.

Email pw@pubservice.com with questions.

Not Registered? Click here.