<p>In this savory collection of personal stories, 22 international master chefs share their motivations, influences, and the pivotal role Japanese food culture has played in their cuisine, restaurants, and professional development. Through each individual story, readers will discover the rich legacy of Japan’s culinary traditions and gain insights into the tools and ingredients used in Japanese cuisine. This book is unique in its approach of explaining how the Japanese food culture has changed culinary education, as well as the new standards that have been set for Western cuisine, professional kitchens, and the modern dining experience. The participating chefs include: Elizabeth Andoh, Michael Anthony, David Bouley, Wylie Dufresne, Ben Flatt, Eddy Leroux, Nobu Matsuhisa , David Myers, Nils Norén, Ben Pollinger, Eric Ripert, Toni Robertson, Michael Romano, Marcus Samuelsson, Suvir Saran, Yosuke Suga, Noriyuki Sugie, Toshio Suzuki, Shinichiro Takagi, James Wierzelewski, Barry Wine, and Lee Anne Wong.</p>

Chef's Choice: 22 Culinary Masters Tell How Japanese Food Culture Influenced Their Careers & Cuisine

Biographies & Memoirs

Gabor, Don

Kawano, Saori

Professionals & Academics

Conversation Arts Media

See the best price to sell, buy, or rent books by Kawano, Saori. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Kawano, Saori

See the best price to sell, buy, or rent books by Kawano, Saori. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Chef's Choice: 22 Culinary Masters Tell How Japanese Food Culture Influenced Their Careers & Cuisine