Japanese cuisine is appreciated worldwide for its healthiness and its beauty in both appearance and flavour. The characteristic 'savoury-ness' (umami) is achieved despite minimum use of oil, salt and flavourings. Dashi ('stock') and the resulting umami are said to be the reason Japanese-cuisine is special. But what are they? How do they work? And why? This beautifully illustrated book reveals these secrets through both explanation and superb recipes introduced by Japan's top chefs. It is not only an essential read for people in the food industry, it is also a godsend to anyone who cares about what they eat. The body of the book is in 3 parts. "Discovering Japanese Cuisine" introduces the background and essence - nature and the four seasons, ingredients, philosophy, and history and development in the art of dashi by Japan's four finest the top chefs. Each introduce a dashi-based recipe for spring, summer, autumn and winter. It is a practical guide to dashi and umami explains what dashi is, what the ingredients are, how it is made and used in the kitchen - also the nature of umami and how and why it was discovered. A concluding section Umami - the science of dashi - introduces the principal natural elements that constitute or combine to produce umami: glutamate (from konbu), inosinate (from katsuobushi), guanylate (from dried shiitake). The endmatter includes a Glossary, Index, Conversion Tables and Bibliography. This title includes: the true secrets behind the healthiness and deliciousness of Japanese cuisine revealed for the first time in a sumptuously illustrated book backed by the biggest world chefs; hundreds of colour photos, recipes by the 4 leading chefs of Japan, and lucid explanations and nutritional/scientific explanations that combine to offer a full understanding of umami &amp; dashi.

Dashi and Umami: The Heart of Japanese Cuisine

Pascal Barbot

Nobu Matsuhisa

Kiyomi Mikuni

Heston Blumenthal

Cross Media

Recipes from L'Astrance, a three-star Michelin restaurant with only 25 seats, located near Trocadéro in Paris Pascal Barbot is one of the most highly-acclaimed chefs in the world. His discretion only serves to heighten interest in his work. This long-awaited book is the first time he shares his vision of food and his recipes In this beautiful cookbook Pascal Barbot, one of the most reputed and internationally-acclaimed French chefs, reveals his concept of cooking in the restaurant he created with Christophe Rohat in 2000: the three-star Michelin restaurant L'Astrance. In a series of about fifty "narrative recipes" he describes how and where he found the inspiration for his recipes, how he finds his products, how he uses, prepares and cooks them. These "narrative recipes" are completed by texts by Chihiro Masui. For each menu she gives her tasting impressions that serve as an introduction for the dishes presented in the book. The products used in the recipes, magnificently photographed by Richard Haughton and often little-known in the West, are presented alongside each dish. In order to allow the home cook to recreate a bit of "haute gastronomie" at home, Pascal Barbot reveals secrets of his basic recipes in the deluxe version of the book, in a 64-page separate booklet. It includes sauces, condiments, pastries. Clients come from all over the world, reserving their tables months in advance, in order to sample the unforgettable taste experience that is offered at L'Astrance. There is no fixed menu. The experience is based on confidence in the chef Pascal Barbot who creates ten unique dishes each day. The culinary adventure can last a whole afternoon or evening: very finely crafted dishes, indefinable flavours, unexpected associations, subtly presented dishes with beautiful colours, unusual foods and condiments for European tastes - a multitude of surprising pleasures for the palate. The head waiter is always available for explaining the composition and foods in each dish, accompanied by his calm, discreet and helpful staff.

Astrance: A Cook's Book [Deluxe Version in Slipcase]

Cookbooks, Food & Wine

Christophe Rohat

Regional & International

Éditions du Chêne

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Books by Pascal Barbot