Haute Chinese Cuisine from the Kitchen of Wakiya
by Yuji Wakiya, David Bouley, Nobu Matsuhisa
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Book Summary Information
Author: David Bouley, Nobu Matsuhisa, Yuji WakiyaPhotographer: Kuma Masashi
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2008-11-01
ISBN: 477003072X
Number of pages: 192
Publisher: Kodansha USA
Book Reviews of Haute Chinese Cuisine from the Kitchen of Wakiya
Book Review: Gorgeous art book for the assured cook
Summary: 4 Stars
While few will actually use this book to cook from, it is a gorgeous art book and a window onto the highest Chinese cuisine, from Veiled Shark's Fin Soup and Whole Shark's Fin to Peking Duck (in which only the skin is eaten) and Abalone Lotus, which starts with abalone in its shell and includes two homemade jelly sauces, one of which requires a soup be made first.
Stir Fried Beef Tongue, Simmered Beef Tendon and Garlic Cloves, Lily Bulb Petals in Jade Sauce are not nearly as rustic as they sound while others, though exacting, are not difficult - Sweet and Sour Pork, for instance. And a few cry out to be tried, like Vinegar Fried Black Rice.
Wakiya, a culinary artist with restaurants in Japan and New York (at the Gramercy Park Hotel), delights the eye as well as the palate and offers an instructive look behind the exacting standards of elegant Chinese cuisine. Not for the cook without staff, however.
Summary of Haute Chinese Cuisine from the Kitchen of Wakiya
Yuji Wakiyas impressive creative talent for serving authentic Chinese recipes and ingredients has revolutionized the perception of that nations cuisine. He has taken food that too often has been seen as a take-out staple steeped in artificial additives and given it layers of delicate, subtle flavor and an elegant touch, resulting in what can only be called haute Chinese.Wakiyas unique stylecaptured in this book by the breathtaking photos of Masashi Kumacomes from the combination of his deep knowledge of Chinese food and culture and the Japanese aesthetic for an always-stylish, yet refined presentation.
In commentary and supplemental information accompanying each recipe, Wakiya enlightens readers on a wide variety of topics ranging from the medicinal properties of certain ingredients to making stocks and sauces from scratch, reconstituting dried Chinese ingredients, and the importance of using high heat in making tea. He discusses the origins of his signature dishes, based on Shanghai cuisineknown for its use of healthy ingredients such as black vinegaras well as the fascinating history, traditions and culture of the cuisine. Detailed instructions enable accomplished amateur chefs and professionals to prepare the dishes themselves.
Over 70 dishes are presented in the book, organized by coursefrom appetizer through the meat and vegetable dishes to the dessert. Each of the dishes also reflects Wakiyas creativity and originality through his selection of antique plates from all over Asia.
Like no other Chinese cookbook before it, Haute Chinese Cuisine from the Kitchen of Wakiya is a dramatic treat for sophisticated eyes and palates and the intellectually curious.
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