Tetsuya: Recipes from Australia's Most Acclaimed Chef
by Tetsuya Wakuda

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Book Reviews of Tetsuya: Recipes from Australia's Most Acclaimed Chef

Book Review: Down Under Fuses with French-Oriental
Summary: 5 Stars

Eventually, he opens his own restaurant where his style of using Australian produce with French-oriental style is lapped up as on the of best Australian dining establishments. Raved about by his buddy, Charlie Trotter.

First, the design and production of this book is rich and exquisite, as most are by Ten Speed Press. The paper has an transluscence to it, and the style and photography are so well done and stylish. Even the bookjacket is folded uniquely.

The ingredients are very Aussie influenced, with seafood, veal and lamb dominant, with French and Asian ingredients and techniques thrown in.

Tastes are clean and pure and sparkling, very refreshing to consume. Tried so far but a few, and excited when time permits to delve into the rest. So far, tried several of the appetizers such as Marinated Trevally with Preserved Lemon is outstanding, but so many of fish dishes are dependent on having an excellent fishmonger, which we are fortunate to have one here.

Main dishes completed so far with outstanding results are the Roasted Scampi Seasoned with Tea and Scampi Oil, and the Breast of Duck with Apple and Ginger Dipping Sauce.

At first, this book will intimidate many with its Oriental ingedients but most major cities and with internet sources one can come up with these. Techniques are not overly difficult and the color photos show artistic plating suggestions as well as two or three wine suggestions per entree.

New, exquisite menu to cook and serve to my guests. Try this one, it will pleasantly surprise and grow with you.

Summary of Tetsuya: Recipes from Australia's Most Acclaimed Chef

Tetsuya's presentation is perfection. Details like minute brunoise and matchstick julienne are beautiful to behold, but it's his ethereal marinades and his thoughtful use of ingredients like fresh ginger, garlic, soy, mirin, and wasabi that make his dishes so memorable, and that allow us mere mortals to follow his recipes successfully. At Tetsuya, meals are presented as numerous small dishes, but you can multiply any of his recipes to work as main courses. Linguine with a Ragout of Oriental Mushrooms is simple to prepare and bursts with the rich, earthy flavor of exotic mushrooms brightened by hints of garlic, sake, mirin, tomato, and chile. Tartare of Tuna with Goat Cheese requires sushi-quality tuna, so if you can get it, this dish is quick and easy and luscious with fresh, creamy goat cheese and lively with cayenne, garlic, ginger, white pepper, and anchovies. Not all of Tetsuya's creations are Asian influenced. There are many magnificent European-style dishes, like a Salad of Sea Scallops with Asparagus and Beans, Venison with Roasted Shallots and Morels, and Granny Smith Apple Sorbet with Sauternes Jelly.

Stunning photographs of dreamy dishes and delightful bits of commentary separate recipes laid out like poetry to make this a culinary page-turner and a gift-worthy book. Without a doubt, Tetsuya would make an exciting addition to the kitchen collection of gourmets who love to cook with ingredients like market-fresh produce, sushi-quality fish and shellfish, fresh venison, squab, and guinea fowl. --Leora Y. Bloom

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