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Tokyo New Wave: 31 Chefs Defining Japan's Next Generation, with Recipes Hardcover – March 13, 2018
"Children of Blood and Bone"
Tomi Adeyemi conjures a stunning world of dark magic and danger in her West African-inspired fantasy debut. Pre-order today
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From the Publisher
Tomato, Strawberry, And Beet Salad With Kefir Mousse
For my dishes and their presentation, I am always inspired by the four seasons and nature, like the sea, mountains, rivers, and forests. I recall my visits to these places and create recipes that reflect how I felt and what I experienced. Color is also of great importance to me. Ultimately, I strive to create my own kind of homey food.
To make the kefir mousse, line a sieve with a parchment paper and set it over a bowl. Pour the kefir into the sieve and leave it overnight to strain.
The next morning, discard the liquid in the bottom of the kefir bowl. In another bowl, whisk the cream with a hand mixer until it forms soft peaks, for about 3 minutes. Fold in the strained kefir until combined.
To make the compote, combine the water, sugar, salt, and beets in a pot and bring to a simmer over medium heat. Simmer until a toothpick inserted into a beet slice encounters no resistance, about 10 minutes. Remove from the heat and let the beets cool in the mixture. Drain the beets, reserving the liquid for the sauce. Reserve 1⁄4 cup of the beet compote for the salad and store the rest for another use.
To make the sauce, boil the beet cooking liquid over high heat until it’s about one-fifth of the volume. Remove from the heat and let cool. Reserve 2 teaspoons of the sauce for the salad and store the rest for another use.
To make the salad, toss together the tomatoes and strawberries in a large bowl with salt. Place the fruit and vegetables in a single layer on a serving plate, leaving some space in between the pieces. In the same bowl, stir together the reserved 2 teaspoons beet sauce, the olive oil, and pomegranate seeds, then spoon the mixture over the salad. Dot the reserved 1⁄4 cup beet compote in the spaces between the fruit.
Fill a pastry bag fitted with the 1⁄16-inch tip with the kefir mousse and squeeze about 1 tablespoon of it onto the plate in the spaces between the fruit and beet compote. Decorate the plate with the edible flowers and mint. Serve immediately.
Note: You will need to start this recipe at least a day ahead.
- Kefir Mousse
- 10 ounces goat milk kefir
- 1⁄2 cup heavy cream
- Beet Compote
- 2 cups water
- 2 tablespoons granulated sugar
- Pinch of salt
- 8 ounces beets, peeled and cut into 1⁄4-inch slices
- 3 1⁄2 ounces colorful cherry tomatoes, halved
- 1 pint fresh strawberries, hulled and cut into 1⁄4-inch slices
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon pomegranate seeds
- 12 colorful edible flowers, for garnish
- 6 sprigs mint, for garnish
“For all of us cooks, Japan, Japanese cuisine, and Japanese chefs spark fascination—fascination for their movements, their ingredients, and the richness and appreciation of details. Japanese cuisine teaches me that the simple is complex and that the complex is not easy. . . . When I went to Japan the first time I believed that I knew a little bit about Japanese cuisine, but I was wrong. Today, after more than ten trips to Japan, I can assert that I don’t know anything about it, which enhances my fascination. Andrea Fazzari’s beautiful, captivating book enhances this fascination even more.”
--Alex Atala, Chef, D.O.M, São Paulo, Brazil
“It is so exciting to read Andrea Fazzari’s striking book about this collection of young Japanese talent. They have opened the doors for the world to see one of the most dynamic culinary traditions in full-on evolution. I see cooks from everywhere who are influenced by their ideas and are racing to see more.”
--Michael Anthony, Chef, Gramercy Tavern, New York City
“Andrea Fazzari is one of the most amazing photographers and food writers. . . . Her photographs always make the food look so seductive.”
--Gaggan Anand, Chef, Gaggan, Bangkok, Thailand
“Looking at the pages of this striking book filled with Andrea Fazzari’s beautiful photography and insightful words, I inhaled the aroma of a fascinating culture as if I were actually on a journey through Tokyo. Its chefs, although young, are mature beyond their years, constantly offering extraordinary emotion to the world. Buon viaggio!”
--Massimiliano Alajmo, Chef, Le Calandre, Padova, Italy
“I love Tokyo. It has one of the very best dining scenes in the world, and I have been fortunate to eat in many of the featured restaurants. I am a true fan of Andrea’s work; she is an exceptionally talented photographer. Due to her utilization of natural light, she gives each picture so much appeal and a true storytelling quality. Tokyo New Wave is an amazing work of art that will not only appeal to chefs and foodies, but also to travelers and all those who admire beauty.”
--Richard Ekkebus, Chef, Amber at The Landmark Mandarin Oriental, Hong Kong
About the Author
Based in Tokyo, ANDREA FAZZARI is a photographer and writer who specializes in portraiture, travel, and the culinary world. Fazzari was chosen as one of "30 Photographers to Watch" by Photo District News in 2004. Her editorial and advertising clients include Travel + Leisure, Departures, Saveur, Cathay Pacific Airlines, and Four Seasons Hotels.
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