Tokyo New Wave
31 Chefs Defining Japan's Next Generation, with Recipes: A Cookbook
Nonfiction, Food & Drink, International, Asian, Japanese, Travel, Asia, Japan, Professional
| Author: | Andrea Fazzari | ISBN: | 9780399579134 |
| Publisher: | Potter/Ten Speed/Harmony/Rodale | Publication: | March 13, 2018 |
| Imprint: | Ten Speed Press | Language: | English |
| Author: | Andrea Fazzari |
| ISBN: | 9780399579134 |
| Publisher: | Potter/Ten Speed/Harmony/Rodale |
| Publication: | March 13, 2018 |
| Imprint: | Ten Speed Press |
| Language: | English |
JAMES BEARD AWARD WINNER • Showcasing the new talent of Tokyo's vibrant food scene, Andrea Fazzari profiles 31 chefs who are shaping the future of one of the world's most dynamic cities.
In a luxe collection filled with portraits, interviews, and recipes, author and photographer Andrea Fazzari explores the changing landscape of food in Tokyo, Japan. A young and charismatic generation is redefining what it means to be a chef in this celebrated food city. Open to the world and its influences, these chefs have traveled more than their predecessors, have lived abroad, speak other languages, and embrace social media. Yet they still remain distinctly Japanese, influenced by a style, tradition, and terroir to which they are inextricably linked. This combination of the old and the new is on display in Tokyo New Wave, a transporting cookbook and armchair travel guide that captures this moment in Japanese cuisine and brings it to a savvy global audience.
JAMES BEARD AWARD WINNER • Showcasing the new talent of Tokyo's vibrant food scene, Andrea Fazzari profiles 31 chefs who are shaping the future of one of the world's most dynamic cities.
In a luxe collection filled with portraits, interviews, and recipes, author and photographer Andrea Fazzari explores the changing landscape of food in Tokyo, Japan. A young and charismatic generation is redefining what it means to be a chef in this celebrated food city. Open to the world and its influences, these chefs have traveled more than their predecessors, have lived abroad, speak other languages, and embrace social media. Yet they still remain distinctly Japanese, influenced by a style, tradition, and terroir to which they are inextricably linked. This combination of the old and the new is on display in Tokyo New Wave, a transporting cookbook and armchair travel guide that captures this moment in Japanese cuisine and brings it to a savvy global audience.
