Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? "The Flavour Thesaurus" is the first book to examine what goes with what, pair by pair. This book follows the form of "Roget's Thesaurus". It includes 980 entries in all and 200 recipes or suggestions are embedded in the text.
Everything you love about Ottolenghi, made simple. Yotam Ottolenghi?s award-winning recipes are always a celebration- an unforgettable combination of abundance, taste and surprise. Ottolenghi SIMPLE is no different, with 130 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy. Bursting with colourful photography, Ottolenghi SIMPLE showcases Yotam?s standout dishes that will suit whatever type of cooking you find easy - whether that?s getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you?re ready. These brilliant, flavour-forward dishes are all SIMPLE in at least one (but very often more than one) way- S - short on time- less than 30 minutes I - 10 ingredients or lessM - make aheadP - pantry L - lazyE - easier than you think Ottolenghi SIMPLE is the stunning new cookbook we have all been wishing for- Yotam Ottolenghi?s vibrant food made easy.
In this issue we profile three restaurants in Kanazawa, a city on Japan´s west coast, 2,5 hours with Shinkansen from Tokyo.
We visited them several times to be able to understand their philosophies and gain their trust. In Japan you don´t just walk in…
From environmentally conscious sushi chef Takayoshi Yamaguchi of Mekumi, hunter-chef-forager and artist Akiyoshi Komura of Tsubaki, where he and his mother, Michiyo, run their family restaurant in the mountains. Finally we found the heart and soul of modern kaiseki in the outskirts of Kanazawa by chef Takuya Kataori.
We also feature Japanese influences outside of Japan. In Berlin award winning writer Lisa Abend met up with the guys behind Ernst restaurant. An honest story from a young restaurant changing the conservative fine-dining landscape in Germany.
In “40 years of soba” expat Robbie Swinnerton revisits his first days in Japan in 1980 and since then he never even thought about leaving.
An intimate look at Terada Honke, one of Japan’s last artisanal sake breweries where hard work and an obsession with fermentation never ends.
Fuchsia Dunlop reveals the relationship between Japan and China in Japan Diary.
Chefs Andoni Luis Aduriz, Sean Brock and Thomas Frebel write about their personal relationships to Japan with incredible images by Raku Inoue.
French feared food critic François Simon takes a look at the odd Franco-Japanese love relationship in “French Connection”.
We also reveal how the Japanese Mafia, the Yakuza, controls seafood trade, show what sumo wrestlers feast on to gain weight, pay an homage to Kyo Aji restaurant, spend time with chef, Shinobu Namae, drink coffee in Hokkaido and eat ramen in Tokyo.
As always striking art, an original manga and illustrations from exclusively Japanese artists throughout 240 pages. Phew!
And if that wasn’t enough there is a free supplement, our Tokyo Guide by 10 insiders, 55 essential eating and drinking tips that will not break your bank!
In Supernormal the cookbook based on the eponymous Melbourne restaurant Andrew McConnell, owner and head chef, takes home cooks into the kitchen of his hugely popular pan-Asian eatery. Across eight chapters, he shares something of the McConnell magic, satisfying fans who aspire to a Supernormal-worthy spread at home. The book's charm also stems from the artful photographs from Earl Carter, who offers a behind-the-scenes take on the restaurant and its characters, as well as scenes from Tokyo, a long-time source of inspiration for McConnell and his Flinders Lane eating house.