This stunning cookbook combines beautiful photography and creative
styling with excellent recipes designed to make Japanese cooking accessible. It’s
also the story of Masu, Auckland’s award-winning Japanese restaurant named
Metro Restaurant of the Year in 2014.
Acclaimed chef Nic Watt of Masu demystifies Japanese cooking by explaining the pantry, tools and philosophy behind it. Learn how to make sashimi the right way, how to make sushi simply, and wow your family and friends with menus that look and taste sensational but are easy to make. Including delicious desserts and cocktails, this collection of excellent recipes makes Japanese cooking accessible for everyone.
And the book itself is a work of art, just stunning, you'll wait a long time to see another book as beautiful as this one.
The author says:
I have
written this cookbook to share my passion for Japanese food with home cooks.
There is a common misconception that it’s a complicated cuisine requiring a lot
of time and effort, but this is not necessarily true. It’s more about
understanding the ingredients and their uses, as most of us in New Zealand
haven’t grown up with them in our family pantry.
While there are Japanese dishes
that look like works of art and take hours to construct, there are also many
simple everyday dishes that are easy to prepare once you know how. And
ingredients are getting easier to source by the day; no longer only the domain
of speciality stores, you’ll find many ingredients in general Asian shops or
even at your local supermarket.
About the author:
NIc Watt honed his skills at the Park
Hyatt in Tokyo, the Michelin-starred Nobu and the Park Hyatt in London before
returning to New Zealand to head the kitchen at the world-renowned Huka Lodge
and open the multi-award winning Masu at SKYCITY in Auckland.
MASU by Nic Watt with photography by Babiche Martens
Allen & Unwin - Hardcover $59.99
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