Chef's choice: 22 culinary masters tell how Japanese food culture influenced their careers and cuisine / Saori Kawano & Don Gabor

Description

Preface / by Saori Kawano -- Introduction : the Japanese chef's way of thinking / by Toshio Suzuki -- Elizabeth Andoh -- Michael Anthony -- David Bouley -- Wylie Dufresne -- Ben Flatt -- Eddy Leroux -- Nobu Matsuhisa -- David Myers -- Nils Norén -- Ben Pollinger -- Eric Ripert -- Toni Robertson -- Michael Romano -- Marcus Samuelsson -- Suvir Saran -- Yosuke Suga -- Noriyuki Sugie -- Toshio Suzuki -- Shinichiro Takagi -- James Wierzelewski -- Barry Wine -- Lee Anne Wong -- Glossary of Japanese ingredients and terms -- Selected cookbooks of participating chefs.;"In this savory collection of mini-memoirs, these culinary masters tell who and what motivated them to become chefs. They describe early career influences, training, favorite Japanese ingredients, tools, and the pivotal role Japanese food culture has played in their cuisine and professional development ... Like no other book, Chef's choice explains how Japanese food culture has changed culinary education and set new standareds for Western cuisine, professional kitchens, and the modern dining experience"--Page [4] of cover. Preface / by Saori Kawano -- Introduction : the Japanese chef's way of thinking / by Toshio Suzuki -- Elizabeth Andoh -- Michael Anthony -- David Bouley -- Wylie Dufresne -- Ben Flatt -- Eddy Leroux -- Nobu Matsuhisa -- David Myers -- Nils Norén -- Ben Pollinger -- Eric Ripert -- Toni Robertson -- Michael Romano -- Marcus Samuelsson -- Suvir Saran -- Yosuke Suga -- Noriyuki Sugie -- Toshio Suzuki -- Shinichiro Takagi -- James Wierzelewski -- Barry Wine -- Lee Anne Wong -- Glossary of Japanese ingredients and terms -- Selected cookbooks of participating chefs.