Haute Chinese Cuisine from the Kitchen of Wakiya

Yuji Wakiya's impressive creative talent in serving authentic Chinese recipes and ingredients has revolutionized the perception of Chinese cuisine. He has taken food that has been too often seen as a take-out staple steeped in artificial additives and given it layers of delicate, subtle flavour and [...]
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Yuji Wakiya's impressive creative talent in serving authentic Chinese recipes and ingredients has revolutionized the perception of Chinese cuisine. He has taken food that has been too often seen as a take-out staple steeped in artificial additives and given it layers of delicate, subtle flavour and a sophisticated and elegant touch, resulting in what can only be called "Haute Chinese Cuisine". Wakiya's unique style - as it is captured in this book - comes from the combination of his deep knowledge of Chinese food and culture, and the Japanese aesthetic for an always stylish, yet refined presentation. Commentary and information on each recipe and its ingredients is supported by additional material: ranging from the medicinal properties of certain ingredients, to making elaborate stocks and sauces from scratch and reconstituting dried Chinese ingredients.Over seventy dishes are beautifully presented in this cookbook, each reflecting Wakiya's creativity and originality. Like no other Chinese cookbook before it, "Haute Chinese Cuisine from the Kitchen of Wakiya" is a dramatic treat for sophisticated eyes and palates and the intellectually curious.This is a ground-breaking book featuring the elaborate recipes & stunning images of Haute Chinese cuisine. It presents the fascinating history, traditions and culture of Chinese cuisine, as well as detailed instructions on how to prepare the dishes. It includes the origins behind Wakiya's signature plates, based on Shanghai cuisine, which is known for its use of healthy ingredients. It also includes no food additives - only the most creative ingredients used. It features forewords by internationally renowned chefs David Bouley and Nobu Matsuhisa.