Tetsuya: Recipes from Australia's Most Acclaimed Chef
Editorial Reviews
Amazon.com
Tetsuya Wakuda is a true artist. Inspired by the ingredients native to his adopted country (Australia) and the techniques and flavors of his birthplace (Japan), Tetsuya combines them to complement and highlight each other in the simplest ways to bring out the most complicated flavors. For those of us unfamiliar with his reputation, Tetsuya comes with a glowing forward by Charlie Trotter that refers to Tetsuya in the same breath as Alain Ducasse, Daniel Boulud, and Thomas Keller, and rightly so.
Tetsuya's presentation is perfection. Details like minute brunoise and matchstick julienne are beautiful to behold, but it's his ethereal marinades and his thoughtful use of ingredients like fresh ginger, garlic, soy, mirin, and wasabi that make his dishes so memorable, and that allow us mere mortals to follow his recipes successfully. At Tetsuya, meals are presented as numerous small dishes, but you can multiply any of his recipes to work as main courses. Linguine with a Ragout of Oriental Mushrooms is simple to prepare and bursts with the rich, earthy flavor of exotic mushrooms brightened by hints of garlic, sake, mirin, tomato, and chile. Tartare of Tuna with Goat Cheese requires sushi-quality tuna, so if you can get it, this dish is quick and easy and luscious with fresh, creamy goat cheese and lively with cayenne, garlic, ginger, white pepper, and anchovies. Not all of Tetsuya's creations are Asian influenced. There are many magnificent European-style dishes, like a Salad of Sea Scallops with Asparagus and Beans, Venison with Roasted Shallots and Morels, and Granny Smith Apple Sorbet with Sauternes Jelly.
Stunning photographs of dreamy dishes and delightful bits of commentary separate recipes laid out like poetry to make this a culinary page-turner and a gift-worthy book. Without a doubt, Tetsuya would make an exciting addition to the kitchen collection of gourmets who love to cook with ingredients like market-fresh produce, sushi-quality fish and shellfish, fresh venison, squab, and guinea fowl. --Leora Y. Bloom
Book Description
The excitement of the Sydney Games vaulted all things Australian into the global spotlight, none more so than the continent's burgeoning food scene and its many skilled chefs with their taste for sophisticated pairings, bold flavors, and striking presentations. Tetsuya Wakuda is widely considered Australia's finest and most innovative chef-"an Australian original" according to the Wine Spectator, "whose bold creativity and impeccable technique have won him admirers the world over." From his eponymous restaurant in Sydney, Tetsuya sends forth amazing eight- and thirteen-course menu dégustations that captivate his guests, and even inspire the likes of Charlie Trotter to superlatives. In his long-awaited first book, Tetsuya now shares his inspiring story, legendary recipes, and his passion for the finer things in life. Marking the 10th anniversary of his restaurant, TETSUYA presents the master chef's unique cuisine, a winning combination of Japanese minimalism, the techniques of traditional French training, and a commitment to using the freshest ingredients. From his signature dish of Confit of Ocean Trout with Fennel Salad to Checkerboard Tuan and Hamachi with Orange Oil, the Tetsuya experience-once available only to those lucky enough to dine in his restaurant- can now be cherished at dinner tables the world over.
Tetsuya: Recipes from Australia's Most Acclaimed Chef
Tetsuya: Recipes from Australia's Most Acclaimed Chef,Tetsuya Wakuda,Ten Speed Press,1580082947,Australia,Cookery,Cookery, Australian,Cooking,Cooking / Wine,General,Regional & Ethnic - Australasian,Wakuda, Tetsuya
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