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Colette's Japanese Cuisine
with introduction by
Calvin Trillin
...with a culinary instinct profoundly based in her native
France, Colette here leads us through a fantasy of delighful flavors
and textures, aromas, shapes and colors.
She is hardly content with just pedestrian combining of cooking
traditions. The fusion of Japanese with European here results in
recipes that are like nothing else.
They are visions, conceits, gigues, sarabands, and strophes,
Here is a world of food infused with the author's special genius --
simple vegetable purees; flowers made of salmon, pomegranate, and
pear-apple scallop coracles tossing on billows of wakame;apples
ascending from clouds.
She uses green tea noodles, agaragar aspics, furikake and kombu maki,
burdock and taro and tofu, quail eggs, prickly pears, azuki and
carambolas.
The names of the ingredients here sound like snatches of song.
CONDITION:Hardcover with Dust Jacket, light wear and sunning to DJ spine and edges
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