Songofsnow Books, Art & Photo

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