Fish: An Art of Japan (eBook), Chihiro Masui

Unami, dashi, sushi, sashimi, kaiseki (words that already sound familiar but are often misinterpreted) are explained here in clear and precise language; illustrated by the work of 4 renowned Japanese chefs, one of them Hachiro Mizutani, deserving of three stars in the Tokyo Michelin guide.

Why is fish better in Japan than anywhere else in the world? For over a century, Japanese cuisine has inspired numerous French chefs, including Escoffier, Bocuse, and Robuchon. It has captivated the world with its aesthetic appeal and respect for the ingredients. But understanding the essence expressed in the subtlety of preparing fish, whether raw or cooked, is finally possible thanks to this book.

A unique reference work of its kind, "Fish: An Art of Japan" is an inexhaustible source of information and inspiration. From fish preparation and essential recipes to gourmet and family favorites, this book is for both professionals and novices.