Kitcho: Japan's Ultimate Dining Experience By Tokuoka, Kunio / Photography by Miura, Kenji Publisher : Kodansha International Published Date : 2010/07 Binding : Hardcover ISBN : 9784770031228 BookWeb Price : AED 193.00 Availability Status : Our fulfillment centre has the item in stock. Usually dispatches within 3 working days.

 
Foreword                                           6  (2)
          Thomas Keller
Introduction                                       8  (4)
    Spring Kaiseki                                 12 (36)
      A Japanese World of Cuisine a la Rimpa       14 (2)
      Serving Vessels at Kitcho                    16 (8)
      Linking Seasonal Holidays and Events with    24 (8)
      Cuisine
      Nature and Japanese Cuisine                  32 (2)
      In Pursuit of Fine Flavor                    34 (2)
      Yuki Museum of Art                           36 (2)
      Bamboo Shoots---Attention to Cultivation     38 (7)
      and Cooking
      The Finishing Touch---Green Tea and Sweets   45 (1)
      On the Japanese Sense of Beauty and          46 (2)
      Innovation in the Kitchen
    Summer Kaiseki                                 48 (36)
      Kyoto and Pike Conger---A Cherished          50 (3)
      Seasonal Delicacy
      The Hassun Course at Kitcho---Awakening      53 (4)
      Body and Mind
      Creating Coolness in Summer: Decor and       57 (3)
      Utensils
      Turtle---A Neglected Ingredient              60 (2)
      Linking Cuisine with Annual Ritual           62 (2)
      Herbs and Spices                             64 (4)
      Sweetfish---A Freshwater Delicacy            68 (2)
      The Pleasures of Mitate: Crossing            70 (4)
      Boundaries to Create New Dimensions in
      Dining
      Sea Urchin and Kelp                          74 (1)
      Lotus                                        75 (5)
      Flowers and the Spirit of Tea                80 (4)
    Fall Kaiseki                                   84 (38)
      Japanese and the Moon                        86 (7)
      Shark Fin                                    93 (3)
      Chrysanthemum Festival                       96 (6)
      Kunio and Rosanjin                           102(4)
      Oribe Ware                                   106(3)
      Kaiseki's Hassun Course and the Tea          109(3)
      Ceremony
      Yosemuko: The Japanese Art of Mixing and     112(2)
      Matching
      King of Mushrooms                            114(4)
      A Stone Lantern for Two Families and         118(4)
      Three Generations
    Winter Kaiseki                                 122(39)
      Making Winter's Gifts a Part of Food         124(2)
      Presentation
      Ultimate Toro Sushi                          126(4)
      Winter Seafood at Kitcho: Pacific Snow       130(7)
      Crab, Blowfish, Himi Yellowtail
      Yobanashi: Tea for a Winter's Night          137(5)
      Celebrating the Japanese New Year at         142(4)
      Kitcho
      An Appetite for Innovation                   146(5)
      Eggs Kunio                                   151(1)
      Horaku-yaki: Bringing in Spring with a       152(4)
      Bang
      The Role of the Okami                        156(2)
      A Typical Kaiseki Lunch                      158(3)
    The Kaiseki Kitchen                            161(25)
      Inside Kitcho                                161(10)
      On Rice and Japanese Dashi Stock             171(2)
      Food Notes                                   173(13)
Glossary                                           186(4)
Index                                              190