ESqUISSE NO RYORI JAPANESE COOKBOOK MICHELIN 2 STAR NEW LIONNEL BECCAT

Description: 1 COPY OF ESqUISSE NO RYORI (ESqUISSE DISHES) - FRENCH/JAPANESE TOKYO MICHELIN STAR RESTAURANT - SEAFOOD COOKBOOK BY SEASON. NEW PAPERBACK, ALL RECIPES COME WITH COLORED PHOTOS. New copy. In December 2021, ESqUISSE Executive Chef Lionel Beccat released his new book, “ESquiSSE no Ryori”.This is a new style of culinary book with photographs taken by Lionel Beccat, which tells the story of the inspiration, creative energy, philosophy and thoughts that inspire the idea of cuisine. This book began when Lionel Beccat, who has been living in Japan for 15 years, felt the need to talk about Japan along with its cuisine. In this book, Lionel Beccat writes about his philosophy of cooking, his relationships with people, art, travel, and other things that inspire him, as well as his feelings about his homeland and Japan. The poetic world throughout the book is deep and beautiful, and includes detailed recipes for 35 of ESqUISSE’s signature dishes. From Lionel Beccat The process of creating a dish is unique to each individual, but also universal. This book takes an unprecedented look at the work of the chef and explains how important it is for all of us “makers” to “listen” to every corner of the earth. What is it that gives artistic and artisanal work its “language”? I would like to share with all of you a new way of looking at food through something other than food. Cuisine of ESqUISSE :A Culinary Approach, creating from Inspiration The author, who is highly acclaimed in the French culinary world, writes about his creative energy and philosophy of cooking with photos taken by himself and his own words. ESqUISSE is a popular French restaurant in Ginza Tokyo, which has been introduced as two stars in “Michelin Guide Tokyo 2013" to “2022".In the almost 10 years since the restaurant opened, Executive Chef Lionel Beccat has continued to offer ever more creative dishes.How does the author come up with his cuisine?He says that he receives inspiration from people, culture, art, nature, land, time, and thought, and that these accumulated thoughts and emotions come together to form ideas based on his free sensitivity. The author says that in order to cook in Japan, it is necessary to have a deep understanding of the country.In this book, the author focuses on the method of capturing inspiration in the form of photographs from his travels in search of the original landscape of Japan, experiencing traditional culture and art, and touring urban cities, and then developing them into dishes. In addition, in order to turn the image you have in mind into a dish, it is essential to have solid cooking skills and a lot of experience in the kitchen.At ESqUISSE, they combine traditional handiwork with new cooking methods, sparing no effort in the preparation of our dishes.The book contains 35 recipes for dishes filled with idea sources that are carefully calculated to enhance the flavor of the ingredients. In this book, the author describes his philosophy of how he approaches cooking through the finder of Lionel Beccat, using photographs taken by him and his own words. ■Table of ContentsAVANT PROPOSChapter 1: Le temps (Time)Chapter 2: Géographie et intimité (Geography)Chapter 3: Humains (People)Chapter 4 Arts et Esthétique (Arts and Beauty)Chapter 5: Les trois terroirs (The three terroirs) sale is final. shipping via USPS media mail. thanks for bidding!

Price: 95 USD

Location: New York, New York

End Time: 2024-11-08T07:14:06.000Z

Shipping Cost: 5 USD