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Description - Haute Chinese Cuisine: From The Kitchen Of Wakiya by Yuji Wakiya

Featuring the elaborate recipes and images of Haute Chinese cuisine, this cookbook presents the history, traditions and culture of Chinese cuisine, as well as instructions on how to prepare the dishes. It includes the origins behind the author's signature plates, based on Shanghai cuisine, which is known for its use of healthy ingredients. Yuji Wakiya's impressive creative talent in serving authentic Chinese recipes and ingredients has revolutionized the perception of Chinese cuisine. He has taken food that has been too often seen as a take-out staple steeped in

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Book Details

ISBN: 9784770030726
ISBN-10: 477003072X
Format: Hardback
(287mm x 236mm x mm)
Pages: 192
Imprint: Kodansha International Ltd
Publisher: Kodansha America, Inc
Publish Date: 27-Aug-2008
Country of Publication: Japan

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Author Biography - Yuji Wakiya

Yuji Wakiya was born in Japan, started his career as a cook in Chinese cuisine at the age of fifteen under a Chinese chef, and became an executive chef at Turandot in Pan Pacific Hotel in Yokohama, Japan in 1995. Since then he has opened his successful own restaurants in Tokyo, and newly in New York in 2007. He also has been dedicated himself to teach in many culinary institutes in Japan, and a regular in the charity event of Cirtymeals on wheels in New York. Photographer Masashi Kuma was nominated for a James Beard Award for his photography in the Kodansha published Kaiseiki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant.