MACHIKO CHIBA opened her own cooking school for
Japanese, Western, and Chinese cooking in Sendai, Japan, in 1988.
She has won many awards for cooking in Japan, and is a well-known
cookbook author. She is currently a Japanese food consultant for
Balducci's and teaches Japanese cooking at the Nippon Club Culture
Center in New York City.
JOHN WHELEHAN holds the Level 4 Diploma from
WSET (Wine and Spirit Education Trust), the highest qualification
before the ultimate title Master of Wine. He has over twenty years'
experience in his field and has had a regular column on wine in the
Mainichi daily newspaper. He is currently a wine taster and
marketing manager with Pieroth Japan.
"In these full-color pages lush with mouth-watering photography,
carefully selected recipes, and detailed explanations, they
communicate their knowledge with great flair and insight. I'm sure
readers will feel educated, enlightened, and entertained, which is
precisely how we should always feel when pondering my favorite
subjects of food and drink." --Dr. Yukio Hattori Creator and Star
of Iron Chef
"This is more than just a cookbook, despite the extensive
collection of recipes. It offers a unique and in-depth glimpse into
how a professional works wine and food together to create the
perfect match." --Chicago Tribune
"A high point is a description of the Japanese way of matching wine
and food by 'umami, ' that elusive term that translates literally
as 'delicious taste' and more practically as 'savory.'...it'll make
you sound sooo cosmopolitan at cocktail parties." --Miami
Herald
"What's most remarkable about this book is that it's clearly the
product of a top-notch team: wine consultant J.K. Whelehan deftly
offers multiple wine recommendations for each recipe, as well as
more general advice. . .Chiba's recipes contain only a handful of
ingredients, and can be prepared in under 30 minutes. . .
Photographs are unadorned and lovely as is the graphic design . . .
A beautiful volume that contains elegant, simple dishes, whether or
not you know your way around miso, mirin and wasabi." --Wine
Enthusiast Magazine
"You don't have to be a wine lover to enjoy the recipes in Japanese
Dishes for Wine Lovers ...this fabulous book will please picky
eaters with subtle flavors, beautiful designs and healthy
preparation...recipes are simply prepared with astonishing
results...will open a world of 'umami' (savory delicious flavors)."
--Culinary Thymes Magazine
"The dishes in this book are simple to make and represent a new
wave of cookery in Japan today."--Healthy Cooking
"A culinary meeting of East and West at its sumptuous best."
--ForeWord Magazine
"In these full-color pages lush with mouth-watering photography,
carefully selected recipes, and detailed explanations, they
communicate their knowledge with great flair and insight. I'm sure
readers will feel educated, enlightened, and entertained, which is
precisely how we should always feel when pondering my favorite
subjects of food and drink." Dr. Yukio Hattori Creator and Star of
Iron Chef
"This is more than just a cookbook, despite the extensive
collection of recipes. It offers a unique and in-depth glimpse into
how a professional works wine and food together to create the
perfect match." Chicago Tribune
"A high point is a description of the Japanese way of matching wine
and food by 'umami, ' that elusive term that translates literally
as 'delicious taste' and more practically as 'savory.'...it'll make
you sound sooo cosmopolitan at cocktail parties." Miami Herald
"What's most remarkable about this book is that it's clearly the
product of a top-notch team: wine consultant J.K. Whelehan deftly
offers multiple wine recommendations for each recipe, as well as
more general advice. . .Chiba's recipes contain only a handful of
ingredients, and can be prepared in under 30 minutes. . .
Photographs are unadorned and lovely as is the graphic design . . .
A beautiful volume that contains elegant, simple dishes, whether or
not you know your way around miso, mirin and wasabi." Wine
Enthusiast Magazine
"You don't have to be a wine lover to enjoy the recipes in Japanese
Dishes for Wine Lovers ...this fabulous book will please picky
eaters with subtle flavors, beautiful designs and healthy
preparation...recipes are simply prepared with astonishing
results...will open a world of 'umami' (savory delicious flavors)."
Culinary Thymes Magazine
The dishes in this book are simple to make and represent a new wave
of cookery in Japan today. Healthy Cooking
"A culinary meeting of East and West at its sumptuous best."
ForeWord Magazine
 |
Ask a Question About this Product More... |
|
