BOOK | Recipe and Essay Collection: "Pilgrimage Training for Famous Restaurant Recipes" by Takanori Nakamura
BOOK | A Popular Series from 'Ryori Tsushin' Becomes a Book
Takanori Nakamura's 'Pilgrimage to Master Recipes'
With the tagline, "Even amateurs can definitely make this!", Takanori Nakamura's "Pilgrimage to Master Recipes" (Sekai Bunka Publishing) immediately became a bestseller on Amazon, ranking first in both the Chef's Recipes and French categories, and third in the Culinary Essays category. The book claims that the signature dishes of renowned restaurants, long kept secret, can actually be made at home.
Text by KAJII Makoto (OPENERS)
Featuring 45 Restaurants, 45 Chefs, and 45 Dishes to "Cherish for 100 Years"
"This book took seven years to complete. It's a culinary documentary where I, an amateur, barge into the kitchens of popular, renowned restaurants to learn their secret recipes. I've reported on them in detail with beautiful photographs, so I believe it's a content that can be enjoyed for a long time," says author Takanori Nakamura.
Based on the series "Takanori Nakamura Tackles: Recipes Anyone Can Make!" that has been running in 'Ryori Tsushin' magazine since 2007, "Pilgrimage to Master Recipes" has been expanded and compiled into approximately 200 pages. Nakamura, who is largely an amateur cook, challenges himself with the closely guarded signature dishes of famous French, Chinese, and Japanese restaurants and long-established eateries. This recipe essay collection features a thorough apprenticeship for representative dishes, with numerous photographs and easy-to-understand explanations.
Not only does it feature recipes that beginners can make without failure, but it also includes interviews with restaurants and chefs from an amateur's perspective. With its lighthearted writing, it is also an excellent restaurant reportage.
Contents
Bamboo Shoot Rice / Koju (Tokyo, Ginza), Dongpo Pork / Reika (Tokyo, Shinjuku), French Onion Soup / Chez Azuma (Tokyo, Shibuya), White Asparagus with Sabayon Sauce / Narisawa (Tokyo, Minami-Aoyama), Rillettes / Le Bourguignon (Tokyo, Nishi-Azabu), Fujinomiya Yakisoba / Okonomiyaki Tengoku Micchan's House (Shizuoka, Fujinomiya), Mapo Tofu / Lao Sichuan Piaoxiang (Tokyo, Azabu-Juban), Rolled Cabbage / Az Finom (Tokyo, Jingumae), Black Vinegar Sweet and Sour Pork / Mitamachi Momo no Ki (Tokyo, Shirokane), Liver Pâté / Birdland (Tokyo, Ginza), Fried Oysters / Yoshokuya "B" (Tokyo, Ikejiri-Ohashi), Perilla Vichyssoise / Tateru Yoshino (Tokyo, Ginza), Soba Making / Edo Soba Teuchi-dokoro Asada (Tokyo, Asakusabashi), Potato Gnocchi / Volo Cozi (Tokyo, Hakusan), Inari Sushi / Otsuna Sushi Honpo (Tokyo, Roppongi), Karaage / Fukushima-ya (Tokyo, Hatchobori), and more.
Discovering the Secrets of Those Flavors: 'Pilgrimage to Master Recipes'
By Takanori Nakamura
Price | ¥1,575
ISBN: 978-4-418-13315-4
B5 variant, 194 pages
Takanori NAKAMURA
A columnist active in newspapers and magazines, focusing on luxury lifestyles including fashion, gourmet food, travel, and sake. In addition to writing series for publications such as 'LEON,' 'Ryori Tsushin,' and 'GOETHE,' he travels abroad twice a month and contributes numerous feature articles.
In 2007, he was awarded the title of Chevalier (knighthood) by the most prestigious Champagne Knights Order in France, one of the few journalists to receive this honor. He is a Kendo instructor at Shibuya Konno Dojo, holding a 7th dan Renshi rank. He is also a tea ceremony instructor at the Dai Nippon Chado Gakkai.
http://www.takanori-nakamura.com/