レビュー
"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
著者について
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.
