Haute Chinese Cuisine from the Kitchen of Wakiya

Yuji Wakiya_s impressive creative talent for serving authentic Chinese recipes and ingredients has revolutionized the perception of that nation_s cuisine. He has taken food that too often has been seen as a take-out staple steeped in artificial additives and given it layers of delicate, subtle flavor and an elegant touch, resulting in what can only be called "haute Chinese." Wakiya_s unique style - captured in this book by the breathtaking photos of Masashi Kuma - comes from the combination of his deep knowledge of Chinese food and culture and the Japanese aesthetic for an always-stylish, yet refined presentation. Over 70 dishes are presented, organized by course_from appetizer through the meat and vegetable dishes to the dessert. In commentary and supplemental information accompanying each recipe, Wakiya enlightens readers on a wide variety of topics ranging from the medicinal properties of certain ingredients to making stocks and sauces from scratch, reconstituting dried Chinese ingredients, and the importance of using high heat in making tea. He discusses the origins of his signature dishes, based on Shanghai cuisine - known for its use of healthy ingredients such as black vinegar - as well as the fascinating history, traditions and culture of the cuisine.

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 the Pan Pacific Hotel in Yokohama, Japan, in 1995. Since then he has opened his own successful restaurants in Tokyo, and, most recently, in New York in 2007.
Photographer MASASHI KUMA was nominated for a James Beard Award for his photography in Kodanshas Kaiseki: The Exquisite Cuisine of Kyotos Kikunoi Restaurant.