Tetsuya Wakuda Ocean Trout and Shiokonbu

by Unknown
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  • Format: Paperback
  • Copyright: 2018-12-05
  • Publisher: Marshall Cavendish International (Asia) Pte Ltd

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With two bustling and highly acclaimed restaurants in Sydney andSingapore, award-winning chef Tetsuya Wakuda is one of the most respected chefsin the culinary field. In this long-awaited follow-up to his bestselling firsttitle Tetsuya: Recipes from Australia'sMost Acclaimed Chef, Tetsuya tells an inspiring storyof his journey in the culinary industry and shares the secrets of his success inbecoming one of the world's most influential and recognised chefs today.In a similar open and engaging manner, Tetsuya alsoreveals recipes for his signature award-winning dishes as well as the processesin which he goes through to create these dishes

Author Biography

TetsuyaWakuda is the owner of award-winning restaurants Tetsuya's (Australia) and WakuGhin (Singapore). Born in the city of Hamamatsu, Japan, Tetsuya Wakuda left forAustralia at the age of 22 and cultivated a love for French-Japanese flavoursthat were inspired by the classic French techniques learnt from Sydney chefTony Bilson. Receiving both critical and commercial acclaim for hisrestaurants, Tetsuya Wakuda continues to inspire and impress with his amazingculinary techniques and philosophy to create pure and clean flavours that elevatethe taste and wholesomeness of the ingredients to the next level.

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