Читать книгу Shunju - Takashi Sugimoto - Страница 6

contents

foreword

the shunju way

the seasonal kitchen

spring

Spring is the season of new life, the beginning of a New Year in the lunar calendar. Wild vegetables peek out from the mountain soil and the most eagerly awaited is the bamboo shoot. Our recipes provide all the variations for preparing this vegetable and all other Spring delicacies.

summer

Celebrate the arrival of summer with ayu (sweetfish): this section provides various recipes for this summer favorite, and for other delights of the season, including tofu and miniature eggplants.

autumn

The most representative of the autumn delicacies is the fungus family, and matsutake, or pine mushroom, reigns supreme. Enjoy a selection of wild mushrooms prepared in different styles, or a selection of other delectable recipes for the season, such as lamb chops broiled over charcoal or exquisite duck and scallion miso grilled on magnolia leaf.

winter

Among the seasonal specialties are blowfish, crabs, oysters and anglerfish, all of which are served in simple, unpretentious styles. Throw a stylish dinner party with chicken meatball hotpot, with cauliflower mousse and braised daikon with glazed sauce, then finish it off with fragrant jellied yuzu (citrus fruit).

appendices

- step by step preparation techniques

- chefs

- glossary of ingredients

- mail-order sources of ingredients

- acknowledgments