Wafu Cooking; Everyday Recipes with Japanese Style SECOND

This copy is a SECOND. Please see photos and use the zoom feature to see detail of the dent on the cover - you can see it in detail on the second two images, it isn't very big. No other parts of the book are damaged.

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ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Bon Appétit, The Boston Globe, The Strategist, Serious Eats, and Saveur. A bold, fresh new approach to Japanese cooking.

In this dazzling and wholly original cookbook, culinary authority Sonoko Sakai redefines what Japanese cooking can be. Wafu (literally “Japanese style”) food is fusion at its best, combining flavors, ingredients, and techniques from around the globe with a distinctly Japanese personality.

Wafu Cooking is a collection of recipes that captures the cultural exchange between Japan and the rest of the world in dishes that have come to Japan from abroad and been “wafu-ed” to suit local tastes, and in Japanese dishes that are reimagined through an American lens. From Dashi Cheese Grits with Honey Miso Butter, Collard Greens and Cabbage Miso Soup with Crispy Bacon, and Fish and Lotus Chips, to Caesar Salad with Aonori Croutons and Bonito Flakes, Shio Koji Marinated Roast Chicken, and Miso Apple Pie, these are recipes that reflect—and celebrate—the multinational, interconnected way in which we all eat today. Sakai also introduces the essential building blocks of Japanese cuisine—dashi, miso, and soy sauce—that can be used to give any dish a wafu twist.

A book that reflects as much the author’s own journey—a life spent in New York, Los Angeles, Mexico, and elsewhere—as it does the foods of Japan, Wafu Cooking is an utterly unique, thoroughly modern cookbook.

Hardback, 352 pages. 28.5 x 21.5 cm. English.