Tokyo New Wave: 31 Chefs Defining Japan's Next Generation, with Recipes [A Cookb [Hardcover]

JAMES BEARD AWARD WINNER • Showcasing the new talent of Tokyo's vibrant food scene, Andrea Fazzari profiles 31 chefs who are shaping the future of one of the world's most dynamic cities.

In a luxe collection filled with portraits, interviews, and recipes, author and photographer Andrea Fazzari explores the changing landscape of food in Tokyo, Japan. A young and charismatic generation is redefining what it means to be a chef in this celebrated food city. Open to the world and its influences, these chefs have traveled more than their predecessors, have lived abroad, speak other languages, and embrace social media. Yet they still remain distinctly Japanese, influenced by a style, tradition, and terroir to which they are inextricably linked. This combination of the old and the new is on display inTokyo New Wave, a transporting cookbook and armchair travel guide that captures this moment in Japanese cuisine and brings it to a savvy global audience. Fazzari employs all of her skills as a writer, photographer, and dining consultant living in Japan in this insightful look at the current Tokyo food scene. . . . This is a unique cookbook, and in Fazzari’s hands, Tokyo’s culinary culture comes to life.
-- Publishers Weekly 

For all of us cooks, Japan, Japanese cuisine, and Japanese chefs spark fascination—fascination for their movements, their ingredients, and the richness and appreciation of details. Japanese cuisine teaches me that the simple is complex and that the complex is not easy. . . . When I went to Japan the first time I believed that I knew a little bit about Japanese cuisine, but I was wrong. Today, after more than ten trips to Japan, I can assert that I don’t know anything about it, which enhances my fascination. Andrea Fazzari’s beautiful, captivating book enhances this fascination even more.
-- Alex Atala, Chef, D.O.M, São Paulo,l3¬