Search results for ""Author Chihiro Masui""
ACC Art Books Kenzo Takada
In 1970, the young Japanese designer Kenzo Takada opened his first boutique, Jungle Jap, in Paris and revolutionised the fashion world. His colourful, ethnic, and nomadic- influenced collections, made with luxurious and vibrantly patterned textiles, tweaked the conventions of haute couture while maintaining the quality of traditional European clothing houses. He was influenced by Parisian fashion and Japanese kimonos, boldly mixing colours and prints, cuts and materials. His vibrant palette and pattern combinations were joyful and whimsical, and very different from the subtle tailoring of the traditional Paris couturier. In his inspired blend of the opulent and the exotic, he developed a signature style and found early success. With stunning photography, and over 300 sketches from Kenzo's private collection, this book traces more than forty years of his creative output. It includes photographs from his high-energy runway shows, in addition to personal photographs, and a behind-the-scene look at the creation of a spectacular wedding dress, opening a window on the creative process and capturing Kenzo's energy, vision, and presence. Superbly illustrated throughout with pencilled and hand coloured sketches, swatched drawings, and previously unpublished archival photographs, the authors explore Kenzo's career, tracing the evolution of his cult label in a look-book of visual exuberance.
£49.50
Firefly Books Ltd Japanese Home Cooking
The sophisticated cuisine of Japan made easy for the home kitchen. In Japanese Home Cooking, the techniques and ingredients of Japanese cuisine are explained clearly, thanks in great part to the many step-by-step photos. It omits nothing, from cooking rice to dressing a Japanese table. The book is the ideal guide for cooks new to Japanese cuisine, as well as those with experience. Features include: * Japan's approach to food; * Step-by-step photographs for all recipes that require more than the most basic skills; * Final dish presentation; * Technique and important detail, such as slicing fish and vegetables in the traditional Japanese manner; * Dashi stock base, symbol of Japanese cooking; * Notes on the history of Japanese regional cooking and the influence of foreigners; * The Japanese table. Japanese Home Cooking has six sections with more than 90 recipes plus variations for everyday dishes and for gourmet cuisine for special occasions. Examples of the recipes are: * Starters: Cucumber and wakame Sunomono; Prawns with pickled egg and kimi-zu; * Bowls and Soups: Red miso soup with clams asa ri; Clear soup dumpling and crab wakame; * Vegetables and Tofu: Pumpkin in chicken broth soboro; Seaweed hijiki; Sweet daikon with miso; * Fried and Grilled: Teriyaki salmon; Breaded shrimp tonkatsu; Tamago-yaki omelette; * Rice and Noodles: Rice with five flavours; Asa-zuke of cabbage, cucumber, carrots and Brussels sprouts; Yakisoba fried noodles; * Sweets: Soy milk creme caramel; Hortensia cake; Ukishima (floating island). For hard-to-find ingredients, the book includes is a resource section and tips on generally available substitutions.
£22.50
Firefly Books Ltd Japanese Home Cooking
In Japanese Home Cooking, the techniques and ingredients of Japanese cuisine are explained clearly, thanks in great part to the many step-by-step photos. It omits nothing, from cooking rice to dressing a Japanese table. The book is the ideal guide for cooks new to Japanese cuisine, as well as those with experience. Features include: Japan’s approach to food; Step-by-step photographs for all recipes that require more than the most basic skills; Final dish presentation; Technique and important detail, such as slicing fish and vegetables in the traditional Japanese manner; Dashi stock base, symbol of Japanese cooking; Notes on the history of Japanese regional cooking and the influence of foreigners; The Japanese table. Japanese Home Cooking has six sections with more than 90 recipes plus variations for everyday dishes and for gourmet cuisine for special occasions. Examples of the recipes are: Starters: Cucumber and wakame Sunomono; Prawns with pickled egg and kimi-zu; Bowls and Soups: Red miso soup with clams asa ri; Clear soup dumpling and crab wakame; Vegetables and Tofu: Pumpkin in chicken broth soboro; Seaweed hijiki; Sweet daikon with miso; Fried and Grilled: Teriyaki salmon; Breaded shrimp tonkatsu; Tamago-yaki omelette; Rice and Noodles: Rice with five favors; Asa-zuke of cabbage, cucumber, carrots and Brussels sprouts; Yakisoba fried noodles; Sweets: Soy milk creme caramel; Hortensia cake; Ukishima (floating island). For hard-to-find ingredients, the book includes a resource section and tips on generally available substitutions.
£22.46