内容简介
Astheworldhasbecomesmallerourdinninghabitshavechanged.Withnewfusioncuisinesandavarietyideasfordecoranddesignbeingincorporatedeverywhere,RikoYamawaki's"BanzaiBanquets"isagoodexampleofJapan'stakeonthisexcitingglobalmovementindining.Askanyoneaboutcateringandpartymeals,andtheywillallsaytheywishtoseedishesthatareeasytomakeandequallyeasyontheeyes.Forthebestexperiences,theyalsohopeforafewsurprisestotheirsenses,asevenlittledishesandstylishdecorativedesignscanturnagoodintogreat.Soforeventhemostbusyoftimes,foodcoordinatorRikoYamawaki,ofTokyo'sRiko'sKitchencookingschool,hascompiledatreasure-troveofcasuallystylishdishesthatwillmakeeverymealamemorableeventandeverypartyintoabash!Byusingsimplesenseandaneyefordesign,youanmakemenusthatwillhavepeoplecallingforthese105recipes.Chapters:NouveauJapoineseDishes-PoachedEggsandAvo-VeggieSalad-AnchovyandPineNutPasta-JapaneseEgg-SaladSandwicheswithWalnut-TofuMousse-MeatMisoLettuceWrapsDishesfromTraditionalJapaneseRyotei-GrilledSeaBream-BakedApplesinPorkBelly-HerbedSauryonabedofRice-BeefMarrowwithJapaneseFruitAppealingAppetizers-Rum-raisinPork-Goya-Burgers-Yellow-tailMeatballSoup-BlanchedCucumberandCelerySaladCoordinatefortheSceneandSeason-SummerPicnics-TheJapaneseInnDinner-ACasualChristmas-FirstImpressions
作者简介
AfterstudyingandcookinginNewYorkCity,RikoYamawakitakesanAmericanperspectivetoJapantoreinventthewaypeoplelookatAsiancateringandpartymeals.RikoYamawagiisaTokyobasedfoodcoordinatorandculinaryinstructor.BornandraisedtoatraditionalJapaneseinn(ryokan)family,Rikohasalwaysbeenawareofhowtheseasonsandlocalfreshingredientsarecriticaltodining.ShefurthercementedthoseidealswhenshebeganstudyingFrenchcuisineunder3-StarMichelinchefAlainDucasse.WhileRikostillconsidershermothertobehertruecookingmentor,Rikohastakeninspirationfromavarietyofcuisinesfromacrosstheglobe.In2007shespentayearinNewYorktakinginthecultureoffoodinAmerica,beforereturningtoJapantoopenhercookingschoolinTokyo'sfashiontrendyDaikanyamadistrictandreleasingherfirstbookthroughtheiBookstore,MealsTokyo@Summer.,,