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Chef's Choice
Chef's Choice

Chef's Choice

22 Culinary Masters Tell How Japanese Food Culture Influenced Their Careers & Cuisine



320 Pages, 6 x 9

Formats: Trade Paper, EPUB, Mobipocket, PDF

Trade Paper, $19.95 (US $19.95) (CA $23.95)

Publication Date: October 2015

ISBN 9781879834279

Rights: US & CA

Conversation Arts Media (Oct 2015)


eBook Editions Available

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Price: $19.95


In this savory collection of personal stories, 22 international master chefs share their motivations, influences, and the pivotal role Japanese food culture has played in their cuisine, restaurants, and professional development. Through each individual story, readers will discover the rich legacy of Japan's culinary traditions and gain insights into the tools and ingredients used in Japanese cuisine. This book is unique in its approach of explaining how the Japanese food culture has changed culinary education, as well as the new standards that have been set for Western cuisine, professional kitchens, and the modern dining experience. The participating chefs include: Elizabeth Andoh, Michael Anthony, David Bouley, Wylie Dufresne, Ben Flatt, Eddy Leroux, Nobu Matsuhisa , David Myers, Nils Norén, Ben Pollinger, Eric Ripert, Toni Robertson, Michael Romano, Marcus Samuelsson, Suvir Saran, Yosuke Suga, Noriyuki Sugie, Toshio Suzuki, Shinichiro Takagi, James Wierzelewski, Barry Wine, and Lee Anne Wong.


"When you read this book, you will gain a deeper understanding of the Japanese culinary system and an appreciation of Japanese culture."  —Motoatsu Sakurai, President, Japan Society

Author Biography

Saori Kawano is the founder and president of Korin Japanese Trading Corporation and the founder of The Gohan Society. She lives in New York City. Don Gabor is a writer and professional speaker. He is the author of How to Start a Conversation and Make Friends, Talking with Confidence for the Painfully Shy, and the coauthor of Laugh of the Hyenas. He lives in Brooklyn, New York.