As seen on Netflix's The Chef's Table.
This astonishing, fascinating, slender self-published book from the former chef at a Kyoto pizzeria called enboca is a gorgeous example of the way that creative imagination can transcend culinary genres.
Beautifully photographed, it showcases a span of dishes in which Imai responds to the best characteristics of his ingredients with little regard for established convention. There are pizzas: bamboo shoot and rape blossom; shiitake and chrysanthemum greens; lily bulb and fukinoto flowers.
But just as interesting are a salad of mixed beans with their flowers; grilled cod roe with leeks and egg yolk; smoked mackerel with radishes and wasabi leaves. In Japanese and English.
Cloth. Color photographs throughout.