Chihiro Masui & Richard Haughton
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Kei Kobayshi earned his third MIchelin star in 2020, making him the first Japanese-born chef to earn that honor in France. His cooking blends the two cuisines, but from dish to dish one may predominate over the other. A black-skinned gyoza is stuffed with mascarpone infused with a lobster reduction. A few pages away a red onion tart with parmesan and black truffles is encased on a cocoa sablé. And squabs are served with almond milk and cherries. The very unpredictability is a source of interest.
But we should also point out that the photography here is arresting in and of itself, beautifully lit and as imaginative as the chef’s presentations. Even if you don’t read a word of French, it’s hard not to be compelled by images in this book.
Hardcover. Color photographs throughout. In French.