Chef's choice : 22 culinary masters tell how Japanese food culture influenced their careers and cuisine / Saori Kawano & Don Gabor

Preface / by Saori Kawano -- Introduction : the Japanese chef's way of thinking / by Toshio Suzuki -- 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 -- Lee Anne Wong -- Glossary of Japanese ingredients and terms -- Selected cookbooks of participating chefs.;"In this savory collection of mini-memoirs, these culinary masters tell who and what motivated them to become chefs. They describe early career influences, training, favorite Japanese ingredients, tools, and the pivotal role Japanese food culture has played in their cuisine and professional development ... Like no other book, Chef's choice explains how Japanese food culture has changed culinary education and set new standareds for Western cuisine, professional kitchens, and the modern dining experience"--Page [4] of cover. 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 Noren, 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. --Provided by publisher 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.