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Japanese food is renowned for its elegant presentation. One of its key elements is mukimono the decorative garnish or carving that adds the final flourish to a dish. The cook might select a carrot round in the shape of a plum blossom. Or a scattering of cherry blossoms plucked from a radish. Or perhaps a swallow or a butterfly or a cluster of pine needles. Whichever culinary embellishment is employed, it will have been chosen to delight the eye and the palate with its shape, color, and taste. In The Decorative Art of Japanese Food Carving, internationally acclaimed chef Hiroshi Nagashima offers more than 60 garnishes and food carvings for home, party, and professional use. Some are designed to be set on top of the food. Others are fashioned to hold the food. And still others . . . simply are the food. Each decoration is introduced in full color, with easy-to-follow, step-by-step instructions, sample food arrangements, and further ideas for your table, as well as secret, insider tips for successful presentation. Most are simple enough to master in seconds, although a handful will challenge your skills. All will lead you down new culinary avenues. These savory garnishes will bring fresh inspiration into your kitchen. They will add color and movement to your cooking re
内容（「BOOK」データベースより）
初心者からプロの料理人まで幅広く使える。日本独自のむきものの技術と盛り付けを、豊富なプロセス写真とともにわかりやすく解説。
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カスタマーレビュー
Amazon.com で最も参考になったカスタマーレビュー (beta)
Amazon.com:
14件のカスタマーレビュー
17 人中、17人の方が、｢このレビューが参考になった｣と投票しています。
An Instructional Guide to the Culinary Artistry in Japan
2009/10/28
形式:ハードカバー
You can tell by the decorative food carving at kaiseki restaurants that the Japanese eat with their eyes. No other book has captured this dying art in such detail.
The Decorative Art of Japanese Food Carving is filled with instructions and photos that give you the skills to recreate these wonders at home, as well as simple recipes and a guide to carving tools. Most impressive is the delicate and thin slices that chef Hiroshi Nagashima, of Hongan-ji temple restaurant Shisui in Tsukiji, uses to transform fruit and vegetables into edible art.
We tested a few of these techniques at home and were tickled by the successful results. Complicated as some of the shapes look, it is actually easy to make the curls and knots. The chapter on cucumber carvings in particular was a snap to recreate at home, and satisfying to the palate.
The Decorative Art of Japanese Food Carving is filled with instructions and photos that give you the skills to recreate these wonders at home, as well as simple recipes and a guide to carving tools. Most impressive is the delicate and thin slices that chef Hiroshi Nagashima, of Hongan-ji temple restaurant Shisui in Tsukiji, uses to transform fruit and vegetables into edible art.
We tested a few of these techniques at home and were tickled by the successful results. Complicated as some of the shapes look, it is actually easy to make the curls and knots. The chapter on cucumber carvings in particular was a snap to recreate at home, and satisfying to the palate.
14 人中、14人の方が、｢このレビューが参考になった｣と投票しています。
Great book
2010/2/9
形式:ハードカバー|Amazonが確認した購入
This book has beautiful photography and intricately detailed step-by-step directions for even the most green chef out there. With a good, sharp, and thin paring knife, one can easily achieve most of the carvings presented.
12 人中、12人の方が、｢このレビューが参考になった｣と投票しています。
Very nice but not great
2011/1/21
形式:ハードカバー
I like this book and I am glad to have it in my library. I would have given a fourth, and possibly a fifth star except for two main criticisms:
a) the book, at only 112 pages, really doesn't feature a lot of different techniques. There is a pretty good little selection but I would have preferred a much more comprehensive overview;
b) Although the illustrations are all very beautiful and artistically executed, they often aren't taken from the best point of view so as to clearly illustrate the techniques involved.
Nice little book otherwise, though.
a) the book, at only 112 pages, really doesn't feature a lot of different techniques. There is a pretty good little selection but I would have preferred a much more comprehensive overview;
b) Although the illustrations are all very beautiful and artistically executed, they often aren't taken from the best point of view so as to clearly illustrate the techniques involved.
Nice little book otherwise, though.
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