TETSUYA

TETSUYA

Tetsuya Wakuda is a true artist. Inspired by the ingredients native to his adopted Australia and the techniques and flavours of his birthplace Japan. Tetsuya combines these elements to complement and highlight each other in the simplest ways to deliver the most complicated of flavours.

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Tetsuya Wakuda is a true artist. Inspired by the ingredients native to his adopted Australia and the techniques and flavours of his birthplace Japan. Tetsuya combines these elements to complement and highlight each other in the simplest ways to deliver the most complicated of flavours. Now appreciators of Tetsuya’s unique style can attempt to emulate his technique at home, with the help of his new cookbook, simply and aptly titled Tetsuya .

Released to celebrate the tenth anniversary of his restaurant, Tetsuya offers an insight into both the man himself and his amazing food. Much of Tetsuya’s philosophy and approach to food is offered to readers, most probably giving away the very secrets of Tetsuya’s own success.

Tetsuya's presentation is perfection. Details like minute brunoise and matchstick julienne are beautiful to behold, but it's his ethereal marinades and his thoughtful use of ingredients like fresh ginger, garlic, soy, mirin, and wasabi that make his dishes so memorable, and that allow those of us with a lesser degree of skill (almost everyone) to follow his recipes successfully. At Tetsuya, meals are presented as numerous small dishes, but you can multiply any of his recipes to work as main courses. Linguine with a Ragout of Oriental Mushrooms is simple to prepare and bursts with the rich, earthy flavor of exotic mushrooms brightened by hints of garlic, sake, mirin, tomato, and chile. Tartare of Tuna with Goat Cheese requires sushi-quality tuna, so if you can get it, this dish is quick, easy and luscious with fresh, creamy goat cheese and lively with cayenne, garlic, ginger, white pepper and anchovies. Not all of Tetsuya's creations are Asian influenced, there are many magnificent European-style dishes, like a Salad of Sea Scallops with Asparagus and Beans, Venison with Roasted Shallots and Morels, and Granny Smith Apple Sorbet with Sauternes Jelly.

Stunning photographs of Tetsuya’s most famous dishes and insightful bits of commentary separate recipes laid out like poetry to make this book both beautiful and functional. Without a doubt, Tetsuya would make an exciting addition to the kitchen collection of gourmets who love to cook with a variety of fresh ingredients and who want to try something truly different.