Beschrijving
Chefs Don’t Talk and Other Kaiseki Writings is the first English-language anthology of texts by chefs trained in kaiseki cuisine. Bringing together thirty-one curated excerpts, most published in Japanese over the past decade, this volume offers rare insight into the voices, philosophies, and practices of leading kaiseki practitioners. An illuminating introduction outlines the selection and organization of the anthology while introducing the featured chefs and their restaurants. The opening chapter traces the evolution of kaiseki from the late sixteenth century to today, charting its separation from the tea ceremony, its emergence as a commercial cuisine, and its flourishing in the modern era.
Ten thematically organized chapters explore key dimensions of kaiseki, including culinary philosophy, training, ingredients and seasonality, techniques, menu composition, plating, and omotenashi (hospitality), as well as reflections on the cuisine’s future. The volume concludes with an original assessment of postwar developments and contemporary kaiseki.
The book is further enriched by four appendices: a comprehensive glossary of culinary terms; an outline of a typical kaiseki meal; a guide to lacquerware and plateware; and brief biographies of the chefs featured.
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