Product Description

The excitement of the Sydney Games vaulted all things Australian into the global spotlight, none more so than the continent's burgeoning food scene and its many skilled chefs with their taste for sophisticated pairings, bold flavors, and striking presentations. Tetsuya Wakuda is widely considered Australia's finest and most innovative chef-"an Australian original" according to the Wine Spectator, "whose bold creativity and impeccable technique have won him admirers the world over." From his eponymous restaurant in Sydney, Tetsuya sends forth amazing eight- and thirteen-course menu dégustations that captivate his guests, and even inspire the likes of Charlie Trotter to superlatives. In his long-awaited first book, Tetsuya now shares his inspiring story, legendary recipes, and his passion for the finer things in life. Marking the 10th anniversary of his restaurant, TETSUYA presents the master chef's unique cuisine, a winning combination of Japanese minimalism, the techniques of traditional French training, and a commitment to using the freshest ingredients. From his signature dish of Confit of Ocean Trout with Fennel Salad to Checkerboard Tuan and Hamachi with Orange Oil, the Tetsuya experience-once available only to those lucky enough to dine in his restaurant- can now be cherished at dinner tables the world over.

Product Details

• Amazon Sales Rank: #759044 in Books
• Published on: 2004-03-01
• Released on: 2004-03-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 176 pages

Amazon.com Review
Tetsuya Wakuda is a true artist. Inspired by the ingredients native to his adopted country (Australia) and the techniques and flavors of his birthplace (Japan), Tetsuya combines them to complement and highlight each other in the simplest ways to bring out the most complicated flavors. For those of us unfamiliar with his reputation, Tetsuya comes with a glowing forward by Charlie Trotter that refers to Tetsuya in the same breath as Alain Ducasse, Daniel Boulud, and Thomas Keller, and rightly so.

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 us mere mortals 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 and 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 dreamy dishes and delightful bits of commentary separate recipes laid out like poetry to make this a culinary page-turner and a gift-worthy book. Without a doubt, Tetsuya would make an exciting addition to the kitchen collection of gourmets who love to cook with ingredients like market-fresh produce, sushi-quality fish and shellfish, fresh venison, squab, and guinea fowl. --Leora Y. Bloom

About the Author
TETSUYA WAKUDA grew up in Hamamatsu, a town in the prefecture of Shizuoka on Honshu in Japan. In 1982, he moved to Sydney, Australia, where he began his cooking career. He opened Tetsuya's in 1989, and it quickly became known as one of Australia's premier restaurants. Among many other awards, Tetsuya's was inducted into the American Express Hall of Fame in 1999.

Customer Reviews

Down Under Fuses with French-Oriental
With no cooking experience, he migrates to Australia where he begins learning Aussie cooking with French techniques.

Eventually, he opens his own restaurant where his style of using Australian produce with French-oriental style is lapped up as on the of best Australian dining establishments. Raved about by his buddy, Charlie Trotter.

First, the design and production of this book is rich and exquisite, as most are by Ten Speed Press. The paper has an transluscence to it, and the style and photography are so well done and stylish. Even the bookjacket is folded uniquely.

The ingredients are very Aussie influenced, with seafood, veal and lamb dominant, with French and Asian ingredients and techniques thrown in.

Tastes are clean and pure and sparkling, very refreshing to consume. Tried so far but a few, and excited when time permits to delve into the rest. So far, tried several of the appetizers such as Marinated Trevally with Preserved Lemon is outstanding, but so many of fish dishes are dependent on having an excellent fishmonger, which we are fortunate to have one here.

Main dishes completed so far with outstanding results are the Roasted Scampi Seasoned with Tea and Scampi Oil, and the Breast of Duck with Apple and Ginger Dipping Sauce.

At first, this book will intimidate many with its Oriental ingedients but most major cities and with internet sources one can come up with these. Techniques are not overly difficult and the color photos show artistic plating suggestions as well as two or three wine suggestions per entree.

New, exquisite menu to cook and serve to my guests. Try this one, it will pleasantly surprise and grow with you.

Oriental haute cuisine with no gimmicks, by a master
Two weeks ago my girlfriend Snow and I dined at Tetsuya's new restaurant Mju at the Millenium Knightsbridge Hotel in London, prompted by Snow's raving of Tetsuya from her winters in Sydney. The only dining option is an eight-mini-course tasting menu, but since the man himself was in town (Tetsuya spends only one week a month in London) we were all for it. We thought the portions were adequate, but I suspect people used to NYC portions might go home hungry. I must say that his cuisine was awesome - highlighting the flavors of fresh ingredients, and many of the courses were based on raw or undercooked items. Although the presentation of the food was highly stylised - just look at the photos in the cookbook and they are similarly presented at your table - the cooking is unfussed and the philosophy predominantly reflected the Japanese appreciation for simplicity and French classical culinary techniques. The result was that every dish managed to emphasize yet enhance the flavor of the main ingredient. Compared to Nobu, Tetsuya is hardly fusion and very Asian at heart. Most of the courses served at Mju are included in the cookbook, so we know that these recipes have been tried and tested. What's most gratifying is the listing at the end of the book of food sources for Mju - London lags NYC in terms of high-end food stores such as Dean & Deluca and Citarella, so the list is very useful, and it allows me to dream about learning to cook at the level of a master like Tetsuya.

Great book for the more expierenced chef
When I say expierenced, let me explain. My wife and I just recently became parents and it makes it REAL difficult to go out and eat let alone find the money. If your a parent, you know what im saying.

That said we are by no ways professional chefs. This book really explains it out and the ingrediants(or what to substitute.) This book helps you gain a palette and expierence new flavors.

This book in my opinion is not Nobu, but you cant cook the same meals over and over. This WILL get you on the way to creating your own dishes.

GOOD LUCK and make your purchase to further your development!