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Copyright of Allgemeine Hotel- und Gastronomie-Zeitung is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This article discusses the art of kaiseki and features an interview with Katsuji Yoshino, the new executive chef of Melbourne's Ishizuka restaurant. Kaiseki is a traditional Japanese cuisine that emphasizes seasonal ingredients and harmony in flavor and presentation. Yoshino's approach focuses on extracting the natural umami of each ingredient, using techniques like crafting dashi, a stock-like base. He also shares some dishes that will be featured on the new spring menu, such as sakisui, a clear soup, and nakazara, a dish inspired by the Japanese spring festival Hinamatsuri. Yoshino's vision for Ishizuka is to incorporate seasonal Australian ingredients with traditional Japanese techniques and highlight regional Japanese specialties. [Extracted from the article]

The article discusses various updates and news related to the food and wine industry. It mentions a short film called "All That Is Sacred" about the friendships and creative pursuits of Jimmy Buffett and writers Tom McGuane, Jim Harrison, and Richard Brautigan in Key West, Florida. It also congratulates Erika Council, a Best New Chef, whose cookbook was nominated for an award. The article highlights the pitmasters at Goldee's and their use of a specific slicer for cutting brisket. The author also shares their excitement about discovering new Best New Chefs at restaurants and emphasizes the impact that these chefs have had on the culinary industry. [Extracted from the article]

Copyright of Allgemeine Hotel- und Gastronomie-Zeitung is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

I - Joe Campanale, author of i Vino: The Essential Guide to Real Italian Wine SPICE KITCHEN by Sanjay Aggarwal "Aggarwal runs a spice company, so I'm really excited to see how his book puts spices front and center. MADE IN TAIWAN by Clarissa Wei with Ivy Chen "I'm partial to all things islands, so I can't wait for Wei's debut cookbook, photographed and written entirely in Taiwan. Professional cookbook writers share the new fall cookbooks they're most looking forward to. [Extracted from the article]

Copyright of Allgemeine Hotel- und Gastronomie-Zeitung is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

While he enjoyed his time as a personal chef, Williams opened his first restaurant in 2019 called Chef'd Up, a soul food restaurant in Atlanta. Chef Bryant Williams - better known as Chef Baul - worked as a private chef for nearly a decade, making meals for some of the music industry's biggest stars. [Extracted from the article]

The author talks about why a Danish restaurant and its entire staff has moved to Nagano, Japan. Topics include the range and beauty and complexity of Japanese cuisine, the chef's goal to get as close as possible to the country's culinary variety and the devotion to the craft, and what Western chefs can take from the ingenuity of the Japanese.

--J.B. Iron Chef: Quest for an Iron Legend is on Netflix on June 15 PHOTO (COLOR): The Chairman returns to his iron throne Iron Chef was, in its own way, as vital to the early Food Network as Emeril Lagasse. [Extracted from the article]

In this article, the author presents on the professional career of Albert Adrià as a cook. She mentions that Albert has invented some iconic dishes at the restaurant El Bulli but still he is always remembered for being the brother for world renowned chef Ferran Adrià. She also mentions that Albert has now opened has Barcelona, Spain and also discusses his compassion for cooking Japanese-Peruvian and Mexican food.

The article provides information on Japanese sushi chef Nobuyuki Matsuhisa, whose accomplishments were honored at a tribute dinner hosted by Martha Stewart at the South Beach Wine and Food Festival in February 2013, and offers recipes for Perfect Japanese Rice and Chard Oshitashi.

The article features several pastry chefs and their signatured recipes. It states that Shawn Gawle from Carton, New York City combines classic and modernist techniques in creating French and elegant desserts as seen in his milk chocolate crémeux with sesame crème anglaise. It mentions that desserts made by Stella Parks of Lexington, Kentucky is inspired by Japanese technique which featured in her hazel-brown-butter brownies.

The article discusses key issues concerning Japanese cookery and the requirements for mastering Japanese home cooking. It includes a description of the honest simplicity of Japanese home cooking that makes it easy to learn even by fledgling chefs from the U.S. Also cited are the issues' implications for Japanese cookery.

The article presents information on the favorite restaurants and chefs of "Washingtonian" readers in Washington Metropolitan Area as of December 2005. L'Auberge Chez François is recognized as the best restaurant. Sushi Taro is acclaimed as the best Japanese restaurant. Roberto Donna is one of the favorite celebrity chefs.

Reports on trends in sushi-making and eating in the U.S. Introduction of sushi in the country during World War II; Glossary used in Japanese cuisine including nori and sashimi; Etiquette in sushi eating; Statistics about sushi; Japanese experts in making sushi including; Background information on bluefin tuna; Recipes.

Profiles Tetsuya Wakuda, chef-owner of Tetsuya's restaurant in Sydney, New South Wales, Australia. Biographical information; Description of the northern Japanese home-style cooking that Wakuda grew up with; Individuals who helped develop Wakuda's European-style cooking; Recipe for Panfried Duck Foie Gras With Rice, Honey and Soy.

Features sushi chef Fumio Sato. Career background; Information on Sato's Sukeroku restaurant in Tokyo, Japan; Advantage of Sukeroku over other restaurants in Tokyo.

Offers a look on the art of Japanese cooking. Description of a Japanese meal; Views of cookbook author and teacher Elizabeth Andoh on Japanese culinary art; Importance of food presentation in the Japanese kitchen.

Features Japanese chef Nobu Matsuhisa. Career background; Information on his restaurant called Next Door Nobu; Description of the dishes served at his restaurants.

The article offers information on chef Brandon Go and his Hayato restaurant in Los Angeles, California. Topics discussed include staging at restaurants in Japan, learning in the complexity of the country's cuisine; making dashimaki tamago, a rolled omelet as delicate as a mille-feuille; and kaiseki menu using the five primary Japanese cooking methods.

Copyright of Food-Service is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The article presents information on a Japanese restaurant by a Japanese restaurateur and chef Tomohiro Naito. The restaurant is a tiny space in an obscure shopping center just inside the Cobb Country line and serves lunch and dinner six days a week. The menu concept of the chef manages to stay true to its Japanese roots while co-opting trendy world flavors. One may enjoy a pearly sashimi of tiny live abalone garnished with its tempura-fried liver; raw, sweet live scallops served in the shell with cilantro and sriracha hot chili sauce; white king salmon with freshly grated wasabi root; or highly praised Japanese snapper aged inhouse for better flavor. The chefs raw salmon rolled in a thin sheet of cucumber with shiso, scallions, sesame and ginger is a marvel of delicacy sliced on warm wakame seaweed with garlic sauce.

Focuses on the cooking style of American chef Eric Gower. Incorporation of Japanese and Western styles in his cooking; Recollection on how Gower started experimenting in ingredients; Recipe for Fennel-Ginger Miso Soup.

The article presents information on a modern Japanese and east Asian cuisine mastered by Australian born chef Ross Shonhan and MasterChef 2011 award winner Tim Anderson in Great Britain. It specifically discusses a new way of serving Japanese food including a type of laid-back, anglicised Japanese noodle bar. It is reported that Shonhan has opened Flesh & Buns restaurent in Covent Garden which offers eastern cuisine.

An interview with Japanese chef Adam Liaw is presented, along with a recipe for Sashimi Salad. He talks about the factors that inspired his love of cooking, like his grandmother and parents; his home kitchen that is big and open plan; and the thing that he always finds in his fridge, which is chicken stock. He discusses the most useful kitchen gadget, and significance of healthy eating in his life.

Present an interview with Rainer Becker, a chef and restaurateur, regarding his Japanese restaurant Zuma in London, England. Career background; Ambition of Becker that led to the creation of Zuma; Comments of Becker on making sushi.

The article discusses how American chefs are experimenting with contrasting flavors and textures to enhance the taste of octopus. Chef Victor Albisu says he likes the texture of octopus and it can be cooked tender, little crispy outside and a nice glaze. Executive chef Patrick Russ has rediscovered the flavors and textures of a traditional Japanese snack in his octopus dish. He cooks octopus in sous-vide for three hours.

The article provides information on the influence of Japanese cooking kaiseki ryori on the cooking styles in U.S. It defines kaiseki ryori as a traditional multi course set dinner consisting of small dishes made of seasonal produce with a defined set of aesthetics. It also provides several suggestions for being a financially efficient restaurant including maximum utilization of minimum ingredients, training and development of chefs, and adding simplicity.

The article discusses a trend in American sushi restaurants towards a traditional Japanese approach in which customers sit at the bar and the sushi chef recommends things for them to try. The approach also offers more traditional fish and shellfish that are lower on the food chain, thus lower in mercury and less likely to go extinct. The traditional chefs are often Caucasian, including Nick Macioge of Fin Sushi in Lenox, Massachusetts, Tyson Cole of Texas and Jerry Warner of California.

The article talks about the restaurant business of Japanese chef Nobu Matsuhisa. The author notes that Matsuhisa was unable to find some of the ingredients he needed while staying in the U.S., which led him to start supplementing his classical repertoire with local spices and produce. He found his niche in Los Angeles, California, where he founded the Matsuhisa restaurant in 1987. According to him, the innovations of Matsuhisa changed the way Japanese food was perceived around the world.

The article presents an interview with chef Michael Ryan from restaurant Provenance who discusses his restaurant's menu in autumn which include mushroom recipes, lamb or goat recipes and fermented rice shio koji, his passion for Japanese food, and his visits to Japan.