{"product_id":"the-decorative-art-of-japanese-food-carving-elegant-garnishes-for-all-occasions-hardcover","title":"The Decorative Art of Japanese Food Carving: Elegant Garnishes for All Occasions - Hardcover","description":"\u003cp\u003eby \u003cb\u003eHiroshi Nagashima\u003c\/b\u003e (Author), \u003cb\u003eKenji Miura\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003eJapanese cuisine is renowned for the beauty of its presentation. Among the key elements in this style of presentation are mukimono--the decorative garnishes and carvings that add the final flourish to a dish. It might be a carrot round in the shape of a plum blossom. Or a scattering of cherry blossoms plucked from a radish. Perhaps a swallow, a butterfly, a ginkgo leaf or a cluster of pine needles. Whatever the motif, it will have been created to delight the eye and the palate with its shape, color, and taste. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eThe Decorative Art of Japanese Food Carving\u003c\/i\u003e, internationally-acclaimed chef Hiroshi Nagashima offers 60 edible garnishes and food carvings for home, party or professional use. Some are designed to be set on top of the food. Others are fashioned to hold the food...and sometimes, they simply are the food. \u003cp\u003e\u003c\/p\u003eEach is introduced in full color, with easy-to-follow, step-by-step instructions, sample food arrangements, further ideas and secret, insider tips for successful presentation. Most are simple enough for the amateur chef to master, although a few are quite challenging and require much practice. Nagashima's instructions rely on household utensils found in a typical American kitchen--from knives to peelers to cookie cutters--and use familiar, easily-attainable ingredients. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eThe Decorative Art of Japanese Food Carving\u003c\/i\u003e is more than a practical handbook, however. It is also an inspiration book, filled with creative suggestions and inventive ideas to enhance and transform the way we cook.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eHIROSHI NAGASHIMA\u003c\/b\u003e is the Head Chef and Managing Director of the restaurant and catering facilities for Tsukiji-hongan-ji Temple in central Tokyo, near Ginza. He is the author of two successful books on food carving in Japanese and was a featured participant in the 2008 Kennedy Center event, Japan: Culture + Hyperculture, where he handled the Japanese banquet.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 112\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 9.9 x 7.7 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 21, 2012\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":42701344899135,"sku":"9781568364353","price":24.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0105\/8226\/1823\/files\/6c4094a8f32625d362a2004f9dc0bce5.webp?v=1765020295","url":"https:\/\/dhl-adrianne.myshopify.com\/products\/the-decorative-art-of-japanese-food-carving-elegant-garnishes-for-all-occasions-hardcover","provider":"BBB","version":"1.0","type":"link"}