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Tetsuya
Tetsuya Wakuda is widely considered Australia's finest and most origianl chef. In this book, he shares his story, his recipes and his passion for the good things in life. Arriving in Australia in 1982 with nothing more than a small suitcase and a love of food, he worked his way up from kitchen hand to master chef. His restaurant Tetsuya's opened in 1989 as a tiny shop front in the Sydney suburb of Rozelle.
Hardcover
First published April 1, 2001
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Displaying 1 - 4 of 4 reviews
June 5, 2025
I've been watching Korean cooking shows lately. I have always been mystified by Asian cooking. this guy does a mix and uses quite a bit of French techniques.
it at least gives me a way in to understand some flavours. I ended up cribbing a couple of recipes (tomato and tea consomme; rhubarb salad) and pulling a few ideas miso and blue cheese and a reminder that I have umeboshi in the fridge that I have been thinking about turning into a cocktail ingredient.
the plating is a little dated but still gives ideas. If I was living in Australia, I think I would find this more useful. There are ways of adjusting this approach to Canada and I have seen chefs do this. This book, while a restaurant book, has also adjusted the recipes for a home cook. It doesn't always work out that way.
I will let this one go into the wild.
it at least gives me a way in to understand some flavours. I ended up cribbing a couple of recipes (tomato and tea consomme; rhubarb salad) and pulling a few ideas miso and blue cheese and a reminder that I have umeboshi in the fridge that I have been thinking about turning into a cocktail ingredient.
the plating is a little dated but still gives ideas. If I was living in Australia, I think I would find this more useful. There are ways of adjusting this approach to Canada and I have seen chefs do this. This book, while a restaurant book, has also adjusted the recipes for a home cook. It doesn't always work out that way.
I will let this one go into the wild.
October 4, 2019
From his earlier meeting with Tony Bilson to having his own signature restaurant in Sydney Australia, Tetsuya's artistry with food and service lifts from every page.
June 10, 2011
I love his food! His restaurant is rated as no 5 for best food the world. His food is literally works of art for the eye and for the palate. This book is so awesome! Not sure If I can recreate his recipe but I will try. Happy reading
June 5, 2013
I probably won't cook any of the recipes, but I am inspired by this chef who has a passion for preparing food and eating! I like the wine pairing recommendations. Another thing that is conveyed by the stories is how humble a man he is.
Displaying 1 - 4 of 4 reviews