Tetsuya: Recipes from Australia's Most Acclaimed Chef

by Tetsuya Wakuda, Charlie Trotter (Foreword)

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.

Genres: Food, Cookbooks, Cooking, Australia, Reference

176 pages, Hardcover

First published April 1, 2001

Reviews

[Robert Hudder · Rating 3 out of 5]

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.

[S'hi · Rating 4 out of 5]

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.

[Vivi · Rating 5 out of 5]

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

[Kbg503 · Rating 4 out of 5]

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.