| #287136 in Books | 2016-10-17 | Original language:English | 11.71 x1.15 x9.96l,2.91 | File type: PDF | 288 pages||0 of 0 people found the following review helpful.| Haute Cuisine at its finest|By Le Chef|The book is separated in four sections by season. I always love this approach when it comes to high end cookbooks.
Here is the deal, these ingredients are hard to find and expensive, get the heck over it, these techniques are difficult and very challenging to pull off. So, this is an advanced level cookbook for a Michelin starre|About the Author|Chihiro Masui is an author, translator and journalist for both Japanese and French press. She has written many articles on great French chefs and already published <
French and Japanese fusion cuisine from SOLA's brilliant chef Hiroki Yoshitake
Delectable recipes from the Michelin-starred restaurant
Hiroki Yoshitake: one of the most talented Michelin Starred Chefs in Paris, designated as the best chef under 35 years old in Japan. He worked for three years at the French restaurant La Rochelle in Sakai (Japan). In 2009 he moved to Paris and worked for the trendiest kitchens...
You can specify the type of files you want, for your gadget.Sola: Hiroki Yoshitake | Chihiro Masui. A good, fresh read, highly recommended.
