Only In Tokyo
Two chefs, 24 hours, the ultimate food city
Seiten
2019
Hardie Grant Books (Verlag)
978-1-74379-479-1 (ISBN)
Hardie Grant Books (Verlag)
978-1-74379-479-1 (ISBN)
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A compelling and rare window on this exciting food city through the lens of chefs and Japanophiles Michael Ryan and Luke Burgess.
Only in Tokyo is a guided tour through the city’s dynamic food scene through the words of Michael Ryan and the lens of Luke Burgess, two of Australia’s top chefs. From daybreak to late night, discover the creative people and compelling stories behind the unique restaurants, cafes, bars and tea houses of the world’s most exciting food city.
Anyone who has ever visited Tokyo knows that, with over 160,000 restaurants in the city, recommendations on where to go to eat are essential. In Only in Tokyo, you're aided by a team of local experts – chefs, baristas, journalists and sommeliers – to help you navigate the complex food scene with ease. Discover the best of all the classic foods of Japan, and more, distilled down to 48 amazing venues. Sushi, takoyaki, ramen, sandwiches, burgers done brilliantly, donuts: with a photograph of every venue, accompanied by basic information on why it is worth a visit and what house speciality to order, along with its address and opening times.
Use this book to give you a flavour of Tokyo, and to point you in some tasty directions.
Only in Tokyo is a guided tour through the city’s dynamic food scene through the words of Michael Ryan and the lens of Luke Burgess, two of Australia’s top chefs. From daybreak to late night, discover the creative people and compelling stories behind the unique restaurants, cafes, bars and tea houses of the world’s most exciting food city.
Anyone who has ever visited Tokyo knows that, with over 160,000 restaurants in the city, recommendations on where to go to eat are essential. In Only in Tokyo, you're aided by a team of local experts – chefs, baristas, journalists and sommeliers – to help you navigate the complex food scene with ease. Discover the best of all the classic foods of Japan, and more, distilled down to 48 amazing venues. Sushi, takoyaki, ramen, sandwiches, burgers done brilliantly, donuts: with a photograph of every venue, accompanied by basic information on why it is worth a visit and what house speciality to order, along with its address and opening times.
Use this book to give you a flavour of Tokyo, and to point you in some tasty directions.
Michael Ryan is one of Australia's best regarded chefs and since 2009 he has operated the acclaimed Provenance restaurant in rural Australia. He is also a Japanophile and conducts regular culinary tours of Tokyo. Luke Burgess is similarly smitten with Japan and specifically its food culture. He is a food photographer and stylist turned chef, who has returned to his first love to capture an unvarnished take on Tokyo's hospitality scene for the purposes of this book.
| Erscheinungsdatum | 31.07.2019 |
|---|---|
| Zusatzinfo | Full colour photography |
| Verlagsort | South Yarra |
| Sprache | englisch |
| Maße | 190 x 248 mm |
| Gewicht | 980 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Reisen ► Hotel- / Restaurantführer ► Asien | |
| ISBN-10 | 1-74379-479-7 / 1743794797 |
| ISBN-13 | 978-1-74379-479-1 / 9781743794791 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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