Monk - by Yoshihiro Imai (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br><p>An evocative and personal chef monograph - and an ode to wood-fired cooking - from Yoshihiro Imai, Japan's exciting emerging chef, and his cult restaurant, monk</p><p/><br></br><p><b> Book Synopsis </b></p></br></br><p><b>An evocative and personal chef monograph - and an ode to wood-fired cooking - from Yoshihiro Imai, Japan's exciting emerging chef, and his cult restaurant, monk</b></p><p><i>monk</i> is the story of Yoshihiro Imai's 14-seat, seasonally inspired restaurant, set on the cherry blossom-lined Philosopher's Path in Kyoto. Through personal essays, reflections, 75 contemporary Japanese recipes, and photography, Yoshihiro describes stories of the farmers, makers, and exceptional ingredients - from foraged vegetables to herbs and flowers - that inspire his omakase-style menu, explains why cooking with fire is central to the restaurant, and traces the evolution of the unpretentious, innovative, and flavorful pizza for which he is now renowned globally. </p><p>International media attention in the <i>Wall Street Journal Magazine</i> and <i>Monocle Travel Guide Series</i> have solidified Yoshihiro's influence on the Kyoto dining scene and both his visibility as a global chef and his restaurant monk have global appeal, with diners flying in from around the world to eat there.</p><p/><br></br><p><b> Review Quotes </b></p></br></br><br><p>In Kyoto a slick chef is perfecting seasonal Japanese dining served up in the most unlikely way. - <i>Condé Nast Traveller</i> UK</p><p>Recipes, essays and photos tell the story of Imai's 14-seat restaurant in Kyoto, and the omakase-style menu that's famous for including - among several Japanese courses - an unfussy, expertly fired personal pizza. - <i>New York Times</i></p><p>Celebrated, exquisite, and highly seasonal cooking. - <i>Forbes</i></p><p>Expect pizzas topped with mackerel and kamonasu aubergine (a round Japanese variety), plus the likes of kintoki carrot with sake kasu (a by-product of sake-making). - <i>National Geographic Traveller FOOD</i></p><p>Here, [Yoshihiro Imai] gets very philosophical about cooking with wood fire, foraging, cooking seasonally, working with farmers, and more. All in the name of pizza. - <i>Stained Page News</i></p><p>The heart of this book is the story of the author ...The writing and photography offer a journey to a tree-lined path beside a waterway on the eastern side of Kyoto, where we sit with Imai and have a talk about food, philosophy, and life. - <i>Harbor News</i></p><p><i>monk</i> is a refreshing reminder of the importance of finding and creating beauty in everything we do: our work, food and environment. - <i>The Caterer</i></p><br><p/><br></br><p><b> About the Author </b></p></br></br><p><b>Yoshihiro Imai</b> is the chef of monk, a fourteen-seat, omakase-style menu restaurant set on the Philosopher's Path in Kyoto, which he opened in 2015. He developed his skills while working at enboca, a pizzeria with three locations in Japan, leaving as head chef in 2013. He is deeply inspired by Japanese culture as well as time spent at several well-known restaurants around the world, which inform his celebrated, exquisite, and highly seasonal cooking.</p>
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