9781838662547: monk
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| SKU | 9781838662547 |
|---|---|
| Title | monk |
| Author Description | Yoshihiro Imai |
| Uri | store/food-cook/monk-9781838662547/ |
| Web Author Description | Yoshihiro Imai 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. |
| webLongDescription | An evocative and personal chef monograph – and an ode to wood-fired cooking – from Japan's exciting emerging chef monk 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, 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. |
| Binding | Hardback |
| Size | Size: 270 x 205 mm (10 5/8 x 8 1/8 in) |
| Pages | Pages: 240 |
| Illustrations | MISSING |
JSON Data
{"authorDescription":"Yoshihiro Imai","bookshot2d":null,"bookshot3d":null,"bookshot3dSquare":null,"categories":["store/food-cook/","store/food-cook/chefs/"],"date":"2021-04-08 00:00:00","editionId":74476,"guid":"cbd93216-0e4c-4b82-be70-9e1819d613a4","images":[{"alt":null,"md5":"B6E586390FABCED1E788F73B737B90AF","path":"./monk-en-6254-spread1.jpg"},{"alt":null,"md5":"EB02D7A80CC8AD3442ABD2664CFDF261","path":"./monk-en-6254-spread2.jpg"},{"alt":null,"md5":"999DC6242B081E73D93820AC63A6B50A","path":"./monk-en-6254-spread3.jpg"},{"alt":null,"md5":"40CCBF260C78AABC5C75E667DBF8F95C","path":"./monk-en-6254-spread4.jpg"},{"alt":null,"md5":"17002D7BF1109692655FDFA0CCC87A93","path":"./monk-en-6254-spread5.jpg"},{"alt":null,"md5":"0D445AB2B325A622D83344099F2A075F","path":"./monk-en-6254-spread6.jpg"}],"markets":{"AUD":{"discountPrice":null,"inventory_policy":"deny","price":"59.95","show":true},"CAD":{"discountPrice":null,"inventory_policy":"deny","price":"59.95","show":true},"EUR":{"discountPrice":null,"inventory_policy":"deny","price":"39.95","show":true},"GBP":{"discountPrice":null,"inventory_policy":"deny","price":"29.95","show":true},"TEST":{"discountPrice":null,"inventory_policy":"continue","price":"49.95","show":true},"USD":{"discountPrice":null,"inventory_policy":"deny","price":"49.95","show":true}},"preorder":true,"related":["9781838661359","9781838661250","9781838660499","9780714879307","9781838660352","9780714869568"],"sku":"9781838662547","source":"BOOKs","specifications":{"binding":"Hardback","colIlls":null,"extent":"240","language":"English","lenInch":"10 5/8","lenMm":"270","weightKilo":"1.1","widthInch":"8 1/8","widthMm":"205"},"status":true,"subtitle":"Light and Shadow on the Philosopher's Path","title":"monk ","uri":"store/food-cook/monk-9781838662547/","webAuthorDescription":"\u003cp\u003eYoshihiro Imai 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.\u003c/p\u003e","webDescription":"","webKeywords":"","webLongDescription":"\u003cp\u003e\u003cstrong\u003eAn evocative and personal chef monograph \u0026#8211; and an ode to wood-fired cooking \u0026#8211; from Japan's exciting emerging chef\u003c/strong\u003e\u003c/p\u003e\u003cp\u003e\u003cem\u003emonk\u003c/em\u003e 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, recipes, and photography, Yoshihiro describes stories of the farmers, makers, and exceptional ingredients \u0026#8211; from foraged vegetables to herbs and flowers \u0026#8211; 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.\u003c/p\u003e","webReviews":"\u003cp style=\"margin-bottom: 0px; font-size: 12px; line-height: normal; font-family: 'Helvetica Neue'; color: #454545;\"\u003e\u003c/p\u003e\u003cp style=\"margin-bottom: 0px; font-size: 12px; line-height: normal; font-family: 'Helvetica Neue'; color: #454545;\"\u003e \u0026#8220;In Kyoto a slick chef is perfecting seasonal Japanese dining served up in the most unlikely way.\u0026#8221; \u0026#8212;\u0026nbsp;\u003cem\u003eCond\u0026#233; Nast Traveller\u003c/em\u003e\u0026nbsp;UK \u003c/p\u003e\u003cp style=\"margin-bottom: 0px; font-size: 12px; line-height: normal; font-family: 'Helvetica Neue'; color: #454545;\"\u003e \u003cbr\u003e \u003c/p\u003e\u003cp style=\"margin-bottom: 0px; font-size: 12px; line-height: normal; font-family: 'Helvetica Neue'; color: #454545;\"\u003e \u0026quot;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 \u0026#8212;among several Japanese courses \u0026#8212;an unfussy, expertly fired personal pizza.\u0026quot; \u0026#8212;\u0026nbsp;\u003cem\u003eNew York Times\u003c/em\u003e \u003c/p\u003e\u003cp style=\"margin-bottom: 0px; font-size: 12px; line-height: normal; font-family: 'Helvetica Neue'; color: #454545;\"\u003e \u003cem\u003e\u003cbr\u003e\u003c/em\u003e \u003c/p\u003e\u003cp style=\"margin-bottom: 0px; font-size: 12px; line-height: normal; font-family: 'Helvetica Neue'; color: #454545;\"\u003e \u0026#8220;Celebrated, exquisite, and highly seasonal cooking.\u0026#8221; \u0026#8212;\u0026nbsp;\u003cem\u003eForbes\u003c/em\u003e \u003c/p\u003e\u003cp style=\"margin-bottom: 0px; font-size: 12px; line-height: normal; font-family: 'Helvetica Neue'; color: #454545;\"\u003e \u003cbr\u003e \u003c/p\u003e\u003cp style=\"margin-bottom: 0px; font-size: 12px; line-height: normal; font-family: 'Helvetica Neue'; color: #454545;\"\u003e \u0026#8220;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).\u0026#8221; \u0026#8212;\u0026nbsp;\u003cem\u003eNational Geographic Traveller FOOD\u003c/em\u003e \u003c/p\u003e\u003cp style=\"margin-bottom: 0px; font-size: 12px; line-height: normal; font-family: 'Helvetica Neue'; color: #454545;\"\u003e \u003cem\u003e\u003cbr\u003e\u003c/em\u003e \u003c/p\u003e\u003cp style=\"margin-bottom: 0px; font-size: 12px; line-height: normal; font-family: 'Helvetica Neue'; color: #454545;\"\u003e \u003cem\u003e\u0026quot;\u003c/em\u003eHere, [Yoshihiro Imai] gets very philosophical about cooking with wood fire, foraging, cooking seasonally, working with farmers, and more. All in the name of pizza.\u0026quot;\u0026nbsp; \u0026#8212;\u0026nbsp;\u003cem\u003eStained Page News\u003c/em\u003e \u003c/p\u003e\u003cp style=\"margin-bottom: 0px; font-size: 12px; line-height: normal; font-family: 'Helvetica Neue'; color: #454545;\"\u003e \u003cbr\u003e \u003c/p\u003e\u003cp style=\"margin-bottom: 0px; font-size: 12px; line-height: normal; font-family: 'Helvetica Neue'; color: #454545;\"\u003e \u0026#8220;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.\u0026#8221; \u0026#8212;\u0026nbsp;\u003cem\u003eHarbor News\u003c/em\u003e\u003c/p\u003e\u003cp style=\"margin-bottom: 0px; font-size: 12px; line-height: normal; font-family: 'Helvetica Neue'; color: #454545;\"\u003e\u003cem\u003e\u003cbr\u003e\u003c/em\u003e \u003c/p\u003e\u003cp style=\"margin-bottom: 0px; font-size: 12px; line-height: normal; font-family: 'Helvetica Neue'; color: #454545;\"\u003e \u003cem\u003e\u003c/em\u003e \u003c/p\u003e\u003cp style=\"margin-bottom: 0px; font-size: 12px; line-height: normal; font-family: 'Helvetica Neue'; color: #454545;\"\u003e \u003cem\u003e\u0026quot;monk \u003c/em\u003eis a refreshing reminder of the importance of finding and creating beauty in everything we do: our work, food and environment.\u0026quot; \u0026#8212; \u003cem\u003eThe Caterer\u003c/em\u003e \u003c/p\u003e\u003cp style=\"margin-bottom: 0px; font-size: 12px; line-height: normal; font-family: 'Helvetica Neue'; color: #454545;\"\u003e\u003cem\u003e\u003c/em\u003e\u003c/p\u003e\u003cp style=\"margin-bottom: 0px; font-size: 12px; line-height: normal; font-family: 'Helvetica Neue'; color: #454545;\"\u003e\u003cbr\u003e\u003c/p\u003e\u003cp style=\"margin-bottom: 0px; font-size: 12px; line-height: normal; font-family: 'Helvetica Neue'; color: #454545;\"\u003e\u003c/p\u003e\u003cp style=\"margin-bottom: 0px; font-size: 12px; line-height: normal; font-family: 'Helvetica Neue'; color: #454545;\"\u003e\u003cem\u003e\u003c/em\u003e \u003c/p\u003e","webShortDescription":"An evocative and personal chef monograph \u0026#8212; and an ode to wood-fired cooking \u0026#8212; from Japan's exciting emerging chef"}