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 starred restaurant. So, home cooks beware, if you are an average level cook looking for inspiration use this as a teaching guide on how to get better. I am tired of reading reviews for lazy people who think they can easily cook haute cuisine for their family.
So, the dishes are beautiful, the instruction is simple, the techniques are difficult. I am a professional chef and I use all high end books to hone my skills and find new inspiration
- 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 at that time: Ze Kitchen Galerie, Magnolias and L'Astrance. He was then appointed Head Chef at Sola when the restaurant opened in 2010.
In 2012 he received his first Michelin Star.
Yoshitake's delectable Franco-Japanese recipes are presented season by season in this beautiful book..
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