by Tetsuya Wakuda · HarperCollins Publishers Australia · tapa dura · ISBN 9780732266844
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«Tetsuya» is the cookbook by chef Tetsuya Wakuda, published by HarperCollins Publishers Australia in hardback (184 pages, in English).
Tetsuya Wakuda's first cookbook, it brings together recipes from his Sydney restaurant and combines the Japanese philosophy of fresh ingredients with French techniques. It includes dishes such as angel hair pasta with asparagus and truffle oil, confit of Petuna ocean trout, and duck foie gras with sushi rice, honey and soy.
Published in 2000, it includes colour photographs by Louise Lister; other recipes include ostrich tataki with truffled peaches and slow-roasted lamb with miso and blue cheese.
Recommended for food enthusiasts and fans of fusion cooking with Japanese and French inspiration.
