France Ryori wo Egaku – Florilege

FLORILEGE　フランス料理を描く　フロリレージュ

This book is a comprehensive walkthrough of French cuisine via the eyes, brain, and palate of Chef Hiroyasu Kawate of Florilege, a famed French restaurant in Shibuya, Tokyo. The book covers not just recipes and cooking techniques but also dives deep into plating techniques. That being said, the contents of this book don’t just touch on French cuisine as you would find in France, but is a reflection of the culture of Japanese cuisine “washoku” applied to modern French cuisine.

* This book is Japanese language only.