Racine: Un Japonais à Reims

Chef Kazuyuki Tanaka's food celebrates both French and Japanese culinary traditions and techniques in distinctive style, very handsomely represented in this well-photographed book.

Before moving to Reims and opening his restaurant Racine, which earned its second Michelin star after just five years, Tanaka trained in Japan as well as France with chefs such as Regis Marcon. His cooking moves easily between both worlds, and within European cuisine in general.

Vegetables and seafood predominate. A Parmesan tuile topped with a delicate salmon tartare appears opposite anglerfish tempura served with a tomato mayonnaise. Arctic char is dressed with mussels and cucumber. Flouting the convention of a sweet contrast, he pairs foie gras with parsnips and brussels sprouts.

The book has been written and photographed by the longtime team of Chihiro Masui, writer, and Richard Houghton, photographer, who have collaborated to great results with other chefs, such as Christophe Pele, Jerome Banctel, and Kei Kobayashi.

In French. Hardcover. Color photographs throughout.