Tokyo New Wave: 31 Chefs Defining Japan’s Next Generation, With Recipes

　　在這本充滿圖片、專訪與食譜的書中，作者兼攝影師安德里安．法莎瑞（Andrea Fazzari）深入探索日本東京這座全球最具活力城市最新的美食變化。

　　法莎瑞採訪了31位當代頂尖名廚，這些年輕、富有魅力的新生代廚師與他們的前輩相較，擁有較多國外經驗、使用的語言不同，甚至擅長運用社群媒體，但他們的血液仍深受日本傳統美食經驗影響，廚藝風格與故土密不可分。這種新舊結合的概念，在《Tokyo New Wave》書中展露無遺，每一個文字、每一張圖片，都帶著讀者探索日本美食的精髓文化，將日本料理最精彩的一刻，呈現給全世界愛好美食的讀者們。

　　「我是法莎瑞的忠實讀者，她是一位非常有才華的攝影師，書中每張照片都極具吸引力。這本書是一個令人讚嘆的藝術作品，不僅吸引名廚及美食家，也吸引許多旅人以及愛好美麗事物的人。」--香港置地文華東方酒店Amber餐廳廚藝總監理查．艾可布（Richard Ekkebus）
　　Showcasing the new talent of Tokyo's vibrant food scene, Andrea Fazzari profiles 31 chefs who are shaping the future of one of the world's most dynamic cities.

　　In a luxe collection filled with portraits, interviews, and recipes, author and photographer Andrea Fazzari explores the changing landscape of food in Tokyo, Japan. A young and charismatic generation is redefining what it means to be a chef in this celebrated food city. Open to the world and its influences, these chefs have traveled more than their predecessors, have lived abroad, speak other languages, and embrace social media. Yet they still remain distinctly Japanese, influenced by a style, tradition, and terroir to which they are inextricably linked. This combination of the old and the new is on display in Tokyo New Wave, a transporting cookbook and armchair travel guide that captures this moment in Japanese cuisine and brings it to a savvy global audience.

　　Review

　　“For all of us cooks, Japan, Japanese cuisine, and Japanese chefs spark fascination—fascination for their movements, their ingredients, and the richness and appreciation of details. Japanese cuisine teaches me that the simple is complex and that the complex is not easy. . . . When I went to Japan the first time I believed that I knew a little bit about Japanese cuisine, but I was wrong. Today, after more than ten trips to Japan, I can assert that I don’t know anything about it, which enhances my fascination. Andrea Fazzari’s beautiful, captivating book enhances this fascination even more.” --Alex Atala, Chef, D.O.M, São Paulo, Brazil

　　“It is so exciting to read Andrea Fazzari’s striking book about this collection of young Japanese talent. They have opened the doors for the world to see one of the most dynamic culinary traditions in full-on evolution. I see cooks from everywhere who are influenced by their ideas and are racing to see more.” --Michael Anthony, Chef, Gramercy Tavern, New York City

　　“Andrea Fazzari is one of the most amazing photographers and food writers. . . . Her photographs always make the food look so seductive.” --Gaggan Anand, Chef, Gaggan, Bangkok, Thailand

　　“Looking at the pages of this striking book filled with Andrea Fazzari’s beautiful photography and insightful words, I inhaled the aroma of a fascinating culture as if I were actually on a journey through Tokyo. Its chefs, although young, are mature beyond their years, constantly offering extraordinary emotion to the world. Buon viaggio!” --Massimiliano Alajmo, Chef, Le Calandre, Padova, Italy

　　“I love Tokyo. It has one of the very best dining scenes in the world, and I have been fortunate to eat in many of the featured restaurants. I am a true fan of Andrea’s work; she is an exceptionally talented photographer. Due to her utilization of natural light, she gives each picture so much appeal and a true storytelling quality. Tokyo New Wave is an amazing work of art that will not only appeal to chefs and foodies, but also to travelers and all those who admire beauty.” --Richard Ekkebus, Chef, Amber at The Landmark Mandarin Oriental, Hong Kong