Rare Special Editions available for ACC Art Books –  More Information



Hiroki Yoshitake

By (author) Chihiro Masui
Photographs by Richard Haughton


Log in to add this to your wishlist.
  • French and Japanese fusion cuisine from SOLA's brilliant chef Hiroki Yoshitake
  • Delectable recipes from the Michelin-starred restaurant
Full Description

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.

This beautiful book reveals the perfect harmony orchestrated by Hiroki Yoshitake between French and Japanese cuisine. The recipes are inspirational, and presented season by season.

Contents: Earth to Heaven; Spring; Summer; Winter; Glossary; Index of dishes.

About the Author
Chihiro Masui is an author, translator and journalist for both Japanese and French press. She has written many articles on great French chefs and already published Petits Gâteaux (2011), Pommes de terre (2012), Astrance (2012), Tartes (2013), Kei (2014) and Amandine Chaignot (2014) with éditions du Chêne. Richard Haughton is an Irish food photographer based in London.
Editions du Chene
26th Sep 2016
297 mm x 253 mm
288 Pages
119 color, 1 b&w
Recently Viewed

Please log-in or create an account to see your recent items.