Kikusumi Press Books Catalogue Del Cook Applewasabi

Kikusumi Press Books is a publisher based in Tokyo that specializes in publishing artisan craft, culinary, design, and philosophy books.  It represents a small and growing group of writers and artisans looking to share their wisdom learned from years of practicing their craft.  Kikusumi Press publications are known for a minimalist and elegant use of typography and photography that enriches the reading and learning experience.  Launched in 2016 its books are available across a variety of platforms including PDF, Amazon Kindle, Apple iTunes and Rakuten Kobo reader.

COOKBOOKS

15 RECIPES Inspired by Cooking Across Japan
bookcover-15-recipes-website15 RECIPES Inspired by Cooking Across Japan is an introduction to the forthcoming series of books by author Del Cook.  The book offers multiple recipes that gives a glimpse into an approach to cooking that elevates both flavors and textures while at the same time reduces fat and calories.  Cooking for 25 years in top tier kitchens across the globe including 14 in Japan has given him great insight into the best ways to learn to cook well.  The basic principal applied throughout the series is that it is better to learn one skill and repeat it than to attempt an ever changing variety of new skills all at once.  It is for this reason that the each book in the series will focus on one specific cooking method that can be used with seasonal ingredients variations of it throughout the book.  In this way the cook will master the method and can then apply that it expertly to the ingredients they have available locally.   In essence it mirrors the way top kitchens operate but applies it in ways that are most practical for the busy home cook.

Published November 2016

 

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 SOUPS  Master Techniques and Inspiring Recipes

SOUPS Master Techniques for Seasonal Recipes is the first in a forthcoming series of books by chef and author Del Cook.  The book begins with a detailed set of instructions on how to make 4 styles of soup with different bases ranging including vegetable, meat and fish stocks.  The approach to cooking is based on French and Japanese techniques that delivers better flavors and textures while at the same time reduces fat and calories.  The basic principal applied throughout the book is to apply good soup-making technique to the best and freshest ingredients available.  The second part of the book contains a series of recipes organized by the four seasons.  Within each seasonal section recipes are based on a single main ingredient with successful flavor combinations offered for each.  For example recipes for pumpkin include Autumn Spiced Pumpkin,  Lemongrass-Coconut-Pumpkin & Smokey Dashi Pumpkin Soups.  The recipes taught in the book follow an approach that is designed for the home cook with a busy lifestyle.

Publishing Date 2017

 

STEWS  Master Techniques and Memorable Recipes

STEWS Master Techniques and Memorable Recipes is the second in a forthcoming series of books by chef and author Del Cook.  The book begins with a detailed set of instructions on how to build a stew using vegetable, poultry, meat or fish.  Equipment and kitchen tool recommendations are also given.  The approach to cooking is based on sound techniques that delivers better flavors and textures while at the same time reduces fat and calories.  Time saving methods are employed throughout the book that still deliver memorable flavors.  The second part of the book contains a series of recipes organized by the four seasons.  Within each seasonal section recipes are based on a group of main ingredients that combine well together.  For example recipes for vegetables include Moroccan-Spiced, Miso-Stewed & Tusca-Style Root Vegetables.  The recipes taught in the book follow an approach that is designed for the home cook wanting to live a healthy lifestyle.

Publishing Date  2017

 

SALAD  Master Techniques and Healthy Recipes

SALAD Master Techniques and Healthy Recipes is the third book a forthcoming series of books by chef and author Del Cook.  When thoughtfully constructed salads can be an exciting mix of flavors and textures that make you forget they are also healthy.  Techniques for salad plates, bowls and rolls are covered in detail and represent the game plan for executing the recipes that follow.  Classical combinations are always the best starting point when combining ingredients but the books guides the reader in how best to go about choosing sensible substitutes for ingredient.  Recipes are organized by season with each offering variations that are practical for the busy home cook to apply to locally available ingredients of their choosing.  Sauces include a family of vinaigrettes that covers emulsified and ‘broken’ blending with reduced oil.   A unique variation on mayonnaise using a type of miso in place of oil is just one of the gems found in this fun and healthy approach to salads.

Publishing Date  2018

 

RICE  Master Techniques and Beautiful Recipes

RICE Master Techniques & Inspiring Recipes by Del Cook Kikusumi Press

RICE Master Techniques and Beautiful Recipes is the fourth book in a forthcoming series of books by chef and author Del Cook.  The book shares in detail how to select the best rice and kombu including an inspired list of makers and purveyors.  Following is a series of photos and detailed descriptions on how to cook rice using primarily Japanese and Italian methods.  One method requires stirring while the other stirs only at the end of steaming.  A special presentation section shares ways to build texturally memorable dishes using shallow and deep bowls.  Rolling methods covered include hand and sushi mat techniques as well as mold and pressed rice.  The book offers and impressive variety of rice forms that the reader can learn and apply to their daily lifestyle whether it be for breakfast, lunch or dinner.  Practical and efficient to adapt in a busy lifestyle the recipe section is organized by seasons.  Variations of combinations are included to help the reader apply the lessons learned to ingredients they are familiar with and have easy access to.

Publishing Date  2018

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Publishing Date  2018

 

 

KNIFE BOOKS

Kikusumi Knife Handbook Volume I – General Guide

Kikusumi Kitchen Knife Handbook Volume 1 General Guide

Kikusumi Knife Handbook Volume I – General Guide is an introduction to the forthcoming series of books by author Del Cook.  The book offers multiple recipes that gives a glimpse into an approach to cooking that elevates both flavors and textures while at the same time reduces fat and calories.  Cooking for 25 years in top tier kitchens across the globe including 14 in Japan has given him great insight into the best ways to learn to cook well.   The basic principal visible throughout the series is that it is better to learn one skill and practice it over and over than to attempt a variety of new skills all at once.  It is for this reason that the each book in the series will focus on one specific cooking method and teach variations of it throughout the book.  In this way the cook will master the method and can then apply that skill expertly to the ingredients they have available locally.   In essence it mirrors the way top kitchens operate but applies in ways that are practical for the busy home cook.

Publishing Date  December 2016

 

Kikusumi Knife Handbook Volume II – Sharpening Guide 

Kikusumi Kitchen Knife Handbook Volume 2 Sharpening

Kikusumi Knife Handbook Volume I – General Guide is an introduction to the forthcoming series of books by author Del Cook.  The book offers multiple recipes that gives a glimpse into an approach to cooking that elevates both flavors and textures while at the same time reduces fat and calories.  Cooking for 25 years in top tier kitchens across the globe including 14 in Japan has given him great insight into the best ways to learn to cook well.   The basic principal visible throughout the series is that it is better to learn one skill and practice it over and over than to attempt a variety of new skills all at once.  It is for this reason that the each book in the series will focus on one specific cooking method and teach variations of it throughout the book.  In this way the cook will master the method and can then apply that skill expertly to the ingredients they have available locally.   In essence it mirrors the way top kitchens operate but applies in ways that are practical for the busy home cook.

Publishing Date  2017

 

Kikusumi Knife Handbook Volume III – Cutting Techniques

Kikusumi Kitchen Knife Handbook Volume 3 Cutting Techniques

Kikusumi Knife Handbook Volume I – General Guide is an introduction to the forthcoming series of books by author Del Cook.  The book offers multiple recipes that gives a glimpse into an approach to cooking that elevates both flavors and textures while at the same time reduces fat and calories.  Cooking for 25 years in top tier kitchens across the globe including 14 in Japan has given him great insight into the best ways to learn to cook well.   The basic principal visible throughout the series is that it is better to learn one skill and practice it over and over than to attempt a variety of new skills all at once.  It is for this reason that the each book in the series will focus on one specific cooking method and teach variations of it throughout the book.  In this way the cook will master the method and can then apply that skill expertly to the ingredients they have available locally.   In essence it mirrors the way top kitchens operate but applies in ways that are practical for the busy home cook.

Publishing Date  2018