Autumn Omakase

I’ve gotten to meet Hillel Cooperman on several occasions, and have broken bread with him. It is very clear that the man loves his food. As someone noted to me recently, he has an obsession with food that would put Ruth Reichl to shame. This, I believe, is a good thing.

Last year he released, for free, All About Apples, a tasting menu from Scott Carsberg of Lampreia. It was a lavish cookbook done (via a .pdf e-book), going into great detail about how to create each recipe. The pictures were not only of the finished product, but also how the food should look throughout the process of the recipe instructions. The book was a big hit, even getting a write up in the New York Times.

Well, Hillel’s released his second book, Autumn Omakase, A Tasting Menu from Tatsu Nishino of Nishino. The write up on the web page states:

Our second book, also published electronically, is Autumn Omakase. A tasting menu from Tatsu Nishino of Nishino. Targeting the flavors and ingredients of fall, this gorgeous book is comprised of nine recipes, 124 pages, and 399 beautiful photos. The journey is as enjoyable as the destination with Autumn Omakase. The book also gives Tatsu Nishino’s background as well as the back story behind the making of the book

The cookbook is simply gorgeous. There’s no other word for it. It is also free. So if you want to make sushi at home, and are looking for a cookbook from a 4 star Sushi restaurant, this is the place to start.

NOTE: the cookbook is in Adobe’s Acrobat (.pdf) format and is readable on almost any home computer (Windows and Mac) using Adobe’s Reader software


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