Hillel Cooperman of tastingmenu.com and his team of busy bees have brought forth two amazing electronic cookbooks available free for download. His team’s second book was recently released, Autumn Omakase, A tasting menu from Tatsu Nishino of Nishino adding to the first release of All About Apples, A tasting menu from Scott Carsberg of Lampreia.
Both cookbooks are a culinary conversation with Seattle chefs, Scott Carsberg, Chef at Lampreia, and Tatsu Nishino of Nishino. as we walk through the preparation of a multi-course meal, we are so close to the chefs, that you can see we are in the tricks up their sleeves. Each cookbook is similar in style, dripping with upclose images of the finished plate and an amazing multitude of upclose images of the prep work and assembly that brings each dish together.
In Autumn Omakase, Tatsu Nishino serves us a 9 course meal, reveling in the seasonal ingredients of persimmons, mushrooms, and oysters.
- Oyster, Salmon, Scallop Appetizer: Kumamoto Oyster with Ponzu Granita, Scallop Tartare with Wasabi Cream, and Salmon Cucumber Rolls with Sumiso Sauce
- Kampachi Usuzukuri: Paper Thin Kampachi with Citrus, Daikon, and Pink Peppercorns
- Seared Foie Gras, Maguro, and Shiitake Mushroom with Red Wine Soy Reduction
- Matsutake Dobinmushi: Dashi Broth with Sea Bass, Matshutake Mushroom, and Ginko Nut
- Dungeness Crab, Frisée, Arugula, and Fuyu Persimmon Salad with Sesame Vinaigrette
- Hirame Tempura Stuffed with Uni, Truffle and Shizo
- Hamachi with Balsamic Teriyaki
- Toro Sushi Three Ways: Otoro with Yuzu Salt, Toro with Quail Yolk, and Smokey Grilled Toro
- Plum Wine Fruit Gratin
Autumn Omakase is available here, on tastingmenu for download, free.
4 Comments
Amazing pictures! These look like great e-books. Are you going to try to make any of them?
Hi McAuliflower – I’ve just downloaded it, everything looks gorgeous! It has made me homesick (a lot) though. I wish I could try making them but it’s really difficult to get good ingredients here in the UK (and it’s pointless to try if you can’t get real good stuff). Thank you for sharing the great info.
I also just downloaded the books the other day and, now that you posted pictures, I simply have to go see what I can make given what I have on hand.
I hadn’t thought about what recipe I wanted to make just yet. I am interested in what others decide to tackle. I’ve never had persimmons before, so I’ll probably try the salad.
The other week, our farmer’s market had shizo, so that would be fun to pick up too.
I was chewing on the subject of electronic cookbooks over at the eGullet forum, and I’m curious what others think about this format in their kitchen:
I am still trying to figure out how electronic cookbooks fit in my life. With books I can drag them around with me. Given that I don’t own a lap top, I am limited in where I can read this cookbook. Also, I don’t enjoy reading a computer screen. I find myself doing it very grudgingly.
When I cook from a website, I can print out the text of the recipe to bring with me into the kitchen, however, pdf’s aren’t that easy to work with in this regard.
How do electronic cookbooks fit in your kitchen/lives?
