Sando (9784805320471)

The humble sandwich elevated to culinary art by a Japanese master chef.

The Japanese sando is both humble and refined, embodying Japanese culinary excellence and flavor at its very best. For Chef Walter Ishizuka of Yabai Sando, France's trendiest sando restaurant, these cult classics evoke the flavors of his childhood.

This groundbreaking cookbook allows you to create dozens of Ishizuka's amazing sando recipes, including:

• The classic Tonkatsu Pork Cutlet Sando: A crispy pork cutlet with tangy Ginger Wasabi Sauce
• The Wagyu Beef Sando: Chef Ishizuka's signature sandwich with spicy Wasabi Sriracha Mayo and tangy-sweet pickled red onions
• Truffle Grilled Cheese Sando: Melted cheddar dressed with umami-rich Truffle Mayo
• Lobster Sando: Freshly steamed lobster complemented by Citrus, Mint and Ginger Mayo
• Smoked Salmon & Wakame Sando: Fluffy charcoal Shokupan Bread with Coriander Sauce
• Chocolate Hazelnut Sando: A sinfully rich chocolate delight with orange praline paste
• Plus many other exciting recipes!

Chef Ishizuka includes a recipe for his delicate Shokupan Bread—a must for an authentic sando—and his flavorful "secret dressings" such as Yuzu Aioli, Ginger Wasabi Mayo, Horseradish Curry Cream and many more. There are also recipes for Tempura and Miso Soup, rice and Japanese pickles. Plus, tips for buying and working with the key ingredients needed to make sandos as delicious as they look.


About the Author:
Chef Walter Ishizuka is the founder and CEO of Yabai Sando, a gourmet sandwich restaurant in Paris. He is the former head chef of the Rivie brasserie at The Hoxton, Paris and worked for over 20 years in Michelin-starred restaurants like l'Auberge du Pont de Collonges - Paul Bocuse in Lyon, The Ritz in Paris and The Connaught in London. At Yabai Sando, he offers gourmet versions of the cult Japanese sandwiches that are now sweeping the globe. His goal is to offer quality comfort foods that remind him of his childhood. Excellence and eco-responsibility are his mantras. Sensitive to the cause of sustainability, he fine-tunes each recipe to reduce its environmental impact as much as possible.