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Tablet’s list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It’s a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D’oro cookies, for example). The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka). Others make us wonder how they’ve survived as long as they have (such as unhatched chicken eggs and jellied calves’ feet). As expected, many Jewish (and now universal) favorites like matzo balls, pickles, cheesecake, blintzes, and chopped liver make the list. The recipes are global and represent all contingencies of the Jewish experience. Contributors include Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Gail Simmons, Yotam Ottolenghi, Tom Colicchio, Amanda Hesser and Merrill Stubbs, Maira Kalman, Action Bronson, Daphne Merkin, Shalom Auslander, Dr. Ruth Westheimer, and Phil Rosenthal, among many others. Presented in a gifty package, The 100 Most Jewish Foods is the perfect book to dip into, quote from, cook from, and launch a spirited debate.

About the Author:

Alana Newhouse is the editor in chief of Tablet, a daily online magazine of Jewish news, ideas, and culture launched in 2009. Prior to Tablet, she spent five years as culture editor of the Forward, where she supervised coverage of books, films, dance, music, art, and ideas.

The classic bar guide that launched a generation of cocktail lovers is back — completely updated.

With its cloth binding evoking a Jazz Age guide to speakeasies and its charming illustrations that could have come from a period magazine, this most influential cocktail book is reissued in a newly updated edition. Spanning the cocktail spectrum from classic to contemporary, it includes all the information the cocktail lover or mixologist needs to create the perfect drink in a stylishly retro package, making it an elegant, sophisticated gift as well as an indispensable companion for home or professional entertaining.

With 500 recipes and an easy-to-use index arranged by drink categories, this bar book is replete with fascinating stories behind the genesis of each cocktail, its creators, and component liquors — as well as a guide to bartending equipment and a glossary of bar terms and measurements.

Charles Schumann, whose appreciation of design and drinks is legendary, is the ideal guide to the perfect drink. Based on the menus at his iconic establishments — Harry’s New York Bar, then Schumann’s American Bar, which later became simply Schumann’s Bar— each recipe focuses on quality and balance.

About the Author:

Charles Schumann attended hotel management school in Switzerland and in the South of France before returning to Munich in 1973 to become one of Europe’s legendary barkeeps. He has also worked as a model for Yohji Yamamoto, Comme des Garçons, and most recently, Baldessarini, Hugo Boss’s luxury menswear line.

Acclaimed author Reem Kassis returns with a one-of-a-kind collection of original contemporary recipes tracing the rich history of Arab cuisine.

The Arabesque Table takes inspiration from the traditional food of the Arab world, weaving Reem Kassis's historic research and cultural knowledge with her contemporary interpretations of an ancient, remarkably diverse cuisine.

In her personal, engaging voice, Reem bridges past and present to open up the world of Arabic cooking today, showcasing a mosaic of 130 delicious, accessible home recipes. Organized by primary ingredient, the recipes and vivid photographs bring the dishes to life while her narrative offers not only a sense of taste, but a sense of time and place as well.

More than just a compilation of modern Arabic recipes, The Arabesque Table celebrates the evolution of Arab cuisine and the stories of cross-cultural connection it recounts, paying tribute to the history and journey that have led to this point.

With the past on full display in this heavily researched and exciting book, you will find dishes from the Golden Age of Islam: like Narjissiya (a fava bean and egg hash) and  Makmoora (a layered chicken, onion and pine nut pot pie), as well as contemporary and globally inspired interpretations: like Tahini Cheesecake and Caramelized Butternut Squash Fatteh with Za'atar, revealing a cuisine that is vibrant, nourishing, and exciting, but above all, reminding us of how powerful food is in defining the relationship between people, place and identity.

About the Author:

Reem Kassis is the author of Phaidon's acclaimed cookbook The Palestinian Table, which won the Guild of Food Writers First Book award and a Gourmand World Cookbook award and was a James Beard Best International Cookbook award finalist and NPR Best Book. She grew up in Jerusalem, then lived in the US, France, Germany, Jordan, and the UK. She now lives in Philadelphia.

"The Arabesque Table is full to the brim with dishes which are rooted in tradition and at the same time creatively (and deliciously!) transcend it. It is wonderful!" - Yotam Ottolenghi

"A dazzling set of recipes from Reem Kassis" – Nigel Slater 

"Reem Kassis's cookbooks tell of her Palestinian family, while giving a modern twist to such dishes as fatteh, lentil soup and pistaschio cake" - The Observer Food Monthly 

Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food.

This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, The Art & Science of Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well.

Contributors:
Astrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru
Andoni Luiz Aduriz - Mugaritz - Spain
Heston Blumenthal - The Fat Duck - UK
Tony Conigliaro - DrinksFactory - UK
Sang Hoon Degeimbre - L'Air du Temps - Belgium
Jason Howard - #50YearsBim - UK/Caribbean
Mingoo Kang - Mingles - Korea
Jane Lopes & Ben Shewry - Attica - Australia
Virgilio Martinez - Central - Peru
Dominique Persoone - The Chocolate Line - Belgium
Karlos Ponte - Taller - Venezuela/Denmark
Joan Roce - El Celler de Can Roca - Spain
Dan Barber - Blue Hill at Stone Barns - USA
Kobus van der Merwe - Wolfgat - South Africa
Darren Purchese - Burch & Purchese Sweet Studio - Melbourne
Alex Atala - D.O.M - Brazil
María José San Román - Monastrell - Spain
Keiko Nagae - Arôme conseil en patisserie - Paris
Peter Coucquyt - Chef and co-founder of Foodpairing™
Bernard Lahousse - Bio-engineer and co-founder of Foodpairing™
Johan Langenbick - Entrepreneur and co-founder of Foodpairing™

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Пролистать книгу The Art & Science of Foodpairing: 10,000 Flavour Matches that Will Transform the Way You Eat на Google Books

The most comprehensive guide to do-it-yourself home fermentation ever published, with more than a quarter million copies sold!

Named by The New York Times as one of the 25 most influential cookbooks from the last 100 years, and with a foreword by Michael Pollan

The ultimate guide for kraut, kombucha, kimchi, kefir, kvass, mead, wine, cider, pickles and relishes, tempeh, koji, miso, sourdough and so much more! Packed with extensive resources and illustrations, this classic of food literature from fermentation expert Sandor Katz provides extensive wisdom on the concepts and processes behind fermentation.

Readers will find detailed information on:

• Fermenting vegetables, beans, seeds, nuts, fish, meat, and eggs
• Sugars into alcohol (meads, wines, and ciders) plus beers and other grain-based alcoholic beverages
• Sour tonic beverages, milk, plus grains and starchy tubers
• Growing mold cultures
• Using fermentation in agriculture, art, and energy production
• Considerations for commercial enterprises

Whether you’re a first timer making your first batch of sauerkraut or yogurt, or you’re an experienced practitioner looking for a deeper understanding and appreciation for food preservation, this compendium provides over 500 pages of practical information on fermentation processes, parameters for safety, techniques for effective preservation, and troubleshooting.

About the Author:

Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of five books: Wild Fermentation, The Revolution Will Not Be Microwaved, The Art of Fermentation — which won a James Beard Foundation Award in 2013, Fermentation as Metaphor, and Sandor Katz's Fermentation Journeys. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.”

Holiday Cocktails is the newest addition to the Artisanal Kitchen series, adapted from Raising the Bar (Artisan, 2004) by master mixologist Nick Mautone. Holiday Cocktails provides dozens of foolproof ideas for successful entertaining at home, including the basics of cocktail making, choosing the right drink for the right occasion, and serving cocktails for a crowd. It’s packed with easy-to-follow recipes for seasonal favorites, from nogs to grogs, as well as classics with a twist that work year-round, such as old-fashioneds and martinis, coffee-based drinks to serve in lieu of dessert, and even nonalcoholic cocktails that are a treat unto themselves. This is the perfect book to pull off the shelf year after year when you want to make any occasion a little more festive.

Holiday Cocktails, Holiday Cookies, and Party Food, three new titles in the Artisanal Kitchen series, provide an indispensable arsenal of recipes that cover all the bases for a delicious holiday season.

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Пролистать книгу The Artisanal Kitchen: Holiday Cocktails: The Best Nogs, Punches, Sparklers, and Mixed Drinks for Every Festive Occasion

BECAUSE EVERY HOLIDAY IS AN EXCUSE TO EAT SOMETHING DELICIOUS

Bake your way through the Jewish holidays with 25 insanely delicious, foolproof recipes — including Poppy Seed Hamantaschen for Purim, Coconut Macaroons for Passover, Apple Babka for Rosh Hashanah, jam-filled Sufganiyot for Hanukkah, and so much more. These dishes from master baker Uri Scheft, author of Breaking Breads, capture the Old World/New World/out-of-this-world flavors of contemporary Jewish and Israeli cuisine.

About the Author:

Uri Scheft runs Tel Aviv’s Lehamim Bakery, which has been in operation since 2001. He is also the founder of Breads Bakery in New York City, which gained an immediate cult following when it opened in 2014. Born in Israel to Danish parents, Scheft grew up in both Israel and Denmark and divides his time between Israel and the United States.

Raquel Pelzel’s work has been featured in Saveur, the Wall Street Journal, Every Day with Rachael Ray, Shape, and Epicurious, among many others. Formerly an editor at Cook’s Illustrated and the senior food editor and test kitchen director for Tasting Table, Pelzel has written more than 20 cookbooks and has judged Food Network shows including Chopped Junior and Beat Bobby Flay. Pelzel lives in Brooklyn, New York, with her two sons.

Celebrate Ukraine's independent spirit in this cookbook sharing the nation's unique traditions and culture in 100 recipes crafted by Ukraine's most prominent chef.

Now, more than ever, Ukrainian cuisine and culture deserve to be known around the world. In The Authentic Ukrainian Kitchen, Ievgen Klopotenko shares the true food of Ukraine - the way it is really cooked today - with modern recipes for familiar and forgotten dishes.

Klopotenko is Ukraine's most internationally celebrated chef. A top restaurateur in Kyiv, winner of Ukraine's MasterChef, and an activist promoting Ukrainian food around the world, he has also worked with First Lady Olena Zelenska to revamp the country's school lunch program and campaigned for the United Nations to recognise the heritage of borshch.

The recipes he collects in this book are the result of years of research into regional Ukrainian cooking. After training as a chef in France and cooking professionally in the UK, he returned to Ukraine with a desire to catalogue and promote his own national cuisine - free of influence from Soviet-era propaganda.

These dishes form a Ukrainian cuisine all its own, shaped by tradition, geography and agriculture. Known as the 'breadbasket of Europe,' Ukraine's beloved national dishes include:
- Borshch, the national treasure, a savoury beet soup - with many variations
- Pampushky, easy garlic bread rollsHolubtsi, stuffed cabbage rolls
- Varenyky, dumplings stuffed with sweet or savoury fillings
- Deruny, fried potato pancakes
- Lviv-Style Cheesecake, and more

Discover fresh ideas about how to use common vegetables, new approaches to fermentation and pickling, the delight of dumplings and simple baked goods, hearty braises and the pleasure of desserts such as Kyiv Candied Fruit. But this cookbook is about more than the food: It stands for the preservation of a culture under threat and the independence of people under attack.

About the Author:

Yevhen Klopotenko is Ukraine's most popular chef, as well as a restaurateur, cookbook author and social activist. He is known for promoting authentic Ukrainian cuisine around the world. He is renowned for changing Ukrainian school catering to educate children about Ukrainian culinary traditions and heritage. He is a winner of MasterChef Ukraine and a graduate of Le Cordon Bleu cooking school in Paris, and has been named to the '50 Next' list of rising global culinary talent. Now he is devoting efforts to humanitarian aid in Ukraine. Born in Kyiv, he studied at the Kyiv University of Economics and Law and has worked in the US, UK and Europe.

Looking to impress your family and guests with your cocktails? Look no further than this cocktail recipe book, The Bar Book - Bartending and mixology for the home cocktail enthusiast.

Learn the key techniques of bartending and mixology from a master: Written by renowned bartender and cocktail blogger Jeffrey Morgenthaler, The Bar Book is the only technique-driven cocktail and bartender book out there. This indispensable guide breaks down bartending into bar essential techniques, and then applies them to building the best drinks.

Over 60 of the best drink recipes: The Bar Book contains more than 60 cocktail recipes that employ the techniques you will learn in this craft cocktail book. Each technique is illustrated with how-to photography to provide inspiration and guidance.

Bartending and mixology techniques include the best practices for:

- Juicing
- Garnishing
- Carbonating
- Stirring and shaking
- Choosing the correct ice for proper chilling and dilution of a drink
- And, much more

If you found PDT Cocktail Book, 12 Bottle Bar, The Joy of Mixology, Death and Co., and Liquid Intelligence to be helpful among bartending and mixology books, you will find Jeffrey Morgenthaler's The Bar Book to be an essential bartender book.

About the Authors:

Jeffrey Morgenthaler is an award-winning bartender, working since 1996 in everything from neighbourhood taverns and nightclubs to fine restaurants and trendy lounges. Morgenthaler was a blog pioneer. He has been writing about bartending and mixology since 2004 at his website, jeffreymorgenthaler.com. His blog visitors span the range of leading professionals to home cooks looking for guidance in making a good drink. Morgenthaler has also been a regular contributor to Mixology magazine in Germany, Chilled magazine in Canada and to MIX magazine in the United States. His recipes and wisdom have appeared in the New York Times, Wall Street Journal, Playboy and Wired

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Пролистать книгу The Bar Book: Elements of Cocktail Technique на Google Books

The biggest, baddest, best salute to our passion for barbecue, in glorious full-color, from “America’s master griller” (Esquire).

A 500-recipe celebration of sizzle and smoke, Steven Raichlen’s award-winning The Barbecue! Bible unlocks the secrets of live-fire cooking with top dishes, the tastiest sauces, and insider techniques and tips. 

It’s got everything: how to grill the perfect T-bone. Succulent chicken from around the world: Jamaica, Senegal, Brazil, India, Thailand, Uruguay. A perfect meeting of fire and ice: Fire-Roasted Banana Splits. Includes FAQs, problem-solving tips, and comprehensive notes on equipment, ingredients, marinades, rubs — even a chapter on thirst quenchers to serve while you’re busy fanning the coals.

About the Author:

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. 

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Пролистать книгу The Barbecue! Bible: More than 500 Great Grilling Recipes from Around the World (Steven Raichlen Barbecue Bible Cookbooks) на Google Books.

A culinary exploration of Barbuto’s menu — a unique blend of rustic Italian and modern California cuisine — from legendary chef Jonathan Waxman

There are very few New York City restaurants that have maintained their currency, quality, and charm for as long as Jonathan Waxman’s Barbuto. For the first time ever, The Barbuto Cookbook invites home cooks into the history, culture, and cuisine of the Greenwich Village dining spot that became both a neighborhood favorite and a New York culinary destination. Jonathan and his team provide the necessary tools for re-creating Barbuto classics, including the famous JW roast chicken, the otherworldly kale salad, specialty pizzas, gnocchi, spectacular desserts, and much more. Every recipe is a flavorful restaurant showstopper adapted for straightforward preparation at home.

About the Author:

Jonathan Waxman has held the position of chef and owner at Barbuto in Manhattan’s West Village and Jams in 1 Hotel Central Park. He has appeared on two seasons of Top Chef Masters. Waxman is the author of two previous cookbooks and lives in Manhattan with his wife and three children.

Belgian beer is famous throughout the world. Beer connoisseurs Erick Verdonck and Luc De Raedemaeker explain everything there is to know about Belgian beer culture. How does the brewing process work? How do you tap, serve, taste and conserve a perfect beer? What are the different styles and types of beer? Which beers are the best ones and how about the recent craft beers? This book explains it all!

_The ultimate book on Belgian beer is now available again.
_Same size, same number of pages, attractively priced.
_The ultimate book on Belgian beer - discover Belgian beers, organised by style.
_Includes food pairing advice.
_Includes addresses of the best beer cafés in Belgium and around the world and a list of breweries to visit, with a detailed index.

“I love Belgian beer but until I picked up this book I never realized just how ignorant I was on the subject. The Belgian Beer Book grants you a ground floor view of Belgian Beer culture, Belgian Beer, and everything you might ever want to know about things related to Belgian Beer.” ― Nerd Rage News

“This massive 704-page book is packed with photos, stories, food pairing ideas, and beer and brewery guides that dig deep into one of the most storied beer cultures on the planet.” ― The High Five Archive

“This is the ultimate beer book, which, after reading, will have you packing your bags and getting on the first flight to Belgium.” ― Celebrator Book News

“This massive eight-pound, two-and-a-half-inch thick volume gives you what you would expect from its simple, straightforward title.” ― Cleveland.com

About the Author:

Erik Verdonck is a partner of The Belgian Beer Company and author of www.beertourism.com, an online platform about Belgium, gastronomy and tourism. He wrote several articles and books on beer and gastronomy. Luc De Raedemaeker is a teacher in the art of beer. He writes for magazines such as Hopper, Zytholoog, Vino Magazine, Chinese Hop magazine and American All About Beer. He is acclaimed internationally for his knowledge of beer and his critical mind.

A fresh collection of more than 150 authentic, exciting pasta dishes from Barilla’s famed test kitchen 

Pasta has transcended its humble origins to become one of the world’s best-loved foods. This master class on Italy’s most iconic ingredient presents 150 elegant, elevated recipes tested and perfected by Barilla, the world’s leading pasta brand.  

Home cooks will discover easy weeknight meals, impressive weekend dinners, and recipes for every occasion in between.

This diverse and delicious recipe collection covers seasonal, vegetable-based dishes such as Mafaldine with escarole and olives, Bavette with bagna cauda and crunchy vegetables, and Fusilloni with zucchini, cherry tomatoes, and salted ricotta; traditional dishes, including Rigatoni all’amatriciana and Penne rigate all'arrabbiata; evocative Italian classics, such as Gemelli with pesto alla trapanese and Spaghetti ai frutti di mare; and intriguing original creations, such as Papiri with Prosecco and oysters and Conchiglie rigate with lamb and saffron ragú.

The book offers recipes for every taste, diet, budget, and bandwidth, with vegetarian, vegan, dairy-free, gluten-free, and nut-free options, as well as simple dishes made with five ingredients or fewer and quick meals made in thirty minutes or less.

Stylishly designed, with vivid food photography and playful pasta illustrations, the book also includes short, punchy essays on subjects ranging from the technique of making bronze-cut pasta, to the Mediterranean diet and the use of spaghetti in art and film.

Recipes include: Bucatini alla cacciatora; Casarecce with anchovy and wild fennel; Coquillettes with pumpkin cream; Ditalini rigati with mussels, potatoes, and saffron; Egg fettucine alla Bolognese; Farfalle with fava beans and fried bread; Four-cheese papiri; Fusilli with red radicchio and Parmigiano rinds; Gluten free vegetarian carbonara tortiglioni; Linguine with seafood and crunchy vegetables en papillote; Mezze maniche rigate with clams and chickpeas; Mini penne with arugula pesto; Orecchiette pugliese with cime di rapa; Riced linguine with dandelion, langoustine, and lemon; Rigatoni cacio e pepe; Tortiglioni with Parmigiano fondue and balsamic vinegar; Traditional sedanini timbale; Trigatelli with champignon mushrooms and thyme on a Gorgonzola fondue; Wholemeal penne rigate Mediterranean salad; Wholemeal pennette with lemon-scented vegetable pesto; and Wholemeal spaghetti with fennel and tomato pesto.

About the Authors:

Academia Barilla promotes Italian gastronomy by interacting with its key players, leveraging on pasta as the cornerstone of the Italian cuisine. They have a Culinary Centre, where people can embrace the Italian food experience and their mutual love of pasta and cooking,  expressing and sharing the values of Italian gastronomy through a network of chefs, food experts, and critics.

Dalcò Edizioni is an independent editorial factory based in Parma, Milan and New York. For more than twenty years they have specialized in food and lifestyle books.

For the first time ever, the recipes for pintxos-the small savory and sweet dishes found in bars in Basque Country-are gathered to present the definitive bible on this significant food of Basque culture, along with the history and people who created them, written by award-winning author Marti Buckley.

Nestled in the nine square blocks of Old Town in San Sebastian, Spain, is a culinary tradition unlike any other in the world: the pintxo. Ranging from a simple anchovy-and-pepper toothpick skewer to a decadent layered cheese, quince, and walnut spread on toast, pintxos are impressive, well thought-out dishes, distilling ingredient know-how and creative cooking techniques into one or a few bites. Bar owners take pride in their pintxo recipes, which are often closely protected and passed down through generations. In the first authoritative book on this subject, author and Basque transplant Marti Buckley defines what makes a pintxo, traces its history back several decades, and shares the recipes so home cooks can authentically recreate these tiny morsels in their own kitchens. Through 100 recipes, bar profiles, histories, and vivid photographs, The Book of Pintxos unlocks a window into this dynamic Basque food culture for curious eaters everywhere.

About the Author:

Marti Buckley is an American writer and chef from Alabama who has resided in northern Spain since 2010. Her definitive book on Basque cuisine, Basque Country, earned her a prestigious IACP Cookbook Award in the 2019 International category, as well as Best Publication from the Basque Gastronomy Academy. She appears regularly on both Spanish and American television and radio programs, and her work has been featured in Food & Wine, Travel + Leisure, National Geographic, and Wine Enthusiast, among others. Marti is co-founder of the International Society for the Preservation & Enjoyment of Vermouth. Find her  Instagram @martibuckley.

‘Tea began as a medicine and grew into a beverage,’ are the opening words of Okakura Kakuzō’s The Book of Tea, written in English in 1906 for a Western audience. The book is a long essay celebrating the secular art of the Japanese tea ceremony and linking its importance with Zen Buddhism and Taoism. It is both about cultural life, aesthetics and philosophy, emphasising how Teaism – a term Kakuzō coined – taught the Japanese many things; most importantly, simplicity, which can be seen in Japanese art and architecture. Looking back at the evolution of the Japanese tea ceremony, Kakuzō argues that Teaism, in itself, is one of the profound universal remedies that two parties could sit down to. Where the West had scoffed at Eastern religion and morals, it held Eastern tea ceremonies in high regard.

With a new introduction, this is an exquisitely produced edition of a classic text made using traditional Chinese bookbinding techniques. Surely it’s time for tea.

About the Author:

Okakura Kakuzo was born in 1862, the son of a merchant. He learnt English as a child and went on to study languages at Tokyo University. There, he started a movement to preserve Japanese culture from the rise of modernism and westernisation. At the age of only twenty-nine, he was made principal of the National Art School, and many of his students went on to become famous artists. In 1898, he resigned to found a dissident school of art. To raise funds, he travelled to America, where he found a wealthy and interested patron in Mrs Isabella Gardner, ‘Queen of Boston’. Now a successful artist, he was also appointed curator of Chinese and Japanese art at the Boston Museum. A dramatic and extroverted character, he wrote The Book of Tea in 1906 and died seven years later, in 1913.