Gion Sasaki ~Theatre of Hiroshi Sasaki~ (Nagasue Books)

写真、コラム、レシピなど、充実の料理本。親友ハリー中西のカメラで、料理道30年
佐々木浩の集大成が色鮮やかに発売です。大将、佐々木浩の掛け声のもと、一斉に
「さゝ木劇場」の幕が開く。息を呑むほどに、瞬く間に生み出される一体感。一瞬の間すら、
華麗で繊細なまばゆい舞台の1シーンとなる。

★Recipient of the 2010 Gourmand World Cookbook Awards for the Best Chef Category★

Comprehensive work of Hiroshi Sasaki’s 30 years of culinary experience has been compiled in colourful forms of essays, recipes and brilliant photos taken by a well-known food photographer and a friend, Harry Nakanishi. The book is divided into five chapters; consisting of Sasaki’s culinary philosophy of ‘Rakumi,’ a parade of Sasaki’s seasonally colourful dishes, Sasaki’s pick of special ingredient for every season, staff whom Sasaki refers to as family, basic and seasonal recipe, and his thoughts upon publishing of the book. The theme of the book is intentionally edited as if Sasaki’s restaurant was a theatrical play, for Sasaki believes that having a delicious meal is only one part of the dining experience which must be accompanied by fun and happiness to complete the evening just like in theatre. The book includes more than 170 photographs, mostly in colour, capturing change in menu for each season, and presentation of one ingredient for every season and how it is delivered fresh from the place of origin to the stage of Sasaki’s theatre.

永末BOOKS 

朝日新聞出版
Twelve Months of Gion Sasaki (Asahi Shimbun Publications, Inc.)

京都祇園の料理屋ささ木は、現在もっとも予約のとりにくい料理屋としてグルメ憧れの店。
料理長、佐々木浩さんが毎月のレシピを伝授。4月からスタートし、3月まで月ごとに
旬の素材を使った簡単なレシピ3~4点、全38品を美しい写真とともに紹介する。
各月の素材、道具の話など役立ちコラムではプロのマル秘技を披露してくれる。

Gion Sasaki is one of the most difficult restaurants to reserve in Kyoto. The head chef Hiroshi Sasaki gives instruction on seasonal recipe. Starting in April, three to four recipes are introduced each month, totaling up to 38 dishes for the whole year. Includes his ingredient of the month, stories on utensils, and some techniques of a cooking professional in separate columns.

洋泉社
Gion Sasaki’s Premium Seat (Yosensha, Co. Ltd.)

店主・佐々木浩が初めて語る。料理、素材、カウンター割烹へのこだわり。
『ラ・ベットラ・ダ・オチアイ』の落合務シェフとの料理談義も収録。

Gion Sasaki’s owner, Hiroshi Sasaki, tells for the first time his determination on his cooking, ingredients, and counter-style Japanese cuisine. Also includes culinary discussion with Chef Tsutomu Ochiai of La Bettola da Ochiai.