Authors & Events
Gifts & Deals
Nov 29, 2011
| ISBN 9781935654261
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Nov 29, 2011 | ISBN 9781935654261
REEL CUISINE is like the Academy Awards of Gastronomy. Professional food stylist Nami Iijima has worked on the sets of more than a dozen international films and TV programs. Her dishes have inspired hunger across the globe. The Finnish/Japaneseco-production “Seagull Diner” was partially inspired by her scrumptious and worldy dishes.In her first English language release Iijima collects recipes from more than seventy feature films, including the following Oscar winners and nominees allowing people in Iowa or New Zealand to finally taste the dishes and delights from Hollywood’s biggest and best movies.Film Inspired Dishes include:The Godfather – Homemade Spaghetti PrimaveraKramer vs. Kramer – French ToastEat Drink Man Woman – Taiwanese Spring Vegetables with Crab SauceGood Morning, Vietnam – Chicken Dumpling PhoTransAmerica – All-American HamburgersWitness – Philly FranksFried Green Tomatoes Fried ChickenMisery Anne’s Scambled EggsMiracle on 34th Street Christmas Roast ChickenLife is Beautiful Salmon SauteeAmelie Creme BruleSmall Time Crooks Chocolate Fudge CookiesJUNO Stacked PotatoesNotting Hill BrowniesChocolat Raw Chocolateand many more.
A Q&A WITHNAMI IIJIMAAUTHOR OF REEL CUISINE Q: What came first, your interest in movies or your interest in food? Iijima: My interest in food came first – then I became involved in movies. Q: How did you learn to cook?Iijima: My mother was a chef, and I helped her out ever since I was a kid. I also took nutrition and cooking classes. Q: What led you to become a food stylist? Iijima: I wanted to work with food, but to have each day bring something new. I thought food styling would be a very fun job. Q: In addition to your culinary talents, what other skills are necessary to be successful in your profession? Iijima: It’s important to listen very carefully and to adapt to the client’s requests quickly, to respond creatively, and to have patience. Q: Of all the movies you’ve worked on, what was the most challenging for you? Why?Iijima: “Villon’s Wife.” The time period was right after WWII, and it was difficult to find tableware, etc. that was true to the era. Q: From your experiences working on films, are there one or two take-away lessons you can share?Iijima: If you want food to look tasty, steam is incredibly important. Using dark settings or tableware will help the steam stand out. Q: Have you had any on-set disasters or near-disasters you can tell us about?Iijima: I once gave a left-handed actress tools that were meant for right-handed people. Q. How was shooting the stills for the book different from filming the scenes in the actual films?Iijima: In the studio, I can work at my own pace, whereas on a film shoot there are far more people involved on set. Q: In addition to preparing the food itself for a movie, what other elements are necessary for creating an effective cinematic food scene?Iijima: Getting my hands on whatever tableware or cutlery was used in the scene. Q: What’s your favorite meal to prepare for your own family and friends?Iijima: Hand-roll sushi. It’s a simple dish that’s pliant to new ideas, and I have a lot of fun making it in the kitchen.
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