Lexus presents first virtual cookbook, 'Culinary Perspectives'

MANILA: Last July 24, Lexus International introduced Culinary Perspectives, the first international virtual cookbook, part of the brand's media-driven program, “Lexus Creates.”

The cookbook provided details about culinary partners of the brand, showcasing an appealing menu of dishes with strong and exotic flavors of the Australasia and Eastern regions. Every recipe has been featured in past Lexus events.

For the release of the digital cookbook, Lexus acknowledged the skills and knowledge of editor and writer Joshua David Stein, a James Beard Award-nominated author.

Craftsmanship, food creation, and elevation into culinary art are the primary cultural foundations that support the Lexus brand. The first group of eight gastronomic dishes is organized as a multi-course menu that includes a range of challenging levels and can be made at home.

Lexus International General Manager Brian Bolain said that Culinary Perspectives allows the brand to associate with the audience on a topic that is of relevance to them while acknowledging some of the well-renowned culinary experts in the world.

With the debut of Culinary Perspectives, Lexus has high hopes that the thoughtfulness and stories behind the gastronomic strategy of every chef to their recipe is inspired by the culture, geography, and ingredients that support the values of discovery, hospitality, inquisitiveness, and creativity with its target audience.

The recipes featured are the Prosciutto and Gribiche by Neil Perry (served in the Landmark by Lexus during the 2019 Lexus Melbourne Cup celebration), the Chicken Meatball hors d’oeuvres (created in Yuta and Sharlyn Kobayashi’s modern Japanese restaurant, Eazy Peazy), the Gin Orange Parfait by Chefs Matt Stone and Jo Barrett (a mouth-watering dessert from Oakridge Restaurant), the Tomyum Chicken Consomme by Chef Charles Tan (a Singaporean classic soup recipe that was served to those who were at the Lexus LS 30^th Anniversary event), the 48-hour Cured Mahi-Mahi by Chef Yang Po-Wei (a Taiwanese fish dish), the Beef Nigiri by Chef Sachie Nomura (an “East meets West” charbroiled beef dish), the Asparagus with Black Sesame by Chef Sachie Nomura, and the Keema Curry by Chef Gaggan Anand and Chef Takeshi Fukuyuma (a dish that was served during the local culinary program, “Dining Out with Lexus”).

Chef Nyesha J. Arrington is also part of the cookbook’s foreword, as she reminded everyone regarding the essence of culinary themes through well-celebrated meals.

The teaser video for the Lexus Creates: Culinary Perspectives can be seen here.

Photo from Lexus

Also read: Lexus PH leads luxury car sales in May and June