Synopses & Reviews
At the Japanese Table is a highly engaging guide to the Japanese way of eating, providing both social and historical background for what readers might encounter when visiting Japan or eating at authentic Japanese restaurants. Written by a contributor to the renowned Oxford Companion to Food, this book describes meals and menus, both formal and informal, along with the kitchens, cooking utensils and techniques, and even the many types of restaurants and dining rooms. The book reveals the cultural importance of fresh foods, raw foods, and rice, and describes the diverse connections between food and seasonality. It also discusses the aesthetics of the presentation of Japanese food, which can rival flavor in importance. Anyone with a taste for Japanese food, Japanese culture, or travel will find much to enjoy in this readable and informed guide.
"At the Japanese Table is...brilliant and visually stunning." Vancouver Sun
"Illustrations of traditional techniques combine with stunning photos of exquisite food in a cool little beauty of a book." Eating Well
"At the Japanese Table is an inviting and easy-to-use introduction to Japanese cuisine." San Francisco Chronicle
The acclaimed book that demystified Japanese cuisine for home cooks returns with a newly designed cover as lovely as the photo presentations within. Over 90 exquisite recipes cover every aspect of modern Japanese meals from elaborate kaiseki dinners--to simply prepared noodle bowls for a casual family supper. The dozens of step-by-step technique illustrations make preparing even the most complicated dishes as easy as ichi, ni, san. Vibrant color photographs take fans of Japanese cookery on a culinary tour of the country, exploring the feasts and festivals, restaurants, sushi bars, street stalls, and even the temples for a taste of this intriguing land. Along the way discover why, as a result of their diet, the Japanese live longer than anyone else in the world. Itadaki masu! Enjoy.
About the Author
Lesley Downer -- a journalist who speaks Japanese fluently -- has written about many aspects of Japan and its culture for both British and American publications. She has taught Japanese cuisine at Ken Lo's Cookery School in London and has written and lectured extensively on the subject. She lives in London and Tokyo.