Shirley Booth has made three films about Japanese food, most notably Japan: Food for the Spirit. She studied Zen temple cooking with the abbess of Sanko-In Temple just outside Tokyo, and now teaches at The Authentic Ethnic Cookery School in London.
"A rich source for lovers of Japanese food."
Both a cookbook and a guide to the history and etiquette of
Japanese food and cooking. The range and variety of the recipes may
be something of a revelation to readers whose experience is
restricted to sushi and noodle barsBooth's writing is warm, witty
and engaging; a wealth of personal anecdotes from her experiences
in Japan bring the recipes vividly before the reader"A wonderfully
comprehensive collection, combining classic recipes with a wealth
of new ideas sprung from the tradition. For the initiated but
curious, no better introduction to this great cosine could be
imagined."
...an exciting and artistic culinary adventure... The recipes are
clearly laid out, with a brief history of each where appropriate,
so no one should have trouble following them.
Booth shares her passion and her recipes.
Cleverly winding together the history, philosophy and practicality
of Japanese food, this book takes the mystery out of what used to
be regarded as a very alien diet.
Delves deeply into the practical... her book provides a rich source
for lovers of authentic Japanese food.
Food of Japan is packed full of recipes perfect for a healthy diet
as well as all the information you'll need before starting
them.
Tasty, stylish and healthy.
This is a book I will turn to time and again... Shirley Booth's
Food of Japan offers an insight into the importance of food to
Japanese culture... provides a useful reference source on Japanese
foods and their preparation.
Unravels the mysteries of Japanese ingredients and cooking and
explains the history of Japanese food.
A fantastic new book explains every aspect of this great
cuisine.--Adscene
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