We took a good look at The Food of Japan and think that if it s an indication of the rest of the series then it s a purchase worth making. Actually, it s hard to work out how these handsome editions can be produced for the price. Glossy paper, hardcover with a dust jacket, pictures accompanying almost every one of the 70 recipes, makes this an exceptional buy. I believe it s important to understand the history and culture of food if you really want to succeed in the kitchen.
Cooking has to be done with feeling and knowledge helps.
So, this section, in my opinion, is one of the book's great strengths. There is huge interest today in Australia in Japanese cuisine. Take-away sushi stores are popping up everywhere, udon and soba noodles are featured in major restaurants and cafes. The fresh approach to food is striking a chord here as we search for healthy, light and refreshing alternatives. Here s a chance to make the real thing at home.