My Japanese Table: A Lifetime of Cooking with Friends and Family
"Debra Samuels, author ofMy Japanese Table: A Lifetime of Cooking With Friends and Family,said it is vital to use the freshest, high-quality sushi-grade fish you can find. While sushi topped with slices of different fish is traditional in restaurants, choose quality over variety when making sushi at home. Follow the usual health caveats if eating the fish raw or undercooked."—Chicago Tribune"I expect to frequent my favorite sushi bars less often, which is all the more reason to delve intoMy Japanese Table:A Lifetime of Cooking with Friends and Familyby Debra Samuels."—Seattle Times"TheBoston Globefood writer Debra Samuels compiles 125 of her best Japanese recipes in the shiny, heavy and possess-ableMy Japanese Table."—Metropolis"My Japanese Tabletakes you on a valuable journey of all the different facets of Japanese cuisine."—Roy Yamaguchi, chef/founder of Roy's Restaurants"My Japanese Table, by Globe contributor Debra Samuels, provides a bright, clear path into what can seem like a forbidding cuisine."—The Boston Globe"Cookbook author and Japan expert Debra Samuels says the five main elements of a bento are color, texture, seasonality, presentation and nutrition (and let's not forget portion control—how much can you cram into those little compartments?). She says many Japanese believe that including five colors on your plate—red, yellow, green, white and black—means you have a balanced meal."—NPR's Kitchen Window"Additionally, authors themselves often have active Web sites of their own. Debra Samuels hosts the charming Cooking at Debra's, where she is promoting her forthcoming bookMy Japanese Table: A Lifetime of Cooking with Friends and Family."—Publishers Weekly"It's not so much the type of food, but what I call 'a bento state of mind,'" Debra Samuels, author ofMy Japanese Table, said via e-mail. "I see the concept of bento as basically a food sampler, a colorful culinary puzzle. The benefits of the bento are smaller portions and greater variety of food."—Washington Post