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.
...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.
A rich source for lovers of Japanese food.
Booth shares her passion and her recipes.
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 readerA 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.
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