Sushi and Beyond: What the Japanese Know About Cooking

Description

A fascinating and hilarious journey through the extraordinary culinary landscape of Japan. 'His account of their "foodie family road trip" establishes Booth as the next Bill Bryson.' New York Times Winner of the Guild of Food Writers Kate Whiteman Award for the best book on food and travel. 'His account of their "foodie family road trip" establishes Booth as the next Bill Bryson.' New York Times Japan is the pre-eminent food nation on earth. The creativity of the Japanese, their dedication and ingenuity, not to mention courage in the face of dishes such as cod sperm and octopus ice cream, is only now beginning to be fully appreciated in the sushi-saturated West, as are the remarkable health benefits of the traditional Japanese diet. Food and travel writer Michael Booth sets of to take the culinary pulse of contemporary Japan and he and his young family travel the length of the country - from bear-infested, beer-loving Hokkaido to snake-infested, seaweed-loving Okinawa. What do the Japanese know about food? Perhaps more than anyone else on earth, judging by this fascinating and funny journey through an extraordinary food-obsessed country. Winner of the Guild of Food Writers Kate Whiteman Award for the best book on food and travel.

Michael Booth is the author of six books, including the international bestseller, The Almost Nearly Perfect People, winner of the British Guild of Travel Writers award for Book of the Year, and Sushi and Beyond, which won the Guild of Food Writers award.

"His account of their "foodie family road trip" establishes Booth as the next Bill Bryson." -- New York Times "Booth is one of the sharpest food writers around, and this is essential fare for foodies" -- Simon Shaw Mail on Sunday "Booth's style is hugely enjoyable...an entertaining guide to the food you should try on a trip to the area" -- David Phelan Timeout "Booth's descriptions of food made my mouth water. This book is a must for all lovers of Japanese cuisine" Guardian "The reader will learn much about one of the great Cuisines of the world" -- Christopher Hirst The Independent