Wow, superb book for foodies indeed! My kind of book: only describing the food makes you longing for it and hungrier by the words! Matt Goulding and his team succeeded to detailing most of the food in Japan, per region and per category.

Superb story telling, Goulding brought us to tales of history, legacy, artisan, and culture — all revolves around Japanese food and region. It gives a fairly completed overview on what and which cuisine would you get in case of hunting the best of each Japan region.

And as I said, this is one of the books that describes food at its best, so brace yourself for hunger every time you finished a passage.

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It was an eye opening book for me. It served the hustle and bustle of kitchen in the US, some of the famous ones as well, and he served it raw. Superb story teller, darkly captivating. I read in some interviews that Anthony himself preferred to be a writer, and I think he would do just fine.

I particularly liked the daily thinking of his for keeping the kitchen going. The train of thoughts, a lot of planning involved, and the anticipations when things go wrong — I can see that a lot of experiences can bring you far prepared in this industry.

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“You cannot really enjoy yourself if you are too busy trying to look good, can you?”

For this story, I think almost everyone can relate, when one has already experienced to be in a dining situation when etiquette was considered higher than the food itself. Not that I am against fine dining in any way, but it is so true when you could not really feel in place, you would not enjoy the meal. In comparison with the scene in french restaurant, Yamaoka-kun’s friend was enjoying his meal much more when he was comfortable enough with himself (ramen rice scenes). Oh my, the way he was passionately describing the ramen rice techniques made me instantly cooked ramen and rice, and applying the techniques for real.

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Jessica Elfrida

Jessica Elfrida

Virtual repository of personal interest. So mostly it would be about 📚🥪🍺