Books Like...
'Super Sushi Ramen Express: One Family's Journey Through the Belly of Japan' by Michael Booth is a captivating exploration of Japanese food culture and lifestyle. Through the eyes of a chef and food writer, the book takes readers on a culinary adventure, delving into the intricacies of Japanese cuisine, from sushi to noodles. With a blend of humor and wonderment, Booth not only discusses the delicious food but also provides insights into the rich culture and traditions of Japan. The author's engaging writing style paints a vivid picture of his experiences, making readers feel as though they are right there with him, savoring each dish and discovering the essence of Japan.
If you liked Super Sushi Ramen Express: One Family's Journey Through the Belly of Japan, here are the top 7 books to read next:
The Food Lab: Better Home Cooking Through Science by J. Kenji Lopez-Alt is a culinary masterpiece that delves into the art of cooking with a scientific approach. The book is a comprehensive guide that not only provides recipes but also explains the underlying science behind cooking techniques, ingredients, and equipment. Lopez-Alt's passion for food and dedication to unraveling the mysteries of cooking through science are evident throughout the book, making it a valuable resource for both seasoned chefs and beginners. The author's meticulous attention to detail and thorough research are reflected in the wealth of information presented, empowering home chefs to experiment and create with confidence.
Iwas never meant to be a cook. Just ask my mom, she’ll tell you. Doctor? Sure. Lawyer? Yep—I can argue with the best of ’em. Scientist? Definitely. In fourth grade, we were given an assignment: write ...- #2
Save:Eat a Peach by David Chang is a memoir that delves into the personal journey of the renowned Korean American chef, focusing on his struggles with mental health, his culinary career, and the challenges he faced in the restaurant industry. The book offers a candid look at Chang's upbringing, his experiences with bipolar disorder, and his reflections on race and Asian identity. Through a mix of humor, raw honesty, and engaging storytelling, Chang shares his highs and lows, from his childhood to the establishment of his successful restaurants, providing insights into the world of food and the inner workings of the restaurant business.
We used to get a lot more snow in Northern Virginia. When it was especially heavy, my older brothers and Thomas, their Finnish friend from up the street, would build a makeshift luge course and ride a... Pretty Good Number One: An American Family Eats Tokyo by Matthew Amster-Burton is a delightful and engaging recount of the author's culinary adventures in Tokyo with his daughter, Iris. Through humorous anecdotes, the book offers a unique perspective on exploring Japanese cuisine and culture, focusing on more accessible and everyday dining experiences rather than high-end restaurants. The writing style is light-hearted and witty, making it an enjoyable read for those interested in Japanese food and travel.
The book also includes personal stories of the author's experiences in Tokyo, introducing readers to popular tourist areas such as Asakusa and Hakone. Through his experiences and discoveries, Matthew shares valuable insights and tips for navigating Tokyo's food scene and cultural nuances. The inclusion of his daughter, Iris, adds a charming element to the narrative, providing a fresh and endearing perspective on their adventures in Japan.
Go out the north exit of Nakano Station and into the Sun Mall shopping arcade. After a few steps, you’ll see Gindaco, the takoyaki (octopus balls) chain. Turn right into Pretty Good #1 Alley. Walk pas...'Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking' by Samin Nosrat is a culinary guide that explores the fundamental elements of cooking - salt, fat, acid, and heat. Through a combination of informative text and quirky illustrations, the book teaches readers how to master these elements to elevate their cooking skills. Readers have praised the book for its unique perspective on food and menus, with some describing it as a comprehensive guide that opens up a whole new way of looking at cooking. The author's writing style is welcoming and humorous, making the culinary journey enjoyable and educational.
A friend who’s been a hand surgeon for nearly forty years told me that avocados and bagels are the two most common causes of hand injuries. So please, please, please put the avocado down on the board ...Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton is a memoir that takes readers on a journey through the author's life, focusing on her experiences related to food and cooking. Hamilton shares candidly about her upbringing, her struggles, her successes, and her journey to becoming a renowned New York chef. The book is described as a mix of food writing, personal reflection, and storytelling, providing a glimpse into the world of kitchens and the challenges and triumphs of building a life around food.
WE THREW A PARTY. THE SAME PARTY, EVERY YEAR, WHEN I WAS a kid. It was a spring lamb roast, and we roasted four or five whole little guys who each weighed only about forty pounds over an open fire and...- #6
Save:A Year in Provence by Peter Mayle is a delightful memoir chronicling the author's first year living in the French countryside of Provence. The book follows Mayle and his wife as they purchase an old farmhouse, navigate renovations, interact with quirky neighbors, and immerse themselves in the local culture. Through vivid descriptions of food and wine, humorous anecdotes, and charming portrayals of daily life, Mayle captures the essence of Provence and the challenges and joys of adapting to a new way of living.
We have always found that New Year's Eve, with its eleventh-hour excesses and doomed resolutions, is a dismal occasion for all the forced jollity and midnight toasts and kisses. And so, when we heard ... 'Kitchen Confidential: Adventures in the Culinary Underbelly' by Anthony Bourdain is a memoir that takes readers behind the scenes of the restaurant industry, revealing the gritty and chaotic world of professional kitchens. Bourdain's writing style is described as raw, humorous, and brutally honest, showcasing his experiences as a chef with a no-holds-barred attitude. The book delves into the dark side of the culinary world, touching on topics like drug use, kitchen culture, and the challenges faced by those working in the food industry.
Bourdain's narrative weaves together anecdotes, insights, and reflections on his time in the restaurant business, providing readers with a candid look at the realities of the culinary profession. Through vivid descriptions and colorful storytelling, Bourdain paints a vivid picture of the high-pressure environment of kitchens, offering a glimpse into a world that is often hidden from public view but essential to the dining experiences of many.
MY FIRST INDICATION THAT food was something other than a substance one stuffed in one’s face when hungry – like filling up at a gas station – came after fourth-grade elementary school. It was on a fam...
