AT THE JAPANESE TABLE ING: New and Traditional Recipes - Tapa blanda

The acclaimed book that demystified Japanese cuisine for home cooks returns with a newly designed cover as lovely as the photo presentations within. Over 90 exquisite recipes cover every aspect of modern Japanese meals from elaborate kaiseki dinners--to simply prepared noodle bowls for a casual family supper. The dozens of step-by-step technique illustrations make preparing even the most complicated dishes as easy as ichi, ni, san. Vibrant color photographs take fans of Japanese cookery on a culinary tour of the country, exploring the feasts and festivals, restaurants, sushi bars, street stalls, and even the temples for a taste of this intriguing land. Along the way discover why, as a result of their diet, the Japanese live longer than anyone else in the world. Itadaki masu! Enjoy.

Lesley Downer -- a journalist who speaks Japanese fluently -- has written about many aspects of Japan and its culture for both British and American publications. She has taught Japanese cuisine at Ken Lo's Cookery School in London and has written and lectured extensively on the subject. She lives in London and Tokyo.