Review by Publisher's Weekly Review
A veteran food writer, cofounder of the Roads & Kingdoms blog, and coauthor of the bestselling Eat This, Not That series, Goulding presents this glorious account of his culinary travels throughout Japan. He manages to be entertaining, informative and inspirational as he recounts his many meals in one of the world's most popular food destinations. Goulding's deep appreciation for the food, country and culture shines through as he offers advice on how to get the most from a visit, profiling chefs and influential bloggers, as well as must-visit restaurants for sushi or ramen (including one that has had the same stock simmering since 1955), in addition to steering readers toward (and away from) dining experiences that may or may be worthwhile. This combination of must-sees and recommendations for day trips outside the major cities offers an immersive experience, giving readers an initiate's sense of the country and personalities that make up the food culture. Goulding's gift for phrasing and razor-sharp prose elevate what could have been yet another rote travelogue into something much better. Agent: Kim Witherspoon, Inkwell. (Oct.) © Copyright PWxyz, LLC. All rights reserved.
(c) Copyright PWxyz, LLC. All rights reserved
Review by Library Journal Review
With Anthony Bourdain's blessing (the foreword reveals the correspondence that amounted to the book's conception), -Goulding, editor and cofounder of Roads & Kingdoms, successfully illuminates the vast and deep yet acute and precise palatal scale that is Japanese cuisine-using words. Encompassing Japan's seven key regions and focusing on their various shokunin (deeply, singularly dedicated culinary artisans), the author peels back the layers of access and entry (he doesn't speak a lick of Japanese), tradition, and history through the lens of food. Transcending the deceptive simplicity of its title, this book explores a cuisine and culture so rich and refined as to feel 3-D in a flat world. And while both the task and universe are immense (mind-bendingly so: New York has 30,000 restaurants; Tokyo has 300,000, and holds the world per-city Michelin star crown), he navigates its dimensions with ease, oscillating seamlessly between surface and intensity, long thoughts and cheat sheets. Goulding, who coauthored Eat This, Not That! with David Zincozenko, has a knack for the bullet, and such graphic nutshells are optimally portioned throughout: "The Rules of Sushi," "Wagyu 101," "Art of Gift Giving," "Vending Machine Survival Guide," "One Night with the Salarymen," "The Beauty of Bento," etc. VERDICT This new breed of travel book is highly recommended.--Benjamin Malczewski, -Toledo-Lucas Cty. P.L., MI © Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Review by Kirkus Book Review
A gourmand's tour through Japan. Roads Kingdoms editor and co-founder Goulding, who co-authored the bestselling Eat This, Not That! series, takes readers to Tokyo, Osaka, Kyoto, Fukuoka, Hiroshima, Hokkaido, and Noto, chronicling his wanderings through the streets, bars, teahouses, and restaurants of each locale. Throughout the book, the author brings to light the food found in these cities. In Japan, eating, cooking, preparing, and even selecting the food products to cook are near-sacred tasks. The Japanese transform what many might consider mundane chores into sublime acts of devotion, where time slows down and reverence is as much a key ingredient as the freshness of the food. Through Goulding's eyes, ears, and especially his mouth, readers can sense the perfection that each shokunin ("an artisan deeply and singularly dedicated to his or her craft") strives for as he or she dedicates his or her life to cooking just one iteme.g., grilled beef intestines or buckwheat noodlesconstantly tweaking ingredients, heat, and timing to reach a transcendent state of food ecstasy. Thanks to Goulding's obvious love of the exotic and his ability to write mouthwatering descriptions of food, readers will appreciate the smells and tastes of gizzard shad, cod sperm, dried sea cucumber ovaries, and numerous other animal and seafood parts many would never consider eating. The author munches and crunches his way through bite-sized portions of sushi, soups, dumplings, and noodles, washed down by rounds of sake, to bring readers an epicurean bonanza in addition to insights into the men and women who have devoted their lives to the perfection of certain dishes. Though it does not contain recipes, the book will whet readers' appetites for fresh, flavorful foods and inspire them to travel to Japan to taste the country's main delicacies. A food connoisseur expertly unravels the intricate dance surrounding food in Japan. Copyright Kirkus Reviews, used with permission.
Copyright (c) Kirkus Reviews, used with permission.
