Japan from the Source Planet, 2016) (Lonely

books are part cookbook, part travelogue and dining guide. Divided by region, the recipes (and the chefs who offer them) begin in the north with a focus on cool climate soups and stews. The next four chapters take us to Tokyo and Central Japan, where we are introduced to a more modern cuisine; then to the Kansai region where imperial influences rule; and on to the abundant seafood dishes of Western Japan and the famous pork dishes of the subtropical south. Photos remind us of the beautiful attention to detail in the Japanese style of presentation and of how key is practice and repetition.