At the Japanese Table: New and Traditional Recipes

by Lesley Downer

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.

Genres: Cookbooks, Japan, Reference, Food

224 pages, Paperback

First published March 18, 1994

About the author

I write historical fiction set in Japan - women’s untold stories, largely true and based on meticulous and detailed research, though primarily, of course, good yarns. I’ve just finished The Shogun’s Queen, the fourth of The Shogun Quartet, four novels set in the nineteenth century during the tumultuous fifteen years when Japan was convulsed by civil war and transformed from rule by the shoguns into a society that looked to the west.
Preorder: http://bit.ly/TheShogunsQueen
The second, The Last Concubine, was shortlisted for Romantic Novel of the Year 2009 and translated into 30 languages. The other two novels are The Courtesan and the Samurai and The Samurai’s Daughter. My non-fiction on Japan includes Geisha: The Remarkable Truth Behind the Fiction and Madame Sadayakko: The Geisha who Seduced the West. I’m also a journalist and travel writer, give lectures and teach Creative Writing at City University in London.