Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

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Product Details

Price
$37.50
Publisher
Harper Wave/Anthony Bourdain
Publish Date
Pages
352
Dimensions
6.7 X 1.3 X 8.0 inches | 1.85 pounds
Language
English
Type
Hardcover
EAN/UPC
9780062394033
BISAC Categories:

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About the Author

A James Beard Award-winning writer, Matt Goulding has never been better, writing in complete harmony with the book's innovative design and the more than 200 lush color photographs that introduce the chefs, shepherds, fisherman, farmers, nonne, and guardians who power this country's extraordinary culinary traditions. From the pasta temples of Rome to the multicultural markets of Sicily to the family-run, fish-driven trattorias of Lake Como, Pasta, Pane, Vino captures in a breathtaking tribute the diversity of Italian regional food culture.

Reviews

"Rice, Noodle, Fish isn't just a travel document...it's a literary exploration of just what makes Japan the place that food lovers lay awake at night and dream of."--Men's Journal
"Whether you're the sort of person who brakes for a new ramen-ya or a neophyte who still thinks that a California roll is an acceptable sushi bar order, you'll have fun, learn some things--and probably start looking up flights to Narita on Kayak after reading a few pages."--Los Angeles Times
"The world needs Roads & Kingdoms. It needs this book."--Anthony Bourdain
"A food connoisseur expertly unravels the intricate dance surrounding food in Japan"--Kirkus Reviews
"If this is the future of food writing, I love it."--Tim Hayward, Financial Times
"[Goulding] manages to be entertaining, informative and inspirational as he recounts his many meals in one of the world's most popular food destinations....[his] gift for phrasing and razor-sharp prose elevate what could have been yet another rote travelogue into something much better."--Publishers Weekly (starred review)
"Goulding successfully illuminates the vast and deep yet acute and precise palatal scale that is Japanese cuisine--using words. Encompassing Japan's seven key regions, the author peels back the layers of access and entry, tradition, and history through the lens of food [in] this new breed of travel book."--Library Journal (starred review)
"Refusing to claim either expert or insider status makes Goulding both a fantastic and relatable narrator, ...and his unique, impeccably observed meals make the book a page turner."--Eater.com Eater.com
"The book reads like more of a travelogue than a true travel guide. And that's what makes it so refreshing. Goulding leaves you not just thoroughly informed about Japan's culinary culture, but craving it. The result is enjoyable to read whether or not you have any travel planned."--Lisa Ko, author of The Leavers