Author: Tetsu Kariya
Artist: Akira Hanasaki
This is volume 6 in the Oishinbo series, it seems readable in any order and each appear to have a real recipe from the book IN the book so that you can try your hand at making the cuisine illustrated therein. (The one featured here is Scallop Rice. I don't eat seafood or anything from the water and thus it is lost on me.)
This book once again makes a very good point of bringing the environmental cause to center stage, making people look at cause and effect; showing them aspects about their food that they may never have thought of before. The last volume I read Vegetables, didn't teach me much that I didn't already know of the cooking and the culture. This one however taught me a little bit about rice. Including but not limited to: How brown rice can be nutritionally detrimental due to pesticide residue, how healthy deciduous forests can make oysters taste better, how different areas of Asia eat rice at the table, and what a "matsutake of the sea" was.
Very informative while keeping with the basic storyline.
ISBN: 978-1-4215-2144-2
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