Description This beautiful book is, first and foremost, a family affair: the Kurata family, originally from Japan but living in France since the 1990s, who share and nurture a love for traditional Japanese cuisine. In the Kurata family, we turn to the mother, Setsuko, and the daughter, Lina, the authors of these 160 recipes organized by season (what a wonderful idea!). 100% plant-based recipes, made mostly with fresh, local ingredients (for the rest, you know where to shop). We start by reviewing the basics—how to prepare rice, noodles, miso soup, and dashi broth—then adapt them to suit tastes and the season: fried pumpkin croquettes in the fall, Japanese pot-au-feu in winter, spring rolls (in a brown rice version) in the spring, and steamed corn when summer arrives. Add a few desserts (I have a real weakness for Japanese sweet potatoes baked in foil), some menu suggestions, and an index to help you find your way around. The instructions are clear and illustrated with carefully composed (and often mouthwatering) photos. This is a comprehensive book offering cuisine that is both healthy and delicious, highlighting traditional Japanese eating habits through a vegetarian/vegan approach that is more relevant than ever. A must-have to give as a gift or treat yourself to, to bring magic to everyday cooking. Details: Published in 2021, Japan: The Tradition of Plant-Based Cuisine features 160 recipes across 216 pages. French version
