A groundbreaking book from one of the world's most celebrated animal scientists that will revolutionise our understanding of how animals think and feel

Covers all aspects of Japanese cuisine, from its history and underlying philosophy to its unique ingredients, methods of preparation and cooking techniques. Over 100 recipes show how to make well-known Japanese dishes, as well as regional specialties.

This guide offers practical tips on what to order and how to enjoy it. Alongside sample menus, this volume also explores the history of Japanese restaurant etiquette, the emphasis on visual presentation, and regional variations.

Long acclaimed the most authoritative volume on Japanese cooking ever written in English, this is a concise and clearly written guide to the simple yet profound art of Japanese cookery. It contains over 220 traditional Japanese recipes and discussions of ingredients and kitchen utensils.

Identifies traditional sushi recipes, elegant snacks made from raw fish or shellfish and seasoned rice, and includes advice on Japanese etiquette.

This guide to making sushi covers the utensils, ingredients and basic methods required. Step-by-step instructions are given for different types of sushi including Tekka-maki, egg rolls, Kappamani, Ebi, Awake and Sake rolls. Advice is provided on how to serve sushi and what to drink with it.