It is unusual for an author to caution readers to think twice before buying his or her book. But that is exactly what Keita Wojciechowski has to say to anyone considering his new 550-page tome, “Culinary Encyclopedia of Japan Vol. 2: Tools, Techniques, Traditions.”
“I don’t want people to think, ‘Oh, this looks like a cool book with a nice cover,’ and then they open it and look for photos or recipes and find none at all,” says Wojciechowski, adding that unless you are very nerdy or have a lot of shelf-space to fill, you should shop elsewhere.
It is true that this book won’t be for everyone. But with those caveats aside, it is a valuable addition to the canon of Japanese culinary books.
AloJapan.com