Try This
Traveling the Globe Without Leaving the Table
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- ¥2,000
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- ¥2,000
発行者による作品情報
Try This is a fresh and saucy beginner’s guide to eating out in the new American food scene. The creator of the popular “Restaurant Girl” blog, Danyelle Freeman is our guide on a delectable Cook’s Tour through a multicultural landscape of delights. Hip, wise, and adventurous, this renowned restaurant world insider encourages us to revel in untried culinary experiences, from Bocadillos to Spotted Dick. After all, as Danyelle herself says, “Life is one long feast. Devour it.”
How to Order with Confidence: From British gastropubs to Japanese sushi counters, learn the language of the menu so you can order dishes like a seasoned food critic.A Culinary World Tour: Join "Restaurant Girl" Danyelle Freeman on a tour of fourteen different cuisines, including Italian, Mexican, Thai, and Korean, without ever leaving your hometown.Demystifying Global Cuisine: Finally understand the difference between Szechuan and Cantonese, what makes a dish "a la plancha," and why you should never be afraid of the menu again.Essential Dining Etiquette: Master the dos and don’ts of dining out, from how to use your chopsticks in a Japanese restaurant to why you should never cut your noodles in a Chinese one.
PUBLISHERS WEEKLY
In this wildly ambitious, accessible roundup, journalist Freeman does an admirable job of covering the most popular world cuisines how to order and eat them for the general diner and business traveler. Her point of departure is the New York City restaurant, where one can find just about any kind of dish as the natives fashioned it, from British to Vietnamese, and she's evidently consulted the top chiefs for ingredients, ordering tips, and etiquette. There's a good bit of research into what's actually contained in dishes like mincemeat (dried fruit and nuts), Moros y Cristianos (Cuban beans and rice), and many dizzying Asian choices. She also reveals what dim sum means ("touch your heart"), that oregano most defines Greek cuisine, and that the Arabs, not Chinese, probably introduced pasta to Italy. Freeman makes a terrifically enlightening companion for someone embarking on a new culinary experience, say, Korean barbeque, walking the reader through menu choices, accompaniments, spices, and drinks soju or hof. The Middle Eastern section is a bit of a mishmash of many distinct cultures, while she does a decent exposition on chiles Mexican style, tandoor, and elucidates the many different regional Chinese cuisines. Although she doesn't seem to have traveled much farther than L.A., her focus on restaurant selection and ordering will prove most helpful for American foodies.
