Highly anticipated and always adventurous, Fool magazine delves into aspects of the professional food scene that are rarely explored by other publications. As Lotta and Per-Anders Jorgensen, the magazine’s founders, write, “This issue is not about trying to cover everything, every aspect of Japanese culture—it would be an impossible task, What we can do and what we are proud and happy to do, is present some incredible people, artisans, from all parts of the country, north to south, east to west, ocean to mountains and city to countryside.”
Contributors include Thomas Frebel, Sean Brock, Andoni Luis Aduriz, Fuchsia Dunlop, Yoshihiro Takahashi, Yukiko Matsuoka, and Michiko Kon. Features address Japanese microseasons, the French-Japanese connection. kaiseki, naturally fermented sake, soba noodle mastery, and Japanese home cooking. Riveting photography throughout makes the reading experience extra engaging.
Hardcover. Color and black-and-white photographs and artwork.