Super Sushi Ramen Express: One Family's Journey Through the Belly of Japan [Idioma Inglés] - Hardcover

"Super Sushi Ramen Express establishes Michael Booth--already memorable for his teasing Rorschach of Scandinavia, The Almost Nearly Perfect People--as the next Bill Bryson."--Liesl Schillinger, The New York Times Book Review

"In funny, anecdotal chapters, many of which focus on a single type of food, Booth, a Denmark-based travel writer sinks his teeth into the sort of unvarnished cultural-culinary reporting that made Calvin Trillin a star three decades ago...From a discussion of what makes one soy sauce better than another to a visit to a wasabi farm (that's right...it doesn't start out as a tube of green paste!), Booth whistle-stops his way through Japan making toothsome observations all the way."--Passport Magazine

"There's some of both Bill Bryson and Anthony Bourdain in Booth's cheerful, game, often irreverent, and, perhaps most importantly, hungry approach to discovering a new place."--Booklist

"Get on board."--The Sacramento Bee

"Booth is one of the sharpest food writers around, and this is essential fare for foodies."--Mail on Sunday (London)

"Booth's style is hugely enjoyable...an entertaining guide to the food you should try on a trip to the area." --Timeout (London)

"Booth's descriptions of food made my mouth water. This book is a must for all lovers of Japanese cuisine."--The Guardian (London)

"Whether or not Super Sushi Ramen Express is readers' first encounter with Japanese cuisine and culture, it is worth savoring.... Food writer and humorist Michael Booth sets his sights on Japanese cuisine, with delightful and delicious results."--Shelf Awareness

"[Super Sushi Ramen Express] is a treat for readers, even if they never taste a single morsel."--Library Journal

"Entertaining...Booth's immersion in a remarkable cuisine is both engaging and convincing."--Publishers Weekly

"A British food and travel writer takes his wife, two young sons, and bubbly brand of humor to Japan in hopes of examining the food culture...he covers the current state of Japanese cuisine with humor and intelligence."--Kirkus Reviews