This September, global travel authority Lonely Planet is pleased to announce the imprint Lonely Planet Food.
For more than 40 years, Lonely Planet has been recommending the best dining and drinking experiences in almost every destination in the world. In recent years, it has applied that expertise to a number of food-themed titles – including The Food Lover’s Guide to the World, The Food Book, The World’s Best Street Food, The World’s Best Spicy Food and The World’s Best Brunches – inspired by the idea that sometimes the best journeys begin with a knife and fork.
Following the launch of Lonely Planet’s recipe book series From the Source last year, and to recognise its growing collection of culinary titles, the publisher will now be producing food-related books under the Lonely Planet Food umbrella. New releases to the list next month are From the Source: Japan and From the Source: Spain.
From the Source presents some of the world’s most authentic dishes and recipes – direct from the kitchens where they were perfected, and from the people that know them best. Japan is arguably an “it” destination, with Lonely Planet’s guide to the country a consistent best-seller, and Hokkaidō topping Lonely Planet’s first-ever Best in Asia list last month. In From the Source: Japan, the country’s best local cooks share their passion for food and their region’s classic recipes.
Stews and soups are popular in Northern Japan, along with local seafood specialities, such as salmon and crab in Hokkaidō. Tokyo’s modern cuisine blends tradition with flavours from around the globe. To the west, Nagano and the Japan Alps are regions of hearty mountain fare. Kansai boasts the country’s most refined cuisine in Kyoto, and the hearty, down-to-earth fare of Osaka. Western Japan is known for fresh fish all year round, while Okinawa and the southwest islands are known for pork dishes and a local cuisine notably distinct from that of other parts of Japan.
From tasty tapas to sticky stews and paellas, From the Source: Spain features Madrid’s famous seafood alongside the contemporary-meets-classic gastronomy of Basque Country and the fiercely traditional cuisine of Northeast Spain.
