Tetsuya Miura, "26 Weeks to Become a Self-Caterer"

Eating is inseparable from living.
How much do we truly savor and enjoy the act of "cooking" and "eating" as we, compelled by necessity, consume something daily to convert it into bodily energy and survive?

No matter how many recipes or cooking techniques you learn, if you don't enjoy it, you won't continue cooking. To approach cooking with enjoyment, this book's guiding principle is to be "led by the allure of flavor." Flavor is something that allows us to vividly experience cultures inherited from distant lands and past memories right here, right now. It's about confronting the variations and individuality of ingredients and discovering what kind of intervention can bring out the desired flavor. What changes in flavor do different cooking methods produce?

Through 26 chapters, generously interspersed with insights from physiology, psychology, and the author's specialties such as film, literature, and philosophy, this book affirms "cooking" as an activity into which all cultures and memories flow.
Ingredients and imagery, gradation and editing, the act of working with your hands, and enjoying change without fear. The very scope of its arguments, applicable not only to cooking but to all creative endeavors, paradoxically illustrates the inseparability of ourselves and cooking. A new classic in cookbooks.