Alright, so this dude has a little bit of the organic hipster Brooklyn sickness, but that doesn't take away from the quality of this cookbook's concept and execution.

1. Errything in a bowl
2. Asian/ish
3. Vegetarian
4. Seasonally focused.

I'm particularly down with his choice to have a spring/summer/autumn/winter version of most of the main recipes (ramen, pho, bibimbap, dumplings) - it's a good way to try to teach readers about variations on a theme. Having a basic recipe down and improvising based on seasonal ingredients is a winning strategy for making your learning stretch as far as possible.

But look, if you're not reallllly vegetarian, put bonito in yr dashi. it brings you closer to god. lol.