Japan: the Cookbook

japan the cookbook.jpg
japan the cookbook.jpg
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Japan: the Cookbook

44.95 49.95

The definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures

Japan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.

Nancy Singleton Hachisu lives on a farm in Japan with her family, and is a James Beard Award-nominated author of two cookbooks: Japanese Farm Food and Preserving the Japanese Way. Her work has appeared in Food & WineSaveurThe Art of Eating, and Lucky Peach. A native Californian, she has resided in Japan for thirty years, and is widely respected as an authority on Japanese cooking, both in Japan and the United States.

"Of all the cuisines we hope to get to grips with, Japan's is the trickiest so we can't wait to tuck into Phaidon's bamboo-effect tome... Nancy Singleton Hachisu [...] demystifies tempura, teppanyaki and ramen, while arty photos display the dishes."—Sunday Times Travel Magazine

"Ramen, sushi, stir fries... Japan's signature dishes are loved around the world, but they can be tricky to reproduce at home. Nancy Singleton Hachisu's Japan: The Cookbook aims to demystify those classics and more. Divided into 15 chapters by course, the book brings together 400 recipes that explore every part of Japan through soups, noodles, pickles, one pots, sweets and, of course, lots of vegetables, in one delicious package."—Christie's International Real Estate

"Hachisu has long been a reliable source on all things Japanese cuisine, and her latest cookbook is by far her most show stopping... Highly comprehensive."—Tasting Table

"[A] remarkable tome of authentic Japanese recipe... [The] recipes are challenging, varied and masterful in their presentation of both visuals and flavours... Invites the reader to challenge themselves, to create new flavours with new ingredients."—The Essential Journal

"Nancy Singleton Hachisu delves, recipe by recipe, into one of the worlds's most revered cusines."—Gourmet Traveller (Australia)

"Nancy Singleton Hachisu, who was born in California but has made her home for the last 30 years on an organic farm in Japan, is a veteran of English-language books about Japanese cooking... Those looking to start exploring the breadth of Japan's cooking will find much to dive into."—Food & Wine Online

"Nancy Singleton Hachisu's encyclopedic look at the food of Japan... spans time and space to get at the beautiful chemistry and craft of Japanese cooking."—Eater

"Interest in cooking Japanese food is growing hugely, so this informed, calm book is very timely. Hachisu is well-known as a food writer and for this sumptuous title she has compiled 400 recipes - from the most famous regional dishes to simple home-style cooking."—CODE Quarterly

"[T]he defining characteristic of all Japanese food is the care and attention that goes into preparing it. If you're going to try your hand at any of it at home, it's best to have a guide - and there isn't a better one than Japan: The Cookbook. Complete with over 400 recipes by food writer Nancy Singleton Hachisu, the book makes Japanese cooking accessible, with clear instructions and helpful notes alongside many of the recipes... Elevate your home cooking to a new level."—Cool Material

"Nancy Singleton Hachisu's encyclopedic look at the food of Japan... Spans time and space to get at the beautiful chemistry and craft of Japanese cooking."—Imbibe

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