The Art and Craft of Japanese Cooking
Artisans, Chefs, Recipes
Seiten
2026
Tuttle Publishing (Verlag)
978-4-8053-1989-5 (ISBN)
Tuttle Publishing (Verlag)
978-4-8053-1989-5 (ISBN)
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"Nancy has dedicated her life to finding and revealing the local flavors and ingredients that have been cornerstones of Japanese cooking for centuries." —Alice Waters
In this striking, highly personal volume, acclaimed cookbook author Nancy Singleton Hachisu introduces readers to the regional chefs and artisans at the heart of Japan's unique food culture. Bringing to bear more than three decades of life in the Japanese countryside and over a decade as a food writer and champion of artisanal Japanese food traditions, she offers unique recipes, spectacular photographs and insightful essays about chefs and producers across Japan.
The 140 recipes—created by seven remarkable Japanese chefs—use local, seasonal ingredients to deliver intense, sophisticated flavors in an approachable way. Each of these Franco-Japanese, Italianate-Japanese and classic, yet modern Japanese dishes have been meticulously tested in the author's home kitchen. Readers will find here:
Essays on regional producers of artisanal food items ranging from sea greens and umeboshi to potato flour, air-dried fish, miso, soy sauce and Japanese malt whisky
Refreshing starters such as Squid and Yugao Gourd Salad with Shiso Vinaigrette, and Smoked Pacific Saury with Pickled Myoga and Chrysanthemum
Savory mains such as Salt-Grilled Butterfish with Smashed Tofu, and Grilled Pigeon, Clam, Taro, Leeks & Dried Treviso
Japanese influenced Franco and Italianate dishes such as Snapper with Yuzu Beurre Blanc and Abalone with Sweet Potato and Abalone Liver Risotto
And many more plant- and seafood-focused dishes
Hachisu's passion for food traditions is shared by the chefs and artisans—making this book an inspiration for anyone who appreciates food on a deeply personal level. Yet it is also a cookbook to be splashed on, marked up, and used to reproduce the very best that Japanese cuisine has to offer in their own kitchens.
In this striking, highly personal volume, acclaimed cookbook author Nancy Singleton Hachisu introduces readers to the regional chefs and artisans at the heart of Japan's unique food culture. Bringing to bear more than three decades of life in the Japanese countryside and over a decade as a food writer and champion of artisanal Japanese food traditions, she offers unique recipes, spectacular photographs and insightful essays about chefs and producers across Japan.
The 140 recipes—created by seven remarkable Japanese chefs—use local, seasonal ingredients to deliver intense, sophisticated flavors in an approachable way. Each of these Franco-Japanese, Italianate-Japanese and classic, yet modern Japanese dishes have been meticulously tested in the author's home kitchen. Readers will find here:
Essays on regional producers of artisanal food items ranging from sea greens and umeboshi to potato flour, air-dried fish, miso, soy sauce and Japanese malt whisky
Refreshing starters such as Squid and Yugao Gourd Salad with Shiso Vinaigrette, and Smoked Pacific Saury with Pickled Myoga and Chrysanthemum
Savory mains such as Salt-Grilled Butterfish with Smashed Tofu, and Grilled Pigeon, Clam, Taro, Leeks & Dried Treviso
Japanese influenced Franco and Italianate dishes such as Snapper with Yuzu Beurre Blanc and Abalone with Sweet Potato and Abalone Liver Risotto
And many more plant- and seafood-focused dishes
Hachisu's passion for food traditions is shared by the chefs and artisans—making this book an inspiration for anyone who appreciates food on a deeply personal level. Yet it is also a cookbook to be splashed on, marked up, and used to reproduce the very best that Japanese cuisine has to offer in their own kitchens.
Nancy Singleton Hachisu is a native Californian married to a Japanese farmer who has lived in semi-rural Saitama Prefecture since 1988. She is a James Beard Award-winning author of five books including Japan: The Cookbook and Japan: The Vegetarian Cookbook. Hachisu has written for Saveur, Food & Wine, Travel & Leisure, National Geographic Food and BBC Travel, and she participated in the "Salt" episode of the Netflix series Salt Fat Acid Heat. Alice Waters is a chef, author, food activist, and the founder and owner of Chez Panisse Restaurant in Berkeley, California.
| Erscheint lt. Verlag | 5.5.2026 |
|---|---|
| Vorwort | Alice Waters |
| Zusatzinfo | 140 recipes; 160 full-color original photographs throughout |
| Verlagsort | Boston |
| Sprache | englisch |
| Maße | 191 x 241 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Schulbuch / Wörterbuch ► Lexikon / Chroniken | |
| Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte | |
| Sozialwissenschaften ► Ethnologie | |
| Sozialwissenschaften ► Soziologie | |
| ISBN-10 | 4-8053-1989-5 / 4805319895 |
| ISBN-13 | 978-4-8053-1989-5 / 9784805319895 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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