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Food Artisans of Japan: Recipes and stories,Used
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An intimate deep dive into Japan's diversely rich food landscape with 120 recipes from 7 compelling Japanese chefs and 24 stories of food artisans through the eyes of awardwinning author Nancy Singleton Hachisu.In Food Artisans of Japan, Nancy Singleton Hachisu introduces us to the chefs and artisans with whom she has formed lasting relationships following the phenomenal success of her most recent Japan: The Cookbook (Phaidon, 2018) as well her seminal works, Japanese Farm Food (Andrews McMeel, 2012) and Preserving the Japanese Way (Andrews McMeel, 2015).Hachisu shares an indepth knowledge and understanding of Japanese locales, the foods, and the artisans who work there. Each chef was chosen because he goes beyond courting media exposure or Michelin stars. Each chef's food is soulful. And each chef speaks deeply to Hachisu for genuine connection to local ingredients, unwavering desire to give back to the community, and common dedication to craft.The book includes anywhere from 7 to 45 recipes from each chef, ranging from traditional Japanese to French or Italianinfluenced Japanese dishes created from regional ingredients. Each recipe is a collaboration between the chef and Hachisu, and therefore can be cooked successfully in either a home kitchen or restaurant. And bits and pieces of any chef recipe can be turned into a simple home cooked dish, or the recipe itself can serve as a blueprint for approaching the dish with seasonally available ingredients from your own locale.The stunning art and design of Food Artisans of Japan feels both serene and mature. It is beautiful, but not excessively glitzy or overdesigned. The book has a certain soberness that feels respectful, but not at all dull. This fresh, honest work delves into the vast ocean of Japanese culinary and artistic traditions, celebrating the chefs and artisans from around Japan ... straight from the heart.Food Artisans of Japan is a finalist in the 2020 IACP Cookbook Awards in the Culinary Travel category.
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For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the main focus of 'Food Artisans of Japan'? A: 'Food Artisans of Japan' explores the diverse food landscape of Japan through recipes and stories from seven chefs and 24 artisans, highlighting their connections to local ingredients and communities.
- Q: Who is the author of this book? A: The book is authored by Nancy Singleton Hachisu, known for her deep understanding of Japanese culinary traditions.
- Q: How many recipes are included in the book? A: 'Food Artisans of Japan' features 120 recipes contributed by seven chefs, with each chef providing between seven to 45 recipes.
- Q: What type of recipes can I expect to find? A: The recipes range from traditional Japanese dishes to variations influenced by French and Italian cuisines, all made with regional ingredients.
- Q: Is this book suitable for beginner cooks? A: Yes, the recipes are designed to be accessible and can be successfully prepared in both home kitchens and restaurants.
- Q: What is the page count and binding of the book? A: The book contains 288 pages and is available in a hardcover binding.
- Q: When was 'Food Artisans of Japan' published? A: 'Food Artisans of Japan' was published on November 5, 2019.
- Q: Does this book include illustrations? A: Yes, 'Food Artisans of Japan' is an illustrated edition, featuring stunning art and design that complements the content.
- Q: What is the condition of the book upon purchase? A: The book is sold in new condition.
- Q: Has 'Food Artisans of Japan' received any awards? A: Yes, it was a finalist in the 2020 IACP Cookbook Awards in the Culinary Travel category.