Title
The Art And Craft Of Japanese Cooking: Artisans, Chefs, Recipes
Sold by Ergodebooks, an authorized reseller.
Returns accepted within 30 days | support@ergodebooks.com
Shipping Information
- Free Standard Shipping — United States only
- Processing Time: 1–3 business days
- Estimated Delivery: 3–5 business days after dispatch
- Double-boxed, fully insured & discreetly packaged
- Tracking number sent via email once dispatched
- Orders over $250 require signature upon delivery. Taxes calculated at checkout.
Returns & Refund
Returns accepted within 30 days of delivery.
Damaged or Defective Item
Free return shipping + replacement or full refund
Wrong Item Received
Free return shipping + replacement or full refund
Change of Mind
Return shipping at customer's expense · 25% restocking fee applies
Payment Option
Nancy Has Dedicated Her Life To Finding And Revealing The Local Flavors And Ingredients That Have Been Cornerstones Of Japanese Cooking For Centuries. Alice Watersin This Striking, Highly Personal Volume, Acclaimed Cookbook Author Nancy Singleton Hachisu Introduces Readers To The Regional Chefs And Artisans At The Heart Of JapanS 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 RecipesCreated By Seven Remarkable Japanese ChefsUse Local, Seasonal Ingredients To Deliver Intense, Sophisticated Flavors In An Approachable Way. Each Of These FrancoJapanese, ItalianateJapanese And Classic, Yet Modern Japanese Dishes Have Been Meticulously Tested In The AuthorS Home Kitchen. Readers Will Find Here:Essays On Regional Producers Of Artisanal Food Items Ranging From Sea Greens And Umeboshi To Potato Flour, AirDried 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 SaltGrilled 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 SeafoodFocused DisheshachisuS Passion For Food Traditions Is Shared By The Chefs And ArtisansMaking 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.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.