{"product_id":"the-art-and-craft-of-japanese-cooking-artisans-chefs-recipes","title":"The Art and Craft of Japanese Cooking: Artisans, Chefs, Recipes","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"These are recipes intimately tied to place and season and provenance, thoughtfully crafted by chefs who live and breathe the sustainable ethos of Slow Food.\" -- \n\u003cb\u003eAlice Waters\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Beautiful and wise and fascinating--both the recipes and the tales of Japanese artisans are absolutely inspiring.\" -- \n\u003cb\u003eDiana Henry\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A book that could only be written by Nancy with her insight and relationships cultivated over many years. We are lucky to have this amazing resource of a culture rich with food history.\" -- \n\u003cb\u003eRodney Dunn\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Nancy Singleton Hachisu has firmly defined herself as the leading voice in bringing the beautifully nuanced, deeply soulful tapestry of Japanese food culture to readers in the west. Anyone interested in the ever-vanishing community of traditional, micro-regional artisan producers of Japan will find this a compelling read.\" -- \n\u003cb\u003eTravis Lett\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Nancy is an amazing documenter of beautiful dishes from chefs that are not in the global spotlight. This book will tell a story for years about what the real food scene in Japan looked like.\" -- \n\u003cb\u003eJerimiah Stone\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Hachisu has long been a reliable source on all things Japanese cuisine...\" -- \n\u003cb\u003e\u003ci\u003eTasting Table\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eNancy Singleton Hachisu\u003c\/b\u003e 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 \n\u003ci\u003eJapan: The Cookbook\u003c\/i\u003e and \n\u003ci\u003eJapan: The Vegetarian Cookbook\u003c\/i\u003e. Hachisu has written for \n\u003ci\u003eSaveur, Food \u0026amp; Wine, Travel \u0026amp; Leisure, National Geographic Food\u003c\/i\u003e and \n\u003ci\u003eBBC Travel\u003c\/i\u003e, and she participated in the \"Salt\" episode of the Netflix series \n\u003ci\u003eSalt Fat Acid Heat.\u003c\/i\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eAlice Waters\u003c\/b\u003e is a chef, author, food activist, and the founder and owner of Chez Panisse Restaurant in Berkeley, California.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A treasure for connoisseurs of fine Japanese cuisine\" -- \n\u003cb\u003e\u003ci\u003eMidwest Book Review\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003ePraise for \u003ci\u003eJapan: The Cookbook: \u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"I love all of Nancy Singleton Hachisu's books...The recipes are (as always) clear and each one that I've made has come out as described...I especially appreciate that Nancy is so in tune with the quality of her ingredients and takes pains to describe them accurately. This alone makes me trust the recipes and Nancy's broad knowledge of Japanese food.\" -- \n\u003cb\u003eDeborah Madison\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e\"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\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eIn 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. \n\u003cp\u003e\u003c\/p\u003eThe 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: \n\u003cp\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEssays 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\u003c\/li\u003e\n\u003cli\u003eRefreshing starters such as Squid and Yugao Gourd Salad with Shiso Vinaigrette, and Smoked Pacific Saury with Pickled Myoga and Chrysanthemum\u003c\/li\u003e\n\u003cli\u003eSavory mains such as Salt-Grilled Butterfish with Smashed Tofu, and Grilled Pigeon, Clam, Taro, Leeks \u0026amp; Dried Treviso\u003c\/li\u003e\n\u003cli\u003eJapanese influenced Franco and Italianate dishes such as Snapper with Yuzu Beurre Blanc and Abalone with Sweet Potato and Abalone Liver Risotto\u003c\/li\u003e\n\u003cli\u003eAnd many more plant- and seafood-focused dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eHachisu'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.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Hachisu, Nancy Singleton\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Tuttle Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2026-05-05\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Japanese|Social Science|Cultural \u0026amp; Ethnic Studies|Asian American \u0026amp; Pacific Islander Studies|Cooking|Reference|Cooking|Methods|Gourmet|Cooking|History\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.25 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9784805319895\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9784805319895\u003c\/p\u003e","brand":"Tuttle Publishing","offers":[{"title":"Default Title","offer_id":52123375894809,"sku":"SP-9784805319895","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9784805319895_spiral.png?v=1773730586","url":"https:\/\/westbindery.com\/products\/the-art-and-craft-of-japanese-cooking-artisans-chefs-recipes","provider":"West Bindery","version":"1.0","type":"link"}