The Art and Craft of Japanese Cooking

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.
〇日本各地の生産者や職人の技術と情熱を徹底取材
〇発酵調味料から海藻、ウイスキーまで日本の食の魅力を網羅
〇日本のトップシェフ7名と創り上げた家庭でも再現できる120のレシピを掲載
〇日本の食を支える伝統への敬意と旬の喜びが詰まった、日本料理の真髄に触れる一冊
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.