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Food Artisans of Japan

Food Artisans of Japan

Who They Are, Why They Inspire, And What They Create

Hardie Grant Books

By Nancy Singleton Hachisu


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This product has not yet been released. It will be available after November 05, 2019.

In this book, Nancy Singleton Hachisu shares an in-depth knowledge and understanding of Japanese locales, the foods and the artisans who work there. In each area she focuses on one main chef whose food is irresistibly delicious and whose philosophy has a unique voice. Having spent extensive time speaking with all of the chefs and artisans, she reveals both their thoughts and what motivates them to create their food and products. The book also includes anywhere from 8 to 40 recipes from each chef, ranging from traditional Japanese to French- or Italian-influenced Japanese dishes created from local ingredients. Each recipe is a collaboration between the chef and Hachisu, and therefore adjusted to be cooked successfully in either a home kitchen or restaurant.

More Details

Size: 6 1/4 x 8 1/4 in;
Pages: 288 pp;
Format: Hardcover
Publication: November 2019
ISBN: 9781743794654
James Beard Award-nominated author and food journalist Nancy Singleton Hachisu is a champion of artisanal Japanese ingredients (and has been described by revered US food icon Alice Waters as ''a vital bridge between farmers in the United States and farmers in Japan''). She has written three books: Japanese Farm Food, Preserving the Japanese Way and Japan: The Cookbook. She is widely regarded as a pre-eminent expert on Japanese food and culture and travels widely to promote her work in collaboration with some of the best chefs in the US and around the world.