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 award-winning author Nancy Singleton Hachisu. In Food Artisans of Japan, Nancy Singleton Hachisu introduces us t…
More than a cookbook, Preservation: The Art and Science of Canning, Fermentation and Dehydration demystifies the scientific concepts that inform the methods of food preservation in an easy to understand way. Taking Julia Child as her inspiration, certified Master Food Preserver …
& quot;Our life centers on the farm and the field. We eat what we grow. & quot; --Nancy Singleton Hachisu, Japanese Farm Food offers a unique window into life on a Japanese farm through the simple, clear-flavored recipes cooked from family crops and other local, organic products…
Presents a collection of Japanese recipes; discusses the ingredients, techniques, and equipment required for home cooking; and relates the author's experiences living on a farm in Japan for the past twenty-three years.
Collects over one hundred recipes that incorporate Japanese methods of salting, pickling, and fermenting, including such offerings as salted cherry blossoms, fish sauce fried rice, pickled young shallots, and kelp-wicked flounder.
The definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures Japan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by cour…
