{"product_id":"the-art-and-craft-of-japanese-cooking-artisans-chefs-recipes-hardcover","title":"The Art and Craft of Japanese Cooking: Artisans, Chefs, Recipes - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eNancy Singleton Hachisu\u003c\/b\u003e (Author), \u003cb\u003eAlice Waters\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\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 \u003c\/p\u003e\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. \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: \u003cp\u003e\u003c\/p\u003e\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\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.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\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 \u003ci\u003eJapan: The Cookbook\u003c\/i\u003e and \u003ci\u003eJapan: The Vegetarian Cookbook\u003c\/i\u003e. Hachisu has written for \u003ci\u003eSaveur, Food \u0026amp; Wine, Travel \u0026amp; Leisure, National Geographic Food\u003c\/i\u003e and \u003ci\u003eBBC Travel\u003c\/i\u003e, and she participated in the \"Salt\" episode of the Netflix series \u003ci\u003eSalt Fat Acid Heat.\u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eAlice Waters\u003c\/b\u003e is a chef, author, food activist, and the founder and owner of Chez Panisse Restaurant in Berkeley, California.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 9.7 x 7.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 05, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45646306082860,"sku":"9784805319895","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0618\/6260\/8940\/files\/SctN2Xjqeu9784805319895.webp?v=1781281353","url":"https:\/\/littleredgeneralstore.com\/products\/the-art-and-craft-of-japanese-cooking-artisans-chefs-recipes-hardcover","provider":"Little Red General Store","version":"1.0","type":"link"}