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More than 400 authentic Japanese recipes for the home cook from bestselling author Nancy Singleton HachisuJapan, 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 course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.
CONTRIBUTORS: Nancy Singleton Hachisu
EAN: 9780714874746
COUNTRY: United Kingdom
PAGES:
WEIGHT: 0 g
HEIGHT: 270 cm
PUBLISHED BY: Phaidon Press Ltd
DATE PUBLISHED:
CITY:
GENRE: COOKING / Regional & Ethnic / Japanese
WIDTH: 180 cm
SPINE:
Book Themes:
Japan, National and regional cuisine
Nancy Singleton Hachisu lives on a farm in Japan with her family, and is a James Beard Award-nominated author of two cookbooks: Japanese Farm Food and Preserving the Japanese Way. Her work has appeared in Food & Wine, Saveur, The Art of Eating, and Lucky Peach. A native Californian, she has resided in Japan for thirty years, and is widely respected as an authority on Japanese cooking, both in Japan and the United States.
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More than 400 authentic Japanese recipes for the home cook from bestselling author Nancy Singleton HachisuJapan, 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 course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.
CONTRIBUTORS: Nancy Singleton Hachisu
EAN: 9780714874746
COUNTRY: United Kingdom
PAGES:
WEIGHT: 0 g
HEIGHT: 270 cm
PUBLISHED BY: Phaidon Press Ltd
DATE PUBLISHED:
CITY:
GENRE: COOKING / Regional & Ethnic / Japanese
WIDTH: 180 cm
SPINE:
Book Themes:
Japan, National and regional cuisine
Nancy Singleton Hachisu lives on a farm in Japan with her family, and is a James Beard Award-nominated author of two cookbooks: Japanese Farm Food and Preserving the Japanese Way. Her work has appeared in Food & Wine, Saveur, The Art of Eating, and Lucky Peach. A native Californian, she has resided in Japan for thirty years, and is widely respected as an authority on Japanese cooking, both in Japan and the United States.
