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Japan: The Cookbook (Hardback)
  • Japan: The Cookbook (Hardback)
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Japan: The Cookbook (Hardback)

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£29.95
Hardback 464 Pages / Published: 06/04/2018
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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 course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.

Publisher: Phaidon Press Ltd
ISBN: 9780714874746
Number of pages: 464
Dimensions: 270 x 180 x 42 mm


MEDIA REVIEWS

"I love all of Nancy Singleton Hachisu's books, but this is the one I'll use most. The recipes are (as always) clear and each one that I've made has come out as described...I especially appreciate that Nancy is so in tune with the quality of her ingredients and takes pains to describe them accurately. This alone makes me trust the recipes and Nancy's broad knowledge of Japanese food. Japan: The Cookbook is a wonderful book to cook from, look through, and live with."--Deborah Madison

"Of all the cuisines we hope to get to grips with, Japan's is the trickiest so we can't wait to tuck into Phaidon's bamboo-effect tome... Nancy Singleton Hachisu [...] demystifies tempura, teppanyaki and ramen, while arty photos display the dishes."--Sunday Times Travel Magazine

"Th[is] recipe from [a] notable new cookbook offer[s] striking updates on the summertime standby."--Wall Street Journal Online

"Ramen, sushi, stir fries... Japan's signature dishes are loved around the world, but they can be tricky to reproduce at home. Nancy Singleton Hachisu's Japan: The Cookbook aims to demystify those classics and more. Divided into 15 chapters by course, the book brings together 400 recipes that explore every part of Japan through soups, noodles, pickles, one pots, sweets and, of course, lots of vegetables, in one delicious package."--Christie's International Real Estate

"Hachisu has long been a reliable source on all things Japanese cuisine, and her latest cookbook is by far her most show stopping... Highly comprehensive."--Tasting Table

"An essential, authoritative, and approachable guide." --Bon App tit

"[A] remarkable tome of authentic Japanese recipe... [The] recipes are challenging, varied and masterful in their presentation of both visuals and flavours... Invites the reader to challenge themselves, to create new flavours with new ingredients."--The Essential Journal

"Nancy Singleton Hachisu, who was born in California but has made her home for the last 30 years on an organic farm in Japan, is a veteran of English-language books about Japanese cooking... Those looking to start exploring the breadth of Japan's cooking will find much to dive into."--Food & Wine Online

"Nancy Singleton Hachisu's encyclopedic look at the food of Japan... spans time and space to get at the beautiful chemistry and craft of Japanese cooking."--Eater

"Interest in cooking Japanese food is growing hugely, so this informed, calm book is very timely. Hachisu is well-known as a food writer and for this sumptuous title she has compiled 400 recipes - from the most famous regional dishes to simple home-style cooking."--CODE Quarterly

"[T]he defining characteristic of all Japanese food is the care and attention that goes into preparing it. If you're going to try your hand at any of it at home, it's best to have a guide - and there isn't a better one than Japan: The Cookbook. Complete with over 400 recipes by food writer Nancy Singleton Hachisu, the book makes Japanese cooking accessible, with clear instructions and helpful notes alongside many of the recipes... Elevate your home cooking to a new level."--Cool Material

"Aficionados of Japanese food and enthusiastic amateurs alike will love this elegant new cookbook... Each chapter offers fascinating insights into a different aspect of Japanese cooking, and there's a useful glossary at the back. The photography and design are simple but sublime, just like the cuisine itself." --Wallpaper*

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