The Art and Craft of Japanese Cooking: Artisans, Chefs, Recipes
Nancy Singleton Hachisu
ISBN 10: 4805319895 ISBN 13: 9784805319895
Verlag: Tuttle Publishing, 2026
Neu
Hardcover
Verkäufer
INDOO, Avenel, NJ, USA
Verkäuferbewertung 5 von 5 Sternen
AbeBooks-Verkäufer seit 9. August 2004
Dieser Artikel ist nicht mehr verfügbar.
Beschreibung
Beschreibung:
Bestandsnummer des Verkäufers 9784805319895
Inhaltsangabe:
"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
In 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. The 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:- Essays 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
- Refreshing starters such as Squid and Yugao Gourd Salad with Shiso Vinaigrette, and Smoked Pacific Saury with Pickled Myoga and Chrysanthemum
- Savory mains such as Salt-Grilled Butterfish with Smashed Tofu, and Grilled Pigeon, Clam, Taro, Leeks & Dried Treviso
- Japanese influenced Franco and Italianate dishes such as Snapper with Yuzu Beurre Blanc and Abalone with Sweet Potato and Abalone Liver Risotto
- And many more plant- and seafood-focused dishes
Hachisu'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.
Über die Autorin bzw. den Autor: Nancy Singleton Hachisu 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 Japan: The Cookbook and Japan: The Vegetarian Cookbook. Hachisu has written for Saveur, Food & Wine, Travel & Leisure, National Geographic Food and BBC Travel, and she participated in the "Salt" episode of the Netflix series Salt Fat Acid Heat.
Alice Waters is a chef, author, food activist, and the founder and owner of Chez Panisse Restaurant in Berkeley, California.
„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.
Bibliografische Details
Titel: The Art and Craft of Japanese Cooking: ...
Verlag: Tuttle Publishing
Erscheinungsdatum: 2026
Einband: Hardcover
Zustand: New
Beste Suchergebnisse bei AbeBooks
Beispielbild für diese ISBN
The Art and Craft of Japanese Cooking: Artisans, Chefs, Recipes
Anbieter: Russell Books, Victoria, BC, Kanada
Verkäuferbewertung 5 von 5 Sternen
hardcover. Zustand: New. Special order direct from the distributor. Bestandsnummer des Verkäufers ING9784805319895
Neu kaufen
EUR 25,16
EUR 17,44 Versand
Versand von Kanada nach USA
Versand von Kanada nach USA
Anzahl: Mehr als 20 verfügbar
Beispielbild für diese ISBN
The Art and Craft of Japanese Cooking: Artisans, Chefs, Recipes
Anbieter: California Books, Miami, FL, USA
Verkäuferbewertung 4 von 5 Sternen
Zustand: New. Bestandsnummer des Verkäufers I-9784805319895
Neu kaufen
EUR 27,86
Versand gratis
Versand innerhalb von USA
Versand innerhalb von USA
Anzahl: Mehr als 20 verfügbar
Beispielbild für diese ISBN
The Art and Craft of Japanese Cooking (Hardcover)
Anbieter: Grand Eagle Retail, Bensenville, IL, USA
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: new. Hardcover. 'Nancy has dedicated her life to finding and revealing the local flavors and ingredients that have been cornerstones of Japanese cooking for centuries.' Alice WatersIn 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.The 140 recipes created by seven remarkable Japanese chefs use local, seasonal ingredients to deliver intense, sophisticated flavours 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:Essays 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 whiskyRefreshing starters such as Squid and Yugao Gourd Salad with Shiso Vinaigrette, and Smoked Pacific Saury with Pickled Myoga and ChrysanthemumSavory mains such as Salt-Grilled Butterfish with Smashed Tofu, and Grilled Pigeon, Clam, Taro, Leeks & Dried TrevisoJapanese influenced Franco and Italianate dishes such as Snapper with Yuzu Beurre Blanc and Abalone with Sweet Potato and Abalone Liver RisottoAnd many more plant- and seafood-focused dishesHachisu'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. In 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Bestandsnummer des Verkäufers 9784805319895
Foto des Verkäufers
The Art and Craft of Japanese Cooking
Anbieter: Rarewaves USA, OSWEGO, IL, USA
Verkäuferbewertung 5 von 5 Sternen
Hardback. Zustand: New. "Nancy has dedicated her life to finding and revealing the local flavors and ingredients that have been cornerstones of Japanese cooking for centuries." -Alice WatersIn 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.The 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:Essays 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 whiskyRefreshing starters such as Squid and Yugao Gourd Salad with Shiso Vinaigrette, and Smoked Pacific Saury with Pickled Myoga and ChrysanthemumSavory mains such as Salt-Grilled Butterfish with Smashed Tofu, and Grilled Pigeon, Clam, Taro, Leeks and Dried TrevisoJapanese influenced Franco and Italianate dishes such as Snapper with Yuzu Beurre Blanc and Abalone with Sweet Potato and Abalone Liver RisottoAnd many more plant- and seafood-focused dishesHachisu'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. Bestandsnummer des Verkäufers LU-9784805319895
Neu kaufen
EUR 33,69
Versand gratis
Versand innerhalb von USA
Versand innerhalb von USA
Anzahl: Mehr als 20 verfügbar
Foto des Verkäufers
The Art and Craft of Japanese Cooking: Artisans, Chefs, Recipes (Hardback or Cased Book)
Anbieter: BargainBookStores, Grand Rapids, MI, USA
Verkäuferbewertung 5 von 5 Sternen
Hardback or Cased Book. Zustand: New. The Art and Craft of Japanese Cooking: Artisans, Chefs, Recipes. Book. Bestandsnummer des Verkäufers BBS-9784805319895
Beispielbild für diese ISBN
Art and Craft of Japanese Cooking: Artisans, Chefs, Recipes
Anbieter: Eureka Books, Eureka, CA, USA
Verkäuferbewertung 5 von 5 Sternen
Hardcover. A new copy. "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 In 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. The 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: Essays 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 whiskyRefreshing starters such as Squid and Yugao Gourd Salad with Shiso Vinaigrette, and Smoked Pacific Saury with Pickled Myoga and ChrysanthemumSavory mains such as Salt-Grilled Butterfish with Smashed Tofu, and Grilled Pigeon, Clam, Taro, Leeks & Dried TrevisoJapanese influenced Franco and Italianate dishes such as Snapper with Yuzu Beurre Blanc and Abalone with Sweet Potato and Abalone Liver RisottoAnd many more plant- and seafood-focused dishes Hachisu'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. Bestandsnummer des Verkäufers 435457
Gebraucht kaufen
EUR 39,31
EUR 7,85 Versand
Versand innerhalb von USA
Versand innerhalb von USA
Anzahl: 1 verfügbar
Beispielbild für diese ISBN
The Art and Craft of Japanese Cooking (Hardcover)
Anbieter: CitiRetail, Stevenage, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: new. Hardcover. 'Nancy has dedicated her life to finding and revealing the local flavors and ingredients that have been cornerstones of Japanese cooking for centuries.' Alice WatersIn 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.The 140 recipes created by seven remarkable Japanese chefs use local, seasonal ingredients to deliver intense, sophisticated flavours 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:Essays 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 whiskyRefreshing starters such as Squid and Yugao Gourd Salad with Shiso Vinaigrette, and Smoked Pacific Saury with Pickled Myoga and ChrysanthemumSavory mains such as Salt-Grilled Butterfish with Smashed Tofu, and Grilled Pigeon, Clam, Taro, Leeks & Dried TrevisoJapanese influenced Franco and Italianate dishes such as Snapper with Yuzu Beurre Blanc and Abalone with Sweet Potato and Abalone Liver RisottoAnd many more plant- and seafood-focused dishesHachisu'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. In 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. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Bestandsnummer des Verkäufers 9784805319895
Neu kaufen
EUR 43,08
EUR 42,63 Versand
Versand von Vereinigtes Königreich nach USA
Versand von Vereinigtes Königreich nach USA
Anzahl: 1 verfügbar
Foto des Verkäufers
The Art and Craft of Japanese Cooking
Anbieter: Rarewaves.com UK, London, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
Hardback. Zustand: New. "Nancy has dedicated her life to finding and revealing the local flavors and ingredients that have been cornerstones of Japanese cooking for centuries." -Alice WatersIn 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.The 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:Essays 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 whiskyRefreshing starters such as Squid and Yugao Gourd Salad with Shiso Vinaigrette, and Smoked Pacific Saury with Pickled Myoga and ChrysanthemumSavory mains such as Salt-Grilled Butterfish with Smashed Tofu, and Grilled Pigeon, Clam, Taro, Leeks and Dried TrevisoJapanese influenced Franco and Italianate dishes such as Snapper with Yuzu Beurre Blanc and Abalone with Sweet Potato and Abalone Liver RisottoAnd many more plant- and seafood-focused dishesHachisu'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. Bestandsnummer des Verkäufers LU-9784805319895
Neu kaufen
EUR 43,09
EUR 74,89 Versand
Versand von Vereinigtes Königreich nach USA
Versand von Vereinigtes Königreich nach USA
Anzahl: Mehr als 20 verfügbar
Foto des Verkäufers
The Art and Craft of Japanese Cooking
Anbieter: Rarewaves USA United, OSWEGO, IL, USA
Verkäuferbewertung 5 von 5 Sternen
Hardback. Zustand: New. "Nancy has dedicated her life to finding and revealing the local flavors and ingredients that have been cornerstones of Japanese cooking for centuries." -Alice WatersIn 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.The 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:Essays 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 whiskyRefreshing starters such as Squid and Yugao Gourd Salad with Shiso Vinaigrette, and Smoked Pacific Saury with Pickled Myoga and ChrysanthemumSavory mains such as Salt-Grilled Butterfish with Smashed Tofu, and Grilled Pigeon, Clam, Taro, Leeks and Dried TrevisoJapanese influenced Franco and Italianate dishes such as Snapper with Yuzu Beurre Blanc and Abalone with Sweet Potato and Abalone Liver RisottoAnd many more plant- and seafood-focused dishesHachisu'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. Bestandsnummer des Verkäufers LU-9784805319895
Neu kaufen
EUR 43,13
EUR 43,62 Versand
Versand innerhalb von USA
Versand innerhalb von USA
Anzahl: Mehr als 20 verfügbar
Beispielbild für diese ISBN
The Art and Craft of Japanese Cooking: Recipes from Japan's Regional Chefs and the Artisanal Products They Use
Anbieter: Revaluation Books, Exeter, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: Brand New. 288 pages. 9.50x7.50x9.50 inches. In Stock. Bestandsnummer des Verkäufers x-4805319895
Neu kaufen
EUR 43,54
EUR 14,40 Versand
Versand von Vereinigtes Königreich nach USA
Versand von Vereinigtes Königreich nach USA
Anzahl: 2 verfügbar