The Art and Craft of Japanese Cooking

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

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."

• Hardcover
• 288 Pages
• Measures W19.05 × H24.13 cm / W7.50 × H9.50 in