Japan: The Cookbook

by Nancy Singleton Hachisu, Jenni Ferrari-Adler (Contribution by)

Overview

More than 400 authentic Japanese recipes for the home cook from bestselling author Nancy Singleton Hachisu

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.

Product Details

ISBN-13:	9780714874746
Publisher:	Phaidon Press
Publication date:	04/06/2018
Pages:	464
Sales rank:	104,637
Product dimensions:	7.40(w) x 10.90(h) x 1.60(d)

About the Author

Nancy Singleton Hachisu is a native Californian who has lived with her Japanese farmer husband in Saitama prefecture since 1988. She is the James Beard Award-winning author of five books, including Japan: The Vegetarian Cookbook and Japan: The Cookbook. Hachisu has written for The Art of Eating, Lucky Peach, 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.

Editorial Reviews

★ 04/09/2018
Singleton Hachisu’s collection of over 400 Japanese recipes takes what has become Phaidon’s usual encyclopedic approach to documenting a cuisine (Spain contains more than 1,000 recipes; The Silver Spoon, 2,000) and pares it down, focusing on the essentials. Organizing chapters by technique (steamed, pickled, grilled, fried, etc.), Singleton Hachisu covers the classics (teppan-yaki and yakitori), home remedies (Cold Prevention Soup), regional specialties (simmered chicken and vegetables from northern Japan), cross-cultural riffs (sardines with carrot-tomato sauce), and historical dishes (such as yuzu rice with mitsuba, which was created in the 1600s). She also includes a handful of fundamental ramen and sushi recipes. A final section giving more than 50 recipes from various Japanese chefs (chestnut ice cream; crab “miso”; sakura-scented roast beef) and a solid index nicely round out the book. Singleton Hachisu does a superb job of exhibiting the endless possibilities of one of the world’s classic cuisines. This is a book readers and chefs alike will turn to time and time again for inspiration. (Apr.)

Publishers Weekly

'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

'[A] new window into Japanese cuisine. Familiar cooking techniques are applied in ways I've never seen... What animates the book isn't just Nancy Singleton Hachisu's research but her lived experience of community and tradition. So many seasonal vegetables star in her recipes that I've already found myself consulting the book after visiting the farmers' market.' – Jonathan Kauffman, author, Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat

'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 Appétit

'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

'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*

From the Publisher