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Food Artisans of Japan



Food Artisans of Japan   

An intimate deep dive into Japan’s diversely rich food landscape with 120 recipes from 7 compelling Japanese chefs and 24 stories of food artisans, told through the eyes of award-winning author Nancy Singleton Hachisu.

"Every project starts with a kernel of an idea, which grows and take shape as the material is gathered, processed and absorbed. In the end, it was the chefs who inspired me to write this book and to showcase their food."
–Nancy Singleton Hachisu

Nancy Singleton Hachisu shares an in-depth knowledge and understanding of Japanese locales, the foods, and the artisans who work there. Each chef was chosen because he goes beyond courting media exposure or Michelin stars. Each chef’s food is soulful. And each chef speaks deeply to Hachisu for genuine connection to local ingredients, unwavering desire to give back to the community, and common dedication to craft.

The book includes anywhere from 7 to 45 recipes from each chef, ranging from traditional Japanese to French- or Italian-influenced Japanese dishes created from regional ingredients. Each recipe is a collaboration between the chef and Hachisu, and therefore can be

cooked successfully in either a home kitchen or restaurant. And bits and pieces of any chef recipe can be turned into a simple home cooked dish, or the recipe itself can serve as a blueprint for approaching the dish with seasonally available ingredients from your own locale.

The stunning art and design of Food Artisans of Japan feels both serene and mature. It is beautiful. but not excessively glitzy or over-designed. The book has a certain soberness that feels respectful, but not at all dull. This fresh, honest work delves into the vast ocean of Japanese culinary and artistic traditions, celebrating the chefs and artisans from around Japan…straight from the heart.

Pages:288 Pages+ (Full color)
hard cover

Publisher : Hardie Grant

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