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Catalogue Display
Food artisans of Japan : recipes and stories / Nancy Singleton Hacisu ; photography by Kenta Izumi and Kenji Miura.
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Catalogue Record 1176363
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Catalogue Record 1176363
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Catalogue Information
Catalogue Record 1176363
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Item Information
Shelf Location
Collection
Volume Ref.
Branch
Status
Due Date
641.5952 HACH
Adult Non Fiction
Bankstown
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Catalogue Record 1176363
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Catalogue Record 1176363 ItemInfo
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Catalogue Record 1176363 ItemInfo
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Catalogue Information
Field name
Details
ISBN
9781743794654 (hardback)
Name
Hachisu, Nancy Singleton
author.
Title
Food artisans of Japan : recipes and stories / Nancy Singleton Hacisu ; photography by Kenta Izumi and Kenji Miura.
Published
South Yarra, Australia : Hardie Grant Books, 2019.
©[2019]
Description
288 pages : illustrations (chiefly colour) ; 25 cm.
Notes
Includes index.
Summary
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 through the eyes of award-winning author Nancy Singleton Hachisu. In Food Artisans of Japan, Nancy Singleton Hachisu introduces us to the chefs and artisans with whom she has formed lasting relationships following the phenomenal success of her most recent Japan: The Cookbook (Phaidon, 2018) as well her seminal works, Japanese Farm Food (Andrews McMeel, 2012) and Preserving the Japanese Way (Andrews McMeel, 2015). 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.
Subjects
Cooking, Japanese
Food craft -- Japan
Genre
Cookbooks
Other Names
Izumi, Kenta
photographer (expression)
Miura, Kenji, 1956-
photographer (expression)
Links to Related Works
Subject References:
Cookbooks
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Cooking, Japanese
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Food craft -- Japan
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See Also:
Cooking
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Sushi
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Authors:
Hachisu, Nancy Singleton
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Izumi, Kenta
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Miura, Kenji, 1956-
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