Ebook Japan: The Cookbook, by Nancy Singleton Hachisu
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Japan: The Cookbook, by Nancy Singleton Hachisu
Ebook Japan: The Cookbook, by Nancy Singleton Hachisu
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Review
"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*
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About the Author
Nancy Singleton Hachisu lives on a farm in Japan with her family, and is a James Beard Award-nominated author of two cookbooks: Japanese Farm Food and Preserving the Japanese Way. Her work has appeared in Food & Wine, Saveur, The Art of Eating, and Lucky Peach. A native Californian, she has resided in Japan for thirty years, and is widely respected as an authority on Japanese cooking, both in Japan and the United States.
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Product details
Hardcover: 464 pages
Publisher: Phaidon Press (April 6, 2018)
Language: English
ISBN-10: 0714874744
ISBN-13: 978-0714874746
Product Dimensions:
7.6 x 1.6 x 11 inches
Shipping Weight: 3.6 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
31 customer reviews
Amazon Best Sellers Rank:
#12,984 in Books (See Top 100 in Books)
Rarely do I write reviews, but this book deserves all the stars I can give it. I collect cookbooks, and whenever Phaidon releases a new one, I automatically purchase it. Although the books are always beautifully presented, the quality of the recipes can vary, and some of the books have practically no recipe notes at all (squinting at you, VEGAN).Fortunately for me, this cookbook checks all of my boxes. The presentation is gorgeous, with full-color photographs accompany every two or three recipes. Furthermore, there is a LOT of information about ingredients, preparation methods, meal presentation and cooking/serving equipment. You can really learn a lot just by paging through this volume, which is one of the most important qualities I look for in a cookbook.I would also note that this book is bound in such a way that it stays open on a cookbook stand, which is a huge help. It's a sizable tome, but not so thick that it won't fit in my stand. That may not be important to some, but it's nice to be able to use a cookbook without scraping up the bottoms of the pages as you wrestle the thing into your cookbook holder.So, final verdict: BUY IT. ::)
This book is great. Anyone looking for a gateway into Japanese cuisine should buy this immediately. Im a culinary student, and due to my mentors advice of "self study the cuisine you are interested in" I decided to specialize in Japanese cuisine. First of all this book is absolute beautiful. Stunningly so. Like honestly whoever designed this book needs a raise or a bonus or something. I honestly could go on about how wonderful this book is but I wont at risk of sounding like a paid reviewer. But seriously, just get it. I never write reviews but I would be doing the author of this book and any potential buyers a disservice if i didn't.I almost forgot one of my favorite parts of this book! It has the address of actual chefs in the back. Super cool feature for someone who is actually planning to move to japan and be a chef!Nancy Singleton Hachisu, ã‚ã‚ŠãŒã¨. ã»ã‚“ã¨ã†ã«ã‚ã‚ŠãŒã¨.
I couldn't read this at Barnes and Noble because it was wrapped in plastic. It comes that way. I read reviews. I purchased cheaper than Barnes and knew I could return. I dunno about the translation or transfer of Japanese. I do know that it does discuss the very minimal basics of Japanese cooking such as dashi. It is a history lesson in the first dozen pages but come on, that's awesome. The print is DEFINITELY smaller than normal but I think that's because the book would be twice the size. Sure, the photos aren't labeled but you can figure out an egglant dish vs a salmon dish if you read the page with ingredient list and know what food looks like. Stress the "what food looks like" part. It's not a beginner cook book which I think is the problem most people have (especially the ones needing captions on the photos). I'm not upset I purchased it. It has easy and more skilled recipes but explains things with reference to another page if you don't know how to make the basics. Get it if you are familiar with cooking east Asian cuisine. Don't if you're still reading The Joy of Cooking.
This is one of the best written Japanese cookbooks I've come across. It is written with a foreign reader's unfamiliarity towards the cuisine in mind, so it explains what the dish is about, and ultimately how the author puts her twist on it or how she replaces certain ingredients to build flavour. And the recipes are 100% easy to follow. Useful for both professional chefs and home cooks.
Very good and detailed recipes and information on the various dishes of Japan. I only wish it was broken down by region and that there were photos of every completed dish.Otherwise, it’s a great book for japonophiles
A beautifully presentation of Japanese cooking and recipes! A nice edition to my collection of good quality Japanese cook books.
Absolutely fantastic! I own several Japanese cookbooks and I think that this is one of the best. It’s so extensively thorough, beautifully illustrated, and overall not too difficult in either technique or ingredients.
A comprehensive collection of Japanese recipies, beautifully and enticingly presented.
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