{"product_id":"the-art-and-craft-of-japanese-cooking","title":"The Art and Craft of Japanese Cooking","description":"\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\u003ci\u003e\"Nancy has dedicated her life to finding and\nrevealing the local flavors and ingredients that have been cornerstones of\nJapanese cooking for centuries.\" —Alice Waters\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003cbr\u003e\nIn this striking, highly personal volume, acclaimed cookbook author Nancy\nSingleton Hachisu introduces readers to the regional chefs and artisans at the\nheart of Japan's unique food culture. Bringing to bear more than three decades\nof life in the Japanese countryside and over a decade as a food writer and\nchampion of artisanal Japanese food traditions, she offers unique recipes,\nspectacular photographs and insightful essays about chefs and producers across\nJapan.\u003cbr\u003e\n\u003cbr\u003e\nThe 140 recipes—created by seven remarkable Japanese chefs—use local, seasonal\ningredients to deliver intense, sophisticated flavors in an approachable way.\nEach of these Franco-Japanese, Italianate-Japanese and classic, yet modern\nJapanese dishes have been meticulously tested in the author's home kitchen.\nReaders will find here:\u003cbr\u003e\n\u003cbr\u003e\n\u003c!--[if !supportLineBreakNewLine]--\u003e\u003cbr\u003e\n\u003c!--[endif]--\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cul style=\"margin-top:0cm\" type=\"disc\"\u003e\n \u003cli class=\"MsoNormal\"\u003eEssays\n     on regional producers of artisanal food items ranging from sea greens and\n     umeboshi to potato flour, air-dried fish, miso, soy sauce and Japanese\n     malt whisky\u003cp\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n \u003cli class=\"MsoNormal\"\u003eRefreshing\n     starters such as Squid and Yugao Gourd Salad with Shiso Vinaigrette, and\n     Smoked Pacific Saury with Pickled Myoga and Chrysanthemum\u003cp\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n \u003cli class=\"MsoNormal\"\u003eSavory\n     mains such as Salt-Grilled Butterfish with Smashed Tofu, and Grilled\n     Pigeon, Clam, Taro, Leeks \u0026amp; Dried Treviso\u003cp\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n \u003cli class=\"MsoNormal\"\u003eJapanese\n     influenced Franco and Italianate dishes such as Snapper with Yuzu Beurre\n     Blanc and Abalone with Sweet Potato and Abalone Liver Risotto\u003cp\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n \u003cli class=\"MsoNormal\"\u003eAnd\n     many more plant- and seafood-focused dishes\u003cp\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\n\n\n\n\u003c\/p\u003e\u003cp class=\"MsoNormal\"\u003e\u003cbr\u003e\nHachisu's passion for food traditions is shared by the chefs and\nartisans—making this book an inspiration for anyone who appreciates food on a\ndeeply personal level. Yet it is also a cookbook to be splashed on, marked up,\nand used to reproduce the very best that Japanese cuisine has to offer in their\nown kitchens.\u003cbr\u003e\u003cbr\u003e\n\u003cb\u003eAbout the Author:\u003c\/b\u003e\u003c\/p\u003e\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eNancy Singleton Hachisu\u003c\/b\u003e is a native Californian married to a\nJapanese farmer who has lived in semi-rural Saitama Prefecture since 1988. She\nis a James Beard Award-winning author of five books including \u003ci\u003eJapan:\nThe Cookbook\u003c\/i\u003e and \u003ci\u003eJapan: The Vegetarian Cookbook\u003c\/i\u003e. Hachisu\nhas written for \u003ci\u003eSaveur, Food \u0026amp; Wine, Travel \u0026amp; Leisure, National\nGeographic Food\u003c\/i\u003e and \u003ci\u003eBBC Travel\u003c\/i\u003e, and she participated in\nthe \"Salt\" episode of the Netflix series \u003ci\u003eSalt Fat Acid Heat.\u003c\/i\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eAlice Waters\u003c\/b\u003e is a chef, author, food activist, and the founder and\nowner of Chez Panisse Restaurant in Berkeley, California.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"BERKELEY BOOKS PTE LTD","offers":[{"title":"Default Title","offer_id":44865667203279,"sku":"9784805319895","price":53.41,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5662\/3823\/files\/download_11f79e5d-869f-4af2-938a-4daec3161ee6.jpg?v=1771907331","url":"https:\/\/popular.com.sg\/products\/the-art-and-craft-of-japanese-cooking","provider":"Popular Book Company Pte Ltd","version":"1.0","type":"link"}