Japanese Farm Food by Nancy Singleton Hachisu
Japanese Farm Foodoffers readers a unique window into life on a Japanese farm through simple recipes cooked from family fields and other local, organic products. The multitude of vibrant images conveys an intimate, authentic portrait of life and food on a Japanese farm. With a focus on fresh and thoughtfully sourced ingredients, the recipes in Japanese Farm Foodare perfect for fans of the farmer's market, and for home cooks looking for accessible Japanese dishes. Covering everything from pickles and soups to noodles, rice, and dipping sauces, with a special emphasis on vegetables, Hachisu demystifies the rural Japanese kitchen, laying bare the essential ingredients, equipment, and techniques needed for Japanese home cooking.
"This book is both an intimate portrait of Nancy’s life on the farm, and an important work that shows the universality of an authentic food culture” (Alice Waters)
"The book offers a breadth of information, with lessons about Japanese products and techniques, and instructions for everything from homemade tofu to udon noodles. But for me, the recipes for simple vegetable dishes, often flavored with only a bit of miso or a splash of sake, are the most fascinating" (David Tanis, New York Times)
"In her sumptuous exploration of Japanese dishes, Nancy Singleton Hachisu expertly blends all of these, creating a memorable collection that will appeal not just to cooks but to anyone who appreciates a simple, lovingly prepared meal." (Elizabeth Millard, Foreword Reviews)
"With simple, nourishing dishes and richly detailed stories of Japanese farm life, Nancy Sington Hachisu creates a whole world between the fabric-bound covers of this book. Once you step inside, it's very tempting to stay." (Emma Christensen, The Kitchn)
"Essays on the author's years in Japan and lush photos make the book as great a pleasure to peruse as it is to cook from." (Karen Shimizu, Saveur)
"The book offers a breadth of information, with lessons about Japanese products and techniques, and instructions for everything from homemade tofu to udon noodles. But for me, the recipes for simple vegetable dishes, often flavored with only a bit of miso or a splash of sake, are the most fascinating" (David Tanis, New York Times)
"In her sumptuous exploration of Japanese dishes, Nancy Singleton Hachisu expertly blends all of these, creating a memorable collection that will appeal not just to cooks but to anyone who appreciates a simple, lovingly prepared meal." (Elizabeth Millard, Foreword Reviews)
"With simple, nourishing dishes and richly detailed stories of Japanese farm life, Nancy Sington Hachisu creates a whole world between the fabric-bound covers of this book. Once you step inside, it's very tempting to stay." (Emma Christensen, The Kitchn)
"Essays on the author's years in Japan and lush photos make the book as great a pleasure to peruse as it is to cook from." (Karen Shimizu, Saveur)
Native Californian Nancy Singleton Hachisu is a Stanford graduate married to a Japanese farmer since 1988. The early 1930s Hachisu family farmhouse has been the center for many events celebrating traditional agrarian customs such as Tokanya, rice planting, and mochi pounding. Her first book, Japanese Farm Food, was praised in the New York Times, the Los Angeles Times, and the London Times. As one of the top cookbooks of 2012, it was featured in Food & Wine’s Best of the Best Cookbooks, Vol. 16 and nominated by the IACP for the Julia Child Award (Best First Book). The French edition, Japon, la cuisine à la ferme, includes a preface by Joël Robuchon and won the World Gourmand Award for Best Translation in 2013. Dutch and Japanese editions were published in 2015. Hachisu appears frequently in the Japanese media, documenting her preserving and farm food life as well as visits to artisanal producers in more remote areas of Japan to advocate for Japan’s disappearing food traditions.
| SKU | Unavailable |
| ISBN 13 | 9781449418298 |
| ISBN 10 | 1449418295 |
| Title | Japanese Farm Food |
| Author | Nancy Singleton Hachisu |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Andrews Mcmeel Publishing |
| Year published | 2012-09-29 |
| Number of pages | 400 |
| Prizes | Commended for IACP Crystal Whisk Award (First Book) 2013, Commended for IndieFab awards (Cooking) 2012 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |