The Art and Craft of Japanese Cooking: Artisans, Chefs, Recipes

"Nancy has dedicated her life to finding and revealing the local flavors and ingredients that have been cornerstones of Japanese cooking for centuries." -Alice WatersIn this striking, highly personal volume, acclaimed cookbook author Nancy Singleton Hachisu introduces readers to the regional chefs and artisans at the heart of Japan's unique food culture.Bringing to bear more than three decades of life in the Japanese countryside and over a decade as a food writer and champion of artisanal Japanese food traditions, she offers unique recipes, spectacular photographs and insightful essays about chefs and producers across Japan. The 140 recipes-created by seven remarkable Japanese chefs-use local, seasonal ingredients to deliver intense, sophisticated flavors in an approachable way.Each of these Franco-Japanese, Italianate-Japanese and classic, yet modern Japanese dishes have been meticulously tested in the author's home kitchen.Readers will find here:Essays on regional producers of artisa