There are many facets to Japanese cuisine. But it stands apart from the global culinary landscape for its pristine flavors, simple elegance, and intrinsic healthiness. And perhaps there’s no better cookbook to encapsulate every part of Japanese cuisine than Nancy Singleton Hachisu’s Japan: The Cookbook.
The book’s 464-pages holds more than 400 recipes, rom a variety of different regional traditions, all organized by course. Most of these recipes are complemented by attractive, full color photographs that show the simple beauty of Japanese dishes.
Hachisu is no stranger to deliver exceptional food writing, having been nominated for the James Beard Award as well as publishing two other books on Japanese cuisine–Japanese Farm Food and Preserving the Japanese Way. A California native, she’s been living on an organic Japanese farm since 1988, giving her a unique perspective on traditional and authentic Japanese dishes. For anyone interested in the food of Japan, this book is a must-have.