Japan

• Utgivningsdatum: 2023-04-27
• Mått: 180 x 270 x 35 mm
• Vikt: 1 406 g
• Format: Inbunden
• Språk: Engelska
• Serie: Phaidon Press
• Antal sidor: 368
• Förlag: Phaidon Press Ltd
• ISBN: 9781838666279

• Vegetariska kokböcker
• Internationella kök

Nancy Singleton Hachisu  is a native Californian who has lived with her Japanese farmer husband in Saitama prefecture since 1988. She is the James Beard Award-winning author of five books, including Japan: The Vegetarian Cookbook and Japan: The Cookbook. Hachisu has written for The Art of Eating, Lucky Peach, Saveur, Food & Wine, Travel & Leisure, National Geographic Food, and BBC Travel, and she participated in the ‘Salt’ episode of the Netflix series Salt Fat Acid Heat.

‘Persuasive evidence that Japanese vegetarian food is rich, diverse, and certainly not boring ... a very solid geographic-based cookbook in Phaidon’s powerful lineup.’ – VICE‘[A] thought-provoking collection ... this complex and lovingly presented effort is sure to whet appetites.’ – Publisher’s Weekly‘A spare, seasonal, entirely surprising book, offering deep insight into the culture and its cooking practices.’ – Air Mail‘Many of the recipes would feel at home on tasting menus, like fava bean gelée and salt-massaged eggplant with shiso, sesame seeds, and freshly grated wasabi.’ – Plate Magazine ‘A beautiful celebration of [Japan's] vegetarian cooking ... A delightful, spare, and alluring cookbook that gets at the heart of Japanese cooking.’ – Foreword Reviews

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