Food Artisans of Japan
In this book, Nancy Singleton Hachisu shares an in-depth knowledge and understanding of Japanese locales, the foods and the artisans who work there. In each area she focuses on one main chef whose food is irresistibly delicious and whose philosophy has a unique voice. Having spent extensive time speaking with all of the chefs and artisans, she reveals both their thoughts and what motivates them to create their food and products. The book also includes anywhere from 8 to 40 recipes from each chef, ranging from traditional Japanese to French- or Italian-influenced Japanese dishes created from local ingredients. Each recipe is a collaboration between the chef and Hachisu, and therefore adjusted to be cooked successfully in either a home kitchen or restaurant.