Food Artisans of Japan by Nancy Singleton Hachisu

  • Squid and yugao gourd salad with shiso vinaigrette (Ika to yugao sarada shiso vineguretto) [Katsuyasu Ito] (page 30)

    from Food Artisans of Japan Food Artisans of Japan by Nancy Singleton Hachisu

    • Categories: Dressings & marinades; Salads; Appetizers / starters; Main course; Japanese
    • Ingredients: red shiso leaves; white vinegar; dried squid; squid; tengusa seaweed; shiso buds; yugao gourds
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  • ISBN 10 1743794657
  • ISBN 13 9781743794654
  • Published Nov 05 2019
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries Australia, United States
  • Publisher Hardie Grant

Publishers Text

In this book, Nancy 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 10 to 20 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 Singleton Hachisu, and therefore adjusted to be cooked successfully in either a home kitchen or restaurant.

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