Bøger af Nancy Singleton Hachisu

The definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures

This award-winning cookbook offers a unique look at life on a Japanese farm through 165 recipes, personal stories and stunning photographs.American born and raised, Nancy Singleton Hachisu lives with her husband and sons on a rural Japanese farm, where they prepare these 165 bright, seasonal dishes. Covering everything from pickles and soups to noodles, rice, and dipping sauces, with a special emphasis on vegetables, Hachisu demystifies the rural Japanese kitchen, laying bare the essential ingredients, equipment, and techniques needed for Japanese home cooking.Combining stories and recipes, Japanese Farm Food is about food, family, and community. More than 350 vibrant images by Kenji Miura evoke the beautiful Japanese countryside and life on a traditional farm. With a focus on fresh and thoughtfully sourced ingredients, the recipes in Japanese Farm Food are perfect for fans of farmers' markets, and for home cooks looking for accessible Japanese dishes.Gourmand World Cookbook Awards 2012: USA Winner, Best Japanese Cuisine Book

Introducing 'Japan', a captivating book by the renowned author, Nancy Singleton Hachisu. Published by Phaidon Verlag GmbH in 2023, this masterpiece takes you on an unforgettable journey. The genre of the book is not specified, but the title suggests a focus on the country of Japan, potentially exploring its rich culture, history, or cuisine. Nancy Singleton Hachisu is known for her evocative writing style and meticulous research. With her at the helm, readers can expect to be fully immersed in the world she presents. Phaidon Verlag GmbH, the publisher of the book, is known for their high-quality publications, so readers can expect a well-crafted product. 'Japan' is written in English, making it accessible to a wide range of readers. Don't miss out on this intriguing exploration of Japan.

This beautifully illustrated guide by the author of Japanese Farm Food includes essential Japanese pantry tips and 125 recipes. In Preserving the Japanese Way, Nancy Singleton Hachisu offers step-by-step instructions for preserving fruits, vegetables, and fish using the age-old methods of Japanese farmers and fishermen. The recipes feature ingredients easily found in grocery stores or Asian food markets, such as soy sauce, rice vinegar, sake, and koji. Recipes range from the ultratraditional- Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)- to modern creations like Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Hundreds of full-color photos offer a window into the culinary life of Japan, from barrel makers and fish sauce producers to traditional morning pickle markets. More than a simple recipe book, Preserving the Japanese Way is a book about community, seasonality, and ultimately about why both are relevant in our lives today."e;This is a gorgeous, thoughtful-dare I say spiritual-guide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition."e; -Rick Bayless, author of Authentic Mexican and owner of Frontera Grill