Japanese Farm Food
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Japanese Farm Food

4.07 (488 ratings by Goodreads)
By (author) 

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Not expected to be delivered to the United States by Christmas Not expected to be delivered to the United States by Christmas

Description

Japanese Farm Food offers readers a unique window into life on a Japanese farm through simple recipes cooked from family fields and other local, organic products. The multitude of vibrant images conveys an intimate, authentic portrait of life and food on a Japanese farm. With a focus on fresh and thoughtfully sourced ingredients, the recipes in Japanese Farm Food are perfect for fans of the farmer's market, and for home cooks looking for accessible Japanese 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.show more

Product details

  • Hardback | 400 pages
  • 204 x 245 x 41mm | 1,520g
  • Andrews McMeel Publishing
  • Kansas City, United States
  • English
  • 1449418295
  • 9781449418298
  • 22,659

Review quote

"Essays on the author's years in Japan and lush photos make the book as great a pleasure to peruse as it is to cook from." (Karen Shimizu, Saveur) "With simple, nourishing dishes and richly detailed stories of Japanese farm life, Nancy Sington Hachisu creates a whole world between the fabric-bound covers of this book. Once you step inside, it's very tempting to stay." (Emma Christensen, The Kitchn) "In her sumptuous exploration of Japanese dishes, Nancy Singleton Hachisu expertly blends all of these, creating a memorable collection that will appeal not just to cooks but to anyone who appreciates a simple, lovingly prepared meal." (Elizabeth Millard, Foreword Reviews) "The book offers a breadth of information, with lessons about Japanese products and techniques, and instructions for everything from homemade tofu to udon noodles. But for me, the recipes for simple vegetable dishes, often flavored with only a bit of miso or a splash of sake, are the most fascinating" (David Tanis, New York Times) "This book is both an intimate portrait of Nancy's life on the farm, and an important work that shows the universality of an authentic food culture." (Alice Waters)show more

About Nancy Singleton Hachisu

Nancy Singleton Hachisu moved from California to Japan in 1988, with the intention to stay for a year, learn Japanese, and return to the United States. Instead, she fell in love with a farmer, the culture, and the food, and has made the country her home.show more

Rating details

488 ratings
4.07 out of 5 stars
5 42% (204)
4 33% (162)
3 17% (83)
2 7% (32)
1 1% (7)
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