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NEW Tuttle The Art and Craft of Japanese Cooking
Nancy has dedicated her life to finding and revealing the local flavors and ingredients that have been cornerstones of Japanese cooking for centuries." —Alice Waters Note: This book is a fully revised and redesigned edition of Food Artisans of Japan, previously published in 2019 and since out of print. While the subject matter and recipes will be familiar to readers of that edition, the book has been extensively retested, edited and redesigned. In the words of the author, Nancy Singleton Hachisu: "In this last, and ultimately best rendition, the material can finely shine in a way it so so well deserves."
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