JAPAN: THE COOKBOOK
By Srinka Datta Roy

Cooking is not a science, but an art. This is the mantra of Nancy Singleton Hachisu, acclaimed food writer and an authority on Japanese cuisine. Centuries of social and economic changes have lent a richness and diversity to the cuisine, which has made it hugely popular across the world. Hachisu’s latest offering, straight from the Land of the Rising Sun, is ‘Japan: The Cookbook’. A collection of over 400 recipes, this book also gives us a glimpse of how Japanese cuisine has evolved over time.

Hachisu’s love for the country is evident from the moment you hold the book in your hands. The bamboo-like cover is a symbol of Japanese culture, where bamboo plays a significant role. The sources for her compilation are two aged home cooks—a Zen nun and an octogenarian—who have provided her with recipes that are not easily seen nowadays. Hachisu has worked her magic on these traditional recipes to make them suitable for the modern palate.

This book is the latest of Austrian publisher Phaidon’s ‘international cookbook Bibles’. This culinary delight, published in April this year, is waiting for you! So foodies, Itadakimasu! (English: let’s eat!)

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