The Art and Craft of Japanese Cooking: Artisans, Chefs, Recipes (Nancy Singleton Hachisu) *Signed* Peppers and Institutions

and Institutions

Each Ingredient has its own personality

As Kalamata and her alligator friend

a Bean includes time-saving methods and formulas

The Art and Craft of Japanese Cooking: Artisans, Chefs, Recipes (Nancy Singleton Hachisu) *Signed* Peppers and InstitutionsIn this striking, highly personal volume, acclaimed cookbook author Nancy Singleton Hachisu introduces readers to the regional chefs and artisans at the heart of Japan's unique food culture. Bringing to bear more than three decades of life in the Japanese countryside and over a decade as a food writer and champion of artisanal Japanese food traditions, she offers unique recipes, spectacular photographs and insightful essays about chefs and producers