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Japan: The Cookbook Nancy Singleton Hachisu Very Good
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所在地：Bridgeton, New Jersey, 美國
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物品細節
- 物品狀況
- ISBN
- 9780714874746
- Book Title
- Japan : the Cookbook
- Item Length
- 10.9 in
- Publisher
- Phaidon Press, Incorporated
- Publication Year
- 2018
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 1.6 in
- Genre
- Travel, Cooking
- Topic
- Asia / Japan, Regional & Ethnic / Japanese, Courses & Dishes / General
- Item Width
- 7.4 in
- Item Weight
- 60.1 Oz
- Number of Pages
- 464 Pages
關於產品
Product Information
The definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures JAPAN: THE COOKBOOK has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.
Product Identifiers
Publisher
Phaidon Press, Incorporated
ISBN-10
0714874744
ISBN-13
9780714874746
eBay Product ID (ePID)
240392776
Product Key Features
Book Title
Japan : the Cookbook
Format
Hardcover
Language
English
Topic
Asia / Japan, Regional & Ethnic / Japanese, Courses & Dishes / General
Publication Year
2018
Illustrator
Yes
Genre
Travel, Cooking
Number of Pages
464 Pages
Dimensions
Item Length
10.9 in
Item Height
1.6 in
Item Width
7.4 in
Item Weight
60.1 Oz
Additional Product Features
Intended Audience
Trade
Lc Classification Number
Tx724.5.J3
Reviews
'I love all of Nancy Singleton Hachisu's books, but this is the one I'll use most. The recipes are (as always) clear and each one that I've made has come out as described...I especially appreciate that Nancy is so in tune with the quality of her ingredients and takes pains to describe them accurately. This alone makes me trust the recipes and Nancy's broad knowledge of Japanese food. Japan, The Cookbookis a wonderful book to cook from, look through, and live with.' - Deborah Madison '[A] new window into Japanese cuisine. Familiar cooking techniques are applied in ways I've never seen... What animates the book isn't just Nancy Singleton Hachisu's research but her lived experience of community and tradition. So many seasonal vegetables star in her recipes that I've already found myself consulting the book after visiting the farmers' market.' - Jonathan Kauffman, author, Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat 'Of all the cuisines we hope to get to grips with, Japan's is the trickiest so we can't wait to tuck into Phaidon's bamboo-effect tome... Nancy Singleton Hachisu [...] demystifies tempura, teppanyaki and ramen, while arty photos display the dishes.' - Sunday Times Travel Magazine 'Th[is] recipe from [a] notable new cookbook offer[s] striking updates on the summertime standby.' - Wall Street Journal Online 'Ramen, sushi, stir fries... Japan's signature dishes are loved around the world, but they can be tricky to reproduce at home. Nancy Singleton Hachisu's Japan: The Cookbookaims to demystify those classics and more. Divided into 15 chapters by course, the book brings together 400 recipes that explore every part of Japan through soups, noodles, pickles, one pots, sweets and, of course, lots of vegetables, in one delicious package.' - Christie's International Real Estate 'Hachisu has long been a reliable source on all things Japanese cuisine, and her latest cookbook is by far her most show stopping... Highly comprehensive.' - Tasting Table 'An essential, authoritative, and approachable guide.' - Bon Appétit 'Nancy Singleton Hachisu, who was born in California but has made her home for the last 30 years on an organic farm in Japan, is a veteran of English-language books about Japanese cooking... Those looking to start exploring the breadth of Japan's cooking will find much to dive into.' - Food & Wine Online 'Interest in cooking Japanese food is growing hugely, so this informed, calm book is very timely. Hachisu is well-known as a food writer and for this sumptuous title she has compiled 400 recipes - from the most famous regional dishes to simple home-style cooking.' - CODE Quarterly '[T]he defining characteristic of all Japanese food is the care and attention that goes into preparing it. If you're going to try your hand at any of it at home, it's best to have a guide - and there isn't a better one than Japan: The Cookbook. Complete with over 400 recipes by food writer Nancy Singleton Hachisu, the book makes Japanese cooking accessible, with clear instructions and helpful notes alongside many of the recipes... Elevate your home cooking to a new level.' - Cool Material 'Aficionados of Japanese food and enthusiastic amateurs alike will love this elegant new cookbook... Each chapter offers fascinating insights into a different aspect of Japanese cooking, and there's a useful glossary at the back. The photography and design are simple but sublime, just like the cuisine itself.' - Wallpaper*, "Of all the cuisines we hop to get to grips with, Japan's is the trickiest so we can't wait to tuck into Phaidon's bamboo-effect tome... Nancy Singleton Hachisu [...] demystifies tempura, teppanyaki and ramen, while arty photos display the dishes."--Sunday Times Travel Magazine, "I love all of Nancy Singleton Hachisu's books, but this is the one I'll use most. The recipes are (as always) clear and each one that I've made has come out as described...I especially appreciate that Nancy is so in tune with the quality of her ingredients and takes pains to describe them accurately. This alone makes me trust the recipes and Nancy's broad knowledge of Japanese food. Japan, The Cookbook is a wonderful book to cook from, look through, and live with." - Deborah Madison "[A] new window into Japanese cuisine. Familiar cooking techniques are applied in ways I've never seen... What animates the book isn't just Nancy Singleton Hachisu's research but her lived experience of community and tradition. So many seasonal vegetables star in her recipes that I've already found myself consulting the book after visiting the farmers' market." - Jonathan Kauffman, author, Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat "Of all the cuisines we hope to get to grips with, Japan's is the trickiest so we can't wait to tuck into Phaidon's bamboo-effect tome... Nancy Singleton Hachisu [...] demystifies tempura, teppanyaki and ramen, while arty photos display the dishes." - Sunday Times Travel Magazine "Th[is] recipe from [a] notable new cookbook offer[s] striking updates on the summertime standby." - Wall Street Journal Online "Ramen, sushi, stir fries... Japan's signature dishes are loved around the world, but they can be tricky to reproduce at home. Nancy Singleton Hachisu's Japan, The Cookbook aims to demystify those classics and more. Divided into 15 chapters by course, the book brings together 400 recipes that explore every part of Japan through soups, noodles, pickles, one pots, sweets and, of course, lots of vegetables, in one delicious package." - Christie's International Real Estate "Hachisu has long been a reliable source on all things Japanese cuisine, and her latest cookbook is by far her most show stopping... Highly comprehensive." - T asting Table "An essential, authoritative, and approachable guide." - Bon Appétit "Nancy Singleton Hachisu, who was born in California but has made her home for the last 30 years on an organic farm in Japan, is a veteran of English-language books about Japanese cooking... Those looking to start exploring the breadth of Japan's cooking will find much to dive into." - Food & Wine Online "Interest in cooking Japanese food is growing hugely, so this informed, calm book is very timely. Hachisu is well-known as a food writer and for this sumptuous title she has compiled 400 recipes - from the most famous regional dishes to simple home-style cooking." - CODE Quarterly "[T]he defining characteristic of all Japanese food is the care and attention that goes into preparing it. If you're going to try your hand at any of it at home, it's best to have a guide - and there isn't a better one than Japan, The Cookbook . Complete with over 400 recipes by food writer Nancy Singleton Hachisu, the book makes Japanese cooking accessible, with clear instructions and helpful notes alongside many of the recipes... Elevate your home cooking to a new level." - Cool Material "Aficionados of Japanese food and enthusiastic amateurs alike will love this elegant new cookbook... Each chapter offers fascinating insights into a different aspect of Japanese cooking, and there's a useful glossary at the back. The photography and design are simple but sublime, just like the cuisine itself." - Wallpaper*, 'I love all of Nancy Singleton Hachisu's books, but this is the one I'll use most. The recipes are (as always) clear and each one that I've made has come out as described...I especially appreciate that Nancy is so in tune with the quality of her ingredients and takes pains to describe them accurately. This alone makes me trust the recipes and Nancy's broad knowledge of Japanese food. Japan, The Cookbook is a wonderful book to cook from, look through, and live with.' - Deborah Madison '[A] new window into Japanese cuisine. Familiar cooking techniques are applied in ways I've never seen... What animates the book isn't just Nancy Singleton Hachisu's research but her lived experience of community and tradition. So many seasonal vegetables star in her recipes that I've already found myself consulting the book after visiting the farmers' market.' - Jonathan Kauffman, author, Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat 'Of all the cuisines we hope to get to grips with, Japan's is the trickiest so we can't wait to tuck into Phaidon's bamboo-effect tome... Nancy Singleton Hachisu [...] demystifies tempura, teppanyaki and ramen, while arty photos display the dishes.' - Sunday Times Travel Magazine 'Th[is] recipe from [a] notable new cookbook offer[s] striking updates on the summertime standby.' - Wall Street Journal Online 'Ramen, sushi, stir fries... Japan's signature dishes are loved around the world, but they can be tricky to reproduce at home. Nancy Singleton Hachisu's Japan, The Cookbook aims to demystify those classics and more. Divided into 15 chapters by course, the book brings together 400 recipes that explore every part of Japan through soups, noodles, pickles, one pots, sweets and, of course, lots of vegetables, in one delicious package.' - Christie's International Real Estate 'Hachisu has long been a reliable source on all things Japanese cuisine, and her latest cookbook is by far her most show stopping... Highly comprehensive.' - Tasting Table 'An essential, authoritative, and approachable guide.' - Bon Appétit 'Nancy Singleton Hachisu, who was born in California but has made her home for the last 30 years on an organic farm in Japan, is a veteran of English-language books about Japanese cooking... Those looking to start exploring the breadth of Japan's cooking will find much to dive into.' - Food & Wine Online 'Interest in cooking Japanese food is growing hugely, so this informed, calm book is very timely. Hachisu is well-known as a food writer and for this sumptuous title she has compiled 400 recipes - from the most famous regional dishes to simple home-style cooking.' - CODE Quarterly '[T]he defining characteristic of all Japanese food is the care and attention that goes into preparing it. If you're going to try your hand at any of it at home, it's best to have a guide - and there isn't a better one than Japan, The Cookbook . Complete with over 400 recipes by food writer Nancy Singleton Hachisu, the book makes Japanese cooking accessible, with clear instructions and helpful notes alongside many of the recipes... Elevate your home cooking to a new level.' - Cool Material 'Aficionados of Japanese food and enthusiastic amateurs alike will love this elegant new cookbook... Each chapter offers fascinating insights into a different aspect of Japanese cooking, and there's a useful glossary at the back. The photography and design are simple but sublime, just like the cuisine itself.' - Wallpaper*
Copyright Date
2018
Dewey Decimal
641.5952
Dewey Edition
23
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物品所在地：
Bridgeton, New Jersey, 美國
運送地點
不丹, 中國, 中國台灣, 中國澳門, 中國香港, 中非共和國, 丹麥, 乍德, 亞塞拜疆共和國, 亞美尼亞, 伯利茲, 佛得角群島, 保加利亞, 克羅地亞共和國, 冰島, 列支敦士登, 利比利亞, 剛果共和國, 剛果民主共和國, 加拿大, 加納, 加蓬共和國, 匈牙利, 南非, 南韓, 博茨瓦納, 印尼, 印度, 危地馬拉, 厄瓜多爾, 厄立特里亞, 吉布提, 吉爾吉斯, 哈薩克, 哥倫比亞, 哥斯達黎加, 喀麥隆, 土庫斯安德凱科斯群島, 土庫曼, 圭亞那, 坦桑尼亞, 埃及, 埃塞俄比亞, 基里巴斯, 塔吉克, 塞內加爾, 塞拉利昂, 塞浦路斯, 塞爾維亞, 塞舌爾, 墨西哥, 多哥, 多明尼加共和國, 奧地利, 孟加拉, 安哥拉, 安圭拉島, 安提瓜和巴布達, 安道爾, 寮國, 尼加拉瓜, 尼日利亞, 尼日爾, 尼泊爾, 巴哈馬, 巴基斯坦, 巴布亞新畿內亞, 巴拉圭, 巴拿馬, 巴西, 布基納法索, 布隆迪, 希臘, 幾內亞, 幾內亞比索, 德國, 意大利, 愛沙尼亞, 愛爾蘭, 所羅門群島, 拉脫維亞, 挪威, 捷克共和國, 摩洛哥, 摩爾多瓦, 摩納哥, 斐濟, 斯威士蘭, 斯洛伐克, 斯洛文尼亞, 斯里蘭卡, 新加坡, 日本, 智利, 柬埔寨, 格陵蘭, 格雷納達, 格魯吉亞, 梵蒂岡, 比利時, 毛里求斯, 汶萊, 法國, 波斯尼亞和黑塞哥維那, 波蘭, 泰國, 津巴布韋, 洪都拉斯, 海地, 湯加, 烏干達, 烏拉圭, 烏茲別克, 牙買加, 特里尼達和多巴哥, 玻利維亞, 瑙魯, 瑞典, 瑞士, 瓦利斯和富圖納群島, 瓦努阿圖, 甘比亞, 百慕達群島, 盧旺達, 盧森堡, 直布羅陀, 科特迪瓦（象牙海岸）, 秘魯, 突尼斯, 立陶宛, 納米比亞, 紐西蘭, 羅馬尼亞, 美國, 聖基茨-尼維斯, 聖文森和格瑞那丁, 聖盧西亞, 聖馬力諾, 肯亞, 芬蘭, 英國, 茅利塔尼亞, 荷蘭, 莫桑比克, 菲律賓, 萊索托, 葡萄牙, 蒙古, 蒙特色拉特島, 薩爾瓦多, 蘇里南, 西薩摩亞, 貝寧, 贊比亞, 赤道幾內亞, 越南, 開曼群島, 阿富汗, 阿根廷, 阿爾及利亞, 阿爾巴尼亞, 阿魯巴, 馬來西亞, 馬其頓, 馬拉維, 馬爾代夫, 馬耳他, 馬達加斯加, 馬里, 黑山
排除：
中東, 俄羅斯聯邦, 利比亞, 委內瑞拉, 巴貝多, 新喀里多尼亞, 法屬圭亞那, 法屬玻里尼西亞, 澳洲, 烏克蘭, 瓜德羅普島, 留尼汪島, 西班牙, 馬提尼克島
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