JAPAN: The Cookbook, by acclaimed food writer Nancy Singleton Hachisu (Japanese Farm Food, Preserving the Japanese Way), features more than 400 sumptuous recipes organized by course as well as insightful notes alongside the recipes. The dishes—soups, noodles, rices, pickles, one-pots, sweets, and vegetables—are simple and elegant. With a gorgeous design and stunning photographs, this cookbook is as beautiful as it is delicious. Sample recipes from Japan: The Cookbook at this event! ow.ly/z4YM30je7vY
Nancy Singleton Hachisu is a native Californian and Stanford graduate who moved to Japan in 1988. She lives with her Japanese farmer husband in an 85-year-old traditional farmhouse in rural Saitama.
Japanese cuisine stands out in the global culinary landscape for its pristine flavors, simple elegance, and intrinsic healthiness. The dishes are created by an artful layering of sublime ingredients: ultra-fresh fish, seasonal vegetables, a myriad of sea greens, roasted sesame seeds, native citrus and herbs, and deeply nuanced fermented seasonings. Now the iconic and regional dishes of Japan’s traditional culinary culture are made available to home cooks with this authoritative collection.
This free event will take place in Bookshop Santa Cruz. Chairs for open seating are usually set up an hour before the event begins.