Japan. Farmhouse cooking.
Picquier Editions| N° d'inventaire | 25855 |
| Format | 21 x 25.5 |
| Détails | 382 p., illustrated, bound. |
| Publication | Arles, 2022 |
| Etat | Nine |
| ISBN | 9782809716085 |
Nancy Hachisu was born in California before falling madly in love with a Japanese organic farmer in northern Saitama Prefecture. "I came to Japan for the food, I stayed for love." This book is the fruit of her 23 years of experience. We see her transplanting rice plants, barefoot in the mud, plucking ducks or making tofu, touching and listening to vegetables "while they are still alive."
Japan, farmhouse cooking invites us to enter the ancestral Hachisu farm and discover all the ingredients, equipment (knives, pots, graters, mortar, traditional stoves, etc.) and techniques of Japanese farm cooking. In 160 recipes and even more photos, which range from cooking edamame (new soybeans) in salt to peasant vegetable soup simmered in a cauldron and bitter orange halves stuffed with savory flan.
Japanese farmhouse cooking is bold, simple, and straightforward. We use time-honored cooking techniques to bring out the natural flavors of vegetables, fish, and meat. Once the basics are mastered, a budding cook can successfully create these recipes at home, in their kitchen, anywhere in the world.
Our life revolves around the farm and the fields. The recipes in this book are both simple and easy, because that's how we eat and how we love to live. I hope this book and the photos of our farm and food will encourage you to step into our kitchen and discover its smells and flavors. And I hope that after sharing the warm and pleasant life of our Japanese farm, you will feel satisfied and happy.With preface by Joël Rebouchon.
Nancy Hachisu was born in California before falling madly in love with a Japanese organic farmer in northern Saitama Prefecture. "I came to Japan for the food, I stayed for love." This book is the fruit of her 23 years of experience. We see her transplanting rice plants, barefoot in the mud, plucking ducks or making tofu, touching and listening to vegetables "while they are still alive."
Japan, farmhouse cooking invites us to enter the ancestral Hachisu farm and discover all the ingredients, equipment (knives, pots, graters, mortar, traditional stoves, etc.) and techniques of Japanese farm cooking. In 160 recipes and even more photos, which range from cooking edamame (new soybeans) in salt to peasant vegetable soup simmered in a cauldron and bitter orange halves stuffed with savory flan.
Japanese farmhouse cooking is bold, simple, and straightforward. We use time-honored cooking techniques to bring out the natural flavors of vegetables, fish, and meat. Once the basics are mastered, a budding cook can successfully create these recipes at home, in their kitchen, anywhere in the world.
Our life revolves around the farm and the fields. The recipes in this book are both simple and easy, because that's how we eat and how we love to live. I hope this book and the photos of our farm and food will encourage you to step into our kitchen and discover its smells and flavors. And I hope that after sharing the warm and pleasant life of our Japanese farm, you will feel satisfied and happy.With preface by Joël Rebouchon.