Description This beautiful book, whose cover elegantly captures the essence of Japanese aesthetics (it immediately evokes a blend of the fusuma sliding doors found in traditional homes and a sushi mat), is a definitive guide to Japanese cuisine. Spanning nearly 500 pages, it brings together countless recipes and expert advice, plus a glossary that’s a huge help for anyone new to the art of Japanese cooking. The author, Nancy Singleton-Hachisu, is actually American, originally from the small town of Atherton, California, where she grew up surrounded by nature and five siblings. But her discovery of sushi in the late 1980s led her to Japan, where she intended to learn the language before returning home. As life would have it, Nancy’s passion for the Land of the Rising Sun soon took the form of a man, Tadaaki Hachisu, an organic farmer whom she married and with whom she started a family. Nancy, who is also a leading figure in the Slow Food movement, has now been teaching cooking for thirty years. She has published several books, including this one, which is impressive in size but has the advantage of making it easy to prepare the soups, ramen, noodles, and other dishes that have made Japanese cuisine famous. A regional cuisine based on key ingredients like dashi and soy sauce, all of which you’ll find on our shelves. This beautiful book, whose cover elegantly captures the essence of Japanese aesthetics (it immediately evokes a blend of the fusuma sliding doors found in traditional homes and a sushi mat), is a definitive guide to Japanese cuisine. Spanning nearly 500 pages, it brings together countless recipes and expert tips, plus a glossary that’s extremely useful for anyone new to the art of Japanese cooking. An excellent way to get started with Japanese cooking, step by step, complete with beautiful photos and illustrations to enhance the experience. Published in 2018, *Japon, le livre de cuisine* features 400 recipes across 464 pages
