Description

‘Extraordinary … a must have book for anyone who loves vegetables!’ – Amanda Cohen, James Beard-nominated chef and owner of Dirt Candy

From the author of global bestseller Japan: The Cookbook, more than 250 delicious, healthy vegetarian Japanese recipes for home cooks

In this collection of new recipes, Nancy Singleton Hachisu, the most authoritative voice in Japanese home cooking today, showcases Japanese vegetarian dishes, bringing the exquisite flavors of the nation’s elegant cuisine to those who follow a plant-based diet or want to lower the amount of fish and meat they eat.

Recipes are divided by cooking style – dressed, vinegared, deep-fried, simmered, steamed, stir-fried, grilled, pickled, and sweet – alongside which Hachisu shares her expert knowledge of the ingredients, culture, and traditions of this unique culinary style.

Japan: The Vegetarian Cookbook

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£32.64

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RRP: £39.95 You save £7.31 (18%)
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Hardback by Nancy Singleton Hachisu

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Short Description:

‘Extraordinary … a must have book for anyone who loves vegetables!’ – Amanda Cohen, James Beard-nominated chef and owner of... Read more

    Publisher: Phaidon Press Ltd
    Publication Date: 27/04/2023
    ISBN13: 9781838666279, 978-1838666279
    ISBN10: 1838666273

    Number of Pages: 368

    Non Fiction , Food & Drink

    Description

    ‘Extraordinary … a must have book for anyone who loves vegetables!’ – Amanda Cohen, James Beard-nominated chef and owner of Dirt Candy

    From the author of global bestseller Japan: The Cookbook, more than 250 delicious, healthy vegetarian Japanese recipes for home cooks

    In this collection of new recipes, Nancy Singleton Hachisu, the most authoritative voice in Japanese home cooking today, showcases Japanese vegetarian dishes, bringing the exquisite flavors of the nation’s elegant cuisine to those who follow a plant-based diet or want to lower the amount of fish and meat they eat.

    Recipes are divided by cooking style – dressed, vinegared, deep-fried, simmered, steamed, stir-fried, grilled, pickled, and sweet – alongside which Hachisu shares her expert knowledge of the ingredients, culture, and traditions of this unique culinary style.

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