From farmers to chefs, Japan’s culinary voices tell their tales
"The Art and Craft of Japanese Cooking: Artisans, Chefs, Recipes" combines recipes with essays on chefs' approaches as well as the artisans behind the ingredients they work with.
Publishing, a realm often dictated by unpredictable whims, has a history of unexpectedly shelving even the most celebrated works. In the realm of Japanese cookbooks, which continues to captivate readers worldwide, Nancy Singleton Hachisu stands as a prominent figure. Hachisu, renowned for her influential books like "Japanese Farm Food" (2012) and "Japan: The Cookbook" (2018), recently faced a similar setback with her latest endeavor.
"The Art and Craft of Japanese Cooking: Artisans, Chefs, Recipes" (2026) is a revised and expanded edition of an earlier 2019 publication, now shelved under unclear circumstances. It seems that the publisher, ever the traditionalist, may have hesitated to embrace the new book's deviation from Hachisu's established preference for traditional Japanese fare in favor of more refined, chef-inspired recipes.
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