Download , by Nancy Singleton Hachisu
Download , by Nancy Singleton Hachisu
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, by Nancy Singleton Hachisu
Download , by Nancy Singleton Hachisu
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Product details
File Size: 51170 KB
Print Length: 400 pages
Publisher: Andrews McMeel Publishing, LLC (September 4, 2012)
Publication Date: September 4, 2012
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B0092PI94S
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Amazon Best Sellers Rank:
#140,336 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Hachisu, like Julia Child before her, has written a paean to her adopted country. Though both are expatriates sharing their beloved cultures, their philosophies couldn’t be more marked. While Julia devoted her life to telling Americans, “You too can cook French food!â€, Hachisu’s driving message is, “You CAN make this food, I suppose, but it will never be as good as mine because I’m married to a Japanese farmer and you are not.†My husband, bless his heart, said, “Yeah, and all her neighbors are going, ‘Lady, we are ALL married to Japanese farmers!’â€Nevertheless, the tone grates, and I soon realized that she and I would never share culinary epiphanies. To wit, “After forty years of cooking since my early teens, it’s not often I have a food-related revelation, but when I do, it rocks my world. I suppose you must remember that moment when you discovered artisanal salt years ago, or when you finally embraced small-producer olive oil instead of the gallon can of Bertolli.â€Artisinal charcoal is also a thing. “I had always assumed (erroneously) that the charcoal I bought at the local home center was produced in Japan, but I had unwittingly been using charcoal mass-produced in China all these years. I thought back to the countless barbecued meals I had unwittingly infused with that soulless smoke.â€And with that thought, any remaining desire to create a Japanese farm meal died. My maplewood pellets and Kingsford briquettes would besmirch any of the recipes.The pretensions continue throughout the book, including having to teach her Japanese farmer husband how to eat sushi because apparently he’s a hick: “Tadaaki had not often eaten at a sushiya, so I initiated him into the dos and don’ts of sushi protocol.â€This book is way too stressful. Again, I’ve not made any of the recipes, but I did note that few ingredient substitutions are given for those of us living in the cultural wasteland that is America (the Bay Area notwithstanding).
What a beautiful cookbook! I am a native Japanese living in the United States. Though the book is written in English, it is as authentic, if not more, as any other Japanese cookbooks I have ever seen. It is of course a great cookbook, and also a fantastic book to just read through or to look at. It is full of beautiful photos. If you are interested in farm-to-table, slow food of Japan, this is a great book for you. Some ingredients used in this book are unique to Japan, however, you can easily substitute with what you can find in your area and the cooking and seasoning techniques used in this book can be adapted to your own cooking.
This isn't the only Japanese cookbook I use, but more of my favorite recipes (as a new Japanese cook) come from this book than any others. As other reviewers have said, there are more comprehensive, more authentic Japanese cookbooks out there (Washoku Recipes From The Japanese Home Kitchen; and Japanese Cooking: A Simple Art are fantastic), but Japanese Farm Food is good for its simplicity, and for its short, personal blurbs introducing each recipe. The recipe for Terriyaki Chicken, for instance, is easy and fantasic, very few ingredients. Another great cookbook is Japanese Cooking Made Simple, excellent for its rice (and sushi rice) recipes. I considered giving this book four stars since it's not the quality of Washoku, but for how much use it gets in my kitchen, I gave it a five. It's also beautiful to look through, with pages of photography of the dishes, her kitchen / pantry, and farm. Note: my copy's binding is a little weak, but it has very high quality paper easy to write on.
My husband lived in Japan and loves to eat Japanese food. We found this book that has some really great and simple recipes (not all of them are simple as I have yet to make noodles from scratch!) But if you are into cultural cooking or perhaps someone familiar with Japanese cooking, you'll enjoy reading about this woman married to Japanese farmer.
I bought this because the amount of, or lack of, ingredients in each dish was appealing. It was basic without any huge flare of large amount of spices...but the tastes...oh my, the tastes...are amazing. I have made many, many dishes and they all have been delicious. I even cooked for some of my friends who were in town from Tokyo, and they were blown away that a little white girl from the US could make traditional Japanese food so good and so authentic. They loved it, and they weren't just being nice. This book is the real deal and I highly recommend it.
This is a delightful book, and a wonderful insight into real Japanese living.The recipes are amazing, and the insights into Japanese farm life are a real treasure.Thank you, Hachisu sama!
This is a lovely book. Unlike other cook books which present recipes with pictures. The recipes in this book along with pictures tell a personal story of a foreigner learning and adopting the Japanese culture. All the recipes are simple and nearly fool proof.
I almost wish this was more of a personal journal although I bought it for the recipes. Nancy successfully combines tidbits of her life on a Japanese farm with instructions for making hearty food, leaving me wanting to know more about her farm and her life in Japan. The most helpful part of the cookbook is the concept of recipe ratios - it makes perfect sense and I'm so glad she uses it. I think my grandmother cooked using the same method in Ohio but the knowledge seems to have gotten lost in the last 30 years. Great book!
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