通过获奖作家Nancy Singleton Hachisu的眼睛，借助来自7位引人注目的日本厨师的120个食谱和24个关于美食工匠的故事，深入了解了日本多样化的饮食环境。

Hachisu对日本的地区，美食和在那里工作的工匠有着深入的了解和理解。选择的每位厨师，都是因为他们追求的不仅仅是媒体曝光或米其林星级。每个厨师做的美食都饱含深情。每位厨师都深入地和Hachisu谈论了与当地食材建立真正的联系，坚定不移地回馈社区的愿望，共有的对工艺的献身精神。

这本书包括每位厨师的7至45个食谱，从传统的日本料理到法国或意大利风味的日本料理，均采用当地食材烹饪而成。每个食谱都是厨师与Hachisu之间的合作，因此在家庭厨房或餐厅内都可以成功烹饪。厨师食谱中的七零八碎都可以变成简单的家常菜，或者食谱本身可以作为蓝图，用你本地的季节性食材来做菜。

An intimate deep dive into Japan's diversely rich food landscape with 120 recipes from 7 compelling Japanese chefs and 24 stories of food artisans through the eyes of award-winning author Nancy Singleton Hachisu.

In Food Artisans of Japan, Nancy Singleton Hachisu introduces us to the chefs and artisans with whom she has formed lasting relationships following the phenomenal success of her most recent Japan: The Cookbook (Phaidon, 2018) as well her seminal works, Japanese Farm Food (Andrews McMeel, 2012) and Preserving the Japanese Way (Andrews McMeel, 2015).

Hachisu shares an in-

depth knowledge and understanding of Japanese locales, the foods, and the artisans who work there. Each chef was chosen because he goes beyond courting media exposure or Michelin stars. Each chef's food is soulful. And each chef speaks deeply to Hachisu for genuine connection to local ingredients, unwavering desire to give back to the community, and common dedication to craft.

The book includes anywhere from 7 to 45 recipes from each chef, ranging from traditional Japanese to French- or Italian-

influenced Japanese dishes created from regional ingredients. Each recipe is a collaboration between the chef and Hachisu, and therefore can be cooked successfully in either a home kitchen or restaurant. And bits and pieces of any chef recipe can be turned into a simple home cooked dish, or the recipe itself can serve as a blueprint for approaching the dish with seasonally available ingredients from your own locale.

The stunning art and design of Food Artisans of Japan feels both serene and mature. It is beautiful, but not excessively glitzy or over-

designed. The book has a certain soberness that feels respectful, but not at all dull. This fresh, honest work delves into the vast ocean of Japanese culinary and artistic traditions, celebrating the chefs and artisans from around Japan ... straight from the heart.