David Tanis wrote in the New York Times the other day about a cookbook I wanted to highlight myself, Japanese Farm Food by Nancy Singleton Hachisu. I can hear the head shakes now–“Japanese farm food? What’s next?” It’s such a lovely book both as an object and as a cookbook. Nancy imbues the entire thing with her warm personality. She packs so much information in this book but don’t be scared. She’s exacting about her ingredients and techniques but nothing is too difficult here.
How funny–I just looked at this book today when shelving in our cookery section!