{"title":"Phaidon","description":null,"products":[{"product_id":"japan-the-vegetarian-cookbook-nancy-singleton-hachisu-hardback","title":"Japan: The Vegetarian Cookbook by Nancy Singleton Hachisu - Non Fiction - Hardback","description":"\u003cp\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003cbr\u003eCondition: New\u003cbr\u003eFormat: Hardback\u003cbr\u003eISBN: 9781838666279\u003cbr\u003ePublisher: Phaidon Press\u003cbr\u003eAge Range: Adult\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOverview\u003c\/strong\u003e\u003cbr\u003eJapan: The Vegetarian Cookbook is a stunning collection of over 250 plant-based Japanese recipes from Nancy Singleton Hachisu, author of the bestselling Japan: The Cookbook. Organised by cooking technique rather than course, it captures the elegance, seasonality and balance that define authentic Japanese vegetarian cuisine. Beautifully photographed and richly detailed, this hardback is a superb reference for home cooks who want to explore plant-forward Japanese food without sacrificing depth of flavour or tradition.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Book\u003c\/strong\u003e\u003cbr\u003eDrawing on decades of first-hand experience living and cooking in rural Saitama, Nancy Singleton Hachisu presents a masterclass in Japanese vegetarian cooking that goes far beyond simple substitution recipes. The book is structured the way Japanese home cooks actually think about food: by method rather than menu, with chapters devoted to dressed, vinegared, deep-fried, simmered, steamed, stir-fried, grilled, pickled and sweet dishes. Each recipe reflects genuine Japanese technique, using vegetables, tofu, seaweed and fermented ingredients to build layered, satisfying flavour without meat or fish. Alongside the recipes, Hachisu shares insight into seasonal produce, pantry staples and the cultural context behind the dishes, drawn from her own farm and community in Japan. The result is a cookbook that feels both authoritative and personal — equally suited to a curious weeknight cook wanting to eat more plants, and a dedicated Japanese food enthusiast seeking techniques rarely covered in English-language cookbooks. Gorgeous photography throughout brings each dish to life, while clear instructions make even unfamiliar methods approachable. Whether you are vegetarian, vegan, flexitarian or simply looking to diversify your repertoire with globally inspired plant-based meals, this book offers a genuinely comprehensive and beautifully presented resource that rewards both browsing and cooking from cover to cover.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOver 250 authentic vegetarian and vegan-friendly Japanese recipes\u003c\/li\u003e\n\u003cli\u003eOrganised by cooking style for easy technique-based navigation\u003c\/li\u003e\n\u003cli\u003eRich seasonal and cultural context from a genuine expert resident in Japan\u003c\/li\u003e\n\u003cli\u003eGorgeous full-colour photography throughout\u003c\/li\u003e\n\u003cli\u003eIdeal for vegetarians, vegans and anyone reducing meat and fish intake\u003c\/li\u003e\n\u003cli\u003eA beautiful hardback gift for cookbook collectors and food lovers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003cbr\u003eNancy Singleton Hachisu is a native Californian and Stanford graduate who has lived in a 90-year-old farmhouse in rural Saitama, Japan, since 1988. She is the author of several acclaimed cookbooks, including the global bestseller Japan: The Cookbook and Japanese Farm Food. Deeply immersed in Japanese food culture through farming, cooking and community life, she is widely regarded as one of the most authoritative English-language voices on authentic Japanese home cooking, and her work has been translated and celebrated internationally.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy You'll Love This Cookbook\u003c\/strong\u003e\u003cbr\u003eAuthentic, expertly researched and beautifully photographed, this hardback brings genuine Japanese vegetarian cooking into your kitchen. 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This compact hardcover edition brings together more than 850 concrete landmarks from over 100 countries, spanning celebrated icons and lesser-known gems alike. Beautifully photographed and rigorously researched, it is an essential reference for architects, students, and design lovers wanting to explore Brutalism's raw, sculptural power on every continent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Book\u003c\/strong\u003e\u003cbr\u003eBrutalism has enjoyed a striking renaissance in recent years, and this atlas documents the movement more comprehensively than any book before it. Organised geographically into nine continental regions, it catalogues existing and demolished structures, classic mid-century landmarks alongside striking contemporary reinterpretations. Much-loved British and American icons sit shoulder to shoulder with lesser-known examples from Europe, Asia, Australia, Africa, and South America, proving that Brutalism was, and remains, a genuinely global phenomenon. Readers will discover work from twentieth-century masters including Marcel Breuer, Lina Bo Bardi, Le Corbusier, Carlo Scarpa, Ernő Goldfinger, Frank Lloyd Wright, Louis Kahn, and Paul Rudolph, alongside contemporary architects pushing concrete design forward today, such as Álvaro Siza, Coop Himmelb(l)au, David Chipperfield, Herzog \u0026amp; de Meuron, Jean Nouvel, SANAA, OMA, Renzo Piano, Tadao Ando, and Zaha Hadid. Each entry is accompanied by striking photography and concise, informative text, making this an ideal browsing book as well as a serious reference work. This \"Classic Format\" hardcover edition offers the same landmark content as the original oversized release in a more manageable size and price point, without sacrificing the striking full-page photography that made the book a design-world sensation. 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Featuring over 90 recipes alongside striking photography by Ditte Isager, this 368-page volume charts the birth of New Nordic cuisine and remains one of the most influential restaurant cookbooks of the modern era. A must-have for serious food lovers and aspiring chefs alike.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Book\u003c\/strong\u003e\u003cbr\u003eRené Redzepi has been widely credited with re-inventing Nordic cuisine, and this book is the definitive record of the ideas that made his restaurant, Noma, famous around the world. Housed in a converted 18th-century warehouse in Copenhagen, Noma was recognised as the third best restaurant in the world at the San Pellegrino World's 50 Best Restaurant awards in 2009, receiving the unique 'Chef's Choice' award at the same ceremony, before being named the world's number one restaurant the following year. Redzepi operates at the cutting edge of gourmet cuisine, combining unrelenting creativity and remarkable craftsmanship with an innate knowledge of the produce of his Nordic terroir. His search for ingredients takes him foraging in local fields, sourcing horse-mussels from the Faroe Islands and drawing the purest water from Greenland. Diners at Noma have been served exquisite, painstakingly constructed dishes such as a 'Newly-Ploughed Potato Field' or 'The Snowman from Jukkasjärvi', many served upon pebbles gathered from the very fields that produced the ingredients. 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