Japan: the book of vegetarian cuisine

Born in California, Nancy Singleton Hachisu has lived since 1988 in Saitama Prefecture with her Japanese husband, who is a farmer. She is the exit of four books, including Japan: the cookbook, and wrote for The Art of Eating, Lucky Peach, Food & Wine, Travel & Leisure and National Geographic Food. She worked for BBC Travel and participated in the "salt" episode of the Netflix Salt, fat, acid, heat.
The new opus of the lattice of Japan: the cookbook, which has experienced immense success with more than 150,000 copies sold in the world. A wide choice of vegetarian recipes by a renowned Japanese cuisine specialist
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With a detailed introduction to Japanese vegetarian cuisine, texts devoted to ingredients, culture and traditions, as well as a glossary
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For gourmets, Japan's hardcore and all those who pay attention to their health with a vegetarian diet
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The last title of a collection of works devoted to vegetarian cuisines in the world
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With 120 photographs of dishes made in the purest Japanese aesthetic

180 × 270 mm 368 pages illustrations: 124 color

 
"Often called" cooking dedication ", the Ryōri shōjin (temples food) was created by monks, but recently found his way from the temples to the stirred tables of Tokyo. - BBC

About Nancy Singleton Hachisu and Japan: The cookbook:
"Difficult not to succumb to this cookbook, signed by Nancy Singleton Hachisu's hand, a reference figure in the field of Japanese gastronomy and one of the son leaders of the Slow Food movement. - Koko

"Nippone gastronomy bites have enough to rejoice [...]. A book that brings together all the most emblematic recipes in the Pays du Soleil-Levant. Told by Nancy Singleton Hacheu with clarity and precision. - Vogue France