Hokkaido: Recipes from the Seas, Fields and Farmlands of Northern Japan / Хоккайдо: Рецепты с морей, полей и сельскохозяйственных угодий Северной Японии
Год издания: 2024
Автор: Anderson Tim / Андерсон Тим
Издательство: Quadrille Publishing Ltd; 1st edition (24 Oct. 2024)
ISBN: 978-1784885984
Язык: Английский
Формат: EPUB
Качество: Издательский макет или текст (eBook)
Интерактивное оглавление: Да
Количество страниц: 256 pages
Описание: "Хоккайдо: Рецепты с морей, полей и сельскохозяйственных угодий Северной Японии" Тима Андерсона (издание на английском языке).
"Tim Anderson is the perfect combination of eater, teacher and guide and this thrilling exploration of the food of Japan's Hokkaido brings all those talents together. It's a must have for any cook's kitchen." – Jay Rayner
"A fascinating, mouthwatering journey into the food and history of the northern Japanese island that brilliantly showcases its unique cultural and culinary heritage." – Melissa Thompson
Hokkaido is a cookbook that celebrates Japan’s northernmost island.
Known especially for its seafood and dairy products, Hokkaido is a Japanese prefecture that has long been beloved for its vibrant culinary scene. The prefecture incorporates three foodways – European agricultural models; traditional and modern Japanese cuisine; and indigenous Ainu gastronomy – which have led to it to have a distinct food culture from the rest of Japan.
Hokkaido showcases the variety – and quality! – of the food that the prefecture has to offer with a selection of delicious recipes. Think Sweetcorn with Soy Sauce Butter and Rice Dumplings with Walnut Sauce; big dishes such as Fried Salmon Rice Bowl and Sapporo Miso Ramen; and sweet treats like ‘Snowmelt’ Cheesecake and Crispy Sweetcorn Chocolate.
The recipes mostly fall into two categories: traditional, regional dishes and homages to specific dishes. There are also four Ainu recipes, which have been contributed by an Ainu chef, Hiroaki Kon.
With travelogues exploring different regions, as well as beautiful photography, Hokkaido showcases one of the most unique and wonderful places to eat in the world.
Product description
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Review
"To sit with Tim and talk about food is a joyful, wonderful thing, and this new beautiful book Hokkaido continues that dreamy, inspiring stream of consciousness." -- Andi Oliver
"Tim Anderson is the perfect combination of eater, teacher and guide and this thrilling exploration of the food of Japan's Hokkaido brings all those talents together." -- Jay Rayner
"A fascinating, mouthwatering journey into the food and history of the northern Japanese island that brilliantly showcases its unique cultural and culinary heritage." -- Melissa Thompson
"A joyous read seasoned generously with love and compassion, and many delicious discoveries." -- Su Scott
“Anderson opens new vistas to understand Japanese cuisine in all its complexity. Pushing us to grasp that washoku goes beyond serene temples and raw fish, he delves into the history recipes from the northern regions and explores the tasty but less well-known Ainu indigenous influences.” -- Barak Kushner, Author of Slurp and Professor of East Asian History, University of Cambridge
From the Back Cover
Hokkaido is a culinary celebration of Japan's northernmost island.
Hokkaido has long been celebrated for its vibrant culinary scene. The prefecture incorporates three foodways - European agricultural models; traditional and modern Japanese cuisine; and indigenous Ainu gastronomy - which have led to Hokkaido having a distinct food culture from the rest of Japan.
These foodways have resulted in Hokkaido incorporating a wealth of ingredients: milk, pork, wheat and lavender, drawing on the European influence; seaweed, fresh crab and melons, to utilise the top-quality local produce; wild venison, foraged wild vegetables and salmon, as a result of the Ainu influence.
Think Squid Stuffed with Seasoned Rice, Sweetcorn with Soy Sauce Butter, Wild Garlic Gyoza, Rice Dumplings with Walnut Sauce, as well as silky 'snowmelt' cheesecake and Crispy Sweetcorn Chocolate.
With beautiful photography, Hokkaido showcases one of the most unique and wonderful places to eat in the world.
Tim Anderson is a chef, writer and MasterChef champion. Born and raised in Wisconsin, Tim has been studying Japanese food culture for more than two decades, first as a hobby, then as a profession.
About the Author
Tim Anderson is a chef, food writer, and MasterChef champion. Born and raised in Wisconsin, Tim studied Japanese food culture at university and lived in Japan for two years. After moving to London, he won MasterChef in 2011, which catapulted him into a position as one of the UK's most prominent voices on Japanese food, American food, and craft beer. He has operated the pop-up Japanese restaurant Nanban since 2013, which has inspired a book, Nanban: Japanese Soul Food. Tim's restaurant of the same name, opened in the heart of Brixton at the end of 2015, and has been widely supported by critics and customers alike.
About the author
Tim Anderson
I am a chef and cookbook author from Wisconsin, now based in London. I write mostly about Japanese food, which I have studied for many years. My goal is to expand everyone's understanding of Japanese gastronomy – it is a wonderfully diverse and exciting cuisine.
