Japan: The Cookbook / Nancy Singleton Hachisu
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The global appetite for Japanese cuisine today is boundless. Chefs around the world are increasingly using Japanese ingredients such as dashi and miso in various types of cuisine and ramen, yakitori, and sushi restaurants continue to proliferate. Japanese ingredients are readily available in many local supermarkets worldwide, yet, for many of us, Japanese cuisine still remains shrouded in mystery. In Japan: The Cookbook, distinguished food writer Nancy Singleton Hachisu demystifies theView more
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