Japan: The Cookbook

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Though Nancy Singleton Hachisu is not herself of Japanese descent, in this book she introduces various chefs and artisans she has grown close to through decades of living within tight-knit communities in Japan. More than just a cookbook, Food Artisans of Japan delves into the individual crafts that make up Japanese culinary tradition. The Just Bento Cookbook 2: Make-Ahead, Easy, Healthy Lunches to Go by Makiko Itoh An immersive book into Filipino culture and history, you’ll learn the different cooking techniques, specialties and flavor profiles.

Takashi Yagihashi has brought together 75 mouth-watering Japanese noodle recipes from traditional to French-influenced to Japanese-style Italian pasta dishes. Many of these recipes cannot be sped up, but the rewards are well worth it. There is a reason almost every top restaurant in the world uses some sort of fermentation or aging in their food. I recommend this book for any hobbyist chef or home cook willing to put in the time and effort of learning aging and preserving techniques. Master Chinese cookery at home with sisters Amy and Julie, they also have a blog and Youtube channel so this brings all of that together in a handy guide of delicious recipes.

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The Noodle Soup Oracle isn’t your traditional cookbook for making flavourful ramen and noodle soups. Start to finish, full recipe instructions are available; however, the book focuses on combining noodles, broths and toppings the way you like it.

Easy Chinese Cookbook is the perfect Asian cooking guide for those seeking to make Chinese cooking style restaurant meals at home. The recipe selection is incredibly diverse, offering a wide range of traditional favorites with a creative vegan twist. From classic dishes like miso soup, gyoza, and sushi rolls to lesser-known gems such as agedashi tofu, nasu dengaku, and matcha-flavored desserts, there’s something to satisfy every craving. This book absolutely focuses on the food and recipes rather than stories so if you want maximum new dishes to experiment with, this is a perfect book.

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The step-by-step photos featured in her cookbook along with gorgeous food images make you want to eat delicious bulgogi right away. Indian-ish with its quirky take on Indian cuisine was considered one of the Best Cookbooks of Spring 2019 by the New York Times. Yes, Japanese cuisine is relatively easy to learn. The ingredients are simple and the techniques are straightforward. Here are a few tips to help you get started: Fun recipes include watermelon sake mojitos and one-hour aubergine and courgette ramen that’s apparently easier to make than cleaning up after a naughty plant-pot-breaking cat (though I haven’t made it yet to confirm!)