Water, Wood, and Wild Things: Learning Craft and Cultivation in a Japanese Mountain Town PG_Gift_Guide the New York Times Magazine

the New York Times Magazine

tables of essential facts

Her people don’t trust her

In his bare-knuckles account

Water, Wood, and Wild Things: Learning Craft and Cultivation in a Japanese Mountain Town PG_Gift_Guide the New York Times Magazine"With this book, you feel you can stop time and savor the rituals of life." Maira Kalman An immersive journey through the culture and cuisine of one Japanese town, its forest, and its watershed where ducks are hunted by net, sak is brewed from the purest mountain water, and charcoal is fired in stone kilns by an American writer and food stylist who spent years working alongside artisans One night, Brooklyn based artist and food writer Hannah Kirshner