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"This book is not associated with or authorized by Hayao Miyazaki, his publishers, Studio Ghibli, or Ghibli Park."
About the author
Andy Cheng, a professional chef turned writer and photographer, has put his passion for cooking to paper as he shares his love of food. His journey started at a young age, learning the basics of cooking from his father. It wasn't until he moved to Japan in 2018 that he delved into the gastronomic world of Japan, studying in kitchens across the country, including a Michelin-starred restaurant nestled in the snowy expanse of Hokkaido. His writing and photography career started to take off as he began writing about Japanese food culture for various web and magazine publishers. Andy now resides in Sapporo, Hokkaido, sharing Japanese food culture and travel with the rest of the world. His debut cookbook,
The Unofficial Ghibli Park Cookbook, unravels the delectable dishes of your favorite Ghibli films, allowing you to re-create the magic in the comfort of your own kitchen. You can follow more of Andy's journey on his Instagram @andychengjp.
